Pulled Pork

So this is a great recipe to put in the freezer for quick meals. And it's actually better once it's been sauced and frozen or refrigerated. Although it's really good when freshly made. Once we started making this pulled pork, we rarely find ourselves without a package in the freezer. We've modified the procedure but use the ingredients as written in Cuisine at Home, June 2003, pgs. 18-21. We usually make at least a double batch of the rub so that it's ready for the next batch.

Pulled Pork
Combine:
1/4 cup kosher salt
1/4 cup black pepper
1/4 cup chili powder
1 tbsp. dried oregano
1 tbsp. dried thyme
1 tsp. cayenne
Coat:
1 8 lb pork shoulder (Boston Butt)

Soak wood chips for 30 minutes. Set up smoker. Coat shoulder with rub. Once the smoking begins, place the shoulder in the smoker. Smoke fat side up at about 200 degrees for 7-8 hrs. Let rest 30 minutes, or until cool enough to shred.

While the pork is smoking, make the sauce:

Root Beer BBQ Sauce
Reduce:
1 2-liter bottle root beer
Add and Simmer:
1 1/2 cups apple cider vinegar
1/2 cup ketchup
1/4 cup yellow mustard
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tbsp. Tabasco
1 tsp. kosher salt
1 tsp. black pepper
Finish with:
2 tbsp. butter

Reduce root beer to 1 cup over medium heat in a deep skillet (it takes about 1 hour).
Add vinegar, ketchup, mustard, lemon juice, Worcestershire, Tabasco, salt, and pepper. Stir well to combine. Simmer 20 minutes.
Finish with butter to give the sauce extra body and flavor.

Finishing up the pork:
Shred the pork by hand or with forks (pieces that are difficult to shred can be pulsed in a food processor). Mix in sauce. Serve on bread or as is. Enjoy!