Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, t'jim's butt-struttin pulled pork. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
T'Jim's Butt-Struttin Pulled Pork is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. T'Jim's Butt-Struttin Pulled Pork is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have t'jim's butt-struttin pulled pork using 19 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make T'Jim's Butt-Struttin Pulled Pork:
- Take Rub
- Take 1/4 cup ground black pepper
- Get 1/4 cup paprika
- Take 1/4 cup turbinado sugar
- Make ready 2 tbsp sea salt
- Prepare 2 tsp dry mustard
- Prepare 1 tsp cayenne pepper
- Prepare Mop
- Take 2 cup apple cider vinegar
- Get 1 cup water
- Make ready 3 tbsp ground black pepper
- Take 1 tbsp sea salt
- Make ready 1 tbsp worcestershire sauce
- Get 1 tbsp paprika
- Make ready 1 tbsp cayenne pepper
- Make ready 2 tbsp of the rub
- Prepare Ingredients
- Make ready 1 6 to 8 pound Boston butt
- Take prepared yellow mustard
Instructions to make T'Jim's Butt-Struttin Pulled Pork:
- The night before, combine the rub ingredients in a small bowl. Set aside.
- Massage the butt X-D with the prepared yellow mustard and then apply the rub liberally and pat it in. Be sure to save 2 tablespoons of the rub to add to your mop when you make it.
- Wrap the Boston butt in cling film and place in fridge over night.
- Go ahead and make the butt-struttin sauce so the flavors can come together overnight. Store in fridge. - - https://cookpad.com/us/recipes/361537-tjims-butt-struttin-sauce
- The formula for estimating the smoking time is 1.5 hours times the number of pounds the Boston butt weighs. Mine was 7 pounds so I estimated 10.5 hours then added 2 hours in case I experience a "meat stall" (temperature plateau). I decided I needed to rise and shine at 3am, which gave me an hour to get the smoker up to 225°F. So have a couple beers and get to bed early.
- Prepare the smoker for bbq'ing, bringing the temperature to 225°F. I like using pecan or hickory wood for this.
- While you are waiting for the the smoker come to temp, get the mop ready by combining cider vinegar, water, black pepper, salt, worchestershire, paprika, and cayenne in a medium sauce pan over medium heat. Stir together and add in the 2 tablespoons of rub. Keep the mop warm thought the day so you don't cool the pork too much.
- Unwrap the pork and transfer to the smoker and cook for about 1.5 hours per pound or the internal temperature is 175°F. Mop every hour or until you get a meat stall. Resume mopping once the internal temp begins rising again.
- Remove the pork from the smoker and immediately wrap in aluminum foil. Let rest for one hour.
- Remove pork from the foil and shred with a couple forks, removing excess fat. Serve on hamburger buns along with T'Jim's Butt-Struttin sauce. - - https://cookpad.com/us/recipes/361537-tjims-butt-struttin-sauce
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