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Smoked Pulled Pork & Homemade BBQ Sauce
05-06-2010, 04:02 PM
Post: #1
Smoked Pulled Pork & Homemade BBQ Sauce
Smoked pulled pork brings to mind the summertime, a tall cool glass of southern sweet iced tea, baseball and sticky fingers! For me it’s summer in my mouth with a whole lot of BBQ sauce on my lips (and my shirt!). No, it’s not the most elegant meal but it doesn’t require a lot of attention or skill. Good simple food is the honey golden BBQ rule. I compare true slow cooked barbeque to one of my favorite hobbies.... fresh water fishing. Why you ask? Well this is where a little patience has its reward. Both are very forgiving and enjoyable.

When prepping this recipe I recommend listening to the song, “You Got To Move” by the Rolling Stones and turn it up real loud! The slide guitar kicks ass. It will get you in the hot and smoky BBQ mood. Hell yeah!

The pulled pork and hot chile sauce recipe below is from the Weber cookbook, “Real Grilling” by Jamie Purviance. This is an excellent cookbook for beginners and pros alike. There are many first-rate and easy to follow recipes.

Be prepared to have your guest go crazy when the apple wood smoke fills their nostrils along with the heavenly scent of pork slowly roasting on a charcoal kettle barbeque.

Did You Know?

To have that pulled pork pull apart into shreds of mouth watering goodness cook it to internal temperature of 185 degrees under indirect heat no hotter than 300 degrees (preferably between 200-250 degrees). Cook the pork to an internal temp. of 180 - 190 degrees. It will probably take about one hour per pound.


Pork Rub

The rub can be made the day before and refrigerated. Store in a zip lock bag.


1 Tbsp. light brown sugar

1 Tbsp. prepared chili powder

1 Tbsp. kosher salt

1 bone-in pork shoulder roast, 5-6 pounds

Handful of Apple or Hickory wood chips, have them soaking in a bowl of hot water for at least 30 minutes

12 rolls or buns

In a small bowl, mix the rub ingredients together. Sprinkle the pork shoulder with the rub mixture and rub in with your fingers all over. Allow the pork to stand at room temperature for about 20 – 30 minutes before cooking.

Hot Chile Sauce

Makes about 3 cups. You can make this the day before and refrigerate


1 cup apple cider vinegar

1 cup ketchup

1 cup of water

3 Tbsp. granulated sugar

1 tsp. Worcestershire sauce

1 tsp. kosher salt

½ tsp. dry mustard

½ tsp. ground cayenne pepper

¼ tsp. freshly ground black pepper

While the pork is resting after you rubbed your pork (Ha! Ha! I made a funny). In a medium saucepan combine the sauce ingredients and bring to a boil over high heat, stirring occasionally. Reduce to low and simmer for ten minutes. Keep warm for serving, otherwise let cool to room temperature and refrigerate.

Grill the pork over and place a tray with water, beer or wine under the pork. (Indirect heat means the heat is not directly under the pork. In a gas grill with two or three burners turn the burners off directly under the pork. In a charcoal grill place the charcoal on one side or the other but not under the pork. This is how you roast any large cut of meat or poultry.) Place the soaked wood chips directly on the charcoal or in a aluminum foil pouch on a gas burner. Cook until the meat is very tender and juicy, about an internal temperature of 180 – 190 degrees. When done, remove the pork and let it sit cover lightly with aluminum foil for 30 minutes.

Pull the pork into shreds with two forks or CLEAN fingers, or chop it with a knife. Discard any outer sections that may have burned or large pieces of fat. In a large bowl, moisten the shredded pork with half of the sauce. Save the remaining sauce for later. Mix the sauce and shredded pork well and serve on toasted buns/rolls.
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