Pork rules with this outstanding pulled pork recipe. Pulled pork is a staple of the South and it seems as if every city and town below the Mason-Dixon line is judged on the taste and texture of their barbeque pulled pork servings. Add a tall glass of sweet tea and y'all enjoy! 

FOR THE RUB:

8 tablespoons paprika

6 tablespoons granulated sugar

4 tablespoons salt

4 tablespoons ground cumin

4 tablespoons black pepper

4 tablespoons chili powder

2 tablespoons brown sugar

2 tablespoons garlic powder

1 teaspoon cayenne pepper

FOR THE PORK:

5 pounds fresh (not smoked) pork butt, bone-in

About 5 cups homemade or store-bought BBQ sauce

MAKING THE RUB:

1. Combine all of the rub ingredients in a bowl and whisk well.

2. Set aside a generous 1/3 cup for this recipe.

3. Store the remainder, covered, in an airtight container at room temperature. It will keep for several months.

PREPARING THE PORK:

1. Place the pork, fat-side up, in a disposable aluminum roasting pan and pat the rub all over the meat.

2. Cover the pan with plastic wrap and refrigerate for up to 24 hours.

PREPARING TO COOK:

1. Before grilling, soak about 5 cups wood chips (hickory, oak, or apple) for at least one-half hour in cold water.

2. Prepare a charcoal or gas grill for indirect grilling over low heat.

3. Drain the wood chips and add about 1 cup, following the grill manufacturer’s instructions.

GRILLING THE MEAL:

1. Place the pan on the grill.

2. Cover the grill, and cook the pork until the skin is very crispy and an instant-read thermometer inserted in the thickest portion of the meat (not touching the bone) reads 190*F. This will take 4 to 5 hours. Add more wood chips as needed.

3. Allow the pork to cool enough that you can handle it.

4. Pull it apart, discarding bits of fat. Chop the crispy skin and add to the pulled pork.

5. In a saucepan, mix the pork with 2 to 3 cups of barbecue sauce and reheat slowly until heated through.

6. Reheat the remaining sauce.

Serve the pork as is, or on white bread with coleslaw on top.

Recipe and photo courtesy of The Catholic Digest.

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