AWARD WINNING PULLED PORK RUB RECIPES

Steps:

• Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
• Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
• While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
• When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
• While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
• To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
• Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

Steps:

• Place bouillon cube in water in a small saucepot.
• Heat and stir until bouillon cube completely dissolves.
• Add brown sugar and stir until it is dissolved.
• Turn off heat and add remaining ingredients, except ice and stir.
• After all ingredients are dissolved, add ice and stir to help cool it down.
• Allow to cool and refrigerate for at least an hour before using.
• Fire up your Pit Boss Grill and set at 250°F.
• Place pork butt fat side down in a pan.
• Using a meat injection needle, inject across the meat in a checkerboard pattern, injecting approximately 1 tablespoon per site.
• Try to spend extra time around the bone, as this will help radiate the flavor through the meat while it’s cooking.
• Sprinkle meat side thoroughly with Pit Boss Homestyle Pork Rub, then rub in while wearing gloves.
• Allow to rest 30 minutes before placing on grill. Place in smoker at 250 degrees.
• After 3.5 hours, or when internal temperature hits 145 degrees, remove butt, place in pan fat side down, and add seasoning and drizzle with honey.
• Cover in foil and return to smoker at 275 degrees.
• Check for tenderness when pork butt approaches 190 degrees.
• The bone should be showing 1'' or more when it is at 194 degrees.
• When it’s tender, remove from smoker and let rest for 30 minutes to 1 hour.
• Wearing ''hot'' gloves (I like cotton gloves with a nitrile glove pulled over them) remove the bone and hand pull the pork, placing aside any large pieces of fat.