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Pulled Pork Barbeque RecipeA pulled pork barbeque recipe sounds like an extremely strenuous business but it’s not, it’s simply down to a gentle, slow cooking process that makes it ideal for the smoker (although many a good pulled pork has been rustled up in a slow cooker or a traditional oven). This one is my traditional recipe designed to give you all the flavors of the south where pulled pork is the BBQ staple. This recipe calls for a vinegar sauce typical of "the South" and after that all you need is a pork butt and few basic spices and were ready to go. Pulled pork is so called because of the way that it is served up. As it says, it’s literally been pulled apart. Nowadays it can be served chopped or shredded (although traditionalist would probably shun this) but one thing remains true and that is the final presentation – in a bun with
barbecue sauce
and a
coleslaw
side.
Preparation Time:- 30 mins Total Time:- 8hrs 30 mins Ingredients:-
Method:- Mix up all the dry ingredients to make your rub. Baste the pork in vinegar sauce and then rub in all of the rub leaving some of the vinegar sauce for later basting. Leave the rub to work its way into the meat for a hour or so before cooking. Give the pork 5 hours in the smoker at 220°F or 105°C and then pour over a little of the remaining vinegar sauce. Repeat this on the hour for the next two hours then remove the pork and leave to sit for 60 minutes covered in foil. If you want to check the internal temperature at this stage, please do so – it should be 160°F. When ready, remove the butt from the smoker and allow it to stand for an hour to let the meat relax before shredding. After the hour, go to it with a couple of forks or a set of bear paws, pop it in a white bun and serve with your favorite barbecue sauce and coleslaw side. See Also:-
Meat Smokers 
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