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Smoked Pulled Pork in Hot Chile Sauce
From Weber's Real Grilling™ |
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Prep Time: 30 minutes
Grilling Time: 5 to 6 hours
Serves: 12 sandwiches
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INGREDIENTS
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Rub:
1 tablespoon light brown sugar
1 tablespoon prepared chili powder (try Nirmala's Wild Fire Chili Blend)
1 tablespoon kosher salt
1 (9-10 lb.) Duroc Bone-In Pork Butt (also called pork shoulder or Boston Butt)
2 handfuls hickory/mesquite chips, soaked in water for at least 30 minutes
Sauce:
1 cup cider vinegar
1 cup ketchup
3 tablespoons granulated sugar
1 teaspoon worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon dry mustard
1/2 teaspoon ground cayenne pepper
1/4 teaspoon freshly ground black pepper
12 hamburger buns, lightly toasted
Mayonnaise |
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DIRECTIONS
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1.To make the rub: In a small bowl, mix the rub ingredients with your fingertips. Allow the roast to stand at room temperature for 20 to 30 minutes before grilling. Massage the rub mixture all over the roast.
2.Grill over indirect medium heat until the meat is very tender but still juicy (the internal temperature next to, but not touching, the bone should be 180° to 190°F), 5 to 6 hours, turning every hour or so. Add the soaked wood chips to the smoker box or coals about halfway through grilling time. When done, remove the pork shoulder from the grill, lightly cover with a piece of aluminum foil, and let rest for 30 minutes.
3. Meanwhile, make the sauce: In a medium saucepan, combine the sauce ingredients with 1 cup of water and bring to a boil over high heat, stirring occasionally. Reduce the heat to low and simmer for 10 minutes. Keep warm.
4. Pull the pork into shreds with two forks or your fingers, or chop it with a knife. Discard any outer sections that may have burned or any large bits of fat inside. In a large bowl, moisten the shredded meat with the sauce (you may not need all of it) and mix well. Serve warm on toasted buns brushed with mayonnaise. |
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| © 2005 Weber-Stephen Products Co. Recipe from Weber’s Real Grilling™. Used with permission. |
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©Lobel's
of New York, 1096 Madison Avenue, New York, NY 10028
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Chef, author, and our friend Jamie Purviance earned degrees from Stanford University and the Culinary Institute of America (where he graduated at the top of his class, with high honors). His work has appeared in Bon Appétit, the Los Angeles Times Magazine, and Town & Country. He is the author of Weber's Art of the Grill™ and co-author of Weber's Big Book of Grilling™ with Sandra S. McRae, both best-selling cookbooks.
Purviance has been a guest chef at the James Beard House in New York City, and he frequently travels the country to teach at renowned cooking schools such as Johnson & Wales University and Sur La Table. He has been certified by the Kansas City Barbeque Society, and he serves as a judge at major competitions such as the Jack Daniel's World Championship Invitational.
Purviance has been featured on many television shows-including NBC's "Today," CBS's "Early Show," and "The Oprah Winfrey Show." He also develops recipes and menu ideas for leading restaurants and food manufacturers.
He is also the author of Weber's Real Grilling™, a groundbreaking new cookbook that features a full-color photograph with each of the 200-plus recipes and step-by-step photography for essential grilling techniques.
Purviance lives in the San Francisco Bay Area.
Click here to purchase Weber's Real Grilling by Jamie Purviance.
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