Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, t'jim's butt-struttin pulled pork. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
T'Jim's Butt-Struttin Pulled Pork is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. T'Jim's Butt-Struttin Pulled Pork is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook t'jim's butt-struttin pulled pork using 19 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make T'Jim's Butt-Struttin Pulled Pork:
- Get Rub
- Make ready 1/4 cup ground black pepper
- Take 1/4 cup paprika
- Take 1/4 cup turbinado sugar
- Take 2 tbsp sea salt
- Take 2 tsp dry mustard
- Prepare 1 tsp cayenne pepper
- Get Mop
- Make ready 2 cup apple cider vinegar
- Make ready 1 cup water
- Prepare 3 tbsp ground black pepper
- Make ready 1 tbsp sea salt
- Get 1 tbsp worcestershire sauce
- Prepare 1 tbsp paprika
- Get 1 tbsp cayenne pepper
- Get 2 tbsp of the rub
- Prepare Ingredients
- Take 1 6 to 8 pound Boston butt
- Take prepared yellow mustard
Steps to make T'Jim's Butt-Struttin Pulled Pork:
- The night before, combine the rub ingredients in a small bowl. Set aside.
- Massage the butt X-D with the prepared yellow mustard and then apply the rub liberally and pat it in. Be sure to save 2 tablespoons of the rub to add to your mop when you make it.
- Wrap the Boston butt in cling film and place in fridge over night.
- Go ahead and make the butt-struttin sauce so the flavors can come together overnight. Store in fridge.
https://cookpad.com/us/recipes/361537-tjims-butt-struttin-sauce
- The formula for estimating the smoking time is 1.5 hours times the number of pounds the Boston butt weighs. Mine was 7 pounds so I estimated 10.5 hours then added 2 hours in case I experience a "meat stall" (temperature plateau). I decided I needed to rise and shine at 3am, which gave me an hour to get the smoker up to 225°F. So have a couple beers and get to bed early.
- Prepare the smoker for bbq'ing, bringing the temperature to 225°F. I like using pecan or hickory wood for this.
- While you are waiting for the the smoker come to temp, get the mop ready by combining cider vinegar, water, black pepper, salt, worchestershire, paprika, and cayenne in a medium sauce pan over medium heat. Stir together and add in the 2 tablespoons of rub. Keep the mop warm thought the day so you don't cool the pork too much.
- Unwrap the pork and transfer to the smoker and cook for about 1.5 hours per pound or the internal temperature is 175°F. Mop every hour or until you get a meat stall. Resume mopping once the internal temp begins rising again.
- Remove the pork from the smoker and immediately wrap in aluminum foil. Let rest for one hour.
- Remove pork from the foil and shred with a couple forks, removing excess fat. Serve on hamburger buns along with T'Jim's Butt-Struttin sauce.
https://cookpad.com/us/recipes/361537-tjims-butt-struttin-sauce
So that is going to wrap this up with this special food t'jim's butt-struttin pulled pork recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
