Ingredients: |
Ingredients: Meat
½ boneless pork shoulder (about 4 pounds), trimmed but with a layer of fat left on
2 T. coarse salt
8 medium cloves garlic, pressed through a garlic press or mashed to a paste
2 T. safflower oil
1 T. granulated sugar
2 T. packed light-brown sugar
1 T. sweet paprika
¾ tsp. freshly ground black pepper
¼ tsp. dry mustard
¼ tsp. dried thyme
Sauce
1 c. white vinegar
⅓ c. ketchup
⅓ c. packed light brown sugar
1 T. coarse salt
¾ tsp. red-pepper flakes
1 tsp. freshly ground black pepper
Potato buns, coleslaw, thinly sliced seedless cucumbers and pickles, for serving.
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Directions: |
Directions:1. Season pork--the night before! Season pork all over with salt. Cover with plastic wrap and refrigerate overnight. The next day, stir together garlic and oil. Mix together sugars, paprika, pepper, mustard, and thyme. Rub oil mixture over pork, then sugar meixture. Let stand while you heat grill.
2. Prepare grill. Open grill vents. Prepare a chimney with 80 charcoal briquettes; place on small lower grate. Ignite; let burn until top layer is turning ash gay, about 20 minutes. Place a small disposable roasting pan on one side of grate. Add 2 cups hot water. Pour coals in on other side. Top with main grill grate.
3. Cook pork. Place pork on grill, over pan of water. Cover grill with lid, keeping top and bottom vents halfway open. Every hour, add briquettes (about 16) as needed to keep grill temperature at a steady 300º. Cook until a thermometer inserted in thickest part of pork registers about 200º. 7 to 8 hours.
4. Shred meat, make sauce, and serve. Let meat stand 20 minutes before pulling apart with two forks. Meanwhile, whisk together sauce ingredients in a bowl. Toss pulled pork with 1 cup sauce. Pile pork on buns, then top with slaw and cucumber, Serve, with pickles and remaining sauce on the side. |
This recipe for Classic Pulled Pork is from