LABOR DAY WEEK! Pulled Pork
Let’s be serious. Hot dogs and Hamburgers? Everyone does it. Anyone can cook that. But it takes a pro – someone like you – to make something spectacular. You want to make something new, you want to do something different, you want to blow everyone’s mind. You, my friend, want to take a Flinstonian size of meat and smoke it for hours. It’ll be juicy, it’ll be great, and at the end of the day, you can say you did it. Pulled Pork BBQ is what you’re going to make. And with this recipe and technique, you’ll be a superstar smoker. Let’s get to it.
Vivek’s Pulled Pork BBQ Recipe (serves 10-12)
5-7 lb. Boston Butt or Pork Shoulder
15 sprigs of rosemary, thyme, oregano mixed
8 cloves garlic
1 cup dry rub seasoning (recipe coming tomorrow!)
1 recipe for Lemonade-Vinegar Baste (recipe coming tomorrow!)
1 recipe for Vivek’s Ultimate BBQ Sauce (recipe coming tomorrow!)
Briquettes or Lump charcoal (not match light)
6-7 cups wood chips or wood chunks, soaked in water for at least 1 hour.
The day before you plan to smoke this bad boy, pour the rub on and get it into every nook and cranny. It should be covered. Put it in the fridge.
The morning you plan to smoke, take the meat out of the fridge and let it come to room temperature, about 30 minutes. Get your grill ready.
I have a Weber 22.5 in kettle grill. You can make it into a smoker pretty easily. Take an aluminum drip pan and put it in the middle of the bottom grate (not the cooking grate). Put the herbs and garlic cloves in the pan and cover with water (or apple juice). This will steam the pork and help keep it incredibly moist.
Light your charcoal in a chimney started. On either side, fill it with 12 briquettes on each side (or an equal amount of lump charcoal). Then top the charcoal with 1/2 cup of wood chips/chunks on each side. The smoke should start coming out almost immediately.
Lay your pork over the aluminum pan. It should not be over direct contact with the coals. If it is, move the coals over to the side.
You are going to smoke this thing for about 6-7 hours. You basically just let it go, but do these 3 things every hour.
1. Light your charcoal and add 12 briquettes on each side at the beginning of every hour. Do not let them light in the smoker because it will create some off tastes for your BBQ.
2. Add a 1/2 cup of wood chips to your newly lit charcoal to keep the smoke going.
3. Spray the pork with the Lemonade Vinegar Baste.
After about 6 hours you’ll have something that looks like this:
I know what you’re thinking – that looks burnt!. Trust me, it’s not. That’s what they call in the BBQ world – bark. It’s incredibly crispy and tastes awesome. It’s the cook’s treat. Once you pull this out, let it rest for about 30 minutes because…this thing is hot, it’s been cooking for a while, you’ve waited 7 hours, what’s another 30 minutes, right?!
Once it’s started cooling down, arm yourself with two forks and start pulling the pork. You’ll notice immediately the perfect smoke ring (that red spot between the bark and the meat), which is the sign of a BBQ master.
Once it’s all pulled (and I’m sure you were snacking all throughout this process….), get a container to put all the pulled pork in and add a little bit more of that Lemonade Vinegar Baste, if you have any left.
Get some sandwiches, get some coleslaw, get some sauce and go to town. This is the kind of stuff I love to cook – it takes some time, but there’s nothing like making your own, homemade pulled pork.
Pat yourself on the back, reward yourself with a beer, and enjoy!