Why is it that the mere thought of a slow roasted, smoked slab of fatty pork shoulder makes all men swoon and their eyes roll up in their heads in excitement? It probably has something to do with the fact that smoked pork roast on the BBQ is like heaven in your mouth (yes better than chocolate) and a great way to spend a sunny Sunday out on the deck ‘manning the BBQ’ and keeping a case of beer company…
First your rub
Combine in a bowl:
4 tbsp paprika
2 tbsp salt
2 tbsp sugar
2 tbsp brown sugar
2 tbsp cumin
2 tbsp chili powder
2 tbsp black pepper
1 tbsp cayenne pepper
Okay so you’ve gone to your butcher and purchased a nice fatty 6lb picnic pork shoulder roast (if you need a bigger roast ask for the Boston butt, generally 10lbs). You know what you’re doing, so you’ve asked him to trim any excess fat/skin off the out side of the roast, before he weighs it. Good thinking, why pay for what you don’t need. Smart cookie.
Now take your dry rub and massage it into your roast. Make sure it is completely coated. Wrap the roast tightly in plastic wrap and refrigerate for 1 ½ hours.
Warm up the BBQ
WARM not hot. 200F to 225F degrees. Yep, barely on. I know, I know this goes completely against my general rule of always searing your roast on high heat. But trust me it works, and who is the expert here?
You have also gone to your BBQ store (Canadian Tire, Home Depot, etc.) and picked up some hickory wood chips. You’re freaking out; do I have to buy a smoker? Relax, the recipe is called ‘Smoked BBQ Pulled Pork’. Get some aluminium foil, make a tray with it (fold up the edges ½ an inch), take 2 cups of your wood chips and put them on the foil. Now place the package right on your BBQ grill. Off to one side so you can get your meat on there too.
All right let’s smoke some pork.
Put a square of foil on the grill then the pork roast on top of it. Now we ‘man the BBQ’ for 8 hours! (a little less than 1½ hours per pound)
Note: You want to look busy, or you’re going to get other jobs delegated to you. So mix up the following:
½ cup of apple cider
½ cup of maple syrup (Canadian, eh!)
½ cup of apple cider vinegar
If you have a spray bottle, use it. If not you can brush this mixture on your roast every 20 minutes.
Other things you’ll need for your pork roast:
1 case of beer
1 cooler filled with ice
1 sun hat
1 Cuban cigar
1 good buddy
When your roast hits an internal temperature (digital meat probes available at BBQ stores mentioned above) of 165F, you’re done! Almost.
Take the roast off the BBQ, place in a casserole dish, cover with lid or foil and rest for 20 minutes.
While your roast is resting lets make some sauce. Okay, first wipe the drool from your chin.
1/2 onion, minced
4 cloves garlic, minced
3/4 cup bourbon whiskey
1/2 tsp ground black pepper
1/2 tbsp salt
2 cups ketchup
1/4 cup tomato paste
1/3 cup cider vinegar
1/4 cup Worcestershire sauce
1/2 cup packed brown sugar
1/3 tsp hot pepper sauce, or to taste
Back to the roast…
Gently pull the roast apart with two forks. Cover with half your BBQ sauce, gently toss/fold/stir until meat is well coated. Pour the rest of your sauce into a gravy boat and slide your pork onto a serving platter.
Garnish with 4 inch fresh cut chives, grilled onions and peppers. Serve with fresh rolls, French loaf, or corn biscuits. Napkins…lots of napkins.
Close your eyes, and put it in your mouth…delicious. Try not to fall off your chair.