After a few trial runs with easier/shorter cooking foods, I decided I was ready to take the big leap into the world of BBQ and throw a pork butt/shoulder on my new grill. I've never made pulled pork before, but I've read an awful lot about it and I've certainly eaten it and enjoyed it before. As with any barbecued food, the key components are the rub, the sauce, and the cooking method. I grabbed the rub and sauce recipes directly from amazingribs.com, and then cooked it low and slow at 230 degrees for almost 14 hours. The results were spectacular. The bone came out like butter at the end of the cooking, the pork had an amazing bark (outer crust of spices) and smoke ring, and shredding the meat was one of the easiest things I've ever done. Everything about this is a keeper, and will be made again!
- 1 pork shoulder, 5-8 pounds
- ½ cup Memphis Dust rub (see link for recipe)
- 1 cup Kansas City Barbecue Sauce (see link for recipe)
- 3 Tablespoons vegetable oil
- Kaiser rolls
- Trim most of the external fat off the pork shoulder. Rinse and thoroughly dry the meat.
- Lightly coat the entire surface with vegetable oil.
- Sprinkle rub all over the meat, then let sit for at least 1 hour.
- Turn on grill/smoker and set temperature between 225º and 250ºF. Once temperature has stabilized, place shoulder on grill and cover.
- Cook for approximately 2 hours per pound, until internal temperature reaches approximately 200ºF. Test doneness using the fork test: insert fork into meat and rotate 90 degrees. If meat is done, the fork will turn with very little resistance.
- Remove from grill and shred meat.
- Serve with sauce and coleslaw!
There are many different kinds of sauces, and most of them would be great with this. You don't need a lot of sauce, as the meat has a ton of flavor (as long as you don't eat too much of the bark while you're shredding it).
I used lump charcoal and chunks of applewood to cook this, might throw in a little bit of hickory along with the apple next time.