Ingredients

BBQ Rub

¼ cup brown sugar lightly packed

2 tablespoons cracked black pepper

¼ cup paprika

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons coriander powder

1 tablespoon dry mustard powder

1 tablespoon coarse salt

1 tablespoon ground cayenne

BBQ Mop

1 ⅔ cups ketchup

1 cup apple cider vinegar

½ cup fresh apple cider

½ cup lightly packed brown sugar

2 tablespoons Worcestershire sauce

4 teaspoons paprika

4 teaspoons dry mustard powder

1 teaspoon cayenne

1 teaspoon salt

Dipping Sauce

1 cup ketchup

2 cups tomato sauce

3 cans whole chipotle peppers in adobo sauce diced fine

1 tablespoon Worcestershire sauce

1 tablespoon molasses

2 tablespoons apple cider vinegar

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dry mustard

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon dried thyme

1 cup apple sauce

BBQ Pork

1 - 6 lbs. pork butt or shoulder (2.72kg)

12 cups (3 litres) mesquite wood chips (8 cups soaked in cool water for 1 hour and drained)

Directions

BBQ Rub

1. Combine rub ingredients in a small bowl, mix until all ingredients are evenly combined. Place pork on a tray and rub the mixture into the flesh using slight pressure to tear little pockets of flavour in the meat. Place rubbed pork in a large sealable bag. Marinate in the refrigerator overnight.

BBQ Mop

1. Combine all ingredients in a medium bowl and whisk until evenly combined. Reserve ¾ cup (187ml) of the mop to pour over the pulled pork when finished cooking.

2. During the cooking mop the pork every ½ hour using a mop brush.

Dipping Sauce

1. Place all sauce ingredients into a medium saucepan and place over medium high heat. Bring sauce to a boil. Reduce heat to low and simmer for 20 minutes. Remove from heat and set aside.

2. Using your hands (rubber gloves recommended) or a fork pull at the pork meat. It will come off in threads. Serve pulled pork with reserved barbeque mop sauce and dipping sauce on soft rolls.

BBQ Pork

1. Place pork on a tray and rub the mixture into the flesh using slight pressure to tear little pockets of flavour in the meat. Place rubbed pork in a large sealable bag. Marinate in the refrigerator overnight.

2. Preheat barbeque to medium heat 350F (176C).

3. The following day, let 8 cups of wood chips soak for 1 hour in cool water. Drain wood chips. To make the smoke pouches, place 2 cups (500ml) of the drained wet chips with 1 cup (250ml) of the dry. Mix until evenly distributed. Wrap chips in foil to fit the size of your barbeque burner. Using a fork, pierce the package several times all over to allow the smoke to escape. Repeat with remaining chips to create 2 pouches in total.

4. Prepare barbeque for indirect cooking. Leave 2 burners off and one burner on. Place a drip pan on the side of the barbeque that is off. Place a smoking pouch on the side that is turned on, directly over the burner. Place the pork on the grill over the drip pan. Cook for 5-6 hours (about an hour a pound) changing the smoke pouch when smoke dissipates.

5. During the cooking mop the pork every ½ hour using a mop brush. Remove the pork from the grill and loosely cover with foil. Let rest for 30 minutes. Using your hands (rubber gloves recommended) or a fork pull at the pork meat. It will come off in threads. Serve pulled pork with reserved barbeque mop sauce and dipping sauce on soft rolls.

See more: Barbecue, Grill, Lunch, Main, North American, Pork

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