The recipe uses Meat Church’s Texas Sugar rub, a Southwestern-style seasoning that starts with a sweet taste from sugar and honey powder, followed by a subtle spicy kick, inspired by their popular Holy Voodoo blend.
It features a pork butt (also known as Boston butt or pork shoulder), a well-marbled cut ideal for slow cooking, typically weighing 8-10 lbs., perfect for pulled pork.
Described as a "tried and true" recipe, it emphasizes simplicity, likely involving rubbing the pork butt generously with Texas Sugar and letting it rest to absorb the flavors before cooking.
The pork is likely smoked low and slow (around 275°F) using a smoker with medium smoke woods like hickory or pecan, common in Texas-style BBQ, to enhance the smoky flavor.
The goal is tender, juicy pulled pork, achieved by cooking until the internal temperature reaches 195-205°F, allowing the fat and connective tissues to break down.
Texas Sugar rub includes sugar, honey powder, salt, spices, paprika, garlic, and onion, making it versatile for pork, poultry, or even ribs, with no gluten or MSG.
Depending on the size, smoking could take 7-10 hours, possibly with a wrap (e.g., butcher paper or foil) midway to retain moisture, a technique Meat Church often employs.
The finished pork butt is ideal for shredding and serving as pulled pork—perfect for sandwiches, tacos, or standalone with sides like slaw or pickles, with optional BBQ sauce on the side.