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Category: BBQ Mops and Finishing Sauces
Prep Time: Cook Time: Total Time:
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.
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CAROLINA-STYLE MOP FOR PULLED PORK SANDWICHES
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Category: BBQ Mops and Finishing Sauces
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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