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We hope you got benefit from reading it, now let’s go back to t'jim's butt-struttin pulled pork recipe. You can have t'jim's butt-struttin pulled pork using 19 ingredients and 10 steps. Here is how you do it.
The ingredients needed to make T'Jim's Butt-Struttin Pulled Pork:
- Use Rub
- Use 1/4 cup ground black pepper
- You need 1/4 cup paprika
- Prepare 1/4 cup turbinado sugar
- Use 2 tbsp sea salt
- You need 2 tsp dry mustard
- Get 1 tsp cayenne pepper
- Use Mop
- Get 2 cup apple cider vinegar
- You need 1 cup water
- You need 3 tbsp ground black pepper
- Provide 1 tbsp sea salt
- Prepare 1 tbsp worcestershire sauce
- Take 1 tbsp paprika
- Prepare 1 tbsp cayenne pepper
- Provide 2 tbsp of the rub
- Take Ingredients
- Take 1 6 to 8 pound Boston butt
- You need prepared yellow mustard
Instructions to make T'Jim's Butt-Struttin Pulled Pork:
- The night before, combine the rub ingredients in a small bowl. Set aside.
- 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.
- Wrap the Boston butt in cling film and place in fridge over night.
- 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
- 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.
- Prepare the smoker for bbq'ing, bringing the temperature to 225°F. I like using pecan or hickory wood for this.
- 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.
- 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.
- Remove the pork from the smoker and immediately wrap in aluminum foil. Let rest for one hour.
- 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
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