PULLED PORK

PULLED PORK

A real good tasting Pulled Pork sandwich is all about hickory smoked pork shoulders done low and slow. And it’s real easy to do!

THE INGREDIENTS YOU’LL NEED:

  • Pork Shoulder or Boston Butt – 9 to 10 lb
  • Spray bottle – for mop sauce
  • Hard wood Chunks – soaked in water – we used Hickory
  • Tin Foil
  • Foil Pan for drip pan
  • Iron Pot

FOR THE MOP SAUCE

  • Apple Juice – 1 cup
  • Apple Cider Vinegar – 1 cup

FOR THE RED SAUCE

  • Apple Cider Vinegar – 1 cup
  • Ketchup – 1 cup
  • Red Pepper Flakes – 1 Tbs To Taste
  • Worcestershire Sauce – 1 tsp
  • Brown Sugar – ¼ cup
  • Hot Sauce – 2 tsp To Taste
  • Salt – 1 tsp

THE RUB

  • Brown Sugar – 1 Tbs
  • Salt – 1 Tbs
  • Sweet Paprika – 1 Tbs
  • Chili Powder – 1 to 2 tsp To Taste

FOR SERVING

  • Buns
  • Your favorite condiments

DIRECTIONS
MAKING
THE MOP SAUCE

1. In a spray bottle mix the following;

  • Apple Juice – 1 cup
  • Apple Cider Vinegar – 1 cup
  • The Red Sauce

2. In a pot mix the following ingredients

  • Apple Cider Vinegar – 1 cup
  • Ketchup – 1 cup
  • Red Pepper Flakes – 1 Tbs To Taste
  • Worcestershire Sauce – 1 tsp
  • Brown Sugar – ¼ cup
  • Hot Sauce – 2 tsp To Taste
  • Salt – 1 tsp

3. Heat to a simmer and then remove from heat and set aside

THE RUB

4. In a bowl mix the following ingredients

  • Brown Sugar – 1 Tbs
  • Salt – 1 Tbs
  • Sweet Paprika – 1 Tbs
  • Chili Powder – 1 to 2 tsp To Taste

5. Mix well breaking up any clumps

GETTING READY

6. Trim up the pork butt – it does not require a lot of trimming because cooking low and slow will melt the fat
7. Place rub on liberally on all sides of the butt – It will not penetrate the fat cap side but will provide a nice color to it
8. Let the rub set on the pork for 1 hour
9. Place small hardwood chunks in water to soak

SETTING UP YOUR GRILL

10. You will set up your grill for indirect grilling – coals on one side of the grill and no coals on the other side
11. Place a foil drip pan opposite the unlit coals
12. You’re looking for a grill temperature between 250 to 275 degrees Fahrenheit

COOKING

13. Place the shoulder on the grill over the drip pan with the fat cap up – this will let the fat baste the shoulder as it melts
14. Place a piece of the soaked hickory wood onto the hot coals – since they are soaked in water they will put off a light smoke and not burn up right away
15. You cooking time will be about 8 hours depending on your grill temp.
16. After 2 Hours

  • Spray the shoulder with the mop sauce
  • Add more hardwood to the coals

17. After 4 Hours

  • Spray the shoulder with mop sauce
  • Rotate the shoulder 180 degrees so you get even cooking
  • Add prelit coals as needed to keep your temp at 250 to 275 degrees Fahrenheit

18. After 8 Hours

  • You are looking for an internal temp of 190 to 195 degrees Fahrenheit
  • Remove the shoulder from the grill and wrap tightly in tin foil
  • Let it rest for 1 hour

FINALIZING

19. Reheat the red sauce
20. After the shoulder has rested pull the pork using your hands or forks if it is still to hot to handle
21. Pour the drippings back over the pulled pork
22. Drizzle red sauce over the pulled pork
23. Mix the pork, red sauce and dripping together
24. Pile buns high with the pulled pork
25. Top with red sauce and your favorite condiments

SERVING

26. Serve and Enjoy!