Photo: Pulled-Pork Sandwiches Recipe
Directions
Poke 8 to 10 slits in an 8-pound bone-in pork shoulder; stuff with garlic cloves. Whisk 1/4 cup each paprika and brown sugar, 2 tablespoons each kosher salt and black pepper and 1 teaspoon cayenne pepper. Rub all over the pork; refrigerate overnight. Preheat a grill to medium-high on one side. If using a gas grill, place 5 cups soaked wood chips in the smoker box. For a charcoal grill, toss 1 cup wood chips onto the hot coals; add more hot coals and chips every hour. Place the pork, skin-side up, in an aluminum pan with 1 1/2 cups water on the cooler side of the grate. Cover and cook, rotating every hour, until the meat reaches 180 degrees, 5 to 6 hours. Mix 1 cup cider vinegar, 1/2 cup water, 1/3 cup ketchup, 3 tablespoons sugar and 1 tablespoon each Worcestershire sauce, salt and pepper; brush onto the pork every 20 minutes until it reaches 200 degrees, 1 to 2 more hours (keep the grill covered). Let rest 15 minutes. Remove the skin, shred the meat and toss with more vinegar sauce. Serve on rolls.
Photograph by Tina Rupp
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By cupcake absolute
Near Yorktown,VA.
on June 18, 2011
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Gave a 2 star review because of Time. We pressure cook Pork Tenderloin/Chicken Breast~boneless/skinless and make our own sauce and cole slaw in 30 minutes! Why wait unless die~hard BBQ is All that lips, tongue will touch? This is easier and even buy a sauce if prefer. This style on a humid Southern Day? No.
By Cymro
SF
on July 28, 2010
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Really great recipe.
How do you turn on the gas? Is it that round thing with the numbers that turns?
By marlena000_13016184
Texas
on July 22, 2010
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The guy gave a general idea, go with that. When I read a recipe I put what looks right to ME in, and rarely follow a recipe by a regimented opinion. Yea some people don't know anything about different ways to smoke, coals on one side, water on the other, wood soaked in water so it doesn't sizzle away in 10 minutes, the importance of not OVER smoking. Makes your tummy hurt...But really it's simple, and sometimes we work too hard at all the seasonings and rubs. The meat should speak for itself, and that's another thing, you need to know how to choose meat. It's all a process of learning, but the simpliest method is the best.
Wrapping any meat in foil about 1 to 2 hours before removal ALWAYS helps tendernize, and letting it rest for about 30 minutes before cutting so the juices absorb back into the meat.. Have fun meat eaters....
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