It had been a long depressing winter. We spent Easter in KY with my Mom and it was beautiful. Last weekend was the first warm weekend we had in Illinois and there was a pork butt calling my name.
Finally had some nice weather and knocked the dust off the smoker and cooked an 8lb pork butt for pulled pork sandwiches. I used a rub I have been working on that is excellent on chicken and smaller cuts of pork.
8 lb pork butt, rubbed and reporting for duty
Early start. 10 hours plus cook time ahead.
Water pan and thermometer (with potato stand) ready to go.
10 hours later, maybe more. Internal temp reaching almost 200 degrees. A little darker that I like on the outside but my wife had me in the yard, sans beer, and it got away from me once or twice. Ready to rest before pulling. It was falling apart already.
All the sides are ready. Vinegar based bbq sauce, tomato based bbq sauce, cole slaw and pickles (store bought bread and butter).
Pulled pork. More like melted in my hands pork.
I marinade mine in vinegar based bbq sauce and eat it with tomato based bbq sauce on top with slaw and pickles. Thats just the way I do it. My wife just uses the tomato based sauce.
One of my favorite sandwiches.
Here are the base recipes for the sauces I make. I added orange and lemon zest and juice to the tomato based sauce just to try something different.
Vinegar based barbecue sauce recipe
1 Cup white vinegar
1 Cup cider vinegar
1/2 Cup packed brown sugar
1 Teaspoon cayenne pepper
1 Tablespoon red pepper flakes
1 Teaspoons salt
1 Teaspoon black pepper
Mix together and let stand overnight. You can also put split fresh chilies in this recipe for really spicy sauce and you can add more sugar if you prefer it sweeter.
Tomato based barbecue sauce recipe1 Cup ketchup
1 Cup chicken stock
1⁄4 Cup apple cider vinegar
1 Onion, chopped
3 Cloves crushed and minced garlic
2 Tablespoons brown sugar
2 Tablespoons molasses
2 Tablespoon dry ground mustard
1 Teaspoon cayenne or one fresh cayenne chili cut into ringlets with seeds
Mix together in a sauce pan and heat to simmer. Simmer 20 minutes and let cool.
Enjoy!
Bryan
Knox's Spice Company
http://www.knoxspice.cominfo@knoxspice.com 
