Hickory Smoked Pulled Pork

Ingredients

  • 3 kg (6 lb) pork butt roast

Rub:

  • 30 ml (2 tbsp) paprika
  • 10 ml (2 tsp) brown sugar
  • 3 ml (1/2 tsp) onion salt
  • 3 ml (1/2 tsp) celery salt
  • 3 ml (1/2 tsp) garlic salt
  • 3 ml (1/2 tsp) dry mustard
  • 3 ml (1/2 tsp) ground black pepper
  • 3 ml (1/2 tsp) cayenne pepper
  • 3 ml (1/2 tsp) salt

Basting Sauce:

  • 250 ml (1 c) apple cider vinegar
  • 60 ml (1/4 c) water
  • 30 ml (2 tbsp) Worcestershire sauce
  • 15 ml (1 tbsp) coarsely ground pepper
  • 15 ml (1 tbsp) coarse salt
  • 10 ml (2 tsp) vegetable oil

PreparationThe night before serving mix together rub ingredients and massage into the pork roast. Cover with plastic and refrigerate overnight. Remove from refrigerator and let stand for 45 minutes to an hour.

Smoking Method
Turn Smoker to 100C (200°F). Using Hickory flavor bisquettes smoke /cook for approximately (4 Hours Smoke) 8 hours, the wrap pork in tinfoil and cook for an additional 6 hours at 200F . Pull Pork in a large dish Mix together the sauce ingredients and baste the pork with sauce

To Serve
To serve Pile on hamburger or Kaiser buns and drizzle with remaining basting sauce.