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Alabama Pulled Pig

Reviewed: May 25, 2010
I am new at smoking meat so this was my first experience smoking a pork butt but as an Alabama resident, it is not my first time eating BBQ. It was awesome!!! It was a little tiring to baste the meat every hour but it was so worth it! I smoked my 9lb pork butt overnight @ 225 using Mesquite wood chips (11 hours). I basted and added new chips every hour or so. After 11 hours I took the pork out of the smoker and placed it in layers of tin foil and poured the 1c sauce over it, as recommended, and then covered it tightly. I then cooked it for an additional 4 hours without rebasting. Removed from smoker and let it cool for 30min before shredding the meat. I put the shredded meat it in the crockpot and added the additional 1c sauce and mixed. It was absolutely fantastic!!! Can't wait to make it again. Even my picky kids loved it and they never like anything!
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