All the other messing around with recipes is really just a prologue to the real stuff - Pulled Pork. Ahh, the delicious smokiness of a pile of shredded pork, random pieces of the well-seasoned, salty, black bark strewn about like flakes of gold in a pan of black sand, and two choices of homemade sauce to slop over your portion of steaming goodness! Enough salivating; let's get to work.
The reason I am interested in this recipe is the shortened time needed. I have made smoked, pulled pork in my old Webber before, taking the full 10 hours to cook it. It was divine, but I want to see if making it easier cuts down on quality. This recipe has you finish it in the oven. I have read from several sources that say to put your smoke in at the front end, that after the first couple hours, it doesn't necessarily help, and can hurt the flavor.
You can see that I have laid everything out on my newest kitchen helper - wide freezer wrap, shiny side up.
It calls for a "4-5 lb boneless butt roast." What's the deal with the boneless part? Bone-in, baby! This one was 5.5 lbs. It called for a fairly simple rub; 2 parts paprika, pepper, brown sugar, and one part salt. I like to use disposable gloves to handle this part of the process. I HATE getting the moist rub (especially when there is paprika and chili powder) in and around my fingernails! Yuck!
Again, the book calls for the wood chips to be soaked, packeted in foil with slits cut across the top. Then you lay them across the coals. The meat goes on the cool side.
After an hour, I wasn't all that happy with the amount of smoke I had seen curling out of the vents. It just didn't seem like enough, to suit me. After two hours, about when they say to put it in the oven, I ripped a packet open, and saw..... Unburned wood chips!!! Grrr! So that is that with the chip packets. I don't trust them, I don't like them, a waste of foil, unpredictable, even if they are more tidy. From now on, it's wood on coals! I dumped the chips on top of the (still hot) briquettes.
I left it there for about another three hours.
The smoky aroma filled the house. The bark was beautifully dark, but not burnt.
The meat fell apart, succulent and juicy.
I set out the condiments. (Plus some grilled vegetables.)
The recipe came with two sauce recipes. The mustard-based South Carolina one was such a hit with my husband, that I suspect I will have to just keep a jar in the fridge for topping various foods; meats, zucchini, pancakes, frosted mini wheats, whatever. I liked best the Lexington Barbecue sauce, which is a mostly vinegar base sauce, with a bit of ketchup, pepper flakes, pinch of salt, pepper and little sugar.
I have to say, that for me, I see no reason to fiddle with the Webber all day long to do pulled pork any more. This is the way to do it!