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Recipes  |
Pulled Pork on a Smoker
1 6 pound Boston butt pork roast 2 cups coarse, spicy brown mustard 1/4 cup Onion Powder 1/4 cup Sweet Spanish Paprika 2 tablespoons brown sugar 1 tablespoon Cracked Black Pepper 1 tablespoon Sea Salt 1 tablespoon Sweet Chili Powder 1 teaspoon ground Cumin Seed 1 teaspoon Curry Powder Medium Heat 1 teaspoon crushed Celery Seed 1/2 teaspoon Nutmeg Powder 1/2 teaspoon Cayenne Pepper Medium Heat Directions: 1. Trim excess fat from the surface of the pork and rub on a coating of the brown mustard 2. Combine the remaining seasonings in a container and coat the pork butts generously on all sides 3. Set the smoker to 225-250 degrees Fahrenheit 4. Cook for 6 hours on indirect heat with the fat side up 5. Remove when the meat is almost falling apart 6. Let stand for 20 minutes 7. Start pulling the meat apart with your fingers and placing pulled pieces into a pot set on low 8. Pour your favorite BBQ sauce over the pulled pork and let the meat get nice and warm 9. Serve on rolls while hot and have a side of coleslaw so diners can top off as the desire |
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