Boston Butt Pulled Pork November 04 2015

Boston Butt Pulled Pork

Ingredients:

Directions:

  1. Cut the "fat cap"
  2. Coat port butt liberally with  2 Gringos Chupacabra Rub
  3. Pour 1/4 cup of  2 Gringos Chupacabra “Marigate” and 1 cup of water into pan
  4. Place pork butt on the pitt at 275 degrees
  5. Cook approximately for 8 hours until internal temperature is around 170 degrees
  6. Serve as “sliders” with Kings Hawaiian slider rolls, pickles, major, onion, and cole slaw or as a main course.

Fresh Tip

Don't throw away the juice! Put it in a container and store it in the icebox for 30 minutes or until the fat floats to the top. Then scoop the fat out and discard. Use what is left as a lean dipping sauce, or pour it over the meat for extra flavor!

Let us know how you liked this recipe!