The Hash Kitchen Hogs N’ Hops’
Pulled BBQ Pork
- 1 (10 pound) pork shoulder (Boston butt – bone in)
- 1 pound light brown sugar
- 1 pound kosher salt
- 1/3 cup garlic powder
- 1/4 cup black pepper, ground
- 1/4 cup thyme, dried
- 1/2 cup oregano, fresh and chopped
- 1/2 cup seasoning salt
- 1/4 cup chili powder
- 1/2 cup smoked chipotle
- 1 tablespoon coriander
- 1 tablespoon ginger powder
- 1 1/2 teaspoons celery salt
- 1 teaspoon paprika
- 1/4 teaspoon dried rosemary, crumbled
- Hickory chips
- Soak your hickory chips overnight.
- Mix together all ingredients except the Boston butt. Liberally coat the pork
with the dry rub mixture, really rubbing it into the meat.
- Place your charcoal grates at the lowest setting and your food rack at the highest
setting in your grill. Pour charcoal in the grill and light. Once the coals are
ready, move all the coals to one side. Place a pan of water on the other side. (An
old aluminum pan from a pan of rolls works well - something disposable.)
- Cook at 220 degrees F for 12 hours.
- Place the meat on the cold side of the grill, fat side up. Add hickory chips
to the charcoal and close the lid.
- Add more chips every 20 to 30 minutes. Add charcoal as needed, being careful
not to let the fire die.
- Continue to smoke the pork for 12 hours. If you prefer not to have a crispy outside,
you can wrap the meat in heavy-duty aluminum foil for the last three hours of cooking.
- Remove from the heat and "pull" the meat. This means to separate the meat from
any fat, gristle or bone, pulling the meat into strips suitable for sandwiches.
- Serve with barbecue sauce.
- Serve with Sweet Kings burger buns.
Used with permission from Executive Chef Joey Maggiore, The Hash Kitchen, Scottsdale, Arizona.
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