Restaurant Recipes

Wildhorse Saloon Pulled Pork

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Ingredients

BBQ Rib Rub

  • 2 cups granulated sugar
  • 3/4 cup chili powder
  • 4 tablespoons onion powder
  • 6 tablespoons paprika
  • 3 tablespoons cumin
  • 1/4 cup salt
  • 3 tablespoons black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon cayenne pepper
  • 4 tablespoons + 2 teaspoons seasoning salt

Pulled Pork

  • 1 (10 pound) Boston pork butt
  • 1 cup Rib Rub

Instructions

BBQ Rib Rub

  1. Combine all ingredients and whisk together well with a wire whisk.

Pulled Pork

  1. Season pork with rib rub and let sit in refrigerator for a minimum of 4 hours.
  2. Place pork in smoker that is between 225 and 250 degrees F. Let pork smoke for 6 hours at that temperature.
  3. Wrap pork in aluminum foil and continue to smoke for 6 hours more until bone pulls clean.
  4. Chill until warm. Pull into strips and refrigerate.
  5. Re-heat with pork in Wildhorse Barbecue Sauce over medium heat until hot.
  6. Serve.

Attribution

newschannel5.com - Chris Rains/The Wildhorse Saloon, Wednesday, January 3, 2001


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