Pulled pork a la Zenith

This recipe for pulled pork comes courtesy of Melissa Jasper from The Zenith. 

1 pork butt (8-10 lbs.)
3 T salt
1 c brown sugar
3 T cumin
3 T black pepper
3 T cayenne pepper
1/2 c paprika

Combine seasonings in a large bowl.  Add the pork.  Make many deep stabs into the pork with a large knife.

Massage the seasonings into the cuts and pat all around the outside.  Smoke with 1/2 c apple chips and 1/2 c hickory chips for at least 12 hours at 125 degrees.  This can vary quite a bit, depending on the meat.  

It is done when a knife slides right in, and meat looks like it is about to fall off the bone.

Let cool for an hour or so, then pull apart, getting rid of all the hard pieces.

Douse in sauce:

1/4 c cider vinegar
1 c vegetable oil
3 T lime juice
2 T brown sugar
1 T salt
1 T cayenne pepper
1 T black pepper
1 T Tabasco
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