- For the pork:
- - 1 Boston butt pork shoulder
- - Kosmos Q Pork Soak
- - 2 pints beer
- - [House of Q House BBQ Rubhttp://www.atbbq.com/house-of-q-house-bbq-rub.html]
- For the dip:
- - 16 oz cream cheese, room temp
- - 1/2 cup Kansas Flavor Jalapeño Jelly
- - 2 cups pulled pork
- - 2 tsp Chili Dawg’s Jalapeño Seasoning
- - 1/2 cup green onions, sliced
To make the pulled pork, first trim the Boston butt as desired. In an 8 quart Briner Brining Bucket, mix up 3/4 cup Kosmos Q Pork Soak with 2 quarts of water and two pints of beer. Submerge the pork in the brine and place in the refrigerator overnight.
Preheat your Yoder Smokers YS640 to 250ºF. After about 16 hours remove the pork from the brine, pat dry with paper towels and season generously with [House of Q House BBQ Rubhttp://www.atbbq.com/house-of-q-house-bbq-rub.html]. You can also light an A-MAZE-N Tube Smoker to add more smoke flavor to the meat. Smoke the shoulder until the internal temperature passes 140ºF. Check the internal temperature with an instant read thermometer like the Maverick PT-100. Remove the pork from the cooker, double wrap the shoulder with foil. Return to the cooker and continue cooking until meat is tender enough to pull. The internal temperature will likely be around 210ºF. Shred the pork by hand or using Bear Paws Pork Pullers.
Whip the room temperature cream cheese and Kansas Flavor Jalapeño Jelly in a stand mixer with the paddle attachment on medium for about two minutes. Then, with a spatula, fold in the remaining ingredients. Continue folding until all ingredients are distributed evenly. Serve with crackers or tortilla chips.