Ingredients
1 cup Kosher Salt
1 cup Brown Sugar
1/4 cup Black Pepper
1/4 cup Garlic Powder
1/4 cup Chili Powder
2 tablespoons Onion Powder
2 tablespoons Dry Mustard
2 tablespoons Toasted Ground Cumin
2 tablespoons Cayenne
2 tablespoons Five Spice Powder
Directions
Blend all ingredients together in a food processor. Place in an air-tight container and store in a cool dry place for up to one month.
Rub a whole pork butt with the above mentioned rub, let stand for 10-20 minutes, then place on your smoker at a temperature of 220°F for 3 hours, turning over every hour in order to get a consistent smoke on all sides. After 3 hours wrap the pork butt completely in aluminum foil and place back on the smoker for another 3 hours of cooking. Pork butt is finished when you can pull it apart with no resistance. Pull apart and serve or cool immediately.
Makes approximately 1 quart of rub.
Pairing
As Meiomi has been named “Wine Brand of the Year” by Market Watch magazine in this months “Leaders 2014” edition, we felt it appropriate to share Meiomi’s own wine pairing suggestion of Meiomi and Bounty Hunter’s Pulled Pork Rub. Pulled Pork is a perfect meal for Fall, and as the weather gets colder, people start looking for a nice red wine to cozy up with. Pinot Noir is what we call a perfect compromise; not too heavy or too oaky, with just the right touch of fruit while bursting with flavors.
Meiomi Pinot Noir holds an impressive list of past rated vintages. The current 2012 vintage has been rated 88 points by Wine Spectator describing it as – “Bold, ripe and vibrant, with expressive huckleberry, boysenberry and blueberry, this is as unbridled as you might expect for a 2012, but deliciously complex. Drink now through 2020.”
Next time you want to impress you dinner guests, pick up a bottle of Meiomi Pinot Noir for $21.99 from Bremer’s Wine and Liquor in New Hartford, NY or at bremerswineandliquor.com and whip up this Bounty Hunters Pulled Pork Rub courtesy of Meiomi wines and Bounty Hunter Restaurant in Napa, CA!
