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Make tender pulled pork with this recipe. You don't need a fancy smoker. By indirect grilling, you can make delicious pulled pork the whole family will enjoy. 

Ingredients
1 Boston Butt (bone-in pork shoulder 5 - 7 lbs)
Barbecue rub of your choice (or use my recipe)
Approximately 7 - 8 lbs of charcoal

For the Mop Sauce:
- 2 cups distilled white vinegar
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon Cayenne pepper
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The night before you smoke the butt, rub it with your favorite rub or you can use the recipe i provided in the "Mops, Rubs and Sauces" section. I used Char-Broil Kansas City Rub in this recipe. Place in the refrigerator.

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Soak wood chips for at least 30 minutes. I used Mesquite but Hickory is good also.

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Start about 20 briquets in a chimney starter or with lighter fluid. When they have ashed over, rake them into opposite ends of the charcoal grate. You can also place an aluminum drip pan in between the coals to catch the drippings from the meat.

Place some wood chips onto the hot coals.

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Load the meat in the middle of the grill onto the cooking grate between the coals.

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Maintain a temperature in the firebox of 220 - 250 degrees by adding additional charcoal throughout the day. I added 3 to 4 pieces per side every hour to maintain that temperature.

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When you open the lid to add more charcoal, go ahead and mop the meat to keep it moist and to add flavor. You can use the mop of your choice or use the recipe i provided in the "Mops, Rubs and Sauces" section.

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When the internal temperature reads around 185 degrees, wrap in aluminum foil and continue cooking until the internal temperature reaches 193 - 195 degrees. The bone should be seperating form the meat.

The total cook time for this recipe was 8 hours.

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Pull the bone out of the meat. With your fingers, tear the meat into thin, tender shreds. Enjoy!

 


Comments

Mike Evans
09/02/2013 13:39

Just tried this recipe and used the recommended cooking and sauces. 8 hours total cook time between 230 -250 on my Weber grill. My family can not stop raving about it. By far the best BBQ ever.

Reply
LaDon Hopkins
09/02/2013 14:31

Thanks Mike!

Reply
Revenia J Smith
06/17/2014 12:56

Great butt. Cooked it for 5 hours, and it was a big hit. Juicy, tender and delicious.

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LaDon Hopkins
07/04/2014 14:33

Thank you!

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john
07/04/2014 14:09

Nicely done. Jist impressed a bunch of people with this recipe on the fourth of July. Kudos to you friend.

Reply
LaDon Hopkins
07/07/2014 05:45

Thank you!

Reply



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