The Killer Hogs barbecue team's website says it's spent the last 13 years, "cooking competition BBQ, winning the big checks, and breaking hearts." Though the team members' love lives cannot be corroborated, their hoard of trophies speaks for the quality of their product. Honed in the heart of the Mississippi, this pulled pork recipe is as close as one can get to perfect southern barbecue, without actually being ankle-deep in Old Man River.

• 1 8- to 10-pound Boston butt pork roast
• 1/4 cup yellow mustard
• 1/2 cup Killer Hogs championship rub
• 1 32-oz bottle apple juice
• 2 sweet yellow onions
• 10 lbs charcoal
• aluminum drip pan
• plastic spray bottle
• hickory and apple wood chips
• 2 cups baste

• 1 tablespoon sweet Hungarian paprika
• 3 tablespoons chili powder
• 6 tablespoons brown sugar
• 2 tablespoons turbinado sugar (sugarcane extract)
• 2 tablespoons kosher salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon Jamaican jerk seasoning
• 1/4 teaspoon tomato powder

(Mix ingredients in a bowl until lump-free.)

• 1 cup apple juice
• 1/4 cup garlic–red wine vinegar
• 1/4 cup olive oil
• 1 cup water

(Pour baste into plastic spray bottle.)

After washing, coat entire roast with mustard. Massage rub into meat and refrigerate for 1–2 hours. Soak wood chips in water, fold into foil packet, and make holes for smoke to escape. Heat charcoal and divide, adding more periodically. Place drip pan in middle. Fill pan three-quarters with apple juice and water. Place chip packet on hot coals and then add peeled and quartered onions. Center meat on rack over drip pan and grill for 3–4 hours, spraying hourly with baste. Check temperature with meat thermometer; when 175°F, remove and let cool for 30 minutes. Pull chunks of meat with a fork and serve on buns. (Feeds: an army.)