Chopped Pork BBQ

YIELD: 1 pork butt

For the pork:
1 Boston Butt roast
¼ cup kosher salt
¼ cup paprika
2 Tbsps. brown sugar
1 Tbsp. granulated garlic
1 Tbsp. onion powder
1 Tbsp. chili powder
1 Tbsp. black pepper

For the sauce:
2 cups cider vinegar
½ cup tomato juice
¼ cup ketchup
2 Tbsps. mustard
2 Tbsps. Worcestershire sauce
1 Tbsp. granulated garlic
1 Tbsp. molasses
1 Tbsp. crushed red pepper flakes

1.    Heat a smoker with hickory and oak to 225°F.
2.    Combine all of the dry ingredients (for the pork) into a bowl and massage the rub into the Boston butt.
3.    Place the butt on a rack in the smoker and let cook for 12-13 hours, until an internal temperature of 190°F is reached.
4.    Combine all the ingredients for the sauce in a pot, bring to a boil, and reserve.
5.    When the pork is done, remove excess fat, and bone, chop to desired consistency. Dress with the sauce and serve hot.

Recipe: Jason Alley, Comfort, Richmond, Va.