Long and slow is the way to prepare shoulder
for this pulled pork. Serve with coleslaw and potato salad. End
the meal with icy watermelon slices.
Carolina-Style
Pulled Pork Shoulder
1 (5-pound) boneless pork
butt (shoulder)
Rub:
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
2 teaspoons cayenne
Baste:
1/2 cup bourbon
2 tablespoons molasses
1 1/2 cups cider vinegar
1 cup water
2 to 4 chopped chipotle peppers
2 tablespoons salt
1 tablespoon crushed red pepper
1 tablespoon black pepper
Hardwood chips, soaked
in water for 1 hour
In a small bowl, mix together
the rub ingredients, set aside.
In a saucepan, mix together
the baste ingredients, simmer for 5 minutes. Divide into two
portions; set aside.
Rub pork shoulder on all
surfaces with rub mixture; cover and refrigerate up to 24 hours.
In a charcoal grill with
a cover, place preheated coals around a drip pan for medium indirect
heat. Sprinkle half of the wood chips over the coals. Place meat
on grill rack over drip pan. Cover and grill about 5-6 hours
or until meat is very tender. Add more preheated coals (use a
hibachi or a metal chimney starter to preheat coals), wood chips
every 1 to 1 1/2 hours, to maintain a medium-low heat. Smoke
until internal temperture is about 170 degrees F. Baste shoulder
with one portion of sauce every 20 to 30 minutes during the last
2 hours of cooking.
Remove meat from grill;
cover with foil and let stand for 20 to 30 minutes.
Using a fork, shred meat
into long, thin strands. Pour remaining sauce over shredded meat;
toss to coat.
Serve on sandwich buns.
Serves 12.
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
