Boston Butt recipe and Jiggy with the Piggy

Boston Butt recipe and Jiggy with the Piggy

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by Eddie Smith

WCNC.com

Posted on May 7, 2013 at 2:06 PM

Updated Tuesday, May 7 at 4:40 PM

 The Jiggy with the Piggy bar-b-que challenge is part of the 34th annual Village Fest which kicks off in Kannapolis Friday night. For more information visit www.cityofkannapolis.com

Fast Eddie's All Purpose Rub

(Makes About 2.5 Cups)
1/2 Cup Paprika
1/4 Cup Salt
1/4 Cup Sugar
2 Tablespoons Mustard Powder
1/4 Cup Chili Powder
2 Tablespoons Black Pepper
1/2 Cup Garlic Powder
2 Tablespoons Cayenne
 

Pork Injection - 1 gallon batches:
Apple Juice 96 oz – 12 cups
White Vinegar 32 ounces – 4 cups
Non-Iodized Salt 13 ounces
Accent 1.125 ounces
White Sugar 40 ounces
Louisiana Hot Sauce 4 ounces
Basic Hickory Sauce (Makes 3 ½ cups)
2 Tablespoons Onion Powder
2 Tablespoons garlic powder
2 cups ketchup
2 Tablespoons smoked sweet paprika
2/3 cup cider vinegar
2 Tablespoons Worcestershire sauce
¼ cup (packed) dark brown sugar
2 Tablespoons honey
2 Tablespoons maple syrup
2 Tablespoons kosher salt
2 Tablespoons freshly ground black pepper
 

Combine all ingredients into a blender and pulse until thoroughly combined. Pour into medium pot, and stir continuously over medium heat until heated through. Do NOT allow to boil. Remove and use while hot or cool and refrigerate for up to one year.
Smoking/Cooking Pork Boston Butt:
One 7-8 lb Boston Butt (Smithfield’s or favorite meat shop)
1 cup favorite rub (This is a competition rub used at events in North and South Carolina; several top 10 finishes in 2012)
Pre-heat smoker/oven to 230°
Cook 5 hours, then wrap in aluminum foil (Cooking to temperature and appearance are the best indicators for how well the cooking process is going)
Cook 3 hours, then remove from smoker/oven (Resting any type of meat is essential for maintaining moisture and texture before cutting or pulling apart)
Let pork rest wrapped for minimum 2 hours (Resting any type of meat is essential for maintaining moisture and texture before cutting or pulling apart)
Pull or chop pork and serve with favorite sauce (Pork is best consumed un-sauced. If sauce is needed, then it should complement the meat, not overpower it)

 

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