Master Recipe
Barbecued Pulled Pork
NOTE: Preparing pulled pork requires little effort but lots of
time. Plan on nine hours from start to finish: three hours covered
with the spice rub, three hours on the grill, two hours in the
oven, and one hour to rest. Hickory is the traditional choice with
pork, although mesquite may be used if desired. Serve the pulled
pork on plain white bread or warmed buns with the classic
accompaniments of dill pickle chips and cole slaw. Serves
eight.
3/4 cup Dry Rub for Barbecue
1 bone-in pork roast, preferably Boston butt (see figure 19), 6 to 8 pounds
4 3-inch wood chunks or 4 cups wood chips
Heavy-duty aluminum foil
Disposable aluminum roasting pan (about 8prime; × 10prime;)
Brown paper grocery bag
2 cups Barbecue Sauce
INSTRUCTIONS:
1. If using fresh ham or picnic roast, remove skin (see figure 20). Massage dry rub into meat. Wrap tightly in double layer of plastic wrap and refrigerate for at least 3 hours. (For stronger flavor, roast can be refrigerated for up to 3 days.)
2. About 1 hour prior to cooking, remove roast from refrigerator, and let come to room temperature. Soak wood chunks in cold water to cover for 1 hour and drain, or place wood chips on 18-inch square of aluminum foil, seal to make packet, and use fork to create about six holes to allow smoke to escape (see figures 5 and 6).
3. Meanwhile, light about 40 charcoal briquettes in chimney. Transfer hot coals from chimney to one side of kettle grill, piling them up in a mound two or three briquettes high. Keep bottom vents completely open. When coals are covered with light gray ash, lay wood chunks or packet with chips on top of charcoal. Put cooking grate in place. Set unwrapped roast in disposable pan and place on grate opposite fire (see figure 21). Open grill lid vents three-quarters of the way and place lid on grill, turning lid so that vents are opposite wood chunks or chips to draw smoke through grill. Cook, adding about 8 briquettes every hour or so to maintain average temperature of 275 degrees, for 3 hours. Remove from grill and wrap pan holding roast with heavy-duty foil to cover completely.
4. Adjust oven rack to middle position and preheat oven to 325 degrees. Place pan in oven and bake until meat is fork-tender, about 2 hours.
5. Slide foil-wrapped pan with roast into brown bag. Crimp top shut; let roast rest for 1 hour. Transfer roast to cutting board and unwrap. When cool enough to handle, "pull" pork by separating roast into muscle sections (see figure 22), removing fat if desired, and tearing meat into thin shreds with fingers (see figure 23). Place shredded meat in large bowl; toss with 1 cup barbecue sauce, adding more to taste. Serve with remaining sauce passed separately.
VARIATION:
Pulled Pork on a Gas Grill
Follow Pulled Pork Master Recipe, making the following changes: Place foil tray with soaked wood chips (see figures 7 through 10) on top of primary burner (see figure 11). Turn all burners to high and preheat with lid down-until chips are smoking heavily, about 20 minutes. Turn primary burner down to medium and turn off burner(s) without chips. Position pan with roast over cool part of grill. Barbecue for 3 hours. (Temperature inside grill should be constant 275 degrees; adjust lit burner as necessary.) Proceed with Master Recipe as directed.