Ingredients Jump to Instructions ↓

  1. 2 quarts cider vinegar

  2. 1/2 quart ketchup

  3. 1/8 cup red pepper flakes

  4. 1/2 quart water

  5. 1/4 cup dry mustard

  6. 1/4 cup Worcestershire sauce

  7. 1/4 cup tomato paste

  8. 1/4 cup soy sauce

  9. 1/8 cup salt Pinch freshly ground black pepper

  10. 2 gallons water

  11. 1 1/2 cups salt

  12. 2 cups soy sauce

  13. 1/4 cup honey

  14. 1/4 cup molasses

  15. 1/2 cup sugar

  16. 2 pork butts, about 6 pounds total weight Salt and freshly ground black pepper

  17. 1 1/2 cups applewood chips, soaked

Instructions Jump to Ingredients ↑

  1. For the sauce: Combine all the ingredients in a stainless steel saucepan over medium heat. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool before using. If not using immediately pour it into a bowl or jar. Cover and refrigerate until needed. For the pulled pork : Combine 1 quart of water with the salt, soy sauce, honey , molasses and sugar in a large saucepan over medium heat. Bring the mixture to a boil , then remove from the heat and let cool. Stir in the remaining water. Pierce the meat with a boning knife in several places, then add the meat to the brine . Cover and refrigerate overnight. Remove the meat from the brine, coat lightly with salt and pepper, and arrange them in a smoker. Load 2 boxes filled with applewood chips into the smoker. Set the smoker at 250 degrees F and smoke for 8 hours. Remove from the smoker to a cutting board and shred when cool enough to handle. Arrange on a serving platter and serve with the BBQ sauce. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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