By Steve Saver,
3 tablespoons smoked paprika
2 tablespoons garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
2 tablespoons sea salt
1 5-pound pork roast, preferably shoulder or Boston butt
12 hamburger buns or 24 slider size rolls for serving (we prefer whole wheat)
Mix the spices and salt together in a small bowl and then rub the spice blend over the pork. Cover with plastic wrap overnight in the refrigerator. If you are in a hurry, let stand for at least one hour.
Preparing the sauce – Vinegar-based or Root Beer
Two methods: Oven and Grill
Preheat the oven to 300 degrees. Put the pork in a roasting pan and bake, covered, until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees (about 6-7 hours). Keep in mind the pot you are using (my heavy cast iron pan can reach 250 degrees). Remove the pork from the oven and transfer to a large platter and let rest for 10 minutes. When cool enough to handle (warm), use two forks to shred the pork. Put the shredded pork in a bowl, add barbecue sauce, and mix well to coat. To serve, place several ounces of pork on a hamburger bun and top with Spicy Slaw (see below).
Bring grill temperature up to high, then reduce to medium, looking to get temp between 180 to 250 degrees. Cook slow and low – I have a gas grill so I use indirect heat method.
Prepare as in Oven method. Place pork in disposable tin foil pan that has a couple of holes in bottom on the side without the heat. Grill, covered, until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees, about 6-7 hours. Turn once or twice during the cooking process. On the side with the heat, place your smoker tray. Optional: if you want you can wrap in tin foil and cook as above. This gives you moister meat but does not absorb the smoke.
Choices, choices, choices.
Why not both do meat for one hour unwrapped and then wrap and finish cooking (I like to experiment)?
Barbecue sauce (vinegar-based)
2 tablespoons brown sugar
½ cup hot water
1½ cups apple cider vinegar
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
In a small saucepan, stir the brown sugar into the hot water until completely dissolved. Add the remaining ingredients and cook on low heat for approximately 5 minutes.
OK I like to make double the sauce ½ for pouring over the pulled pork and the other on the side. But I know some don’t like a vinegar sauce so I always have a bottle on the side. Maybe, don’t do the vinegar sauce and just use the bottle. It’s up to you and the preferences of your guests.
Root Beer BBQ Sauce
2 cups root beer
2 cups ketchup
1/2 cup fresh lemon juice
6 tbsp. Worcestershire sauce
6 tbsp. light brown sugar
1 tsp. ground ginger
1 tsp. garlic powder
1 tsp. onion powder
In a medium saucepan, combine remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer 20 minutes until sauce is reduced by half.
Serve with coleslaw, chips and grilled corn.
Always new you were a winner! Congratulations
Great Job ‘Little Brother’
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