Classic Pulled Pork

How to make Classic Pulled Pork Recipe - Every pitmaster can ace this recipe in Barbecue 101. Great barbecue starts with making a killer pulled pork. Are you up to the challenge?

Serves: 6

Ingredients:
5-pound pork butt (bone-in)
1/4 cup canola oil
1/4 cup MLG BBQ Rub (see below)
1 cup apple juice
MLG Barbecue Sauce (see below)

MLG BBQ Rub:
1/2 cup turbinado sugar
3 tbsp Kosher salt,
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp Hungarian paprika
1 tbsp black pepper
1/2 tsp cayenne pepper

MLG BBQ Rub Method:
Combine all ingredients in a bowl and mix well.

MLG Barbecue Sauce:
1/2 cup unsalted butter
3 cloves garlic, minced
1/2 small yellow onion, chopped
1/2 green pepper, chopped
1/4 cup bourbon
1/2 cup dark brown sugar
1/2 cup light corn syrup
2 cups ketchup
2 cups water
1 tbsp unsulfured blackstrap molasses
1/4 cup apple cider vinegar
2 tsp Kosher salt
1 tbsp red pepper flakes
1/2 tbsp black pepper

MLG Barbecue Sauce Method:
In a saucepan on medium heat, melt the butter and add garlic, onions, and green peppers. Cook until they are soft.

Add the remaining ingredients and mix well.

Let the sauce simmer and slightly thicken for about 10 minutes.

Remove from the heat and let it cool.

Pour the sauce into a food processor and blend until smooth.

Use immediately or store in a jar with a lid and refrigerate.

Cook Method:
Set up smoker at 250 degrees F.

Apply oil on the pork butt, then coat with rub.

Place the pork on the grate, add a chunk of apple wood, and smoke for 5 hours.

In a foil pan, add apple juice and place pork butt in the pan. Cover pan with aluminum foil and cook for 2 hours.

The pork is done when the meat can easily be pulled apart. If not, cook another 30 minutes. If using a meat thermometer, anything over 200 degrees F is considered done.

Cook uncovered in the foil pan for an additional 30 minutes.

Rest pork butt for 30 minutes or until cool enough to handle.

Pull and serve immediately.