Pulled Pork Rub

I feel sorry for pork farmers who have seen demand drop because of the so called Swine Flu outbreak.  So that inspired me to go out and buy some butt.  I wanted some pulled pork on the grill and got a 5 pound Boston Butt.  Why they call it butt, I don’t know, since the cut of meat is actually the shoulder area of a pig.  But, I like telling people that I am going to eat pork butt.

I slow cook it on my charcoal grill that has hickory chips soaked in water to add smoke. 

What we coat the pork with gives it added flavor and tenderizes the meat.  So here is the rub recipe that I use.  The best way to do it is put the rub on the night before and wrap it up tightly to refrigerate until the next day.

Rub for a 5 to 6 pound butt.

Mix together: 2 TBLS of Paprika, 2 TBLS of Brown Sugar, 1 TBL of Ground Pepper, and I TBL of salt.  (I have cut back to 2 tsp of salt.)

I found a sauce for the butt, but I don’t have it on me, so I will give that later.  Porky would be proud!

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