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I will admit, this is not the most low key recipe. It takes some prep, and it takes some time...but the end result is so ridiculously worth it, I simply cannot put it into words. Low and slow is the key to a mindblowing pulled pork recipe. I am talking temperatures of 200-230°F/93-110°C, for several hours.
I have entered this recipe into several local BBQ contests, and not to toot my own horn or anything, it placed pretty well among professional BBQers. I would now like to point out the key difference between "BBQing" vs. "grilling": BBQing is slow roasting meat over a low temperature heat source, sometimes with hardwood smoke. Grilling uses high heat and will burn a dry rub to a blackened mess.
It is fantastic with veggie slaw!
You will need a few BBQ Basics for this:
Tools:
A gas grill with at least two burners. A kettle type charcoal grill will work great too - my favorite being the Weber Kettle Grill.
Hardwood chips (Use only hardwood for any grill)
Smoker box/pouch thingie-Some gas grills come with a smoker box for the wood chips. Mine does not. If yours doesn't, you make an envelope/pouch from heavy-duty aluminum foil. Pull out about 18" for the envelope. Put about 4 cups of pre-soaked (in cold water for about an hour) chips on the foil, and fold it into a flat envelope/pouch type shape.Poke several slices in the top (to release the smoke).
Tongs/Spatula - You need a darn good heavy duty pair of tongs to handle a pork shoulder. A spatula (preferably a strong grill specific type) is perfect for getting that lovely chunk of meat off of the grill.
Aluminum roasting pan (disposable, for ease of clean-up) It will keep the juices from causing flare-ups and will provide moisture to the roast.
Oven/Grill thermometer - This is very important, as this tool is the only way you will really know what's going on inside the grill! To "pull" pork, the meat must reach the ideal temperature of 212°F/100°C.
Chimney-type charcoal starter - For the charcoal grill people, this is the best way to start the coals.
Do not be overwhelmed. All of these are pretty standard for grilling or BBQing. If you plan on doing more outdoor eating this summer, I guarantee that you will use it again. If you don't like the idea of buying wood chips, leave that part out. The rub and slow roasting will do a dandy job of making your meat moist and delicious.
I have entered this recipe into several local BBQ contests, and not to toot my own horn or anything, it placed pretty well among professional BBQers. I would now like to point out the key difference between "BBQing" vs. "grilling": BBQing is slow roasting meat over a low temperature heat source, sometimes with hardwood smoke. Grilling uses high heat and will burn a dry rub to a blackened mess.
It is fantastic with veggie slaw!
You will need a few BBQ Basics for this:
Tools:
A gas grill with at least two burners. A kettle type charcoal grill will work great too - my favorite being the Weber Kettle Grill.
Hardwood chips (Use only hardwood for any grill)
Smoker box/pouch thingie-Some gas grills come with a smoker box for the wood chips. Mine does not. If yours doesn't, you make an envelope/pouch from heavy-duty aluminum foil. Pull out about 18" for the envelope. Put about 4 cups of pre-soaked (in cold water for about an hour) chips on the foil, and fold it into a flat envelope/pouch type shape.Poke several slices in the top (to release the smoke).
Tongs/Spatula - You need a darn good heavy duty pair of tongs to handle a pork shoulder. A spatula (preferably a strong grill specific type) is perfect for getting that lovely chunk of meat off of the grill.
Aluminum roasting pan (disposable, for ease of clean-up) It will keep the juices from causing flare-ups and will provide moisture to the roast.
Oven/Grill thermometer - This is very important, as this tool is the only way you will really know what's going on inside the grill! To "pull" pork, the meat must reach the ideal temperature of 212°F/100°C.
Chimney-type charcoal starter - For the charcoal grill people, this is the best way to start the coals.
Do not be overwhelmed. All of these are pretty standard for grilling or BBQing. If you plan on doing more outdoor eating this summer, I guarantee that you will use it again. If you don't like the idea of buying wood chips, leave that part out. The rub and slow roasting will do a dandy job of making your meat moist and delicious.
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Signing UpStep 1Meet your Meat (and prep it!)
Pulled pork is made with the pork shoulder,however it is usually packaged in the supermarkets as two cuts: A shoulder butt (Boston butt) and a picnic butt (picnic roast).Either one is great for this recipe.Bone-in or boneless is your choice... I like the bone-in for flavor,but the boneless does cook faster.
Prep your Meat:
1. Trim the skin and excess fat (leave about a 1/4" layer) off the roast. Rinse the roast and pat dry with a paper towel.
2. Spices! My recipe calls for a rub. Do you want a rub with simply a couple of spices, or a grand mixture of complimentary flavors? Wet or dry rub? I prefer a dry rub, it makes less mess. Pick a good rub from the store, make your own, or try my Finger Lickin' Good Dry Rub on your roast. I promise it will not disappoint! :)
3. Apply the rub liberally all over the meat, working it in thoroughly. Cover with plastic wrap and refrigerate until an hour or so before cooking. It is best to allow the meat to come closer to room temperature before putting it on the grill. Why waste the gas? :)
Note: I like to apply the rub the day before grill time for the most flavor, but try to do it at least 2 hours ahead.
Prep your Meat:
1. Trim the skin and excess fat (leave about a 1/4" layer) off the roast. Rinse the roast and pat dry with a paper towel.
2. Spices! My recipe calls for a rub. Do you want a rub with simply a couple of spices, or a grand mixture of complimentary flavors? Wet or dry rub? I prefer a dry rub, it makes less mess. Pick a good rub from the store, make your own, or try my Finger Lickin' Good Dry Rub on your roast. I promise it will not disappoint! :)
3. Apply the rub liberally all over the meat, working it in thoroughly. Cover with plastic wrap and refrigerate until an hour or so before cooking. It is best to allow the meat to come closer to room temperature before putting it on the grill. Why waste the gas? :)
Note: I like to apply the rub the day before grill time for the most flavor, but try to do it at least 2 hours ahead.
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Sometimes you will hit what us slow roasters call "The Stall": Somewhere about the time the meat hits 155°F, the internal temp will just stop rising and it may take 2-5 hours to get to 170°F. So do the math and add 2 hours...
Hope that helps!
Love the idea. I just wouldn't be able to eat it. :) Darn vegetarianism.
Oh and did you guys know JoaT used to be a food photographer for several bloggers?
Also used to write articles for more than a few recipe and craft blogs before deciding to take the credit and make her own site?
Ive been a friend of hers for a long time and I am very proud to know her for all the work she does.
What kind of rub did you use? What kind of sauce?
I do so LOVE talking about food...lol
For the sauce, if I had of cone on instructables to find a homemade sauce I would of use it, but I just used a store brand Chipotle and Beer BBQ sauce.
Nom*Nom