Pulled Pork Sandwiches (Patrick and Gina Neely) |
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Prep Time: 45 Minutes Cook Time: 360 Minutes |
Ready In: 405 Minutes Servings: 12 |
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Ingredients:
6 tablespoons paprika |
3 tablespoons granulated sugar |
scant tablespoon onion powder |
kosher salt and coarsely ground pepper |
1 10 -to-12-pound boneless pork shoulder or boston butt, rinsed and dried |
12 soft hamburger buns, split |
coleslaw, for serving |
2 cups ketchup |
1/4 cup packed light brown sugar |
1/4 cup granulated sugar |
freshly ground pepper |
1 1/2 teaspoons onion powder |
1 1/2 teaspoons dry mustard |
2 tablespoons fresh lemon juice |
2 tablespoons worcestershire sauce |
1/2 cup apple cider vinegar |
2 tablespoons light corn syrup |
Directions:
1. If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.
2. Rub the pork
3. Make the Neelys' go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)
4. Prepare the wood chips
5. Soak 6 cups wood chips in water, about 15 minutes, then drain. Don't oversoak, or the wood will snuff out the fire.
6. Light the grill
7. Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.
8. Cook the pork.
9. Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.
10. Feed the grill
11. As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.
12. Make the sauce
13. Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.
14. Shred the pork
15. Transfer the pork to a rimmed baking sheet (you'll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.
16. Make the sandwiches
17. Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever!
18. /content/dam/images/food/fullset/2010/6/8/2/FNM_070110-Try-This-at-Home-012_s4x3.jpg Try This at Home: How to Make Pulled Pork
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