Thursday, August 29, 2013

Recipe - Pulled Pork

A great summer favourite and an excuse to relax on the deck for a few hours while the meat cooks. I feel that if I put in the time to smoke for 10 hours I may as well smoke a lot of food for 10 hours.

Paleo Pulled Pork

Bone-in Boston Butt or 2-3 Boneless Pork Shoulder (7-10 lbs total)
Rib Rub (about 1 cup)
Hickory or Mesquite chips


The night before, brine your pork in a solution of 1 cup salt to 1 gallon cold water.

In the morning, liberally coat the pork with the rib rub after removing from the brine.

Warm the barbeque or smoker to 300F and place soaked chips on your heat source. Add the meat to the cool side of the grill and leave it alone.

After an hour, replenish the wood chips and reduce the heat to about 250F (This will be the heat from here on out). I will normally smoke for the first 4-5 hours and then no more after that. (I don't think the meat absorbs anymore smoke flavour after this) If using charcoal add on 7-9 coals an hour to keep the heat constant. If the weather turns sour (as it did today) place in the oven at 250F for the remaining time after the initial smoking time.

I let the shoulders cook for a minimum of 8 hours and up to 12 hours ideally.

Remove from grill, cover with foil and let sit for 30 minutes to let the juices redistribute. Shred the meat with your hands or two forks. Sprinkle on any remaining rib rub to the shredded pork.



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