Memphis-Style Pulled Bbq Pork

• 4 lbs pork butt
• RUB
• 3 tablespoons garlic powder
• 3 tablespoons paprika
• 3 tablespoons sugar
• 2 tablespoons salt
• 1 tablespoon ground black pepper
• 2 teaspoons ground sage
• 2 teaspoons ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon dry mustard
• 1 teaspoon cayenne pepper
• Tennesee-Style BBQ Sauce
• 1 cup ketchup
• 1 (8 ounce) can tomato sauce
• 1 cup brown sugar
• 1 cup cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon paprika
• 1 1/2 teaspoons onion salt
• 1 teaspoon dry mustard
• 2 teaspoons hot pepper sauce
• Hickory or Oak Wood Chips

1. Mix all rub ingredients.
2. Sprinkle rub all over pork and rub into meat.
3. Wrap in foil and refrigerate 3 hours to overnight.
4. Smoke meat on smoker for 4 to 6 hrs (200-225 degrees check for doneness)(TIP: even after the meat reaches correct temperature you need to let it continue to cook for a few more hours at the 200-225 degree temperature this will produce a meat that can be PULLED: a stringy type of pull. if you can't smoke for that long just cover your meat in foil and put in the oven for a few hours to produce the stringy traditional pulled pork and the smoky flavor will still be present.).
5. While pork is cooking mix all BBQ sauce ingredients in a sauce pan.
6. Bring to a slight boil then simmer on low heat until meat is done.
7. Remove meat from smoker and loosely cover with foil for 15 minute.
8. Pull pork apart.
9. Either put meat in sauce or spoon over meat to serve on your choice of buns.

pork butt, rub, garlic, paprika, sugar, salt, ground black pepper, ground sage, ground ginger, ground cumin, mustard, cayenne pepper, bbq sauce, ketchup, tomato sauce, brown sugar, cider vinegar, worcestershire sauce, paprika, onion salt, mustard, hot pepper, hickory

Taken from www.food.com/recipe/memphis-style-pulled-bbq-pork-226316 (may not work)