Our “Go To” Party Dish – 5 Hour Smoked Pulled Pork

Pulled Pork Directions

Gas Grill- Make sure you have a full tank of gas.

Place the wood chips in a smoker box, then place the box over a far sided burner.

Heat the smoker box side until the grill is 300F, then lower to medium-low heat.Charcoal-

Heat the coals (preferably lump charcoal) on one side, or in the side firebox if you have a BBQ grill which has one. Adjust the vents to obtain and maintain the correct temperature.Time to smoke. Season all sides of the pork butt with the salt & pepper. Toss in about a cup of wood chips on the coals, and put the pork butt (fat side up) on the grate over the drip pan. Close the lid and smoke for 5-6 hours. If using charcoal, youll need to replenish the charcoal and wood chips every hour or so. The meat is done when it easily comes apart with a gentle pull. The internal temperature should be around 195F.Take the butt off the BBQ, put it on a cutting board and allow to rest for 15-20 minutes. After resting its time to pull the pork.

Remove any skin or excessively fatty sections, then using your fingers, pull the pork into pieces. They should be about 1/4 wide x 1-2 long. It takes a bit of time to pull by hand, but this step is what gives the best texture. Hack it with a cleaver if you are impatient, but prepare to face the scorn of the BBQ Gods.Time to eat. Toss with enough of your favorite BBQ sauce to keep everything moist.

Serve with hamburger buns, coleslaw, and more sauce to individually add, or try our Pulled Pork Banh Mi. Grab a beer. You deserve it.BBQ Sauce Directions

Heat oil in a saucepan over medium heat.

Add onions and garlic and saute for few minutes until soft.

Add the remaining ingredients, then continue to cook for 15 more minutes. Taste for seasoning and adjust individual ingredients to create a nice balance between the flavor elements.Allow to cool a bit. If a finer texture is desired, puree in a blender, then strain & store. Otherwise, after cool, store in an airtight container in the fridge.