Paleta de porco na churrasqueira de Big Bob Gibson

Ingredientes

• The meat:
• 2 pork butts
• 3/4 cup apple juice
• 1/2 cup water
• 1/2 cup sugar
• 1/4 cup kosher salt, finely ground
• 2 tablespoons Worcestershire
• Mix ingredients together and inject into each butt.
• 1/2 cup white sugar
• 1/2 cup paprika
• 1/3 cup garlic salt
• 1/3 cup kosher salt
• 1/4 cup dark brown sugar
• 1 tablespoon chili powder
• 1 teaspoon oregano leaves
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• Mix ingredients together and apply liberally to the butts.

Modo de preparo

1. 1

   Refrigerate the injected, rubbed butts for at least 4 hours.

2. 2

   Smoke at about 225°F until the internal temperature reaches 195°F.

3. 3

   Rest & Pull: Let rest 15 minutes, then pull.

4. 4

   Serve: Pile the meat in a bun with a little of your favorite BBQ sauce, add coleslaw if you like, and enjoy. Have a great 4th of July.