Pulled Pork

Pulled Pork is a southern staple. It comes from a Boston butt or pork shoulder and can be paired with a lot of sides. I like to pair mine with grilled corn, baked beans and family.

My grill of choice is a Primo Kamado, which has a ton of versatility for your backyard. I have made pulled pork, pizza, ribs and even macaroni and cheese on it. I use Cowboy lump charcoal, lit with a Looftlighter.

Meat Prep

I don’t use a lot of seasonings or spices on my pulled pork. I also eyeball the amounts, but these are listed in order of quantity. You will also want to let your meat sit out for a little while before placing it onto the grill to avoid shocking the meat.

brown sugar, garlic powder, salt, pepper, and occasionally some Adams Rib Rubb. Once the seasonings are on I drizzle some honey over the entire thing, which will hold everything on and caramelize while it is cooking.Grill Prep

You need to cook your meat over indirect heat. This is easy on the Primo because it has a heat deflector, but can be accomplished on any other grill by simply placing the coals on the other side of the grill. If you’re using gas, go to Lowe’s and buy a Weber Kettle. It is a great grill for those first learning to cook with charcoal and perfect if you do not grill as often as I do.

You want your grill to be in the 225-250 degrees range. This will allow the meat to slowly come up to temperature, which will provide it with a great smoky flavor as well as keeping the inside of the meat nice and tender.

Add your choice of wood chips right before you place the meat on for the first time. I recommend apple or hickory.

In Process

It will take about 1 hour per pound of meat, so don’t worry too much about timing once you get everything set up right.

You will need to turn your meat about every hour or so. While you are turning your meat, it will be an opportune time to baste if you want and add some wood chips. For my baste, I use a spray bottle with a 65/35 mix of apple cider vinegar and Worcestershire sauce.

Once your pork gets to around 165 degrees you are going to take it off and wrap it in heavy duty aluminum foil. The meat will be hot, so you will need to do this with rubber or leather gloves. I prefer Ekogrips. To check the temperature, use a digital quick read thermometer. I prefer Thermapen. Once you have wrapped your pork, place it back on the grill.

You want your pork to hover around 195-205 for about 30 minutes before taking it off. Once this is complete, you need to let the meat sit, still wrapped in foil, for about 30 minutes so that the juices redistribute back through the meat.IMG_1056

Finishing Up

If you followed the temperature instructions, even if you ignore everything else, then you should be able to easily break apart the meat. The bone should literally pull right out of the meat. See a video of one I made here.

Enjoy on a bun, on a plate or even on a pizza as seen below.

IMG_1057

2 thoughts on “Pulled Pork

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