The BBQ Blog chronicles our adventures in search of the perfect all-natural BBQ.

Thursday, February 10, 2005

My Simple Pulled Porked


This is the recipie that I used when I was smoking in Miami. It is an amalgam of different recipes that I have come across.


8 ounces or 3/4 cup molasses

12 ounces kosher salt

2 quarts bottled water

6 to 8 pound 'Boston' pork butt


7oz container of Jack Daniels No. 7 mustard

1 part whole cumin seed

1 part whole fennel seed

1 part whole coriander

3 parts chili powder

3 parts onion powder

3 parts paprika

(If you have a mortar and pestal, crush up some of the cumin, fennel and coriander.)

Cider Vinegar Barbecue Sauce:

1 1/2 cups cider vinegar

7oz container of Jack Daniels No. 7 mustard

1 small can of tomatoes sauce

1/3 cup packed brown sugar

4 garlic cloves, smashed

1 teaspoon kosher salt or sea salt

1 teaspoon cayenne pepper

1/4 cup Louisiana Hot Sauce

1/2 teaspoon freshly ground black pepper

Mesquite Wood

hardwood charcoal

Brine pork in solution (below 40° F) for 12 hours.

After brining, rinse and dry thoroughly. Dry it again.

Cover entire butt with light rub of mustard and then coat in the rest of the dry rub ingredients. Massage rub into pork. Rub it again.

Now smoke it over mesquite wood for about 12 hours at 210° to 250° until it reaches an internal temperature of about 175°.

Pull out of smoker and wrap in foil and let it rest for about an hour.

While pork is resting heat ingredients for Cider Vinegar sauce over a low temperature on the stove until it simmers. Let it simmer for about 20 minutes or so.

When pork has finished resting, remove from foil and chop it up any way you can.

Serve pork with soft rolls and sauce.



Sounds like an interesting recipe for pork butts. I've never tried nesquite wood. We usually stick with hickory. I guess I'll have to try the mesquite sometime.

Does the vinegar and the mesquite smoke flavor blend together well?

I've always heard that down in Texas they use mesquite, but I've also recently heard they use a lot of oak.