An excerpt from their book regarding the origination of the recipe name follows: "In old Southern slang, 'Mr. Brown' is the dark, smoky outside part of barbecued pork, usually the shoulder. This is the traditional cooking style, perfected by generations of pitmasters to give Mr. Brown his deserved renown.
We have made this pulled pork about 3 or 4 times since getting our new smoker/grill in the Spring. I didn't share the recipe earlier since not everyone has a smoker. But it is just too good not to share! Try it with your oven. I still think it would turn out fantastic, just missing some of the smokiness. The rub is so good that it really won't matter all that much. We like to top ours with some Sweet Baby Ray's Barbecue Sauce (EF, DF, GF) and serve it on hamburger buns. We usually make this when we have guests to feed or at least share some of the meat with friends. There is always plenty to share!
Here is a picture of the pulled pork, shredded.
Here is a picture of the pork mixed with barbecue sauce.
Source: The Renowed Mr. Brown from Smoke & Spice by Cheryl and Bill Jamison
¼ c ground black pepper
¼ c paprika
¼ c turbinado sugar
2 T salt
2 t dry mustard
1 t cayenne
6-8 pound Boston pork butt
Before you begin to barbecue, remove the pork from the refrigerator. Pat down the butt with another coating of rub. Let the pork sit at room temperature for about 45 minutes. Prepare the smoker for barbecuing, bringing the temperature to 200oF to 220oF. Transfer the pork to the smoker and cook it for about 1½ hours per pound, or until it’s falling-apart tender. Remove the pork from the smoker and let it sit for about 15 minutes, until cool enough to handle.
Pull off chunks of the meat, and either shred or chop them as you wish. Make sure each serving has some of the darker, chewier Mr. Brown along with the lighter interior meat. If you wish, serve the pork with your favorite barbecue sauce.
Oven instructions: Follow instructions exactly as written, cooking but in a preheated oven of 220oF for 1½ hours per pound.