For fabulous pulled pork on your Napoleon grill, Mont Alpi grill or Big Green Egg, do this. It's absolutely delicious! Need a BBQ to help you make this? Drop by our showroom at 320 Home Street to talk to our grilling experts and learn about the quality grills and smokers we sell.
Rub a 7-8 LB pork butt (fat cap trimmed off) with vegetable oil.
Distribute the rub (recipe below) liberally and evenly over the surface of the pork butt, then put it in the refrigerator for 12 hours.
Set you grill or Egg to 275 degrees F (use hickory and cherry smoking wood for flavour).
Place the pork butt in the grill or Egg and cook until the internal temperature is 160° F, which should take between 6-8 hours.
Take the pork butt from the grill or Egg and lay it on a double piece of heavy duty aluminum foil.
Pour half a cup of apple juice over the top of the butt while closing the foil around it. Place the pork butt back in the grill or Egg and cook until the internal temperature is 195° F, which should take between 2-3 hours.
Remove the pork butt from the grill or Egg to a baking sheet and open the top of the foil to let the steam out.
Let rest for half an hour.
Transfer the meat to a big pan, discarding the juices.
Shred the meat, discarding the fat and bones.
Add sauce (recipe below) and make sandwiches using fresh white buns.
Serve with coleslaw. Makes 12 sandwiches.
1 TBS granulated garlic
1 TBS granulated onion
2 TBS paprika
2 TBS chilli powder
2 TBS freshly ground black pepper
2 TSP cayenne
1 TBS thyme leaves
1 TBS ground cumin
1 TSP ground nutmeg
BBQ SAUCE RECIPE
2 TSP sugar
1 TSP salt
1 TSP Worcestershire
1/2 TSP red pepper flakes
1 cup vinegar
1/2 cup turbinado sugar
In a small saucepan mix together the vinegar, catsup, sugar, salt, Worcestershire and pepper flakes. Cook over low heat for 5 minutes stirring to blend. Yields about 2 cups.