Pulled Pork A La Boston'S Butt

• 1tone-in pork butt (8 pounds)
• 1tup dry rub (see North Carolina dry rub)
• 1.5 cups Carolina barbecue sauce

1. 1. Rinse the pork butt, but do not trim any fat. Generously apply the dry rub to the meat. Wrap tightly in plastic wrap and refrigerate for 4 to 6 hours. Unwrap the pork and let sit at room temperature for up to 1 hour.
2. 2. Prepare smoker (see Page 20) and heat to 250 degrees. Place pork butt on the smoker, fat side up and close the lid. Smoke for 6 hours, or until the internal temperature reaches 175 degrees.
3. 3. Turn the butt fat-side down. Smoke for 2 more hours or until the internal temperature registers 195 degrees. (Total smoking time is about 8 hours.) If the pork is not done after 2 hours, wrap tightly in foil until it reaches 195 degrees. It is helpful at this stage to monitor the internal temperature with a probe thermometer.
4. 4. Meanwhile, in a small saucepan over medium heat, cook the barbecue sauce.
5. 5. Remove pork from smoker and place in a pan fat-side up. Pour the barbecue sauce mixture over the pork, tent with foil, and let it rest for 1 hour.
6. 6. Pull pork into large, thumb-size chunks, mixing the meat with the accumulated juices in the pan. Serve hot or refrigerate, wrapped, for up to 3 days.

pork, rub, barbecue sauce

Taken from www.epicurious.com/recipes/member/views/pulled-pork-a-la-bostons-butt-52460731 (may not work)