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Pulled Pork
Description:
Smoked pork shoulder with BBQ sauce.
The pork needs to be brined overnight, and cooks the
next day for around 5-6 hours. I don't bother with a dry rub
before smoking since the pork, smoke, and BBQ sauce tend to
dominate the flavor.
Yield:
About 6 servings.
|
Pork
| Qty |
Unit |
Ingredient |
| 1 |
c. |
Water |
| 1/3 |
c. |
Kosher Salt |
| 2 |
lb. |
Pork Shoulder |
| 2 |
qt |
Apple Cider (separated, reserve 1/2 c. for sauce) |
| |
|
Wood Chips (Hickory) |
| |
|
Water (for soaking wood chips) |
| 6 |
|
Hamburger Buns |
Directions:
- Heat 1/2 c. of water to dissolve salt
- Remove from heat and add 2 c. of cold apple cider
- Refrigerate pork in cider/salt liquid over night,
add more water if necessary to completely cover the pork
- Soak wood chips for several hours
- Bring charcoal up to temperature in a grill
- Arrange hot coals on one side of the grill and place
foil under the grate on the other side
- Adjust the grill vents to get the internal temperature
between 150 and 225 (lower is better)
- Place wood chips over coals and the pork over the foil
- Smoke the pork with indirect heat for about 4 hours
- Add brickets and wood chips as necessary--I start with
twelve brickets, adding wood chips and six brickets every
hour or so
- When you are nearly ready to remove the pork from the grill,
reserve 1/2 c. of the apple cider for the sauce and pour
the remainder of the apple cider into a large pot,
bringing it to a simmer
- Remove the pork from the grill and place it in the pot,
adding water as necessary to cover the pork
- Cover and let simmer for about 40 minutes to an hour
until the pork pulls away easly with a fork
- Remove the pork from the pot, cover with foil and
let sit for about 20 minutes
- Pull the pork with a fork and serve (no sauce, in sauce,
or sauce on the side) with hamburger buns
BBQ Sauce
| Qty |
Unit |
Ingredient |
| 1/2 |
c. |
Apple Cider |
| 1/2 |
c. |
Ketchup |
| 1/4 |
c. |
Brown Sugar |
| 1 |
Tbsp. |
Cider Vinegar |
| 1 |
tsp. |
Mustard |
| 1 |
clove |
Garlic (minced) |
| 1/2 |
tsp. |
Kosher Salt |
| |
dash |
Red Pepper Flakes (or cayenne, to taste) |
Directions:
- Combine all ingredients over low heat
- Simmer for about 15 minutes
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Copyright 2005-2009, Kevin Worcester
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