The NSR Office will be closed November 28-29th for Thanksgiving. The Texas and Arizona litter recording deadline is December 1st. Please plan accordingly.
Ingredients:
1 Pork buttMustardApple juicePork Rub:
1 tbsp Paprika1 tbsp Smoked paprika1 tbsp Garlic powder1 tbsp Onion powder1 tbsp Chili powder1 teaspoon Cumin1 tbsp Paprika1 tbsp Smoked paprika1 tbsp Garlic powder1 tbsp Onion powder1 tbsp Chili powder1 tsp Cumin1 tsp Black pepper1 tsp Salt1 tsp Brown sugar1 tsp Dried oregano1 tsp Dried thyme
Brioche BunsBarbecue sauce of your choicePickles/ toppings of your choice
Directions:
Coat pork butt on all sides with mustard and pork rubLet sit 30 minutes before placing in smokerPlace pork butt in smoker, spray with apple juice every 2 hoursOnce the pork has reached an internal temperature of 203 degrees Fahrenheit, remove from smoker and let rest for 45 minutesAfter resting, shred pork with gloved hands or two forksServe on Brioche buns with barbecue sauce and other desired toppingsEnjoy!
