Pappy’s got a great recipe for pulled pork that’ll knock your socks off, and the best part is that cleanup is a breeze – folks will want to lick their plates clean! Get the barbecue sauce and seasonings ready!

Rub ‘er up.

Ya know, there have been many times I’ve seen some of the so-called experts on the competition cooking circuit trying to give pointers on their recipe for pulled pork to rookies or ignorant tourists and I have to shake my head – or just laugh my head off! You should see some of the antics these guys go thru! Slapping at the butt (like THAT’s gonna tenderize it??).

Prodding and massaging?? Puhleeze – save that kind of action for the momma!!!

What happens with all that grabbing and slapping is you’re pulling spices off onto your hands. Some spices, like sugar, are gonna stick more than others, so if you think your recipe for pulled pork doesn’t taste quite right, now you know why! It just doesn’t work that way, plus it’s messy as all get out.

Grab your butt (smile – it should feel good to you by now!!) and your butt spice (hopefully it’s Bear Claw Honey Butt Spice). Coat it liberally – making sure that you get spice coverage on all four sides as best you can. This stuff is gonna seep in to the nooks and crannies as it warms up during the cooking process.

You can see how this is going to work if you just let it set out for an hour and “temp out” as they say. It’ll just melt right into the meat. No need for trying to poke or prod – unless you’re just into that sort of abuse!!

If you like a spicier crust on your butt, instead of dry rub use a paste/slurry of Worcestershire and Bear Claw Shrimp Spice and WOW – look out! Cause someone is gonna be coming over you didn’t invite!

Smokin’ time.

Slow and low is gonna get ya there and technically pork is done @ 155 degrees F. Here’s what will work for ya:

• use an average 7 to 9 pound shoulder (butt)
• cook @ 200 degrees
• cook for about 10-12 hours

Adjust for the size you’re cooking and take it up to about 180 to 190 degrees. If you can’t regulate your smoker temperature just throw on some coal every now and then to keep the fire going and the wood smokin’.

The hardest part is resisting that temptation to lift the lid. I know it’s tough but every time you do, all the heat bursts outta there and that means longer cooking. Really the only time you should lift the lid is to check the temperature and maybe flip the butt over.

Insert a thermometer into the butt to give an idea of where the temperature is and when you’ve got ‘er ready you might need a little trimming. Pull that bone out while it’s hot if you can. I tend to wait till it’s chilled a bit but not cool.

Then, I take a 14 inch knife (or any other saber you might have handy) and start cutting it into about one or two and a half inch slabs and then cross cut those about the same. If the butt is as cooked as it should be, you’re gonna enjoy the “mouth feel” of the most tender and succulent love you’ve ever had.

Chop it smaller if you like. Then splash a dose of Pappy’s Not Made in China Barbecue Sauce into the mix and you’re gonna be making money off of your cooking!

Remember, ya gotta take it up to 190 degrees or it’s not going to be as tender as you would like. If it’s not tender for some goofy reason, no worries. Just splash on the Pappy’s after you’ve cut it up, cover and put it in the oven or smoker on low till you get ‘er done! See if you don’t like the feel a little better.

Sides & Variations on the Recipe for Pulled Pork

No recipe for pulled pork would be complete without the blue cheese cole slaw. This is where it gets fun! I know this might sound a little weird but trust me – I have made so many converts with this I could start my own church!

Take your pulled pork that has a good splash of Pappy’s Not Made in China Sauce, about 3 to 4 ounces of pork, and pile a dollop of slaw on top. We call it ice cream barbecue.

OR, better yet – get a tortilla and make it a wrap (my favorite). You’ll also find that this pork is unbelievable as a sandwich when you have a thin slice of onion and some good dill slices to top it off. I like those dills that are sliced length wise – seems like I get more pickle that way!

There ya go. A perfect recipe for pulled pork even if you never pull anything but a beer from the fridge.

One thing Pappy has always preached and have been quoted on is:

“Barbecue is a lazy man’s sport – and I’m only a six pack away from perfection!!”

My goal is to show folks they can get top-notch vittles without all the mess and hard work.

Enjoy and let Pappy know how it turns out in the comments below this post.