Honey Wings Rub
Ingredients
- Honey powder
- Curry powder
- Granulated garlic
- Sesame seeds
- Crushed red pepper flakes
- Kosher salt
Mix thoroughly and season the wings evenly before cooking.
Meat Church Pulled Pork
Ingredients
1 bone-in pork butt, approximately 8–10 lb
Meat Church The Gospel or another pork rub
Meat Church Honey Hog Hot Rub
1 stick unsalted European or Irish butter
1 cup brown sugar
1 cup apple juice or apple cider vinegar, for spritzing
1 cup barbecue sauce
Yellow mustard, optional binder
Pork injection mixed with apple or fruit juice, optional
Prepare the Pork
Trim away excess exterior fat, leaving only a thin layer on the bottom.
If using an injection, inject the pork in approximately a 1-inch grid pattern until evenly filled.
Coat the pork lightly with yellow mustard, if desired.
Season all sides liberally with the primary pork rub.
Let the pork sit briefly so the seasoning adheres and begins to look moist.
Smoke
Place the pork directly on the smoker grate with the fat side down.
Smoke at 275°F.
Spritz every hour with apple juice or apple cider vinegar.
Continue smoking until the exterior develops a dark mahogany bark and the internal temperature reaches approximately 165°F.
Wrap
Transfer the pork to a half-size steam pan.
Apply a generous coating of Honey Hog Hot Rub.
Sprinkle the brown sugar over the pork.
Place pats of butter over the top.
Optionally add a small amount of fruit juice or the remaining injection mixture.
Cover the pan tightly with foil.
Return the covered pan to the smoker.
Finish
Continue cooking until the pork reaches approximately 205°F internally and feels probe-tender.
Remove it from the smoker and let it rest, covered, for 30–45 minutes.
Shred the pork and toss it with the juices collected in the pan.
Add barbecue sauce and additional seasoning to taste.
Finishing Sauce
1 cup cider vinegar
2 tablespoons brown sugar
1 teaspoon Tony Chachere’s Cajun Seasoning
1 teaspoon coarse black pepper
1 teaspoon red pepper flakes
Combine all finishing sauce ingredients and stir until the brown sugar dissolves.
Pour the sauce over the pulled pork a little at a time.
Toss thoroughly after each addition.
Taste and add more sauce as needed.
Timing Note
Plan for approximately 8 hours, although a larger pork butt may require as much as 1 hour per pound. Cook according to tenderness and internal temperature rather than time alone.