Blue Ribbon Pulled Pork (Barbecue and Grilling)

 

               Pork butt, or pork shoulder blade, is a tough piece of meat that really benefits from spicy flavorings and low, slow cooking over a wood fire, making it one of the glories of barbecue.

Serves 12

• 2 boneless pork shoulder blade roasts (each about 3½ lbs (1.75 kg)
• 1 cup prepared mustard
• 1 cup Blue Ribbon Rub (click here for recipe)
• 2 cups apple juice

1. Slather pork with mustard, then sprinkle with rub ; place pork in foil pan and let stand for 15 to 30 minutes, or until the surface of the meat is tacky to the touch.
2. Meanwhile, prepare an indirect fire for smoking, using hickory wood, in your grill or smoker.
3. Fill spray bottle with apple juice.
4. Place pork on the indirect fire side of the grill ; close lid and smoke for about 6 hours, spraying with juice every 30 minutes for the last 2 hour, until pork is fork-tender.
5. Pull meat apart while still hot and arrange on a platter.

BON APPÉTIT