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Pulled Pork

Source of Recipe


Carol Deptolla



List of Ingredients



• 1 Tbsp coarse-ground black pepper
  
• 1 Tbsp sweet paprika
  
• 1 Tbsp garlic powder
  
• ½ to 1 tsp cayenne pepper
  
• 1 tsp ground thyme
  
• 2 Tbsp salt
  
• 7 to 8 pounds pork shoulder (also called Boston Butt), bone in
  
• 5 cups or so hickory chips, soaked in water at least 30 minutes
  
• Hardwood charcoal
  
• .
  
• Western Carolina-style Barbecue Sauce (recipe follows)
  
• 16 buns
  






Instructions



1. In a small bowl, mix together seasonings. Sprinkle spice rub all over pork shoulder; wrap pork tightly in plastic wrap and refrigerate overnight.
   
   
2. Remove pork from refrigerator and let it stand at room temperature while you prepare the grill for indirect heat. Preheat coals, using charcoal chimney, and when coals are white hot, place them on lower grill grate, on one side or hugging two sides, with a drip pan in the remaining space to go beneath the pork. Cover grill. Check temperature with an oven thermometer; when it's 225° F, add about a cup of the soaked wood chips to the coals, then put pork on top grate over drip pan and cover grill. Add a few more coals about every hour or so to keep the temperature around 225° F, and add about another cup of wood chips at the same time.
   
   
3. Meat can take up to around 6 hours to cook, but check it with an instant-read thermometer after 5 hours; the meat is ready anywhere from 170° to 190° F. Remove from grill and let stand 30 minutes. Remove bone from pork. Pull meat into strands with your fingers or two forks. Dress it lightly with barbecue sauce in a large mixing bowl; transfer to a serving bowl or platter and serve with buns.
   
   Makes 16 sandwiches.
   
   ............
   
   Serve with:
   
   WESTERN CAROLINA-STYLE BARBECUE SAUCE
   
   • ½ cup (1 stick) butter, melted
   • 1½ cups catsup
   • 1 cup cider vinegar
   • ½ cup packed brown sugar
   • 1/3 cup Worcestershire sauce
   • 3 Tbsp yellow prepared mustard
   • 4 cloves garlic, minced (about 4 teaspoons)
   • 1 lemon, washed, halved and juiced (one juiced half reserved)
   
   In large saucepan over medium heat, melt butter.
   Stir in catsup, cider vinegar, brown sugar, Worcestershire, mustard, garlic and lemon juice to combine, then drop in one of the juiced lemon halves. Bring mixture to a boil; immediately reduce heat to medium-low, and let it simmer 20 minutes.
   
   Remove lemon half and let mixture cool.
   
   To store:
   Transfer sauce to a large glass jar or other glass container and refrigerate. (Keeps at least 1 month.)