Smoked BBQ Pulled Pork

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Makes: 8 servings adjust
This is an overnight project and requires a smoker. I use an electric Little Chief smoker to great effect. While it takes a long elapsed time, it's generally very easy and impressive for guests.

Directions

Ingredients

  • 1 1⁄2 tablespoons Salt
  • 1 teaspoon Fine Ground Black Pepper
  • 2 teaspoons Paprika
  • 1⁄3 teaspoon Cayenne Pepper

Step 1

Mix spices into dry rub.

Ingredients

  • 6 pounds Pork Shoulder Blade Roast

Step 2

Coat pork roast with dry rub. Refrigerate overnight.
 

Step 3

Spray rack and drip tray in smoker with cooking spray. I start smoker at 7 am and put pork roast in immediately. Smoke until noon with 3 pans of chips.

Ingredients

  • 12 ounces Amber Ale

Step 4

Remove roast from smoker. Place in roasting dish on a rack (I use my toaster oven broiler tray). Add a bottle of robust beer. Tent tightly with foil. Place in 215-degree oven for 5-7 hours.
 

Step 5

Remove pork roast from oven to a cutting board. Cut and remove strings tying roast. With two forks. pull roast into chunks, placing in a clean serving dish. Depending on how moist the pork is, you might judiciously add back some of the drippings. Note, however, that the drippings will be greasy and perhaps quite salty.

Ingredients

  • 2 pounds Deli Cole Slaw
  • 8 Hoagie Rolls
  • 16 ounces Barbecue Sauce

Step 6

Let guests serve pork onto hoagie rolls. I typically offer a selection of three commercial barbeque sauces, including at least one Carolina-style sauce (more vinegar based) and Texas-style sauce (more tomato based). This is entirely up to your tastes. It is classic to dress pork directly with cole slaw on the sandwich.
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