LOCATION: Recipes >> Outdoor Cooking >> Pork Roast 04
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Pork Roast 04
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Southern Barbeque
1/4 cup black pepper
1/4 cup paprika
1/4 cup brown sugar
1 Tbsp. salt
cayenne pepper to taste (approximately 1/2 tsp)
Mix ingredients together. Adjust salt, sugar, and peppers to your
taste.
The night before, rub a 6-7 lb. Boston butt pork roast with half
of the rub. Work the rub in well. Refrigerate the roast, covered,
overnight.
The next day, before you light the barbeque, bring the roast out.
Give it another coating of rub and let it sit until it comes to
room temperature, about 30 minutes. Start the fire and make the
mop.
Mop:
remaining rub
2 cups cider vinegar
1 cup water
1 Tbsp. paprika
3 Tbsp. black pepper
1 Tbsp. salt
1 Tbsp. Worcestershire sauce
cayenne pepper to taste (between 1 tsp to 1 Tbsp.)
Mix everything together in a saucepan over low heat. Do not boil.
The mop is optional. Some smokers produce better barbeque with a
mop. Others should not be opened at all during the cooking process.
If you're not going to mop the roast, skip this step. Save the
rub for another time; it keeps forever and is good on all sorts of
meats.
Heat the smoker to between 200 and 220 F. Put in the roast. Cook
it for about 90 minutes per pound, or until the internal temperature
of the roast reaches 180 F or so. Mop as you wish, or according
to the instructions for your equipment.
When it's done, let the roast sit for 10 to 20 minutes, until cool
enough to handle. Pull it apart by hand.
Sauce
1 cup cider vinegar
1/2 cup ketchup
1 Tbsp. brown sugar or to taste
1 teaspoon red pepper flakes (or to taste)
Salt and pepper to taste
Mix everything together.
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