Franklin Barbecue’s Perfect Pulled Pork

By Franklin Barbecue on May 26, 2010

Editor’s Note: It’s almost Memorial Day! This week, we’re posting a new recipe every day so you’re ready to go this weekend with everything from Mexican corn to potato salad to shame anything your friends bring to the barbecue. Is there a favorite street food you’d like us to recreate? Email me at amy@vendr.tv. Many thanks to Austin’s Franklin Barbecue for today’s recipe. Keep your eyes peeled for their episode with VendrTV!

Franklin Barbecue is one of the newer food carts to hit Austin’s blossoming trailer scene. We specialize in Central Texas beef brisket, dry rubbed ribs, and “not so Texan” pulled pork. When we opened, the Texas clientele leaned toward brisket, but six months later, pulled pork is catching on. This recipe is best served piping hot, with a tangy sweet vinegar sauce. Don’t be afraid to add a little slaw, and get it before it is sold out!

Pulled Pork

Ingredients

1 Bone-in pork shoulder butt (Boston butt)
1/4 cup yellow mustard

Dry Rub

Ingredients

1 cup course black pepper
1/2 cup kosher salt
1/2 cup turbinado sugar

Sweet Vinegar Sauce

Ingredients

16oz distilled white vinegar
8oz ketchup
1/4 cup brown sugar
2 1/2 tablespoons Worcestershire sauce
1/4 tablespoon kosher salt
1/4 teaspoon paprika
1 teaspoon Louisiana-style hot sauce
1 teaspoon course black pepper

Directions

Unwrap your pork butt and lay it on a clean cutting board. Slather butt with yellow mustard, then sprinkle with generous amounts of dry rub.

Place on smoker at 275-295F. Do not wrap with foil until the color of the bark is to your preferred color. (We prefer a toasty brown color.)

Wrap butt with foil and return to smoker for 6-8 hours. Periodically check for tenderness by unwrapping and trying to pull the bone out. When the bone slides out easily, it is done smoking. Keep pork wrapped in foil and let sit for 30 minutes.

Serve with our sweet vinegar sauce and cabbage slaw with white bread.

Serves 10-15 people.