Pulled or Chopped Pork Shoulder BBQ

By BClover

Ingredients

• 2 T chili powder
• 2 T coarse sea salt
• 1-2 T granulated garlic
• 2 t freshly ground black pepper
• 1 t dried mustard
• 3-6 lb. pork shoulder roast

Details

Servings 1
Adapted from tastebook.com

Preparation

Step 1

directions

1

Pat the shoulder dry with a paper towel and place in a flat pan.

2

Mix together the dry ingredients for the dry rub and apply to the pork shoulder roast, coating all surfaces and rubbing in well. Let roast sit at room temperature for 20-30 minutes to take the chill off. Insert a remote thermometer probe into the center of the roast if you wish to monitor the temperature. Prepare the grill or smoker for indirect low heat to achieve a temperature of about 225-250. Slowly cook the roast over indirect heat (covered with a lid) for 8-10 hours, maintaining a constant temperature of 225-250. Cook the roast until it reaches an internal temperature of 190 and is falling apart tender in some parts.

3

Transfer to a sheet pan and wrap the roast well with foil and let it rest for about 30 minutes.

4

Unwrap the roast and pull the meat apart with two forks, your fingers, or chop into 1/2" pieces on a cutting board. Then place in a warm bowl.

notes

Pulled pork may also be cooked in a slow cooker on low setting for 7-8 hours.

Source: Primal Blueprint Cookbook