Brewers and cooks...
On Sunday, I sat myself down and grilled/smoked up some "pulled pork." Started with a shoulder roast of about 8 pounds. Applied some of our favorite pork rub, and then wrapped it TWICE in aluminum foil. Cooked it indirectly on the gas grill for FOUR hours, rotating it 90° every 30 minutes. Then, I unwrapped it, applied some bbq sauce cut half-and-half with water, and put it on the Weber. I would have liked to leave it on the Weber longer, but the internal temperature was over 180°F! So, I took the meat off, let it cool, and began to pull it apart...which was quite easy since it was VERY tender.
The mistakes I made were
#1...too long on the gas grill!
#2...didn't keep all the good juice that collected in the foil...could have poured some of that back onto the meat after pulling it apart.
#3...not long enough on the Weber...but fixing #1 will take care of that.
And we've got LOTSA pulled pork in the freezer! And it was YUMMY!
glenn514
On Sunday, I sat myself down and grilled/smoked up some "pulled pork." Started with a shoulder roast of about 8 pounds. Applied some of our favorite pork rub, and then wrapped it TWICE in aluminum foil. Cooked it indirectly on the gas grill for FOUR hours, rotating it 90° every 30 minutes. Then, I unwrapped it, applied some bbq sauce cut half-and-half with water, and put it on the Weber. I would have liked to leave it on the Weber longer, but the internal temperature was over 180°F! So, I took the meat off, let it cool, and began to pull it apart...which was quite easy since it was VERY tender.
The mistakes I made were
#1...too long on the gas grill!
#2...didn't keep all the good juice that collected in the foil...could have poured some of that back onto the meat after pulling it apart.
#3...not long enough on the Weber...but fixing #1 will take care of that.
And we've got LOTSA pulled pork in the freezer! And it was YUMMY!
glenn514