Labor Day is the perfect time for families and friends to get together. Barbecued pulled pork is an ideal summer dish when entertaining guests and is sure to please both kids and adults.
While this recipe does require some time, it does not require much fuss.
The night before your guests are due to arrive you can apply the seasoning rub and marinate the pork overnight.
When you wake up the next morning it is ready to hit the grill and smoke for a few hours.
By the time everyone arrives, your delicious barbecued pork will be ready to serve.
This recipe is sure to impress and will be a welcome break from the usual hot dog and hamburger fare.
BBQ PULLED PORK
Advance preparation: Three to eight hours for marinating meat and also allow yourself four to six hours cooking time.
Special Equipment: 6 cups of hickory chips soaked in cold water and drained.
Ingredients for the rub:
2 tablespoons of salt
2 tablespoons of paprika
1 teaspoon of smoked paprika
1 teaspoon of chili powder
1 teaspoon of cayenne pepper
1 teaspoon of dried oregano
2 tablespoons of white sugar
3 tablespoons of brown sugar
1 teaspoon of white pepper
1 teaspoon black pepper
Ingredients for the BBQ:
1 Bone-in Boston Butt (pork shoulder roast) 5 to 6 pounds
1. Wearing rubber gloves rub the spice mixture onto the pork on all sides. Cover in plastic wrap and refrigerate for at least three hours, but up to eight hours ideally.
2. Set up grill for indirect grilling and place a drip pan in the center. If using a gas grill place the wood in the smoker box and pre-heat the grill to high. When smoke appears, reduce heat to medium. If using a charcoal grill pre-heat the grill to medium-low and adjust the vents to obtain a temperature of approximately 300 degrees.
3. When ready to cook, if using charcoal toss 1 cup of wood chips on the coals. Place the pork, fat side up, over the drip pan. Cover grill and smoke-cook the pork until it's fall-from-the-bone tender and the internal temperature reads 185 degrees, four to six hours (the cooking time will vary based on
size of pork roast and the heat of grill). If using charcoal you will need to add 10 to 12 fresh coals to each side every hour and toss wood chips on the fresh coals. Add about a 1/2 cup to each side of the coals. With gas all you need is a full tank of propane. If the pork is browning quickly lower heat or drape pork with foil.
4. Transfer pork to cutting board and loosely tent with foil. Let it rest for 15 minutes.
5. Wearing heavy-duty rubber
gloves pull off and discard any skin from the meat. Pull pork into pieces, discarding large pieces of fat and bone. To serve mound pulled pork on hamburger buns, top with coleslaw and your favorite barbecue sauce. Enjoy!
• Eric Finney is executive chef at the Arizona Grand Resort. He joined the Ahwatukee resort in 2009 and has more than 12 years of culinary experience working at fine dining restaurants in luxury hotel settings across the country.