Pulling Pork

There is something truly American about sitting around a grill, drinking beer for 6 hours while a hug pork butt or shoulder slowly falls apart over low heat. Here's my recipe... as simple as it is.

  1. Get a big (6-8 lbs) pork shoulder.
  2. Get a can of Szeged Rib Rub.
  3. Coat the shoulder with 3tbs or so of extra virgin olive oil.
  4. Rub 1/3 to 2/3 of the can of rib rub into the meat. Massage thoroughly -- love it man, love it.
  5. But the relaxed shoulder into a gallon (or larger if needed) Ziplock bag and into the refrigerator for two hours.
  6. ... 1:45 elapse...
  7. Get your grill hot (450 F)
  8. Toss the shoulder on the grill fat side up... Close the lid and leave it for about 3 minutes
  9. Roll it over to the other side and close it... Leave it for 2-3 minutes. You need to keep a close eye on it here as you can get some wicked flare-ups from the fat back on the shoulder.
  10. Put the now-seared shoulder into a disposable 8"x14" baking tin FAT SIDE UP (the fat will melt and it should drip through the meat).
  11. Put 1tbs of CriscoTM shortening right on the top -- it will melt and help the rendering process start
  12. Put a smoke box with wet hickory chips over heat on one side and the tin over no heat on the other side. Leave the lid open for about 5 minutes to get the temp down.
  13. Cook for 5-6 hours between 250F and 290F. Keep an eye on it (i.e. drink alot).
  14. It should fall off the bone now... Pull it with two forks (like shredding it).
Best pulled pork I've ever had. I'm trying to repeat with a larger batch right now... Office party tomorrow!

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