Smoked Pulled Pork

Smoked Pulled Pork takes about 6 hours of love to yield a savory, meaty filling for sandwiches. Ample Bites starts this recipe with ten pounds of pork shoulder and about a quart of thoroughly soaked mesquite wood chips. My Weber Genesis grill functions quite well as a smoker and the temperature gauge on the grill allows me to maintain the temperature at a constant 350F.

Smoked Pulled Pork
(Mark Kelly)

Yields about 8 pounds of cooked pork

10 pounds boneless pork shoulder
1/2 cup Kosher salt
1/2 cup sugar
1/2 cup brown sugar (divided)
3 Tbsp Creole Seasoning (such as Emeril’s Essence)
4 bottles of Ale or Lager beer
1/2 cup apple cider vinegar
1 cup barbecue sauce

Mix the salt, sugar, 1/4 cup of the brown sugar and the Creole Seasoning in a small bowl. Rub the spice mixture all over the pork. Place the pork on a baking sheet, cover the meat with foil and refrigerate overnight. Soak mesquite wood chips in water in a covered container overnight.

Heat the grill to 350F. Brush the spice rub off of the meat and place the pork on a meat rack in the bottom of a large, deep roasting pan. Pour two bottles of beer into the bottom of the pan. Cover the meat loosely with foil and cook for two hours.

Add another bottle of beer to the pan and remove the foil. Add a handful of the soaked wood chips to a smoker pan and place the pan on the grill next to the roasting pan. Cook for another two hours. Add the final bottle of beer to the pan and cook for another two hours or until the internal temperature reads 185F on an instant read thermometer inserted into the center of the pork.

Remove the pork from the pan and allow it to cool before shredding it with a pair of forks.

In a medium sauce pan combine the apple cider vinegar, the remaining 1/4 cup of brown sugar and the barbecue sauce. Over medium heat, warm the sauce stirring occasionally until the sauce thickens, about 10 minutes.

After shredding the pork, pour the sauce over the meat. Serve on hamburger buns with a large dollop of coleslaw on top of each.

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