For His Master's Veneration: Pulled Pork with slaves Butt Rub

Pulled pork can be made from any fatty pork roast. The best roast is the “Boston butt” since it’s high in fat and connective tissue. It is named after the wooden cask that was used to ship it west from Boston. This makes perfect sandwiches for your holiday meals or back yard BBQ's!

Do your butt right with slave's butt rub! Then you can pull your pork with confidence it will be tasty!

Ingredients:

Pulled Pork

1 6lbs Boston butt roast
1 batch slave’s Butt Rub (recipe below)
3-4 drops Liquid Smoke (optional)
½ cup Triple Sec

slave’s Butt Rub

2 Tbsp granulated sugar

2 Tbsp kosher salt

1 Tbsp smoked paprika

1 Tbsp brown sugar

1 tsp white pepper

2 tsp mustard powder

½ tsp garlic

½ tsp onion powder

½ tsp baking soda

Instructions:

Combine all ingredients for the rub then mix well; set aside. Rinse butt roast with cold water then pat dry with paper towels.

With a wet hand sprinkle a tiny bit of water on the counter then roll out a big sheet of plastic wrap. (the mosture will hold the wrap in place)

Put some of the rub on the plastic then place the pork on top. Using your hands, rub roast with seasoning until evenly coated on all sides.

Cover rubbed roast with plastic wrap side to side and top to bottom then refrigerate overnight if possible.

At least for 4 hours so it can soak up the flavors of the rub.

To Cook the Meat:

UNWRAP the plastic first!

Preheat the oven to 225 degrees F. Roast uncovered so the outer crust will form a bark.

For this recipe you’ll need a 3″ deep roasting pan that’s big enough to hold your roast so that there is at least 1″ of extra room on all sides. Place the roast on a wire rack in your baking pan.
The rack keeps the meat up out of the pan and allows the heat to circulate around the entire pork butt just like in a regular smoker or BBQ grill.

Plan on 2 hours per pound based on the trimmed weight of an individual roast.
In order to be pulled, a pork butt must be cooked to an internal temperature of 195-205°F to break down the collagen in the meat. For this 6 lbs roast plan for 12 hours roasting.
Spoon on the remaining rub.

Meat after 6 hours:

When the meat finishes cooking, remove it from the oven and tent with foil for 15-20 minutes to allow it to rest and the juices redistribute before slicing or pulling the pork butt.

Wipe out your slow cooker and spray well with cooking spray. Do this every time you use the cooker!

Remove roast from rack and place in cooker. (The meat will “pull” away from the fat and blade bone (if bone-in) in sections). Discard fat, bone, etc.

According to America's test kitchen, you can use a potato masher to “pull” the meat. Start on an outside edge and work your way in. If all else fails grab two forks and shread! :-)

Mix a bottle of barbeque sauce with ½ Cup triple sec and ½ tsp liquid smoke. (be very light on this too much will make it taste like a hot dog! Stir it well. Set heat on low to combine flavors and serve from the pot.

For our pot luck, slave also made a broccoli salad and an English Perversion Pea Salad.