| Cuisine: American | Type: Sandwich | Serves: 8 |
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Source:
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Cook's Illustrated |
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Attributes:
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Grill |
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Comments:
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Plan on 9 hours from start to finish, including minimum time for the dry rub, 3 hours. Rub can be put on a day in advance, though. |
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Serving Suggestions:
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See the various Carolina-Style barbeque sauces for sauce choices. Serve on buns with coleslaw. |
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Ingredients:
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Spicy Chili Rub: 1 tbs. ground black pepper 2 tsp. cayenne pepper 2 tbs. chili powder 2 tbs. ground cumin 2 tbs. dark brown sugar 1 tbs. dried oregano 4 tbs. paprika 2 tbs. table salt 1 tbs. granulated sugar 1 tbs. ground white pepper 1 bone-in pork roast 6 to 8 pounds (shoulder or Boston butt) |
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Instructions:
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1. Mix all rub ingredients in a small bowl, set aside. 2. Remove any skin on pork. Massage dry rub into meat. Wrap tightly in a double layer of plastic wrap; refrigerate for at least 3, but no more than 72 hours. 3. One hour prior to start of cooking, remove roast from refrigerator and allow it to come to room temperature. Soak hickory chips/chunks in water or make a smoke pouch by sealing in foil and puncturing a few holes. Ignite enough charcoal briquettes or hardwood charcoal to fill two shoeboxes, and burn until covered with a thin layer of light gray ash, 20 to 30 minutes. 4. Open bottom grill vents and arrange the coals in two equal piles on opposite sides of the grill, place chunks or pouches directly on one pile of coal and set the grill rack in place. Set unwrapped roast in a disposable aluminum pan and place on the rack between the two piles of coal. Open grill lid vents three-quarters of the way and cover, turning lid so that vents are opposite hickory chunks or pouches to force smoke to circulate around the roast. Cook, adding 15 to 20 briquettes every 30 to 40 minutes or 7 to 10 pieces of lump charcoal every 15 to 20 minutes, along with additional pouches (if using), until smoke has fully permeated meat, about 3 hours. (You can also use a stove top smoker to achieve the smoking effect. It will require less time.) 5. Adjust the oven rack to middle position and preheat oven to 325°F. Keeping roast in the aluminum pan, cover the pan completely with foil and seal well. Place pan in the oven and bake until meat is fork-tender, about 2 hours. 6. Put foil-wrapped roast pan into a doubled paper grocery bag. Crimp shut; allow to rest 1 hour. Transfer roast to a cutting board and unwrap. When cool enough to handle, "pull" pork by separating roast into muscle sections, removing fat and tearing meat into thin shreds with fingers. Place shredded meat in a large bowl; toss with 1 cup of chosen barbeque sauce, adding more to taste. Serve with remaining sauce passed separately. |
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Related recipes:
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Mid-South Carolina Mustard Sauce |
2005-07-15