Richard H. Turner's Carolina Cue or Pulled Pork Butt

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  1. Mix the rub ingredients together. Then place the pork butt on a large baking sheet. Sprinkle half the dry rub all over.
  2. Cover with cling film and refrigerate for at least 2 hours. Preferably overnight.
  3. Light your smoker and allow to burn down as per manufacturer's instructions, add half your hickory chips.
  4. Place the rubbed pork butt on the racks in the smoker and cook at 105°C for six hours, or until the internal temperature reaches 89°C.
  5. Every hour or so, brush the pork butt with the vinegar mop liberally. You'll need to top up the smoker fuel from time to time and add more hickory chips. 
  6. Remove the pork butt from the smoker and shred into bite sized pieces and pour any remaining vinegar over the top, and sprinkle with leftover dry rub to taste. Mix thoroughly.
  7. Serve warm, with barbecue sauce on the side (Topping with pickled onions and serving in a tortilla is optional.)

Work time: 25 minutes
Total time: 6 hours 30 minutes
US | Metric
pork butt
2 kg
For the rub
Maldon sea salt
50 g
light brown sugar
50 g
fennel seeds, toasted
50 g
fresh ground black pepper
50 g
cider vinegar
250 ml
125 ml
Worcestershire sauce
20 ml
dry rub
50 g
natural lumpwood charcoal
3 kg
hickory wood smoke chips, soaked in water
500 g