The aluminum pans need to fit inside the grill, covering no more than half the grill. These are the water and drip pan. By this time, it will have absorbed all the smoke it is going to get and the temperature needs to rise faster while holding in moisture. An American classic, the meat is slow-cooked then shredded or ‘pulled’ and layered with BBQ sauce, pickles and slaw in a soft brioche bun. Every hour check the grill to make sure that temperature is being maintained and that there is plenty of water in the water pan. Charcoal grills don't have the same level of temperature control that you find on most smokers, so this will need to be watched, particularly if this is your first time smoking on a charcoal grill. Pick a good slaw, with just a hint of tartness. Fit the drip pan on the coal grate next to the burning charcoal. Derrick Riches is a grilling and barbecue expert. With our cookbook, it's always BBQ season. Once the grill is set up and up to temperature, it is time to put on the roast. Much of the fat has turned to a liquid and the connective tissues broken down, but there are still some things in here that we don't want to eat. The pork will cook a good couple of hours faster in the heat of summer than in the depths of winter. Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. Keep the pork as hot as possible while it is shredded. As the meat is being shredded transfer the finished pieces to a slow cooker or a large pot over very low heat to keep it warm. After about 5 hours, the temperature of the meat should start getting close to our target temperature (185 F/85 C). A Boston butt or Boston pork roast is about 5 to 6 pounds of tough meat filled with bone, cartilage, and fat. The amount is what sticks to the roast; apply generously to all sides. Turning this block of a pork roast into a delicious and tender barbecue is going to take patience and a full-sized charcoal grill. Place the second aluminum pan directly over the burning charcoal and fill it with water. It is best to light the charcoal with a charcoal chimney. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice, Tangy cabbage slaw, homemade chipotle molasses BBQ sauce. A traditional method for serving pulled pork is as a sandwich, on plain white buns with coleslaw on top. With the injection done, now apply the spice rub. Wrap the roast tightly in a double layer of aluminum foil and place it on the grill. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. It isn't as important to cover the thick fat pieces, but make sure that the meat has a good coating. Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost … New! This version gives you the easy steps to transform an affordable pork roast into your favorite barbecue … Shred the pork using 2 forks, discarding the fat. Bear Paws cannot be underestimated. Science. So many wonderful recipes can be made with it. Skim off the fat from the juices. A sauce can be added before or when the pork is served. There is no need to do much trimming or preparation of the roast itself. To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together. Wood chips will work, but you will need to add them every 30 minutes for the first four hours to get the same amount of smoke. Pulled pork is a delicious contribution to any cookout, tailgate, barbeque or casual lunch at home. Combine the rub with equal parts vinegar (either white or cider) and water. Keep the water pan full. Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart. Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Good Food DealReceive a free Graze box delivered straight to your door. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. This is the ideal cooking temperature and you will want it here the entire time. Use a mortar and pestle or a spice grinder to get to this consistency. One good strategy is to use the same spice rub in the injection marinade and the outside of the meat. How to Make Pulled Pork on a Charcoal Grill. Check to make sure that the fire is burning well and that the grill's temperature is around 250 F/120 C. There is no need to add additional wood chunks at this point. If the pork is not reaching the right temperature, you can either keep cooking on the grill or move to the indoor oven, set at 250 F/120 C. It is possible, if you become pressed for time, to set that temperature higher, but if you have followed these steps you should reach the target temperature as estimated. Pulling pork can be a bit of a time-consuming process. As you shred the pork, remove any bones and bits that remain. The marinade needs to be a fine solution without large bits of seasonings which will clog the needle. It's a classic that can yield as many flavors as it does servings. This requires a meat injector. Start with a clean grill, making sure that any previous ashes have been removed. Keep warm until serving, or reheat. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart. For one pork butt, you will want about 1 to 1 1/2 cups (240 to 360 mL) of rub. Continue shredding until all the meat is reduced to strands. Since I started cooking the pork in the earthenware bowl the meat has been far juicier in the final serving. Use a good pair of insulated food gloves.