[matched_content] hey guys it’s Matt with meat church and welcome back to my outdoor kitchen today let’s make some Texas sugar pulled pork
Alright guys, well, I’m excited about this one. Our new rub Texas sugar was released in retail this past week. We’ve been selling it for about a month on our website. The deal behind this rub is that this is what we used in competition. So, I’ve been excited to make this video for a long time. Not too many weeks ago, we did a Texas sugar rib video and you guys loved it. It’s great on ribs as well. So, today, we’re going to make some pulled pork using this rub. The Texas sugar rub has a Southwestern flavor profile with multiple different peppers and some cumin. It’s called Texas sugar because of the sugar content, but it’s not overly sweet. It has a sweet heat with a little kick and it’s amazing on pork.
Let’s jump into this. We have a Prairie Fresh bone-in pork butt that we got at the grocery store. It has beautiful marbling and we’re going to inject it. First, we’ll trim off any excess fat and score the fat cap. Then, we’ll inject it with a mixture of apple juice and our pork injection. This injection enhances moisture retention and adds flavor. After injecting, we’ll slather the butt with mustard and then generously season it with the Texas sugar rub. Let it sit for about 15-20 minutes before putting it on the smoker.
We’re cooking on a Mill Scale 94-gallon offset smoker with Post Oak wood at 250 degrees Fahrenheit. The pork butt will cook for several hours until it reaches an internal temperature of at least 195 degrees Fahrenheit. After wrapping the butt in foil, it will continue cooking until it’s tender and easily pulls apart. Then, we’ll pull the pork, dredge it in its own juices, and serve it with a tangy vinegar sauce.
This pulled pork is juicy, perfectly seasoned with Texas sugar, and has a delicious smoky flavor. It’s great on its own or in a sandwich. Give it a try and let us know what you think! Don’t forget to like and subscribe for more barbecue recipes. See you next time!