Ingredients Jump to Instructions ↓

  1. 1 (4 lb) boneless pork butt

  2. 3 tablespoons dark brown sugar

  3. 2 tablespoons spice essence (or recipe follows)

  4. 1 tablespoon ground cumin

  5. 1 tablespoon paprika

  6. 1 tablespoon fresh ground black pepper

  7. 1 tablespoon cayenne

  8. 1 cup white vinegar

  9. 1 tablespoon dark brown sugar

  10. 1 tablespoon red pepper flakes

  11. 1 tablespoon cracked black pepper

  12. 1 tablespoon salt

  13. 1 cup apple cider vinegar

  14. 1 cup ketchup

  15. 3 tablespoons packed dark brown sugar

  16. 1 tablespoon yellow mustard

  17. 1 tablespoon molasses

  18. 1 teaspoon salt

  19. 1/2 teaspoon dry crushed red pepper

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.

  2. Preheat an oven or smoker to 225 degrees F.

  3. 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.

  4. 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.

  5. Wet Mop Basting Sauce: 6 The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.

  6. Yield: 2 1/4 cups 8 Barbecue Sauce: 9 In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste.

  7. Yield: about 2 cups. ?


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