Seems like I have been slacking off lately but I have been busy. I decided to do some grilling
this father's day. There are a lot of recipes out there for quick pulled pork - this is not one of those. This is as close as I could get to the real thing while still using a gas grill.
This recipe was a lot of fun. It is not difficult at all but it does take some time. It takes six hours after you start cooking - and that doesn't count the time it takes to season the meat. All the time was definitely worth it though. The meat was very tender and very well seasoned. Everyone at the party seemed to like it a lot - several people went for seconds and thirds.
Pulled Pork(Source: The new Best Recipe, page 598)Serves 8Ingredients
- 1 bone-in pork roast, preferably Boston butt (6 to 8 pounds)
- 3/4 cup dry rub for barbecue (recipe posted below)
- 4 cups wood chips (I used hickory but you could also use mesquite)
- 2 cups barbecue sauce (use any sauce - my recipe posted below)Directions
- If using a fresh ham or picnic roast, remove the skin ( no need to remove skin on a Boston Butt ). Massage the dry rub into the meat. Wrap the meat tightly in a double layer of plastic wrap and refrigerate for at least 3 hours. For stronger flavor can be refrigerated for up to 3 days.
- At least 1 hour before cooking, remove the roast from the refrigerator. Soak the wood chunks in cold water to cover for 1 hour and drain. Place the wood in a smoker box or make one from heavy duty foil pierced with a fork to allow smoke to escape. Place it on top of the primary burner. Turn all burners to high and preheat until the chips are smoking heavily, about 20 minutes. Turn the primary burner down to medium and turn off the other burners. Set the unwrapped roast in a disposable pan over the cool part of the grill, and close the lid. Barbecue for 3 hours. (The temperature inside the grill should be a constant 275 degrees, adjust lit burner as necessary.)
- Adjust an oven rack to the middle position and heat the oven to 325 degrees. Wrap the pan holding the roast with heavy duty foil to cover completely. Place the pan in the oven and back until fork-tender, about two hours.
- Slide the foil-wrapped pan into a brown paper bag. Crimp the top shut. Let the roast rest for 1 hour.
- Transfer the roast to a cutting board and unwrap. When cool enough to handle, "pull" the pork by separating the roast into muscle sections, removing the fat, if desired, and tearing the meat into thin shreds with your fingers. Place the shredded meat into a large bowl. Toss with 1 cup of the barbecue sauce, adding more to taste. Serve, passing the remaining sauce separately.Dry Rub for Barbecue(Source: The New Best Recipe, page 579)Makes about 1 cupIngredients
- 1/4 cup sweet paprika
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 tablespoons dark brown sugar
- 2 tablespoons salt
- 1 tablespoon dried oregano
- 1 tablespoon granulated sugar
- 1 tablespoon ground black pepper
- 1 tablespoon ground white pepper
- 1-2 teaspoons cayenne pepperDirections
- Mix all the ingredients together in a small bowl. Can be stored in airtight container at room temperature for several weeks.Basic Barbecue Sauce(Source: Williams Sonoma Grilling, page 14)Makes about 2 1/2 cupsIngredients
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups catsup or tomato sauce
- 1/2 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 1/3 cup sugar
- 1 tablespoon chili powder
- 1/2 teaspoon, more or less, cayenne pepperDirections
- Heat oil in a saucepan over moderate heat and add onion and garlic. Cook gently, stirring, for about 5 minutes.
- Add the catsup, vinegar, Worcestershire sauce, sugar, chili powder, and cayenne to taste.
- Reduce heat and simmer, partially covered, until the sauce has thickened slightly, about 20 minutes.