Blue Ribbon Pulled Pork Recipe

Blue Ribbon Pulled Pork Recipe

2 boneless pork shoulder blade roasts (each 3 1/2 pounds )
1 cup prepared mustard
1 cup blue ribbon rub (see recipe below )
2 cups apple juice

Slather the pork with the mustard, then sprinkle with the rub (recipe below). Place the pork in a foil pan. Let stand for 15-30 minutes, or until the surface of the meat is tacky to the touch.

Prepare an indirect fire for smoking in your grill or smoker. Fill a spray bottle with apple juice. Place the pork on the indirect side of the grill. Close the lid and smoke for about 6 hours, spraying with the juice every 30 minutes for the last 2 hours, until the pork is fork tender. Stick a fork in a section of the meat and twist. If the meat twists, it is tender enough. Pull the meat apart while still hot and arrange on a platter.

Makes 12 servings.

Blue Ribbon Pork Rub

1/2 cup freshly ground black pepper
1/2 cup smoked or sweet Hungarian paprika
1/4 cup granulated garlic or garlic powder
1/4 cup onion salt
1/4 cup packed brown sugar
3 tablespoons dry mustard
3 tablespoons celery seeds
3 tablespoons chili powder

In a glass jar with a tight fitting lid, combine all the ingredients. Cover and shake to blend. Store in a cool dark place, for up to 3 months.

Makes about 2 cups.

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• To create a bark, or dark exterior , on your pork butt, first slather it with mustard and then dust with a dry rub. Start it out at a higher temperature on your grill or smoker, about 350°F, for about 30 minutes. Lower the temperature to 225°F - 250°F and slow smoke for the remaining time.