Low And Slow Pulled Pork

Name: Low And Slow Pulled Pork
Ingredients: 5 pounds pork blade roast; 1 cup dark brown sugar firmly packed; 1/2 cup granulated garlic; 1/2 cup kosher salt; 1/2 cup paprika; 2 tablespoons dried minced onion granulated; 1 tablespoon dry mustard; 1 tablespoon creole seasoning; 1 tablespoon chili powder; 1 tablespoon ground red pepper; 1 tablespoon ground cumin; 1 tablespoon ground black pepper; 1 clove garlic minced; 3/4 cup cider vinegar; 1/2 cup ketchup; 1/4 cup worcestershire sauce; 1/4 cup chili sauce; 2 tablespoons onions chopped; 1 tablespoon brown sugar; 1 tablespoon lemon juice; 1/2 teaspoon dry mustard; 1 dash ground red pepper; apple juice for spritzing

23 ingredients

1 steps

Ingredients

5 pounds pork blade roast
1 cup dark brown sugar firmly packed
1/2 cup granulated garlic
1/2 cup kosher salt
1/2 cup paprika
2 tablespoons dried minced onion granulated
1 tablespoon dry mustard
1 tablespoon creole seasoning
1 tablespoon chili powder
1 tablespoon ground red pepper
1 tablespoon ground cumin
1 tablespoon ground black pepper
1 clove garlic minced
3/4 cup cider vinegar
1/2 cup ketchup
1/4 cup worcestershire sauce
1/4 cup chili sauce
2 tablespoons onions chopped
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon dry mustard
1 dash ground red pepper
apple juice for spritzing

Directions

1

["For Rub: Stir together all rub ingredients (1 cup dark brown sugar, 1/2 cup granulated garlic, 1/2 cup kosher salt, 1/2 cup paprika, 2 Tbs granulated onion, 1 Tbs dry mustard, 1 Tbs Creole seasoning, 1 Tbs chili powder, 1 Tbs ground red pepper, 1 Tbs ground cumin, 1 Tbs pepper) in a bowl. Store in an airtight container. Set aside.", "For Sauce: Stir together all ingredients for the sauce (1 clove minced garlic, 3/4 cup cider vinegar, 1/2 cup ketchup, 1/4 cup Worcestershire, 1/4 cup chili sauce, 2 Tbs onion, 1 Tbs brown sugar, 1 Tbs lemon juice, 1/2 tsp dy mustard, dash of ground red pepper) in a medium saucepan over medium heat; bring to a boil. Reduce heat; simmer, stirring occasionally, 40 minutes.", "Divide sauce into separate containers for basting and servings at the table. (Basting brushes used on raw food should not be dipped into table sauce.) Use as a basting sauce during the last 10 minutes of cooking for steak, pork, burgers, or chicken. Discard any remaining basting sauce, and refrigerate any leftover table sauce.", "Prepare Pork: If needed, trim the fat back to about 1/8 inch thick on shoulder. Sprinkle meat generously with rub, massaging it into the meat. Wrap tightly with plastic wrap, and chill overnight in the refrigerator.", "Prepare Smoker: Smoking a large piece of meat takes a long time, so you'll need to get an early start. Prepare your smoker or grill until the temperature reaches 250 degrees F. Take the meat out of the refrigerator, and let it sit for about 30 to 45 minutes. Having the pork at room temperature is very important, because if you put it on the smoker cold, the outer portion will burn.", "Smoke is one of the main ingredients of good barbecue. Soak hickory wood chips (or any other hardwood chips used for barbecuing) in water overnight. This prevents them from burning. The chips smolder, producing smoke that flavors the meat during the cooking process. The smoke also lends a pink color to the outer inch or so of the flesh, creating what is called a \"smoke ring.\"" A handful of wood chips should be added to the fire every 30 minutes or so. The more you add