Brett Schreyer's Competition Pulled Pork
"This pork shoulder from Brett Schreyer and his Montana-based barbecue team, UpNSmokin, is served with a sweet chile-spiked sauce. This recipe first appeared in our June/July 2011 BBQ issue along with Dana Bowen's story The Winners Circle...."
INGREDIENTS
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SERVES 12
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FOR THE RUB AND INJECTION:
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½ cup light brown sugar
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¼ cup paprika
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2 tbsp. chili powder
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1 tbsp. garlic powder
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1 tbsp. onion powder
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1 tbsp. kosher salt
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1 tbsp. ground black pepper
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1 tsp. ground white pepper
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1 tsp. cayenne
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1½ cups apple juice
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1½ cups peach juice or nectar
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1 tbsp. mild hot sauce
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1 bone-in, skinless pork shoulder (8–9 lb.)
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FOR THE SAUCE:
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4 cups apple cider vinegar
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2¼ cups ketchup
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⅓ cup dark brown sugar
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2 tbsp. crushed red chile flakes
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2 tbsp. kosher salt
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1 tbsp. ground black pepper
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1 tbsp. chipotle chile powder
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