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Recipes from Chef Steve
Grilled Pulled Pork from Chef Steve
Serve over a roll – just pick it up and eat -
A VERY cost effective way to feed the whole family!
Ingredients (serves eight to ten)
Spice Rub and Pork
2 tablespoons paprika
2 tablespoons ground black pepper
3 tablespoons brown sugar
1 tablespoon table salt
(1) 4 - 5 lb. boneless pork shoulder roast
4 cups wood chips
BBQ Sauce
1 cup water
1 cup cider vinegar
1/2 cup ketchup
1 tablespoon sugar
3/4 teaspoon table salt
1/2 teaspoon black pepper
1/2 teaspoon cayanne pepper
1/2 teaspoon onion powder
1/2 cup chopped cilantro
For the spice rub and pork:
• Combine spices, sugar and salt in bowl. Break up any lumps as necessary. Massage entire pork roast with spice mixture. (Roast can now be wrapped tightly and refrigerated for up to 1 day.)
• Soak wood chips in bowl of water to cover for 15 minutes.
• Open bottom grill vents. Light large chimney starter filled halfway with charcoal briquettes (about 50 coals) and burn until charcoal is covered with fine gray ash. Pour coals into pile on one side of grill and scatter wood chips over coals. Set cooking grate in place, cover, and let grill heat up 5 minutes. Clean Grate.
• Put the pork on cooler side of grill. Cover the grill. Position half-open lid vents directly over meat and cook until meat has dark, rosy crust and charcoal is cooling (about 2 hours).
Adjust oven rack to lower-middle position and heat oven to 325°. Transfer pork to large roasting pan, wrap pan and pork tightly in foil and roast in oven until fork inserted into pork can be removed with no resistance (2 to 3 hours). Remove from oven still wrapped in foil and let it stand for 30 minutes.
For the sauce:
• Whisk together all ingredients until sugar and salt are dissolved. Using hands, pull pork into thin shreds. Toss with 1/2 cup vinegar sauce and garnish with cilantro. (use remaining sauce at table).
• After taking the pork off the grill, transfer it to a roasting pan, cover the pan with foil, and finish in a 325° oven.
• Use kitchen gloves to protect your hands from the heat, shred (or "pull") the pork into thin strands...add sauce as you go.
© 2009 VINNY’S HOME AND GARDEN
© 2009 VINNY’S HOME AND GARDEN
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