Recommended pellets: apple, mesquite or hickory
Marination/seasoning time: 8 hours to overnight
Cooking time: 12 to 15 hours
7 to 8 pound pork butt (shoulder), bone in with skin and fat
1 cup Pulled Pork Rub or commercial pulled pork spice blend
Barbeque sauce of your choice (optional)
Rinse the meat in cold water and dry with paper towels. Sprinkle the rub over the entire butt and rub into the meat. Wrap the meat securely in plastic wrap and refrigerate for at least 8 hours, or as long as overnight. Start the pellet grill and set the temperature control to 180 degrees or “Smoke.” While it’s heating up, remove the meat from the refrigerator and discard the plastic wrap. Place the roast in an appropriately sized disposable aluminum pan. Allow the meat to warm to room temperature, about 30 minutes. When the grill reaches the desired temperature, transfer the pan to the grill, close the lid and smoke for 12 hours. Use an instant-read thermometer to check the internal temperature of the meat, which should be at least 180 degrees. The temperature may plateau at a lower temperature for awhile, but you should continue cooking until the meat can be easily shredded with 2 forks. This can take up to 15 hours total cooking time. Using 2 forks, remove the meat from the bone and place it in a serving dish or a glass baking dish. Serve immediately or cover the meat with foil and place in a low-temperature oven until you’re ready to serve. If desired, accompany the pork with some of Uncle Bob’s Basic Barbeque Sauce, Spicy Texas-Style Barbeque Sauce, or the sauce of your choice. Because the meat is flavorful and moist, you may not need to add sauce. Yield: about 5 pounds shredded pork (8 servings).
Pulled Pork Rub
Originating in the Carolinas, pulled pork is made from pork butt that’s slow-roasted over apple, mesquite or hickory smoke until the meat is so tender that it can be literally pulled off the bone with your fingers. The spices combine with the smoke, permeating the meat with flavors and aromas that tantalize the palate. You will detect a light sweetness followed by the spicy blend of the chili powder and cumin, and finally, a combination of salt and the heat of the peppers.
½ cup packed light brown or dark brown sugar
1/3 cup sea salt
¼ cup smoked paprika
¼ cup chili powder
2 tablespoons ground cumin
1 tablespoon coarsely ground black pepper
2 teaspoons dry mustard
2 teaspoons crushed red pepper flakes
Place all the ingredients in a small bowl, and use a whisk to blend well. Sprinkle the mixture over one side of the meat and rub into the meat. Turn the meat over and repeat on other side.
Wrap the meat tightly in plastic wrap and place in the refrigerator for at least 4 hours or overnight. Store any remaining rub in an airtight container for up to 6 months. Cook the pork as directed in the recipe of your choice. Yield: about 1 cup (enough for 7 to 8 pounds of pork butt).
Uncle Bob’s Basic Barbeque Sauce
This sauce is rich in color, sweet with a spicy finish and so thick that it instantly clings when it comes in contact with hot food. Use it on beef, pork, chicken, turkey and even seafood.
2 cups ketchup
3/4 cup molasses
1/4 cup Worcestershire sauce
3 tablespoons red wine vinegar
3 tablespoons prepared mustard
2 tablespoons chili powder
1 tablespoon plus 1 teaspoon hickory liquid smoke
3 tablespoons dried minced onion
2 teaspoons dried minced garlic
1 to 2 teaspoons crushed red pepper flakes or hot pepper sauce (optional)
2 teaspoons sea salt
Combine all of the ingredients in a medium-size saucepan and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook over low heat, stirring occasionally, for 20 minutes, or until the sauce is dark red, thick, and rich in flavor. Use the sauce as directed in the recipe of your choice, or brush it on fully cooked food just before removing it from the grill. Allow the meat to sit for a few minutes before serving. Transfer any leftover sauce to a clean jar and store in the refrigerator for up to 6 weeks.
Yield: about 3½ cups (enough for 10 to 12 pounds of food).