Pulled Pork Bbq

Category: Main Dishes | Blog URL: http://datenightdoins.com

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Ken & Patti Fisher

Ingredients

Dave’s rub:

2 diced habanero peppers, seeded and the white pulp removed

2 tablespoons black peppercorns

1 tablespoon cumin seeds

1 tablespoon coriander seeds

1 tablespoon yellow mustard seeds

1/4 cup sea salt

1/4 cup paprika

2 tablespoons brown sugar

1 tablespoon garlic flakes

1 tablespoon onion flakes

1 tablespoon dried oregano

1 large pork butt

Grandvilles BBQ sauce

Preparation

Directions: Pork Butt

Prep Time: 5 minutes

Cook Time: 6 hours

Drizzle a little olive oil over the meat and then rub as much of the rub into the meat as it will take. Now keep in mind that you can use any rub you like or none at all. We like things on the spicy side, like Dave’s.

Next, place it on your grill for 6 hours at around 200 degrees. Check it now and then and give it a spray just to keep things moist.

You want the internal temperature to reach 190 very slowly.

Pull the meat and put it in a big bowl, it will fall apart with little effort. I use 2 forks and/ or my hands to pull it apart when it is cool enough.

Now mix it with BBQ sauce of choice and serve on buns or a just on a plate.

Patti put it on an onion bagel with hot mustard, now that’s just weird.

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Cooking Directions: Traeger Grill

Pellets: Oak

Open the lid and set the dial to “Smoke”, after about five minutes shut the lid. Give it about 10 minutes to heat up.

Patti has lined the drip pan with foil. It makes for easy clean up, especially when Ken’s in charge of the clean up.

Place the pork directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so.

After 30 minutes, turn the digital control up to 225 degrees and pull the meat off the grill. You should have a temperature around 275 at the stack or dome thermometer. Just let your (pork) butt go for 6 hours. No peaking.

Preparing Gas Grill: Low Indirect Heat

Preheat your grill to low heat (200) and turn off one side so you will be cooking with indirect heat.

Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this.

Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Tools

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About

A few weeks ago our friends Dave and Jackie Scott from http://yearonthegrill.blogspot.com sent us a rub that he had put together. If you guys get a chance check out Dave & Jackie’s site. You’ll see we have the same love of BBQ and our Ladies!

We are going to have to make our own now because we’ve used all of his, there’s so much we do with it, together and separately. I’ll try and talk him into sending more first because it is always better when a friend makes it for you…

Remember that a recipe is simply an outline; it is not written in stone.
Don’t be afraid to make changes to suit your taste.

Take it and run with it….
Enjoy,
Ken & Patti