Recipe for Pulled Pork

If you haven’t had a sandwich made from a recipe for pulled pork, you should try this one as soon as you can because summer was made for barbequing.

Legend has it that the first recipes for pulled pork were created to make the pork tender enough for people who had lost their teeth. This was in the early days of America, when we were still colonies and dental care was less than exemplary. In those days, it was important to be able to cook a dinner that grandpa could eat without teeth. Much has changed since then, but a great sandwich made of pulled pork is still a fabulous meal.

In the early days of colonial America, the southern states were not very good cattle land. Cattle tend to like large open spaces where they can graze and wander and do cow-like things. Back then, pigs were the farm animal of choice, which is why even today barbeque in the southern states is pork while in the west, mid-west, and south-west barbeque is almost always beef.

To be perfectly accurate, as long as you are slowly smoking the food, you are barbequing. Things have changed since the 1600s and, if you like, you can barbeque pork, beef, lamb, chicken, turkey, veggies, and even tofu if you are so inclined. But if you have a hankering for a soul-deep satisfying barbeque experience, you need to find a down-home recipe for pulled pork.

As the country expanded, barbeque sauce changed according to the ingredients that were available in the area. Most people consider barbeque sauce to be tomato-based but it can be vinegar-based as well. You can use any barbeque sauce that you like, but a good basic vinegar-based barbeque sauce can be made with this recipe.

• 2 cups rice wine vinegar
• 2 cups apple cider vinegar
• 1 tablespoon sugar
• 2 teaspoons red pepper flakes
• 1 teaspoon of Tabasco sauce
• 2 teaspoons of ancho chili

1. Mix all ingredients together.
2. Mop the sauce on the pork as it smokes.

You can alter this recipe to suit your taste. Other ingredients that can be included are:

• Dark brown sugar
• Worcestershire sauce
• Black pepper
• Dry mustard
• Liquid smoke

Once you have a combination that makes you very happy, it is considered rude not to share it. In fact, if your formula is particularly spectacular, I would suggest that you enter a few barbeque contests--you could win some money.

Unlike tomato-based barbeque sauces, vinegar-based sauces can and should be used during the cooking process. Barbeque sauces that have a large amount of sugar and tomato in them will burn before the food is properly cooked, leaving you with chunks of carbon rather than succulent meat.

The shoulder cut of pork is good for pulled pork. This cut is called the shoulder butt or the Boston butt. To make 8 to 10 servings, you will need a 6 to 8 pound butt. Bear in mind that the larger the butt you have the longer, the longer it will take to smoke. But the way I see it is if you are going through all the trouble of barbequing a whole pork shoulder, you might as well make enough to have a party.

Some people like to use a dry rub on their pork and let it sit overnight in the refrigerator. You can do this if you feel so inclined.

• 1 6-8 pound Boston butt
• 1 recipe for barbeque sauce (as described above)
• 1 recipe for pork dry rub (optional)
• Several foil smoke packets

1. If you are using a dry rub to season the meat, rinse the meat, pat it dry, and rub the dry rub generously over the meat.
2. Let the pork rest overnight.
3. Remove from the refrigerator and let it come to room temperature, about an hour.
4. Set up your grill for smoking. You will need a lot of smoke packets because you will be smoking the meat for at least 10 hours.
5. I strongly suggest that you use a grill that has a reliable thermometer or place a reliable thermometer in the grill because you want your grill to maintain a 210 degree temperature. You may want to use a gas grill if you don’t have a dedicated smoker. The temperature of the grill has to be maintained at 210 and this may be difficult with a coal grill.
6. Place the meat on the grill and mop it with your barbeque sauce every hour or so.
7. Smoke the pork for at least 10 hours and up to 12 hours.
8. The pork is done when it easily pulls apart with a fork. Once it is finished, remove it from the grill and wrap it loosely in foil. Let it rest for at least an hour.
9. Pull the pork apart with two forks.
10. Serve with barbeque sauce, coleslaw, potato salad, macaroni salad, and a frosty drink.

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