Southern Barbeque Pulled Pork
For the Pork:
1 pork shoulder roast (3 to 4 pounds)
1 Tbsp black pepper
½ Tbsp each salt, garlic powder, brown sugar,
and chili powder (I like to use chipotle chili powder)
½ tsp dried thyme
¼ tsp cayenne pepper
Wood chips – I use Earth’s Finest Hickory Smoking Chips
Preheat grill with 1 side set to high and 1 to low.
Line a broiler pan with foil and place pork on pan rack over the base.
Combine first pepper thru cayenne pepper and rub on pork. Prepare wood chips according to package directions and place pork on low heat side of grill. Cover grill and smoke pork for 45 minutes; turn pork over and smoke for another 45 minutes.
Reduce high-heat side to medium-low, 250°. Remove pork from grill, wrap in two layers of foil; return to pan over medium-low, grill one hour. Rest pork 20 minutes then shred.
For the Sauce:
2 cups apple cider or juice
½ cup cider vinegar
½ cup ketchup
½ tsp black pepper
1/8 tsp cayenne pepper
I find this sauce a bit tangy, so you can add brown sugar to sweeten to your taste.
Boil cider over high heat until reduced to ¼ cup, 20 minutes. Stir in remaining ingredients, bring to boil and remove from heat.
You can serve the pork and sauce over rolls, but I prefer to serve it with potato salad and devilled eggs.
Enjoy!!
For the Pork:
1 pork shoulder roast (3 to 4 pounds)
1 Tbsp black pepper
½ Tbsp each salt, garlic powder, brown sugar,
and chili powder (I like to use chipotle chili powder)
½ tsp dried thyme
¼ tsp cayenne pepper
Wood chips – I use Earth’s Finest Hickory Smoking Chips
Preheat grill with 1 side set to high and 1 to low.
Line a broiler pan with foil and place pork on pan rack over the base.
Combine first pepper thru cayenne pepper and rub on pork. Prepare wood chips according to package directions and place pork on low heat side of grill. Cover grill and smoke pork for 45 minutes; turn pork over and smoke for another 45 minutes.
Reduce high-heat side to medium-low, 250°. Remove pork from grill, wrap in two layers of foil; return to pan over medium-low, grill one hour. Rest pork 20 minutes then shred.
For the Sauce:
2 cups apple cider or juice
½ cup cider vinegar
½ cup ketchup
½ tsp black pepper
1/8 tsp cayenne pepper
I find this sauce a bit tangy, so you can add brown sugar to sweeten to your taste.
Boil cider over high heat until reduced to ¼ cup, 20 minutes. Stir in remaining ingredients, bring to boil and remove from heat.
You can serve the pork and sauce over rolls, but I prefer to serve it with potato salad and devilled eggs.
Enjoy!!
