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"The belly rules the mind."--Spanish Proverb

Pulled Pork on a Charcoal Grill Recipe

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This recipe for Pulled Pork on a Charcoal Grill is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons paprika
2 tablespoons ground black pepper
2 tablespoons brown sugar
1 tablespoon table salt
1 boneless pork shoulder roast (4- to 5-pound)
4 cups wood chips
barbecue sauce
Directions:
Directions:
For the spice rub and pork: Combine paprika, pepper, sugar, and salt in small bowl, breaking up any lumps as necessary. Massage entire pork roast with spice mixture. (Roast may be wrapped tightly and refrigerated for up to 1 day). Soak wood chips in bowl of water to cover for 15 minutes. Open bottom grill vents. Light large chimney starter filled halfway with charcoal briquettes (about 50 coals) and burn until charcoal is covered with fine gray ash. Pour coals into pile on side of grill opposite the lid vents and scatter wood chips over coals. Set cooking grate in place, cover, and let grill heat up 5 minutes. Scrape grate clean. Position pork on cooler side of grill. Cover, positioning half-open lid vents directly over meat, and cook until meat has dark, rosy crust and charcoal is spent, about 2 hours. Meanwhile, adjust oven rack to lower-middle position and heat oven to 325 degrees. Transfer pork to large roasting pan, wrap pan and pork tightly in foil, and roast in oven until fork inserted into pork can be removed with no resistance, 2 to 3 hours. Remove from oven and rest, still wrapped in foil, for 30 minutes. Using hands, pull pork into thin shreds, discarding fat if desired. Toss pork with 1/2 cup barbecue sauce, serving remaining sauce at table.

 

 

 

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