Barbecued Pulled Pork

Submitted by: admin on April 2, 2020

Serves 8

Ingredients

3⁄4 cup DRY RUB FOR BARBECUE
1 (6- to 8-pound) bone-in Boston butt roast
4 cups wood chips, soaked in water for 15 minutes and drained
1 (13 by 9-inch) disposable aluminum roasting pan
2 cups barbecue sauce (recipes follow)

Instructions

  1. Pat pork dry with paper towels, then massage dry rub into meat. Wrap meat in plastic wrap and refrigerate for at least 3 hours or up to 3 days.
  2. At least 1 hour prior to cooking, remove roast from refrigerator, unwrap, and let sit at room temperature. Using 2 large pieces of heavy-duty aluminum foil, wrap soaked chips in 2 foil packets and cut several vent holes in tops.
    3A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter three-quarters filled with charcoal briquettes (4-1⁄2 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
    3B. FOR A GAS GRILL: Place wood chip packet directly on primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature around 325 degrees.)
  3. Clean and oil cooking grate. Set roast in disposable pan, place on cool side of grill, and cook for 3 hours. During final 20 minutes of cooking, adjust oven rack to lower-middle position and heat oven to 325 degrees.
  4. Wrap disposable pan with heavy-duty foil and cook in oven until meat is fork-tender, about 2 hours.
  5. Carefully slide foil-wrapped pan with roast into brown paper bag. Crimp end shut and let rest for 1 hour.
  6. Transfer roast to carving board and unwrap. Separate roast into muscle sections, removing fat, if desired, and tearing meat into shreds with your fingers. Place shredded meat in large bowl and toss with 1 cup barbecue sauce. Serve, passing remaining sauce separately.

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