HOMEMADE RING BOLOGNA RECIPE RECIPES

Steps:

• Remove meat from wrapper
• Inject cherry Dr Pepper into pork butt about every 2 inches.
• Generously apply Jeff's original rub to all sides of pork butt.
• Setup smoker for cooking at 225°F (107°C).
• Place pork butt into smoker fat cap down.
• When internal temperature of meat reaches 160°F (71°C), it can be wrapped in foil, if desired, to speed up the process.
• Let the internal temperature of the meat come to about 205°F (96°C) before calling it done.
• Let the meat cool uncovered on the counter for about an hour.
• Remove the bone from the meat and discard.
• Pull the meat apart into sections removing any clumps of fat as you go.
• Further pull the meat into smaller pieces discarding any fat or gristle that you find.
• Season the finished pulled pork again with Jeff's original rub and stir around to disperse.
• The pulled pork is now ready to use as you wish.

Steps:

• Apply yellow mustard all over the outside of the meat to help the rub to stick better.
• Pour ¼ cup of Jeff's original rub on top of the pork butt and massage it in to create a paste. Cover the top and sides with the rub/mustard paste.
• Cover/wrap the pork butt and place it in the fridge overnight if possible
• Set up smoker for cooking at about 300°F with indirect heat. Once it's ready, it's time to cook.
• Place pork butt on grate fat side down and close lid/door.
• When the pork butt reaches 165°F or when the color is perfect (about 3 hours), remove meat from smoker and wrap in a double layer of heavy duty foil.
• Place pork butt back onto 300 degree smoker and continue to cook for 2 hours or until the internal temperature of the meat reaches 205°F.
• Remove the meat from the heat and let it rest for at least 30 minutes.
• Pull the meat into chunks, pieces discarding any clumps of fat that did not render during the cooking process.
• Serve pork on slider buns with slaw, pickles, Jeff's barbecue sauce, onions, etc.
• Enjoy!