Pulled Pork

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Makes: 4 servings adjust
Made from advice from Troy Black, winner of numerous bbq competitions across the country

Directions

Ingredients

  • 1 cup Dark Brown Sugar, firmly packed
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Ground Red Pepper
  • 1 tablespoon Chili Powder
  • 1 tablespoon Creole Seasoning
  • 1 tablespoon Ground Dry Mustard
  • 2 tablespoons Granulated Onion
  • 1⁄2 cup Paprika
  • 1⁄2 cup Kosher Salt
  • 1⁄2 cup Granulated Garlic
  • 1 tablespoon Ground Black Pepper

Step 1

First you have to start out with the right cut of meat. Most BBQ restaurants use whole pork shoulders, but they're rarely available in grocery stores. if you find a whole shoulder use it. Otherwise, use a one in Boston Butt, which is half of the shoulder (the other half being the picnic shoulder) If needed, trim the fat back to about an 1/8 inch thick. Sprinkle the combined ingredients and massage it into the meat. Wrap tightly with plastic wrap and chill at least 1 hour or up to 8 hours.
 

Step 2

Smoking a pork shoulder takes about 1 hour for each lb. so you'll need to get an early start. Prepare your smoker or grill for smoking until the temperature reaches 250. Take the meat out of the refrigerator and let it stand for 30-45 minutes. Having the pork at room temperature is very important, because if you put it on the smoker cold, the outer portion will burn while the inside will not thoroughly cook.
 

Step 3

Smoke is one of the main ingredients of good BBQ. Soak Hickory wood chips (or any other wood chips used for BBQ) in water overnight. This prevents them from burning. The chips smolder producing smoke that flavors the meat during the cooking process. The smoke also lends a pink color to the outer inch or so of the flesh, creating what is called a smoke ring. A handful of wood chips should be added... every hour or so unless you are using the Minion Method. The more chips you add, the stronger smoke flavor you get.
 

Step 4

Place the meat, fat side down. Maintain the temperature between 225 - 250. Every hour or so spritz the meat with apple juice from a spray bottle. This will add moisture and a fruit background flavor.
 

Step 5

When the internal temperature of the pork reaches 165 use tongs to remove it from the smoker (skewering releases vital juices)and place on heavy-duty aluminum foil. Spritz generously with apple juice and tightly seal foil around pork Place meat back on and cook until temperature reaches 195. Cooking the meat beyond the USDA guideline of 160 renders out the fat and tenderizes the meat.
 

Step 6

Remove the meat and let stand for 15 - 30 minutes. Unwrap the foil after it as cooled enough to handle. Remove the bones which ill easily pull away. and then begin pulling or shredding the meat with two large forks. Discard any remaining fat.
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