Favorite BBQ Recipe…Pulled Pork
September 16th, 2009 at 12:57
Here is one of my favorite recipes found so far (thanks to KickAss BBQ
at http://www.kickassbbq.com/boston.html)
On my very first try it turned out fantastically. I smoked it using a
charcoal weber using the method described here:
http://tastyisland.wordpress.com/2007/03/21/big-island-smoked-pork/
I highly recommend it. Here’s the rundown on how I did it:
Smoked Pulled Pork:
I used a “Boston Butt” (pork shoulder) about 9 lbs
Brine for 30+ hours in:
1/2 cup Kosher Salt (this is the standard for all brines)
1 gallon water
Cajon Seasoning
Apple Cider Vinegar
Red Pepper Flakes
Rosemary (twigs, not dried)
8 oz. jar of Molasses
Rinse brine off, rub w/ olive oil, and shake on your choice of rub (mine
was paprika, salt, pepper, chili powder)
Place pork in aluminum pan with some water or beer for moisture in a smoker
Smoke at 225-250 degrees until the pork reaches 150, cover loosely in foil.
Remove foil when meat reaches 185 degrees. Take meat off when it’s 195
degrees and let it rest for at LEAST 30 minutes. It should reach 200
degrees, then it’s ready to pull.
This one took me about 10 hours on the smoker, and MMMMM was it GOOD.
Happy smoking!