![\"BBQ](\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/01\/pulled-pork-sammich.jpg\" "\\"BBQ")
<\/a><\/p>\nThe Pulled Pork Sammich<\/strong><\/p>\n I got this down south BBQ cook book about 10 years ago, and the recipe in it that caught my attention was Pulled Pork. At that time I had never heard of Pulled Pork Sandwiches, or Pulled Pork, but how the author described it captured my imagination. There is a long history with pulled pork, cooked low and slow over hardwood coals down in the southern US. I was the first one of my group of friends to try it, long before it was available in local Halifax restaurants and after that first attempt \u2013 the question was \u201cwhen are you making pulled pork again\u201d. It turned out fantastic, and I have been making some form of that original recipe (I have modified it quite a bit) for the past 10 years for big gatherings of friends.<\/p>\n I started making this on my propane Weber, but fell in love with Charcoal cooking a few years ago and never looked back. The only thing you need to make great pulled pork is time and patience, if you take your time with this you cannot mess it up. Be prepared for 8 \u2013 14 hours of low and slow before you are ready to \u201cpull\u201d the pork.<\/p>\n Pulled Pork \u2013 What you need<\/p>\n Rub<\/p>\n 1\/3 cup brown sugar<\/p>\n 1\/3 cup chili powder<\/p>\n 1\/3 cup paprika<\/p>\n 2 tblsp kosher salt<\/p>\n Pork Shoulder \u2013 look for what butchers call a \u201cBoston Butt\u201d, despite its name it comes from the shoulder, 6 \u2013 10lb is good for A LOT of sandwiches<\/p>\n Wood for smoke \u2013 I prefer hickory for pulled pork but oak, apple, or maple would add interesting flavors as well<\/p>\n Time 8 \u2013 14 hours of it<\/p>\n Patience – or beer, that works too<\/p>\n Buns \u2013 good buns, again\u2026everybody likes good buns.<\/p>\n Sass (sauce)<\/p>\n 1 cup apple cider vinegar<\/p>\n 1 cup ketchup<\/p>\n \u00be cup water (boil off)<\/p>\n \u00be cup brown sugar<\/p>\n \u00bd tsp cayenne pepper<\/p>\n Mix up in a pot and bring to a boil reduce heat to simmer and simmer for 30 min<\/p>\n How To , The night before pork\u2026 Lay the pork shoulder out on a cutting board or better yet a good size tin pan to catch the leftover rub. Liberally rub the shoulder with the BBQ Rub all over, massaging into every nook and cranny. If you have the time, let this sit over night in the fridge covered so the flavor of the rub sinks into the pork, the rub will also help form the crust or \u201cbark\u201d on the pork shoulder as it cooks.<\/p>\n The (early) morning of\u2026 Take the pork out of the fridge 30 \u2013 45 min before you will be placing on the grill. Before you light your BBQ, get a tin drip pan in place below where you are going to position the Pork Butt and fill it with water, this helps keep the temp low and aids in maintaining a moist cooking environment, and also catches all the drippings from the meat .<\/p>\n Fire up your BBQ to a steady heat of 225 \u2013 250. You are going to place the Pork on indirect heat, which essentially means make sure there is no direct flames below the Pork. Put the pork on and wait for 30 min to ensure you have a temp of 225 \u2013 250.<\/p>\n Once that happens, you are going to add the wood smoke, if you are using a propane BBQ, place a handful wood chips in a foil wrap with a few holes poked in it and place the pack directly on the burner. IF you are using coals, throw some wood chips or better yet chunks in with the coals. On a propane BBQ your smoke will last about 30 min or so, add another pack an hour later, you want to maintain a low steady stream of wood smoke for about 3 hours. Keep the lid closed and be prepared to wait. Depending on the size of the Butt it will take 8 \u2013 14 hours.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n