Smoked Pork Butt and Pulled Pork with BBQ Sauce

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Recipe Courtesy of Lou and Leslie Ekus, Holy Smokes BBQ and Whole Hog House, West Hatfield, Massachusetts

Preparation time:
Cooking time:
Yield: 10

Smoker preheated to 200 to 210 degrees F.
Make a mixture of 4 parts salt, 2 parts garlic powder and 1 part pepper. Season the butt generously with this mixture. Smoke the butt at 200-210 degrees for 11 hours. The butt is done when the meat pulls easily away from the bone.
Separate the different muscles. Discard as much of the fat and tendons as possible. If you like a stringy pulled pork, use a fork to shred the meat into long strings. If you like a chunkier pulled pork, very coarsely chop the meat (about ½-inch thick). The consistency of pulled pork is a personal preference. Serve the pork with BBQ sauce, rolls and your favourite coleslaw.

Mix equal parts of Guilden’s brown mustard, apple cider vinegar and dark molasses into a saucepan. Quantity is determined by how much sauce you would like to make. Add the BBQ sauce to get your desired consistency. If you like your BBQ sauce to be more Carolina style, very vinegary pulled pork, add more apple cider vinegar. Bring to a boil being very careful not to over flow your pot while boiling. Keep at a boil for 15 minutes. Done!