March 14, 2009
Peggy requested a good recipe for Pulled Pork - this is Brett's secret recipe. Be sure to allow 6 hours for this - it will be the best six hours you've had in a long time - there's just nothing better.
1 4-5 lb Pork Shoulder - Bone In
6 T Pork Barrel BBQ All American Spice Rub
4 lb Hickory Chips
1 lb Mesquite Chips
1 bag Natural Wood Charcoal
2 c BBQ Sauce
1/2 Stick Butter
6 bottles Beer (I like a dark lager)
1 medium Red Onion
1 c Brown Sugar
2 T Stubbs Mesquite Liquid Smoke
1 cup Cider Vinegar
5 cloves Garlic
2 T Pork Barrel BBQ All American Spice Rub
1 t salt
1 t pepper
To make the mop, combine all the above ingredients and bring to a boil. I like to make this an hour before I start cooking. It can even be made the night before and refrigerated. You will brush this mop on the pork shoulder every 30 minutes to help keep it moist and add a sweet, spicy and smoky outer coating.
How to Make Pulled Pork
1. Combine wood chips in a bowl and soak in water for 30 minutes. You will add this to the charcoal to create the smoke.
2. Preheat Grill to 375 degrees, on a Weber grill, I put the charcoal on one side, leaving space for the pork shoulder to sit to get the indirect heat.
3. Coat entire pork shoulder with Pork Barrel BBQ All American Spice Rub - be sure to rub it in!
4. Place a handful of chips on the heated charcoal - let the smoke begin! Add chips approximately every hour, when you open the grill to put on the mop.
5. Place pork shoulder on heated grill with the fat side up. You put the fat side up so that it drips in the meat as it slow cooks. Let it cook for 4-6 hours, putting the mop on it with a brush every 30 minutes. The key to success is to not move the pork shoulder, and keep it moisturized with the mop - this creates a sweet, smoky outer crust. It is done when the internal temperature hits 190 degrees.
6. Remove the pork shoulder from the grill and place on a cutting board. With 2 large forks, "pull" the meat - it should shred pretty easily. I like to then put the meat in an aluminum pan that contains 2 cups bbq sauce and 1/2 stick of butter - all I can say is yummmmmm. I add 2 T of the Pork Barrel BBQ All American Spice Rub before serving.
A few hints and safety tips:
1. Be sure to use a meat thermometer - and let it get to 190 degrees - this is the safe temperature for cooking pork, and it won't pull correctly unless it gets this hot.
2. Keep a constant cooking temperature at 375 degrees - resist the temptation to peek - it just makes it take longer.
3. Stop adding wood chips the final hour - I think this keeps the smoky flavor from overpowering the taste of the meat.
4. Stop adding the mop for the final 30 minutes - and don't use the mop after cooking - its just not safe...
Try this out and let us know what you think - we guarantee that you will be the life of the party!