Ingredients:
- 1 boston butt ( bone-in pork shoulder roast; 5 to 6 lb), covered with a thick (1/2 inch) layer of fat
Directions:
- 1. If using the rub, combine the mild paprika, brown sugar, hot paprika, celery salt, garlic salt, dry mustard, pepper, onion powder, and salt in a bowl and toss with your fingers to mix. Wearing rubber or plastic gloves if desired, rub the spice mixture onto the pork shoulder on all sides, then cover it with plastic wrap and refrigerate it for at least 3 hours, preferably 8.
- If not using the rub, generously season the pork all over with coarse (kosher or sea) salt and freshly ground black pepper; you can start cooking immediately.
- 2. Set up the grill for indirect grilling and place a drip pan in the center.
- If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
- If using a charcoal grill, preheat the grill to medium-low and adjust the vents to obtain a temperature of 300°F.
- 3. When ready to cook, if using charcoal, toss 1 cup of the wood chips on the coals. Place the pork shoulder, fat side up, on the hot grate over the drip pan. Cover the grill and smoke cook the pork shoulder until fall-off-the-bone tender and the internal temperature on an instant-read meat thermometer reaches 195°F, 4 to 6 hours (the cooking time will depend on the size of the pork roast and the heat of the grill). If using charcoal, you'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 1/2 cup per side every time you replenish the coals. With gas, all you need to do is be sure that you start with a full tank of gas. If the pork begins to brown too much, drape a piece of aluminum foil loosely over it or lower the heat.
- 4. Transfer the pork roast to a cutting board, loosely tent it with aluminum foil, and let rest for 15 minutes.
- 5. Wearing heavy-duty rubber gloves if desired, pull off and discard any skin from the meat, then pull the pork into pieces, discarding any bones or fat. Using your fingertips or a fork, pull each piece of pork into shreds 1 to 2 inches long and 1/8 to 1/4 inch wide. This requires time and patience, but a human touch is needed to achieve the perfect texture. If patience isn't one of your virtues, you can finely chop the pork with a cleaver (many respected North Carolina barbecue joints serve chopped 'cue). Transfer the shredded pork to a nonreactive roasting pan. Stir in 1 to 1 1/2 cups of the vinegar sauce, enough to keep the pork moist, then cover the pan with aluminum foil and place it on the grill for up to 30 minutes to keep warm.
- 6. To serve, mound the pulled pork on the hamburger buns and top with coleslaw. Let each person add more vinegar sauce to taste.
- Excerpted from The Barbecue! Bible 10th Anniversary Edition. © 1998, 2008 by Steven Raichlen. Workman
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 565.39 Kcal (2367 kJ) | ||
| Calories from fat | 175.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.47g | 30% | |
|---|---|---|---|
| Cholesterol | 168.26mg | 56% | |
| Sodium | 531.38mg | 22% | |
| Potassium | 950.15mg | 20% | |
| Total Carbs | 37.37g | 12% | |
| Sugars | 7.74g | 31% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 58.88g | 118% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 4mg | 22% | |
| Calcium | 62.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 162.09 Kcal (679 kJ) | ||
| Calories from fat | 50.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.58g | 30% | |
|---|---|---|---|
| Cholesterol | 48.24mg | 56% | |
| Sodium | 152.34mg | 22% | |
| Potassium | 272.4mg | 20% | |
| Total Carbs | 10.71g | 12% | |
| Sugars | 2.22g | 31% | |
| Dietary Fiber | 0.41g | 6% | |
| Protein | 16.88g | 118% | |
| Iron | 1.1mg | 22% | |
| Calcium | 17.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
North Carolina-Style Pulled Pork
Mild paprika, Light brown sugar, Hot paprika, Celery salt and 15 more.. -
Quick BBQ Sandwiches with Slaw
Unsalted ketchup, Cider vinegar, Lower-sodium soy sauce and 13 more.. -
Smoky Dry Rub
Dark brown sugar, Smoked paprika, Kosher salt, Garlic salt and 6 more.. -
Memphis Pork Ribs (Steven Raichlen)
Paprika, Fresh ground black pepper, Dark brown sugar and 11 more.. -
Terrific 10 Rub
Paprika, Ground black pepper, Light brown sugar , packed and 7 more.. -
Old Bay Seasoning
Paprika, Celery salt, Kosher salt, Cayenne pepper and 8 more.. -
Cajun-Spiced Smoked Shrimp with Remoulade
Hickory wood chips, Sweet paprika, Kosher salt and 23 more.. -
Matt's Boston Butt Rub
Light brown sugar, White sugar, Paprika, Kosher salt and 6 more.. -
Sweet 'n' Sour Pot Roast
Garlic salt, Ground mustard, Pepper and 11 more.. -
Bourbon, Brown Sugar Flank Steak W/ Garlic-chive Mashed Potatoes
Dark brown sugar, Minced green onion, Bourbon and 16 more.. -
Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes
Dark brown sugar, Minced green onions, Bourbon and 17 more.. -
Barbecue brisket
Brown sugar, Catsup, Liquid smoke flavoring and 7 more..
Also Try
-
North Carolina Style Pulled Pork
Bone-in boston butt or 1 boneless pork shoulder, 5 to 7 lb and 6 more.. -
North Carolina Pulled Pork BBQ Sandwiches
Boneless pork shoulder, Cider vinegar, Brown sugar and 7 more.. -
Slow-Cooked Pulled Pork Sandwiches
Boneless pork shoulder or butt roast, rind and excess fat... and 3 more.. -
North Carolina Pulled-Pork Barbecue
Cider vinegar (20 fl oz), Sugar, Hot red-pepper flakes and 1 more.. -
-
-
Grilled Pork Tenderloin with Fresh Fig Skewers
Pork tenderloin or center-cut pork filet, Olive oil and 6 more.. -
Grilled Pork Tenderloin with Mustard-Dill Sauce
White balsamic vinegar, Chopped fresh dill and 4 more.. -
Grilled Pork Loin with Fire-Roasted Pineapple Salsa
Tomato paste, Mild or hot chili powder (or achiote paste) and 10 more.. -
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
