Pulled Pork Butt

This is just a part of a bigger purpose, but the pulled pork stands on its own. American Heritage Farm had a great looking pork butt that I used in this recipe. Classic smoked BBQ, Georgia style sweet heat apple juice based rub over Georgia peach wood pellets. Well, this should get your BBQ weekend off to a great start. It will work as a main course or on a sandwich. In my case, the blog will surprise you later with the pulled pork mac and cheese egg roll. I hope you like it.

4 pound pork butt (from American Heritage Farm)
1/4 cup mustard
1/4 cup plus 2 tablespoons apple cider vinegar
1/4 cup apple juice
1 tablespoon garlic powder
1 teaspoon onion powder
2 teaspoons chili powder (from Abundant Acres)
1 cup brown sugar
Poppi’s chili seasoning
1 cup brown sugar
1 teaspoon cayenne pepper
2 teaspoons kosher salt
2 teaspoons cracked black pepper
1/2 teaspoon cumin
1/2 cup apple juice
1 stick butter

Mix well garlic powder, onion powder, chili powder, brown sugar, pepper, salt, and cumin.

Mix 1/4 cup apple juice, 1/4 cup apple cider vinegar plus two tablespoons; to dissolve sugar.

Inject pork with apple solution in 6 places.

Cover pork butt with mustard, then cover with rub.

Heat smoker to 275 degrees.

Cook for 4 hours or until meat teaches 160 degrees. Add remaining apple juice and cider mix to an aluminum pan.
Place butt in an aluminum foil pan and cover with foil. Place back on smoker for 2 hours until temperature reaches 205 or the bone pulls clean from meat.

Let cool for 10 minutes and pull with a fork.

Coat with bbq sauce.

Serve with bbq sauce.