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    Wildhorse Saloon Pulled Pork


    Source of Recipe


    Chris Rains/The Wildhorse Saloon

    List of Ingredients




    BBQ Rib Rub
    2 C. white sugar
    3/4 C. chili powder
    4 T. onion powder
    6 T. paprika
    3 T. cumin
    1/4 C. salt
    3 T. black pepper
    1 T. garlic powder
    1 T. cayenne pepper
    4 T. + 2 tsp. seasoning salt

    Recipe



    ulled Pork
    Boston Pork Butt, 7 - 10 lb.
    1 C. 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 225º and 250ºF. 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. Re-heat with pork
    in Wildhorse Barbecue Sauce over medium heat until hot. Serve.

 

 

 

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