Pulled Pork

5/25/15 – Pulled Pork

Memorial Day means two things – Remembering those who made the ultimate sacrifice for this country, and BBQ.  Add to that a throw-down from my boss, who decided to challenge me to a Pulled Pork shootout!

I did a few things different this time around, but nothing dramatic.

  • Detached the money muscle from both butts
  • Applied kosher salt on outside of the butts 24 hours prior to cooking.
  • Injected Cosmos pork injection 12 hours before cooking (see details below)
  • Rubbed with EVOO and a liberal coating of Meathead’s Memphis Dust (slightly modified – see recipe below)
  • Cooked at 250 for most of the cook, bumping to 275 to help past stall.
  • Served with a modified version of Meathead’s Kansas City style sauce (see recipe below).  I made this indoors, then put it in the smoker box on my MAK for a few hours to pick up some smoke flavor.
  • Served on Pub Buns with my version of “chow” (red & green bell peppers, jalapenos, and onions), the KC sauce and pepperjack cheese.


  • 3/4 Cup Cosmos Pork Injection
  • 3 cups Apple Juice
  • 2 Tablespoons Memphis Dust

Rub (modified version of Meathead’s Memphis Dust from www.amazingribs.com)

  • 3/4 cup firmly packed dark brown sugar
  • 3/4 cup sugar in the raw ( I prefer this to white sugar.  More molasses flavor, and larger crystals improve the bark).
  • 1/2 cup paprika
  • 1/4 cup garlic powder
  • 2 tablespoons ground black pepper
  • 2 tablespoons ground ginger powder
  • 2 tablespoons onion powder
  • 2 teaspoons rosemary powder
  • 1 teaspoon Dave’s Insanity Spice (this adds a touch of heat)

Sauce (Modified version of Meadhead’s KC-Style Sauce from amazingribs.com)

  • 2 tablespoons Mexican chili powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon Kosher Salt
  • 2 cups ketchup
  • 1/2 cup yellow ballpark-style mustard
  • 1/2 cup apple cider vinegar
  • 1/3 cup Bord-o-lay sauce
  • 1/4 cup lemon juice
  • 1/4 cup A1 Steak Sauce
  • 1/4 cup dark molasses
  • 1/2  cup honey
  • 1 teaspoon Chipotle Tabasco
  • 1 cup dark brown sugar
  • 1 medium onion, finely chopped
  • 4 medium cloves of garlic,  minced
  • 2 ounces Captain Morgan Black Rum (just because)
  • 1 teaspoon Dave’s Insanity Spice (this adds a touch of heat)