One of my favorite Barbecue meals is pulled pork.
Here is one of my favorite recipes for bbq pulled pork:
~5 lbs Pork shoulder
Your favorite BBQ Dry rub
Wood chips from your favorite fruit tree (Apple or cherry wood)
- Trim as much of the fat off the pork shoulder as you can.
- Coat the pork shoulder with a liberal coating of dry rub. Make sure it fits in every nook and cranny of the roast.
- If you are using a BBQ grill, heat one burner at med-low heat so that the temperature is ~200 degrees.
- Add a metal pan to the grill and fill it about 1/2 full of water. This will help keep the meat moist as you cook it.
- Cook the pork shoulder for about 2 hours – Turn it over and spray the outside with apple juice to add some sweet flavor to the meat and to help keep it moist
- For a smoked flavor, you might add fruit tree wood chips that have been soaked for an hour or so to a cast iron smoke pan and place it on the grill. My favorite is apple or cherry wood.
- Cook the meat until it is ~170 degrees on the inside of the roast. For a five pound roast on a gas grill, that may take 4-6 hours. Use a meat thermometer to check the internal temperature of the meat.
- The pork shoulder should have a wonderful crust on the outside as you take it off the grill
- Let the pork roast sit for ~30 minutes before starting to pull it apart. I usually wrap it in tinfoil to keep it warm and to keep the bugs off it.
- Now it is time to pull the pork. It should fall apart in your hands. You might use a fork to help with the pulling process
- Add some of your favorite BBQ Sauce, some Grilled corn, and homemade broccoli salad, and you will be the hit of the party