T'Jim's Butt-Struttin Pulled Pork

Steps Cook Recipes T'Jim's Butt-Struttin Pulled Pork using 19 ingredients and 10 steps

T'Jim's Butt-Struttin Pulled Pork - Great recipe for T'Jim's Butt-Struttin Sauce. I always serve this BBQ sauce with my butt-struttin pulled pork. I just let my guests add as little or as much as they want. One fella said it was a little vinegary for him. :: sigh:: There is. Great recipe for T'Jim's Butt-Struttin Pulled Pork.

As to why they call this particular cut of pork a.

Pair this up with Cole slaw and you have pure barbecue heaven.

You can cook T'Jim's Butt-Struttin Pulled Pork using 19 ingredients and 10 steps. Here is how you cook it.

Ingredients cook T'Jim's Butt-Struttin Pulled Pork

1. It's Rub.
2. It's 1/4 cup ground black pepper.
3. It's 1/4 cup paprika.
4. You need 1/4 cup turbinado sugar.
5. You need 2 tbsp sea salt.
6. You need 2 tsp dry mustard.
7. Prepare 1 tsp cayenne pepper.
8. It's Mop.
9. Prepare 2 cup apple cider vinegar.
10. You need 1 cup water.
11. You need 3 tbsp ground black pepper.
12. Prepare 1 tbsp sea salt.
13. Prepare 1 tbsp worcestershire sauce.
14. Prepare 1 tbsp paprika.
15. You need 1 tbsp cayenne pepper.
16. You need 2 tbsp of the rub.
17. It's Ingredients.
18. You need 1 6 to 8 pound Boston butt.
19. You need prepared yellow mustard.

T'Jim's Butt-Struttin Pulled Pork instructions

1. The night before, combine the rub ingredients in a small bowl. Set aside..
2. Massage the butt X-D with the prepared yellow mustard and then apply the rub liberally and pat it in. Be sure to save 2 tablespoons of the rub to add to your mop when you make it..
3. Wrap the Boston butt in cling film and place in fridge over night..
4. Go ahead and make the butt-struttin sauce so the flavors can come together overnight. Store in fridge.

   https://cookpad.com/us/recipes/361537-tjims-butt-struttin-sauce.

5. The formula for estimating the smoking time is 1.5 hours times the number of pounds the Boston butt weighs. Mine was 7 pounds so I estimated 10.5 hours then added 2 hours in case I experience a "meat stall" (temperature plateau). I decided I needed to rise and shine at 3am, which gave me an hour to get the smoker up to 225°F. So have a couple beers and get to bed early..
6. Prepare the smoker for bbq'ing, bringing the temperature to 225°F. I like using pecan or hickory wood for this..
7. While you are waiting for the the smoker come to temp, get the mop ready by combining cider vinegar, water, black pepper, salt, worchestershire, paprika, and cayenne in a medium sauce pan over medium heat. Stir together and add in the 2 tablespoons of rub. Keep the mop warm thought the day so you don't cool the pork too much..
8. Unwrap the pork and transfer to the smoker and cook for about 1.5 hours per pound or the internal temperature is 175°F. Mop every hour or until you get a meat stall. Resume mopping once the internal temp begins rising again..
9. Remove the pork from the smoker and immediately wrap in aluminum foil. Let rest for one hour..
10. Remove pork from the foil and shred with a couple forks, removing excess fat. Serve on hamburger buns along with T'Jim's Butt-Struttin sauce.

    https://cookpad.com/us/recipes/361537-tjims-butt-struttin-sauce.

T'Jim's Butt-Struttin Pulled Pork - As to why they call this particular cut of pork a Boston butt, I have no idea. Back Road Restaurant Series; Church Suppers Series; Eat & Explore Series; Hometown Cookbook Series; National Favorites; State Themed Notebooks The bread was perfect, with just a kiss of heavy Creole mayo, thin tomatoes, and a little lettuce leaf, but the pork was ethereal. Melt in your mouth tender and moist, with a porcine flavor as if little roasted piggy angels floated down from heaven and popped in your mouth. It had bits of crunchy golden brown skin mixed into the juicy pulled pork. The bread was perfect, with just a kiss of heavy Creole mayo, thin tomatoes, and a little lettuce leaf, but the pork was ethereal. Melt in your mouth tender and moist, with a porcine flavor as if little roasted piggy angels floated down from heaven and popped in your mouth. It had bits of crunchy golden brown skin mixed into the juicy pulled pork. Thank you and good luck