Classic Pulled Pork
Barbeque
Ingredients:
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4 cups hickory wood chips 8x10” disposable
aluminum pan Spicy Chili Rub: 2 Tbsp Ground Black Pepper 1 - 2 Teaspoons Cayenne Pepper 2 Tbsp Chili Powder
2 Tbsp Ground Cumin
2 Tbsp Dark Brown Sugar
1 Tbsp Dried Oregano
4 Tbsp Paprika 2 Tbsp Salt 1 Tbsp Sugar 1 bone-in pork roast, 6 to 8 pounds (preferably shoulder
or Boston butt roast) 2 cups barbecue sauce brown paper grocery bag |
Directions:
Mix all spicy chili rub ingredients in small
bowl, set aside.
If using a fresh ham or picnic roast, remove
skin. Massage dry rub into meat. Wrap tightly in double layer of plastic wrap;
refrigerate for at least 3 hours - up to 3 days.
At least 1 hour prior to cooking, remove
roast from refrigerator, unwrap, and let it come to room temperature. Soak hickory
wood chips in cold water to cover for 30 minutes and drain. Place the wood
chips in the aluminum pan.
Place the wood-chip pan on the primary burner
(the burner that will remain on during cooking. Ignite the barbecue grill, turn
all the burners to high, cover, and heat until very hot and the chips are
smoking heavily, about 20 minutes. Turn the primary burner down to medium and
turn off the other burner. Set the unwrapped roast in the disposable pan,
position the pan over the cooler part of the grill, and close the lid. Barbecue for 5 hours or cook until meat is
fork-tender. (The temperature inside the grill should be a constant 250
degrees; adjust the lit burner as necessary.)
Wrap the pork in heavy-duty foil to cover
completely. Slide the foil-wrapped roast into a brown paper bag. Crimp top
shut; rest roast 1 hour. Transfer pork to cutting board and unwrap. When cool
enough to handle, "pull" pork by separating roast into muscle sections,
removing fat, if desired, and tearing meat into thin shreds with fingers. Place
shredded meat in large bowl; toss with 1 cup barbecue sauce, adding more to
taste.
Serve the pulled pork on plain white bread or
warmed buns with remaining sauce, dill pickle chips and coleslaw
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Yields |
6-8 servings |