This summer, we barbecued a pork shoulder that is so mouth-watering that I can't even describe it in plain ordinary words. You have to make and eat to get the divine taste that your mouth thanks you for.
THIS is one of those barbecued pork shoulder recipes that you fix and wait. So while you're waiting, clean the closets. Re-arrange the pantry. Go for a walk. It pretty much takes all day. So start preparing this feast first thing in the AM, then just let it turn into the Food of Kings in time for dinner. It is crispy, juicy and tender. FabUlous!
Pulled Pork Shoulder Recipe
Cooking Ingredients
2 lbs. Hickory chips
1 (10 to 11 lb.) whole pork shoulder
20 lbs charcoal
10 to 12 hamburger buns
1 cup packed brown sugar
1/2 teaspoon paprika
1 1/2 teaspoon onion salt
1/2 teaspoon black pepper
Dash garlic salt
2 cups vinegar
1 cup bottled barbecue sauce
1/2 cup catsup
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce
Preparation
1. About an hour before it's time to start the cook, cover hickory chips completely with water, and soak.
2. To make your barbecue sauce, in a small to medium size sauce pan, add the vinegar, bottled barbecue sauce, catsup, Worcestershire sauce and hot pepper sauce, and whisk over low heat to mix well.
Add the sugar, onion salt, black pepper, and garlic salt in a small bowl and mix well. Slowly add mixture to the saucepan. Continue on low heat until the sugar dissolves. Remove from heat, cool. Store, covered in refrigerator until ready to use. Makes about 4 cups of sauce.
3. In a covered grill, arrange 1/3 of the coals on both sides of a foil drip pan. Drain some of the hickory chips. Sprinkle on top coals.
4. Rinse, trim excess fat from pork meat, and pat dry.
Place pork shoulder, bone side down (skin side up) on grill over drip pan. Generously brush on top and sides with your prepared barbecue sauce. Lower grill hood. Grill slowly 8 hours, adding coals and drained hickory chips as needed. Brush with sauce every 30 to 45 minutes.
5. To serve, remove pork from grill when done. Cool, until meat can be touched. It pulls apart easily. Shred meat. Serve on hamburger buns.
6. Warm remaining barbecue sauce and place in pitcher or bowl with ladle to drizzle over meat resting on buns.
Makes 10 to 12 servings, plus plenty of leftovers.
Cooking Ingredients
2 lbs. Hickory chips
1 (10 to 11 lb.) whole pork shoulder
20 lbs charcoal
10 to 12 hamburger buns
1 cup packed brown sugar
1/2 teaspoon paprika
1 1/2 teaspoon onion salt
1/2 teaspoon black pepper
Dash garlic salt
2 cups vinegar
1 cup bottled barbecue sauce
1/2 cup catsup
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce
Preparation
1. About an hour before it's time to start the cook, cover hickory chips completely with water, and soak.
2. To make your barbecue sauce, in a small to medium size sauce pan, add the vinegar, bottled barbecue sauce, catsup, Worcestershire sauce and hot pepper sauce, and whisk over low heat to mix well.
Add the sugar, onion salt, black pepper, and garlic salt in a small bowl and mix well. Slowly add mixture to the saucepan. Continue on low heat until the sugar dissolves. Remove from heat, cool. Store, covered in refrigerator until ready to use. Makes about 4 cups of sauce.
3. In a covered grill, arrange 1/3 of the coals on both sides of a foil drip pan. Drain some of the hickory chips. Sprinkle on top coals.
4. Rinse, trim excess fat from pork meat, and pat dry.
Place pork shoulder, bone side down (skin side up) on grill over drip pan. Generously brush on top and sides with your prepared barbecue sauce. Lower grill hood. Grill slowly 8 hours, adding coals and drained hickory chips as needed. Brush with sauce every 30 to 45 minutes.
5. To serve, remove pork from grill when done. Cool, until meat can be touched. It pulls apart easily. Shred meat. Serve on hamburger buns.
6. Warm remaining barbecue sauce and place in pitcher or bowl with ladle to drizzle over meat resting on buns.
Makes 10 to 12 servings, plus plenty of leftovers.
Options: With a little modification, you can make and bake this pulled pork shoulder recipe in the oven, or on your gas grill.
Tip: I recommend the small Weber Smokey Joe Silver Charcoal Grill
, because it is just the right size. It makes a cost-effective addition to your kitchen or BBQ deck, even when you already have a gas grill. Some food is just better over charcoal. This amazingly good pork recipe is one of those times when you want to pull out your handy charcoal grill (with cover). BTW: The pulled pork is double better the next day. Totally Awesome!
That's it for today, blog