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| Recipe Source |
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Author: Bob and Robin Young Web page: www.rockinrs.com |
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| Recipe Type |
| Pork |
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| Ingredients |
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"Captain's Shack" Rib Rub |
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Chef's Review, "Salsa de Barbacoa" Barbecue Sauce |
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| 6-8 lbs |
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Pork butt roast |
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| 1 |
Rub the pork butt generously with "The Captain's Shack" Rib Rub. Place in a zip lock bag and refrigerate overnight. |
| 2 |
Remove pork from refrigerator and smoke the pork for 8-10 hours at 230°-250° F or until the internal temperature of the meat reaches about 160°-180° F. Go to the higher temperature for pulled pork. You can slice the lower temperature pork. Use a mesquite/hickory mix in wood. |
| 3 |
When the internal temperature of the pork is reached, turn the heat off and smoke for ½ hour longer. |
| 4 |
Let the pork cool for 20 minutes, covered. Shred pork by hand and place into bowl. Cover with Chef's Review, "Salsa de Barbacoa" Barbecue Sauce. Toss and serve. May put in 170° F oven to keep warm. |
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| Servings: 30 |
| Yield: 6-8 pounds |
| Preparation time: 8 hours |
| Cooking time: 10 hours |
| Ready in: 18 hours |
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |