Ingredients: |
Ingredients: 5-7 lb pork shoulder roast
1/4 cup Basic Barbecue Rub (recipe in Dressings, etc Section)
6 cups wood chips (preferably hickory) soaked in water for an hour then drained
Mop Sauce (recipe in Dressings, etc Section)
Serve shredded pork with Barbecue Sauce for Ribs or North Carolina Vinegar Sauce (recipes are in the Dressings, etc Section). These sauces mixed 50/50 are an excellent variation.
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Directions: |
Directions:Cover pork with rub on all sides, seal in plastic wrap and refrigerate over night.
Set up grill for indirect grilling and preheat to medium low. If using a charcoal grill, position the coals on either side of the grill with a large drip pan in the center. Put 1/2 cup wood chips on each side of the coals. Place pork fat side up in the center of the hot grate over the drip pan. Replenish coals every hour by adding 12 pieces of coal to each side and leaving grill uncovered until they light. Coals will light in a covered grill, but the initial smoke will be harsh. Add 1/2 cup wood chips per side every hour after the new coals have lit. After one hour, mop pork liberally with mop sauce and repeat every hour. Keep grill covered and cook for 4 to 6 hours until very tender (about 195º). Shred pork and serve with sauce.
If using a gas grill, place all the wood chips in the smoker box or smoker pouch and preheat to high until you see smoke, then reduce the heat to medium low. If your grill doesn't have a smoker box, make a smoker pouch with heavy duty foil. Place the pouch under the grates over the burner on one side of the grill. Heat the grill on high until a thick smoke is seen. Then reduce heat to medium low, place pork on opposite side of grill and start cooking. After one hour, mop pork liberally with mop sauce and repeat every hour. Keep grill covered and cook for 4 to 6 hours until very tender (about 195º). Shred pork and serve with sauce. |
This recipe for Smoked Pulled Pork is from