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Pulled Pork BBQ Butt Recipe

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This recipe for Pulled Pork BBQ Butt, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angie Duke-Haynes
Added: Thursday, March 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large pork butt
2 cups of water
2 cups of maple syrup
1/4 cup salt

Hickory Smoked BBQ Sauce (see recipe in this cookbook)

Directions:
Directions:
Mix together the water, maple syrup and salt. Inject the meat with the solution.

Cook the pork roast for 24+ hours in the smoker until the center of the roast reaches 185 to 190.

Mop the roast occasionally with the Hickory Smoked BBQ Sauce.

Remove the roast and let it sit for at least 30 minutes (tent with foil). You can wrap the pork in reynolds wrap and put it in a cooler to keep warm and "rest" for a couple of hours if needed. Pull pork for BBQ sandwiches and serve with extra BBQ sauce.

Number Of Servings:
Number Of Servings:
8+
Preparation Time:
Preparation Time:
2 days
Personal Notes:
Personal Notes:
Alternative mopping sauce:
1 gallon apple cider vinegar
1 bottle wishbone italian dressing with the oil and vinegar
1 pint of apple juice
You can use this to inject the meat and baste the meat while it is cooking.

 

 

 

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