OK, yesterday I pulled a double wammie.
I did a Burnt End BBQ'ed Roast and then I did a pulled pork at the same time. Thankfully the BBQ is big enough to pull that off.
Ingredients
Picnic Pork ButtSpices
BBQ sauce
Brown Sugar - optional
Stuff you will need
Charcoal BBQTongs
Tin Foil (aluminium foil if you prefer)
Sharp Knife
Cutting board
2 x forks
Tin Foil tray - shallow i.e. the sides are not high
Directions
Set up your BBQ for off set cooking. That means putting all the charcoal on one side as you will be cooking on the other.Spice up your pork which ever way you desire. I guess if your a purist, use salt, pepper and garlic.
Once the BBQ is at temperature, put the pork in the BBQ, close the lid and walk away for an hour, or if you got a temperature probe, till it reaches 160 F.
Wrap your pork in heavy gauge tin foil. I found this stuff at the Dollar Store, it's called BBQ Tin Foil. Cost me $2.00 for 50 feet.
Put the pork back on the BBQ for another hour, or till the internal temp hits about 190 F. Honestly I wasn't too worried that it wasn't cooked all the way though. The BBQ was at about 400 F. I figured the pork was really done (it was).
Slice the pork with the grain. Now, use 2 forks to pull the grains apart. Or you could hold the pork with your hand and using 1 fork, just pull the strands off.
Put the shredded pork into a mixing bowl. You can add Brown Sugar (about a 1/2 cup), but you may find this makes it too sweet, depending on the BBQ sauce that you use. Mix it all up, making sure all the pork is covered with BBQ sauce.
Put everything on a shallow tin foil tray and back into the BBQ for one last hour. This is going to hit it once again with the smoke.
You can opt to just have the pulled pork with cole slaw or what ever other favorite side dish you like. I personally had the pulled pork on a sliced crusty bread with some mayo on it. Oh so good!
Click on the picture to take you to the YouTube video I made.
Comments and suggestions are ALWAYS welcome!
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