Pulled Pork
(from nmgresearch’s recipe box)
This grilled main dish with its peppery, vinegary sauce take its cues from the barbecues of North and South Carolina.
Source: Better Homes and Gardens
Prep time: 15 minutes
Cook time: 255 minutes
Serves 12 people
Categories: GRILLING
Ingredients
- 6-8 hickory wood chunks
- 1/3 cup Davis Dry Rub
- 5 - 5 1/2 lb boneless pork shoulder roast
- Vinegar Barbecue Sauce
- 12-18 soft white hamburger buns
- Bottled hot pepper sauce (optional)
- Kohlrabi Coleslaw
Directions
- Gas Grill: Start with a full tank of propane. Adjust heat for indirect cooking over medium-low heat. Add soaked wood chunks wrapped in foil and add to grill.
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Sprinkle Davis Dry Rub evenly over meat; rub in with your fingers. Place pork shoulder on a rack in a roasting pan; set pan on grill rack over the unlit burner. Add 1/2 inch of water to pan. Cover and smoke 4 hours or until very tender, adding water to pan if necessary. Do not add more wood after the first 2 hours of smoking.
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Remove roast from grill. Cover roast with foil; let stand for 15 minutes. Using two forks, gently pull the roast into long thin strands. Mix about 1 1/2 cups Vinegar Barbecue Sauce with the pork to slightly moisten the meat.
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To serve, pile pork onto buns. Sprinkle with hot pepper sauce. Serve with remaining Vinegar Barbecue sauce and Kohlrabi Coleslaw.