North Carolina Pulled Pork by @Boujeetexasbbq
TOTAL SERVINGS: 7-8 Servings
PREP TIME: 45 minutes
COOK TIME: 8.5 hours
INGREDIENTS:
• 8 lbs Bone-in pork butt
• 1.5 cups of Oklahoma Joes Carolina Barbecue Rub
• 1/3 cup of coarse black pepper
• 24 oz Cheerwine cherry flavored soda
• 12 oz of water
• 1 cup of ketchup
• ½ cup of brown sugar
• 1 tablespoon of Worcestershire sauce
• 1 tablespoon of red pepper flakes
THE COOK:
• Preheat smoker to 250 degrees.
• Score and heavily season your pork butt.
• Once your smoker is up to temperature; place your pork butt onto smoker for 4 hours at
250 degrees.
• After 5 hours spritz pork butt with a 1:1 ratio of Cheerwine and water.
• Continue smoking for an additional 2.5 hours spritzing every hour.
• After 2.5 hours and your bark has set place in a disposable pan, spritz, and wrap.
• Smoke for an additional hour or until probe tender.
• Allow pork butt to rest for at least 1 hour.
• While your pork butt is resting in combine 12 oz Cheerwine, 1 cup of ketchup, ½ cup of
brown sugar, 1 tablespoon of Worcestershire sauce, 1 tablespoon of red pepper flakes, 1
tablespoon of coarse black pepper, and ¼ cup of Oklahoma Joes Carolina Barbecue Rub
& cook at a medium heat until it bubbles.
• Shred pork butt, dip in sauce and enjoy!
WHAT SMOKER/GRILL WAS USED: OKLAHOMA JOES TAHOMA 900
FUEL:
• 20 LBS of charcoal briquettes
• Cherry wood chips
1 окт 2024
