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Ralph’s

Pulled pork

Ingredients

6-8 lb pork butt
Yellow mustard
Jeff’s rub (see sauces & rubs)
North Carolina Bar-B-Que sauce (see sauces/rubs)

Lagniappe

Remove the skin from the pork butt

Place the pork butt on a baking dish and rub it down with the mustard and liquid
smoke (this gives the rub something to stick to and has no after taste when cooked)

Rub the meat down with your favorite rub (I like Jeff’s rub, in sauces/rubs)

Let the butt set for 12-24 hours in the refrigerator for the rub to marinade.

Heat your smoker to 225 with enough chips for 6-8 hours minimum (pecan, cherry,
or apple)

Place the meat in the smoker over the drip pan filled with apple juice.
Leave the meat uncovered for about 3 hours, or until it reaches at least 165 degrees.

Wrap the meat in heavy foil or place it in a throw away foil pan, and continue
cooking for about 2-3 hours. At this point the smoke is not doing anything so just let
it go till you resume smoking in a couple of hours.

Remove the foil place the meat back in the smoker and continue till it reaches 200-
205 in the center for about 15 minutes. At this point the smoking/cooking is done.

Let the butt rest in a covered container or the foil pan for about 1 hour (a beer cooler
works great, wrap the meat in an old towel and leave it in the cooler till it cools)
shred the meat and toss with NC mop sauce (or your favorite sauce.

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