April 15, 2013
"A variation of Alton Brown's recipe. If you have only cooked pulled pork in the oven, you are really missing out on a treat. The smoke gives a beautiful flavor and adds the smoke ring that to me is the mark of good barbecue. You can use whatever type of sauce you prefer on this- vinegar based, mustard, or tomato based. Whichever type you use, it is best if it is on the thin side, so water it down if you need to."
- FOR THE BRINE
- FOR THE SPICE RUB
- FOR THE HOG MOP
- TO SERVE
- Serving Size: 1 (173.8 g)
- Calories 244
- Total Fat - 1.9 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 16890.4 mg
- Total Carbohydrate - 52.8 g
- Dietary Fiber - 3.9 g
- Sugars - 30.2 g
- Protein - 4.8 g
- Calcium - 132.5 mg
- Iron - 4 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.2 mg
Combine ingredients for the brine.
Place the pork roast into the brine, making sure it is submerged, and refrigerate for 10-12 hours, or overnight.
Using a spice mill or mortar and pestle, grind ingredients for the spice rub into a fine powder.
At the appropriate time, drain the pork roast from the brine and pat dry with paper toweling.
Apply the spice rub to the pork roast, massaging it in, using gloves if desired to keep the rub from sticking to your fingers.
Mix together ingredients for mop/baste and set aside.
Prepare smoker or grill.
When the smoker/grill temperature has reduced to 210F, add the pork roast, cover grill, and cook for approximately 10 hours, or until internal temperature has reached 165-190°F.
Do not exceed 190F for an internal temperature in the meat or it will be dry.
Maintain smoker/grill temperature of 210F throughout cooking time (you may add soaked wood chips to the coals occasionally, if desired).
During the last hour or so of cooking, brush on mop liberally, about every 15 minutes or so.
When the pork is cooked, it should be tender enough that sticking it with a fork loosens the meat easily.
The roast will appear dark (it's what is called a"bark") when fully cooked.
Allow pork roast to"rest" for 45 minutes to an hour before pulling (try not to pick at it and eat all of it before you get a chance to pull it!).
To pull, use your fingers or 2 forks to shred meat on a cutting board.
To make a sandwich, thin your preferred barbecue sauce and toss with meat in a bowl.
Place meat on a bun/roll with some cole slaw (if desired).
Tips & Variations
No special items needed.