This pulled pork recipe can be adapted to fit whatever
flavours you like. I personally think that ancho chilies are a perfect complement
to the applewood smoke.
There are a few key steps and lots of hanging out by the que
to pull this off, but what’s so bad about hanging out in the sun all day on
your deck?
When choosing a cut, I always use a pork butt. This may be
also called a shoulder roast. I like to use about 8-10 lbs. The first step is
to rub the pork. I use an Ancho Chili rub that I have created. The rub includes
paprika, onion powder, garlic powder, cayenne, mustard powder, and a few other
ingredients, along with freshly ground Ancho chilies. The ancho is a poblano
pepper that has been smoked and dried. It adds a smoky note and not too much
heat. A guajillo chili is a nice addition as well. Make sure to liberally rub
the pork the night before and wrap it up for the fridge.
The next thing you will need to do is make your sauces.
There will be a mop, which I put in a spray bottle to spritz the pork every 20
minutes or so on the BBQ. You will also need a finishing sauce. This is used to
moisten and flavour the pork after you have pulled it.
MOP
1 cup apple juice
¼ cup apple cider vinegar
½ cup beer
¼ cup apple cider vinegar
½ cup beer
Combine all ingredients and pour into a spray bottle.
Finishing Sauce
½ cup hot water
2 tbl brown sugar
1 ½ cups apple cider vinegar
1 tbl paprika
1 tsp pepper
1 tsp salt
1 tsp cayenne pepper
2 tbl brown sugar
1 ½ cups apple cider vinegar
1 tbl paprika
1 tsp pepper
1 tsp salt
1 tsp cayenne pepper
Combine the hot water and brown sugar. Stir to dissolve.
Then add the rest of the ingredients and mix.
Cooking Method:
Light the BBQ on one side only and remove the grate from
this side. Heat the BBQ and keep it in the range of 225 – 250 degrees F. Cook
the pork on the cool side of the BBQ for 1 – 1 ½ hours per pound with an
applewood smoke. To get the smoke, soak applewood chips in water and mix ½ dry
and ½ wet wood chips in a tin foil pouch with a few holes poked in it. Set the
packet on the element to get the smoke going. Replace with a new pouch whenever
the smoke stops.
When the pork has reached 190 degrees, internal temperature,
take it off and let it rest for 30 mins or so. Then pull the pork using two
forks to shred it. Then add a few squirts of the finishing sauce to enhance the
flavour and moisture. Serve the finishing sauce on the side for people who want
more.
Serve with Carolina Style coleslaw. I use brocco-slaw for
this because I like the way it holds up and keeps a crunch.
Dressing:
¼ cup white vinegar
¼ cup apple cider vinegar
2 tbl white sugar
6 tbl vegetable oil
2 tsp mustard powder
1 tsp celery seed
¼ cup apple cider vinegar
2 tbl white sugar
6 tbl vegetable oil
2 tsp mustard powder
1 tsp celery seed
Combine all ingredients in a sauce pan and heat through to
dissolve the sugar. Cool completely and combine with the brocco-slaw. This is
better if it sits in the dressing for a few hours to overnight even.
I love to pile the pork and slaw on a bun together to eat.
This is gold….enjoy the accolades.