This is mildly spicy Southwestern pulled pork is infused with the wonderful flavors of cumin, chili powder, and allspice.
- 1 boneless pork butt (about 5-6 pounds/2.3-2.7 kg)
- For the Rub:
- 1 tablespoon/15 mL chili powder
- 1 teaspoon/5 mL ground cumin
- 1 large garlic clove (minced)
- 2 teaspoons/10 mL Worcestershire sauce
- 1 teaspoon/5 mL coarse salt
- 1 teaspoon/5 mL sugar
- 1 teaspoon/5 mL freshly ground black pepper
- 1/2 teaspoon/2.5 mL allspice
- 1 tablespoon/15 mL vegetable oil
In a small mixing bowl, combine all rub ingredients into a paste. Coat pork shoulder with rub and cover with plastic wrap and refrigerate 1-4 hours. Preheat smoker and prepare for an 8 to 10 hour smoke.
I recommend using large wood chunks are placing them directly on the burning coals but to the side of the firebox. Add charcoal and wood chips as necessary to keep temperature low, between 200 - 225 degrees F/95 - 110 degrees C.
Smoke pork shoulder for about 8 hours or until internal temperatures reach 185 degrees F/85 degrees C.
Once pork is cooked remove from the smoker. Wrap tightly in foil and allow to sit for an hour. Afterwards, unwrap pork butt and shred. Combine pork with 1/3 of your favorite table sauce. Keep warm and serve on white bread buns with remaining sauce on the side. Top with Coleslaw.
|Nutritional Guidelines (per serving)|