Savory Pulled Pork Butt

Comments:

Pulled pork is true barbecue!  Yes, yes, I know it is not Texas brisket, however, living in Houston, TX for 60 years has made me appreciate beef, but pork is king.  I got that many years ago when I became a certified judge having the opportunity to taste some of the finest meats at contests.  We hope you enjoy this meal.

  1 pork butt - trimmed

  1 cup paprika
  1/4 cup dark brown sugar
  1/2 cup celery salt
  2 Tbs. granulated garlic
  2 Tbs. fresh ground black pepper
  1 tsp. cayenne pepper
  2 tsp. ground thyme
  1/2 tsp. salt

  yellow mustard

1.  Prepare your pit to cook over indirect fire and for a long time.  This is not a burger we're cooking today.

2.  Mix all of the dry ingredients in a non-reactive bowl - Glass or Stainless Steel are the most common.

3.  Rinse and pat dry the pork butt.  With a pastry brush, coat the butt with a light coat of the yellow mustard.

4.  Heavily sprinkle the dry rub mix on all of the surfaces of the pork butt.

5.  Place the butt on the cooking surface - not directly over the heat source - and cook until the internal temperature reaches 190° when checked with a meat thermometer.

6.  Pull the pork.  Slicing will make it dry out very quickly.  You may use your fingers (after it cools sufficiently), forks or bear paws.

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