Championship Pork Butt With Blackberry-Jalapeno Barbecue Sauce, Eastern Carolina Pig Pickin’ Sauce And Western Carolina Pig Dip

• 1 1/2 teaspoons brown sugar dark
• 1 tablespoon sugar granulated
• 2 1/2 teaspoons garlic salt
• 2 1/2 teaspoons kosher salt
• 1 1/2 teaspoons paprika
• 1 teaspoon chili powder
• 1/8 teaspoon oregano leaves
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon cumin ground
• 1/8 teaspoon black pepper
• 2/3 cup apple juice
• 1/4 cup sugar granulated
• 1 tablespoon garlic salt
• 1 tablespoon kosher salt
• 1 tablespoon worcestershire sauce
• 8 pounds pork shoulder roast bone-in
• 8 fluidounces white vinegar
• 2/3 cup worcestershire sauce
• 3 tablespoons dry rub reserved, mixed
• 2 teaspoons jalapeno chiles seeded and minced
• 2 cups ketchup
• 2 1/4 cups brown sugar dark
• 1/2 cup tomato paste
• 4 fluidounces maple syrup
• 6 tablespoons molasses
• 1/4 cup jalapeno jelly Blackberry
• 1/2 teaspoon Sriracha chili sauce
• 5 cups distilled white vinegar
• 1 cup cider vinegar
• 5 tablespoons brown sugar dark
• 3 tablespoons salt
• 1 1/2 tablespoons red pepper flakes
• 1 teaspoon black pepper fresh ground
• 1 quart distilled white vinegar
• 1 cup ketchup
• 1/2 cup brown sugar
• 8 teaspoons worcestershire sauce
• 4 teaspoons salt
• 1 tablespoon paprika
• 1 teaspoon hot pepper sauce
• 1 teaspoon black pepper fresh ground

1. Build a fire (wood or combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
2. In a small bowl, combine the Pork Rub ingredients.
3. Mix well and set aside.
4. In a separate mixing bowl, combine all the Pork Injection ingredients and blend until the sugar dissolves.
5. Using a meat syringe, inject the meat evenly every 1-inch using the entire amount of the injection solution.
6. Apply the dry rub to the meat in an even coating, patting so the rub adheres.
7. When the heat reaches 225u0b0F, place pork butt in cooker and cook over indirect heat for 12 hours.
8. Add hot charcoal or wood coals as needed during the cooking process to keep smoker temperature stable.
9. The internal temperature of each pork butt should reach 195u0b0F when done.
10. Pull or chop the meat and drizzle with favorite BBQ sauce or serve sauce on the side.
11. Combine the white vinegar, apple cider vinegar, Worcestershire sauce, dry rub, and minced jalapenos in a medium sauce pan and heat until it boils.
12. Remove the pan from the heat.
13. Add the remaining ingredients into the sauce pan and blend well.
14. Combine the ingredients in a small bowl and mix well.
15. Make at least 24 hours prior to usage for best flavor.
16. Store the sauce in a tightly covered jar for up to 2 months at room temperature.
17. In a large bowl combine all the ingredients and mix well.
18. Make at least 24 hours prior to usage for best flavor.
19. Store the sauce in a tightly covered jar for up to 1 month at room temperature.

brown sugar, sugar, garlic salt, kosher salt, paprika, chili powder, oregano, cayenne pepper, cumin ground, black pepper, apple juice, sugar, garlic salt, kosher salt, worcestershire sauce, pork shoulder roast bone, white vinegar, worcestershire sauce, dry rub reserved, jalapeno chiles, ketchup, brown sugar, tomato paste, maple syrup, molasses, jalapeno jelly blackberry, chili sauce, white vinegar, cider vinegar, brown sugar, salt, red pepper, black pepper, white vinegar, ketchup, brown sugar, worcestershire sauce, salt, paprika, hot pepper, black pepper

Taken from www.yummly.com/recipe/Championship-Pork-Butt-With-Blackberry-jalapeno-Barbecue-Sauce_-Eastern-Carolina-Pig-Pickin-Sauce-and-Western-Carolina-Pig-Dip-2271815 (may not work)