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<ShopNCook version="1.0" generator="Shop&apos;NCook recipe database 1.0" xml:lang="en">
<RecipeList>
<Recipe recipeId="83048" locale="en-us">
<RecipeHeader>
<RecipeTitle>BBQ Pork</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<Ingredient id="-1" quantity="7.0" unit="lbs" comment="" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="7.0" unit="lbs">6-7 lbs</IngredientQuantity>
<IngredientItem>Boston butt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>- Rib rub
- Hog injection (1/5 scale)
- Baste</IngredientText>
<Ingredient id="225" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>Apple juice</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="235" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>Pineapple juice</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="722" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>cider vinegar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>- Apple wood chunks

Inject pork with hog injection all over about one inch squares. Coat pork with rib rub and let sit for two hours.

Set up smoker with pan of water under the meat to keep it moist while it cooks.

Cook at 230-250 degrees for 10-12 hours until internal temp reaches 175-180. After first 8-8 hrs. Start basting every hour.

Place in foil, spray with baste then wrap up and place back on smoker at 250 for another 1.5-2 hrs.

Remove from smoker and place in cooler until ready to serve. It should remain hot for up to 5 hrs in cooler.
</RecipeText>
</Recipe>
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