Oh my goodness everyone. You are in for a treat today. My Son In Law, Dave, is sharing his recipe for pulled pork. Dave loves to cook and it shows in his recipes. I hope you know how lucky you are to get this recipe. Take it away Dave!
Hello!
Since the weather is warming up and summer is coming, I like to use my barbeque a lot. I thought for my first post ever I would share one of my personal recipes for pulled pork. I have made it many times and have adjusted it to how I like. The beauty of it is you can adjust the spiciness of this recipe.
Here is what you’ll need:
1 bone in pork shoulder roast, 5-6lbs.
For the rub:
3 Tbsp. Light Brown Sugar
2 Tbsp. Chili Powder
2 Tbsp. Kosher Salt
1 1/2 Tsp. Ground Ginger
1 Tsp. Cayenne Pepper
Mix. Reserve about a quarter of the rub. Press the rub into the roast and let set for 15 min.
Meanwhile, soak 2 cups of mesquite wood chips for 30 min. Make sure the wood chips are covered completely with water. I then make foil packets with Reynolds Wrap for smoking. Just wrap the drained, soaked chips in foil and poke holes. Then place it directly over the fire in the bbq.
Place the roast over indirect medium heat, approx 350°, for 5-6 hours. Internal heat should be 180° to 190° when done. Remove roast from heat and wrap in foil for 30 min. While it is resting, prepare the sauce.
Ingredients for Sauce:
1 Cup Apple Cider Vinegar
1 Cup Ketchup
3 Tbsp. Brown Sugar
1 Tsp. Worcestershire Sauce
1 Tsp. Kosher Salt
1/2 Tsp. Dry Mustard
1/4 Tsp. Cayenne Pepper
The Reserved Rub
I like to add a little bit of bbq sauce like Sweet Baby Rays bbq sauce to thicken it; about a cup.
Unwrap the roast and shred. Top with sauce. Add pulled pork to your favorite rolls and enjoy.
Dave
About Dru
No wonder Alejandro loves camping with you!