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

1. 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. 2

   In a small bowl, combine the Pork Rub ingredients.

3. 3

   Mix well and set aside.

4. 4

   In a separate mixing bowl, combine all the Pork Injection ingredients and blend until the sugar dissolves.

5. 5

   Using a meat syringe, inject the meat evenly every 1-inch using the entire amount of the injection solution.

6. 6

   Apply the dry rub to the meat in an even coating, patting so the rub adheres.

7. 7

   When the heat reaches 225u00b0F, place pork butt in cooker and cook over indirect heat for 12 hours.

8. 8

   Add hot charcoal or wood coals as needed during the cooking process to keep smoker temperature stable.

9. 9

   The internal temperature of each pork butt should reach 195u00b0F when done.

10. 10

    Pull or chop the meat and drizzle with favorite BBQ sauce or serve sauce on the side.

11. 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. 12

    Remove the pan from the heat.

13. 13

    Add the remaining ingredients into the sauce pan and blend well.

14. 14

    Combine the ingredients in a small bowl and mix well.

15. 15

    Make at least 24 hours prior to usage for best flavor.

16. 16

    Store the sauce in a tightly covered jar for up to 2 months at room temperature.

17. 17

    In a large bowl combine all the ingredients and mix well.

18. 18

    Make at least 24 hours prior to usage for best flavor.

19. 19

    Store the sauce in a tightly covered jar for up to 1 month at room temperature.

* Per serving · 4 servings · Values may vary.