Serves 6-8
Ingredients:
4-6 lb. pork butt
Rub:
2 tablespoons Big Sur Cowboy Rub
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon San Fran Sea Salt
BBQ Mop:
1 cup Pepper Plant BBQ Sauce
1 cup Gil’s Dirty Martini Mix
1 cup Gil’s Southwest Pickle juice (plus pickles for topping the sandwiches)
Hamburger buns
Additional Supplies:
Wood chips
Oodles of charcoal (if using a charcoal grill)
Ample propane (if using a gas grill)
Aluminum foil
Oven-safe roasting pan (or disposable aluminum foil pans)
Day Before Prep:
Soak 4-5 large handfuls of wood chips in water, covering completely, and allow to soak overnight.
Place the pork butt in the roasting pan and pat dry with paper towels. Place the cowboy rub, garlic powder, onion powder, and salt in a medium bowl, stir to combine, and coat the pork completely, pressing with your hands to adhere the rub. Cover and refrigerate overnight.
Day Of:
Remove the seasoned pork from the refrigerator and let rest at room temperature for 1 hour before grilling.
Preheat one side of a gas grill to medium heat or prep charcoals on a charcoal grill (once the coals are hot, push them over to one side of the grill). You want to maintain the grill temperature at between 220°F-240°F. Place 1-2 handfuls of soaked wood chips on a large sheet of aluminum foil, loosely wrap, and place the pouch on the ‘hot’ side of your grill, directly on the burners or coals.
Once the grill is smoking, place the pork on the side of the grill not directly over the heat source, and smoke for 4 hours, rotating halfway through for even cooking. Adding more coals, wood chips, etc… to maintain the smoke and the temperature.
After the smoke session, transfer the pork to the roasting pan. In a medium bowl, place bbq sauce, martini mix, and pickle juice, whisk to combine. Pour the mop over the pork and into the roasting pan, cover the pan tightly with foil, and return to the grill, this time over the ‘hot’ side of the grill. Continue to cook for another 2-3 hours, until the internal temperature of the pork butt reaches 195°F.
Once the pork butt has reached 195°F, remove the pork (still in the roasting pan), and set aside to rest for 1 hour before pulling and shredding. While shredding/pulling, mix the pulled pork bits with the pan drippings, thoroughly coating and saturating in the mop sauce.
Serve your pulled pork either as a sandwich or solo with ample amounts of pickles.