Slow-grilled Pulled Pork

By jedrew_52

Ingredients

• Traditional Vinegar Sauce:
• 5-7 lb. pork shoulder Boston blade roast
• 2 tbsp. BBQ 3000
• 2 cups cider vinegar
• 1 1/3 cups water
• 5/8 cup ketchup
• 1/4 cup firmly packed brown sugar
• 5 tsp. salt
• 4 tsp. crushed red pepper
• 1 tsp. ground black pepper
• 1 tsp. ground white pepper

Details

Servings 18

Preparation

Step 1

Wash the pork and pat dry. Rub all over with BBQ 3000; let rest while preparing the grill.

Prepare the grill for indirect cooking. Add a drip pan below where the pork will cook. BBQ has natural smoke flavor; if you would like more, use hickory wood chips.

Add smoke packets to charcoal areas, replace grill, and place the roast on the grill over the drip pan. Leave grill vents open halfway to start. Put the cover on the grill. Regulate the vents to get a steady temperature between 225-250 degrees. Do not go over or under these temperatures. It is best if have an external thermometer on your grill as opening the grill to check can waste heat. Cook for 6-8 hours until the meat is falling apart.

You will need to add coals several times to maintain the target temperature. Feel free to add more wood chip.

The pork will be done when the meat is pulling away from the blade bone by 1/2 to inch, or test with a fork.

While the meat is cooking prepare the sauce. In a medium bowl, whisk together all of the sauce ingredients until the brown sugar and salt have dissolved.

When done, let the pork rest and allow to cool. Shred into a suitable container and add the Sauce until the pork is moist but not swimming in sauce.