From Wicked Good BBQ by Andy Husbands, Chris Hart, and Andrea Pyenson.
For the pulled pork:
2 bone-in pork butts (8 pounds each), untrimmed
2 1/4 cups Savory Pork Marinade Injection
1 cup your favorite dry rub
2 cups your favorite North Carolinian BBQ Sauce
2 cups Stubbs Pork Marinade
Spicy Lexington Red Slaw
North Carolina Creamy Vinegar Dressing
Bacon Bit Buns
Special equipment: Marinade injector, heavy-duty aluminum foil, 2 9-inch-square baking pans or disposable aluminum half-pans, food-handling gloves, 2 to 3 cutting boards
Make the pulled pork:
Using a marinade injector, slowly inject the Savory Pork Marinade Injection into each pork butt in 9 evenly-spaced spots. There should be about 1 ounce of marinade in each spot.
Generously sprinkle IQUE Dry Rub all over each butt and wrap each one tightly in plastic wrap. Refrigerate 4 to 8 hours.
Prepare smoker for a long smoking session (see Overnight Cooking in WGBBQ). We recommend a mild-flavored wood, such as apple. Place butts on the smoker, fat-side up. Smoke at 250oF for 5 hours, or until internal temperature is 165oF. Keep the lid closed. We recommend using a probe thermometer to monitor the meat’s internal temperature. Turn the meat over, baste with 1 cup IQUE BBQ Sauce, and smoke for 2 hours more, or until a beautiful, ruby-red crust has formed on the exterior of the meat.
Remove from smoker, wrap meat tightly in aluminum foil, and smoke until internal temperature is 198oF. At this stage, you can open the lid, so you can keep using the probe thermometer or switch to a super-fast thermapen.
Transfer each pork butt to a baking pan, fat-side up. Remove foil, and pour 1 cup Pork Marinade Sauce over each butt. Tent each baking pan with a new piece of foil, and let rest for 1 hour.
Transfer the butts to a cutting board. There should be about a cup of liquid in each pan. Reserve and set aside. With a very sharp knife, slice the entire money muscle off each butt and place, cut-side-down, on another cutting board.
Wearing food-handling gloves, pull the remainder of the pork butt into thumb sized chunks. Don’t process the meat too finely. You want big, bold chunks of pork. Put the meat back into the pan with the reserved liquid and stir. Sprinkle with IQUE dry rub. Taste, and add a bit more hot IQUE BBQ sauce if you think it needs it. Cover and hold in a warm (225oF) oven or on your smoker.
Using a very sharp carving knife, or an electric knife, slice the money muscle into 2–inch-thick slices.
Place the pulled meat in the center of a platter and fan the sliced money muscle around it. Let your guests assemble their own sandwiches with some pulled and/or sliced pork, some Spicy Lexington Red Slaw, a drizzle of the North Carolina Creamy Vinegar Dressing and Bacon Bit Buns This is not your standard pulled pork sandwich, this version is wicked!
Yield: 12 Servings