BBQ Pulled Pork

I absolutely love pulled pork, and tend to make it for summer parties, where hanging out and grilling in the backyard is a must. This recipe takes quite a bit of time but it is well worth it. It’s best to actually smoke the meat on a charcoal grill. The original recipe is from “The New Best Recipe”, and as always they do not skimp on flavor. It’s best to marinade the meat in dry rub for 3 days, but I usually do it for 1 day (due to lack of planning). Make sure you leave yourself the entire day for this, because it’ll take a while. I generally start by taking the meat out of the refrigerator at 9 am, and have it ready to eat around 5 or 6 pm. Don’t be surprised if your neighbors randomly drop by after smelling you smoking this bad boy for half the day.   

INGREDIENTS makes 10 – 12 servings

1 bone-in Boston butt pork roast (6 – 8 lbs)

1 cup Dry Rub for BBQ

4 cups wood chips

2 cups of your favorite BBQ sauce

Dry Rub for BBQ

1/4 cup sweet paprika

2 Tbs chili powder

2 Tbs ground cumin

2 Tbs dark brown sugar

2 Tbs salt

1 Tbs dried oregano

1 Tbs sugar

1 Tbs black pepper

1 Tbs white pepper

1 – 2 tsp cayenne pepper

INSTRUCTIONS

• 6 – 8 lbs bone in Boston butt pork roast
• 1 cup Dry Rub for BBQ

1. If making your own Dry Rub, mix all of the ingredients in a small bowl. Massage the dry rub into the meat. Wrap the meat tightly in a double layer of plastic wrap and refrigerate overnight or for up to 3 days.

• 4 cups wood chips

2. At least 1 hour prior to cooking, remove the roast from the refrigerator, unwrap, and let it come to room temperature. Place the wood chips on an 18 inch square of heavy duty aluminum foil. Fold in all four sides of the foil to completely encase the chips. Turn the foil packet over and tear 6 large holes through the top of the foil using a fork. This will allow the smoke to go though, without having the chips burn out too quickly.

3. Meanwhile get the grill started with about 40 coals. Allow the coals to burn until covered with a thin layer of gray ash. Move all of the coals into one side of the grill, piling them up in a mound 2 – 3 briquettes high. Open the bottom vents completely. Place the wood chip packet on top of the coals, holes facing up. Place the grilling grate over the coals and wood chips.

4. Set the unwrapped roast in a disposable aluminum pan and place it on the grate opposite the fire. Open the grill lid vents 3/4 of the way and cover, turning the vents to be over the meat (opposite the wood chips) to draw smoke through the grill. Cook, adding about 8 briquettes every hour or so, to maintain an average temperature of 275 degrees F, for 3 hours.

5. Adjust an oven rack to the middle position and preheat the oven to 325 degrees. Remove the roast from the grill and cover the pan completely with heavy duty aluminum foil. Place the pan in the oven and bake 2 hours.

6. Slide the foil-wrapped pan with the roast into a brown paper bag. Crimp the top shut and let the roast rest for 1 hour. Do not skip this step! It’s the difference between good pulled pork, and great pulled pork.

• 2 cups of your favorite BBQ sauce

7. Transfer the roast to a cutting board and “pull” the pork apart using your fingers or two forks, and tear it into thin shreds. Place the shredded meat into a large bowl and toss with 1 cup BBQ sauce, adding more to taste. Serve with the remaining BBQ sauce on the side.