Barbecued Pulled Pork on a Gas Grill
(from Bethany’s recipe box)
Serves 8
Pulled pork can be made with a fresh ham or picnic roast, although our preference is for Boston butt. If using a fresh ham or picnic roast, remove the skin. Preparing pulled pork requires little effort but lots of time. Plan on 10 hours from start to finish: 3 hours with the spice rub, 1 hour to come to room temperature, 3 hours on the grill, 2 hours in the oven, and 1 hour to rest. Wood chunks help flavor the meat; hickory is the traditional choice with pork, although mesquite can be used if desired. Serve the pulled pork on plain white bread or warmed buns with the classic accompaniments of dill pickle chips and coleslaw. You will need a disposable aluminum roasting pan that measures about 10 inches by 8 inches as well as heavy-duty aluminum foil and a brown paper grocery bag.
Source: ATK, Season 6: Pulled Pork and Cornbread (createtv.com)
Categories: Meat
Ingredients
- 3/4 cup Dry Rub for Barbecue (see below)
- 1 bone-in pork roast, preferably Boston butt (6 to 8 pounds)
- 4 (3-inch) wood chunks
- 2 cups barbecue sauce (see below)
Directions
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Follow the recipe for Barbecued Pulled Pork on a Charcoal Grill through step 2. Soak 4 cups wood chips in cold water to cover for 30 minutes; drain. Place the wood chips in a small disposable aluminum pan.
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Place the wood-chip pan on the primary burner (the burner that will remain on during cooking). Ignite the grill, turn all the burners to high, cover, and heat until very hot and the chips are smoking heavily, about 20 minutes. (If the chips ignite, use a water-filled squirt bottle to extinguish them.) Turn the primary burner down to medium and turn off the other burner(s). Set the unwrapped roast in the disposable pan, position the pan over the cooler part of the grill, and close the lid. Barbecue for 3 hours. (The temperature inside the grill should be a constant 275 degrees; adjust the lit burner as necessary.) Proceed as directed from step 5 of the recipe.