Ingredients Jump to Instructions ↓

  1. 1 boneless pork butt, about 4 pounds 3 tablespoons dark brown sugar

  2. 2 tablespoons Essence, recipe follows

  3. 1 tablespoon salt

  4. 1 tablespoon ground cumin

  5. 1 tablespoon paprika

  6. 1 tablespoon freshly ground black pepper

  7. 1 tablespoon cayenne Wet Mop Basting Sauce, recipe follows Barbecue Sauce , recipe follows

  8. 1 (16-ounce) jar thin sliced dill pickles Brioche

Instructions Jump to Ingredients ↑

  1. Place the pork in a baking dish . In a bowl, combine the sugar, Essence, salt, cumin , paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight. Preheat an oven or smoker to 225 degrees F. Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes. With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the Barbecue Sauce, to taste, and divide among the hamburger buns. Top with the coleslaw . Serve with the pickles and additional Barbecue Sauce on the side.


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