Pulled pork is at its best when cooked on a smoker, or using an indirect method of heat on the barbecue grill. It is not as difficult as you might think, with most of the work being maintaining a good temperature inside the smoker.
1 8-10 pound
bone-in Boston Butt roast (pork shoulder roast)
Bourbon Barrel barbecue dry rub or other barbecue dry rub (see recipe below)
soaked hickory smoking chips
South Carolina Mustard Style BBQ Sauce (see recipe below)
1 1/2 tablespoons
oak barrel aged SMOKED PAPRIKA or other smoked paprika
coarse ground BLACK PEPPER
ground CAYENNE PEPPER
Stir mixture together and store in a sealed container in a cool dry place until needed.
Slice pork into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick. Combine all ingredients in a bowl and marinate pork slices for 6-8 hours. 1/2 lb pork loin (about 230 grams) or 1/2 lb tenderloin (about 230 grams). 1 1/2 tablespoons soy sauce. 1/4 teaspoon dry mustard
Makes me miss them, as they all are enjoying life way South of me. Grilling……… hamburgers, hot dogs, and bratwurst are the usual fare, but I am telling you……you are going to want to add this melt in your mouth PulledPorkwith Whiskey Barbecue Sauce to your menu
And if you tend to like a little more "kick" or more of a saucy BBQ then think of of this as a nice base for flavorful chicken and then top with your favorite tomato-y BBQSauce- a great way to please different family members that each like different types of sauces