Shelly's Recipe

CAROLINA-STYLE MOP FOR PULLED PORK SANDWICHES

Category: BBQ Mops and Finishing Sauces

2 cups cider vinegar
1 cup water
2 tbsp sweet paprika, coarse kosher salt, cracked black pepper and prepared yellow mustard
1 tbsp Louisiana-style hot sauce and worcestershire sauce

Combine ingredients in a mixing bowl.

NOTE: Use this after preparing an 8 1/2 lb pork butt trimmed of fat and cutting meat in a diamond sahpe (similar to preparing a ham for cooking). Lightly brush the pork with mustar and coat with a rub. Wrap the butt with plastic wrap and refrigerate at least 6 hours or up to 24 hours.

After smoking on indirect cooking for 4 hours, use mop and continue to cook the meat, mopping every couple of hours, until the meat is very tender and has an internal temperature of 195 to 205 degrees.

NOTE: Used a combination of apple wood and hickory chips (about 2 cups of each), soaked for 2 hours.