Memphis Style Pulled Pork

• 1 boneless pork butt (about 5-6 pounds)
• For Memphis Rub:
• 2 tablespoons paprika
• 1 tablespoon salt
• 1 tablespoon onion powder
• 2 teaspoons fresh ground black pepper
• 1 1/2 teaspoons cayenne
• For Finishing Sauce:
• 2 cups ketchup
• 2 cups chopped onion
• 1 cup red wine vinegar
• 2 cloves garlic, minced
• 1/4 cup yellow mustard
• 1/4 cup brown sugar
• 1/2 teaspoon Louisiana hot sauce

1. In a medium mixing bowl, mix rub ingredients into a paste. Coat pork shoulder with rub, cover with plastic wrap and refrigerate 1 hours. Preheat smoker and prepare for an 8 hour smoke.
2. Make sure wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep temperature low, or between 200 - 225u0b0F. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185u0b0F.
3. Once pork is cooked remove from smoker. Wrap tightly in foil and allow to sit for an hour. While pork is resting, prepare finishing sauce. Blend together everything except the ketchup. Pour into a saucepan and add the ketchup. Simmer over low heat for 15 minutes. Remove from heat and set aside. Unwrap pork butt and shred. Combine pork with 1/3 of the table sauce. Keep warm and serve on white bread buns with remaining sauce on the side. Top with Cole Slaw and favorite finishing sauce.

pork butt, rub, paprika, salt, onion powder, fresh ground black pepper, cayenne, ketchup, onion, red wine vinegar, garlic, yellow mustard, brown sugar, hot sauce

Taken from www.epicurious.com/recipes/member/views/memphis-style-pulled-pork-52675461 (may not work)