This pork freezes well, and you can use it for loads of dishes. Stir it into a finished pot of greens or beans, add it to omelets, load it onto baked potatoes, and make pulled pork nachos or enchiladas. You might want to freeze it in a few smallish portions, so you can pull it out and defrost just the amount you will need for whatever you are making.
|1||bone-in pork butt (8 pounds)|
|1||cup IQUE dry rub (see recipe)|
|⅓||cup white grape juice|
|2||tablespoons cider vinegar|
|2||tablespoons light brown sugar|
|2||teaspoons Worcestershire sauce|
|¼||cup barbecue sauce|
1. Rinse the pork butt, but do not trim any fat. Generously apply the dry rub to the meat. Wrap tightly in plastic wrap and refrigerate for 4 to 6 hours. Unwrap the pork and let sit at room temperature for up to 1 hour.
2. Prepare smoker and heat to 250 degrees. Place pork butt on the smoker, fat side up and close the lid. Smoke for 6 hours, or until the internal temperature reaches 175 degrees.
3. Turn the butt fat-side down. Smoke for 2 more hours or until the internal temperature registers 195 degrees. (Total smoking time is about 8 hours.) If the pork is not done after 2 hours, wrap tightly in foil until it reaches 195 degrees. It is helpful at this stage to monitor the internal temperature with a probe thermometer.
4. Meanwhile, in a small saucepan over medium heat, combine the grape juice, vinegar, sugar, and Worcestershire and barbecue sauces. Bring to a simmer; cool.
5. Remove pork from smoker and place in a pan fat-side up. Pour the barbecue sauce mixture over the pork, tent with foil, and let it rest for 1 hour.
6. Pull pork into large, thumb-size chunks, mixing the meat with the accumulated juices in the pan. Serve hot or refrigerate, wrapped, for up to 3 days. Adapted from “Wicked Good Barbecue”