Pulled Pork

Wildhorse Saloon Recipe

BBQ Rib Rub:
2 cups granulated sugar
3/4 cup chili powder
4 tablespoons onion powder
6 tablespoons paprika
3 tablespoons cumin
1/4 cup salt
3 tablespoons black pepper
1 tablespoon garlic powder
1 tablespoon cayenne pepper
4 tablespoons plus 2 teaspoons seasoning salt

Combine all ingredients and whisk together well with a wire whisk.

Pulled Pork:
1 (10 lb.) Boston pork butt
1 cup Rib Rub recipe

Season pork with rib rub and let sit in refrigerator for a minimum of 4 hours. Place pork in smoker that is between 225 and 250 degrees. Let pork smoke for 6 hours at that temperature. Wrap pork in aluminum foil and continue to smoke for 6 hours more until bone pulls clean. Chill until warm. Pull into strips and refrigerate. Reheat with pork in Wildhorse Barbecue Sauce over medium heat until hot. Serve.