Barbecued Pulled Pork
Barbecued Pork Rub
For One 8 lb. Pork Shoulder
Combine:
Combine all rub seasonings.
Coat the shoulder with the rub, massaging it
into the meat.
Place chunks of wood in a foil pack. Bundle
packet leaving a hole at the top so smoke can escape.
Preheat one side of a grill to medium high.
Place the smoke pack over the fire. On the opposite side place a
disposable foil pan to allow collect of dripping from meat.
Place pork over drip pan side of grill and smoke
for about 3 hours. Check every hour or so to make sure there is
plenty of smoke. Add wood packs as needed to continue smoking
process. Use care as to not open too often allowing smoke and
heat to escape.
Once smoking is complete remove the pork from
the grill and wrap pork in two layers of foil, closing the edges
to seal in the moisture. Return meat to the grill and cook for 2
more hours.
After 2 hours, insert a meat thermometer into
the thickest part of the meat. You want to hit 180 degrees.
Return to grill if needed to get desired temperature. If
temperature is reached, remove meat from the grill and let it
rest off the heat for about 30 minutes.
Remove foil from meat and either slice, pull or
chop to your preference. Serve on a plate or with a grilled
Kaiser-style roll along with your favorite barbecue sauce.
