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Barbeque Pulled Pork |
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Mustard Sauce |
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My Favorite BBQ Sauce |
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Fresh Plum BBQ Sauce |
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Scratch BBQ Sauce |
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Dry Rub No. 1 |
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Barbeque Pulled Pork
Contributed by: Melinda
It's necessary to read all the instructions for this recipe before beginning.
This works best if the meat is prepared a day in advance and cooked on the day to be served.
The meat needs to come to room temperature before cooking. Perfect
for the Weber grill with a hinged grill to add coals, or a smoke cooker.
1 bone-in Boston Butt pork roast, 7 - 8 lbs
1 recipe Dry Rub
1 recipe Mustard Sauce
Oak, Hickory, or Apple wood for smoking, soaked for one hour (or use chips
and follow package directions)
This will require a long cooking time. I've found outstanding results by
cooking it approximately 1 hour per pound on the smoke cooker at around
220 degrees and then placing it into the oven for about 1 hour on 350.
Then I turn the oven off, cover tightly with foil and let rest for 1 hour.
That means a 7 lb roast will require 10 - 11 hours plus 24 to marinate
total prep time.
Marinate 24 hours before cooking
- About 24 hours before you plan to start cooking your roast, place on a
large sheet of heavy duty aluminum foil and rub well with the dry rub.
Place into a very large (2 gallon size) ziplock back and pour in a bit
more of the dry rub. Press out all the air and seal. Place in the
refrigerator.
Prepare to Cook
- Remove roast from the oven at least one hour up to two hours prior to cooking to come
up to room temperature. Place on a rack in a smoke-proof roasting pan.
- Start your smoke cooker or barbeque and
soak some wood. Bring the temperature to about 220-250 degrees.
Cook your Roast
- Add smoking wood and place pork on grill. Close the lid and adjust the
vents to keep the temperature constant. Cook for 1 hour per pound.
- If using charcoal briquettes, check about every 30 minutes to see if
they should be replenished. It's very important to keep the temperature
constant.
- While the pork is cooking, make the Mustard Sauce.
- Preheat the oven to 350 degrees.
- When pork has cooked 1 hr per pound on the smoker, remove and place
into the oven for 1 hour.
- After 1 hour, turn off heat in oven, cover the roast tightly with
aluminum foil and leave for 1 hour.
- Remove and pull apart.
Serve with mustard sauce on the side.
Questions about this recipe?
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