Based on a recipe for "South Carolina Pulled Pork" from the June 2008 Cook's Country. The number of servings depends on the size of the pork shoulder roast you cook. A small 3-lb roast provided 8-10 servings.
Read the story behind this dish in Sunday, Dinner for Two.
Ingredients
Pork
3 tablespoons dry mustard
1½ tablespoons light brown sugar
2 tablespoons salt
2 teaspoons black pepper
2 teaspoons paprika
¼ teaspoon cayenne pepper
3 tablespoons dry mustard
1½ tablespoons light brown sugar
2 tablespoons salt
2 teaspoons black pepper
2 teaspoons paprika
¼ teaspoon cayenne pepper
1 boneless pork shoulder roast (3 to 5 pounds)
4 cups wood chips
Sauce
½ cup yellow mustard
Sauce
½ cup yellow mustard
½ cup light brown sugar
¼ cup distilled (white) vinegar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1 teaspoon table salt
1 teaspoon black pepper
Instructions
- Combine dry mustard, brown sugar, salt, pepper, paprika, and cayenne.
- Pat the pork roast dry and rub generously with the spice mixture.
- Wrap the roast with plastic and refrigerate for up to 24 hours.
- Soak the wood chips in water for 15 minutes.
- Seal the wood chips in an aluminum foil packet the top of which is pierced creating several vent holes for smoke to escape.
- Place the packet of wood chips directly on one burner of a gas grill.
- Turn all burners on high and close the grill, heating until the wood chips begin to smoke, about 15 minutes.
- Turn off all of the burners except the one under the wood chips.
- Clean the grill, spray with a vegetable spray made for grilling, and place the roast on the cool side of the grill.
- Close the lid and smoke the roast for 2 hours until it develops a rosy hue.
- While the roast smokes, make the sauce by whisking together the ingredients until smooth.
- With a rack in lower-middle position, heat the oven to 325°.
- Put the smoked roast in a roasting pan and brush on ½ cup sauce.
- Cover the pan tightly with aluminum foil and bake 2 to 3 hours until a fork inserted in the meat can be removed with no resistance.
- Remove the finished roast from the oven and let it rest, still covered, for 30 minutes.
- Transfer the pork to a cutting board and with two forks pull the meat apart, discarding large pieces of fat.
- Toss the pulled pork with barbecue sauce to taste and serve on buns. If desired add additional sauce, pickles, or slaw.
Dry the roast, rub it with a spice mixture, wrap in plastic, and refrigerate. (This is a boneless roast and was tied by the butcher, bone-in roasts are good, too.) |
Put a foil packet of wood chips on the burner of a gas grill; you can see it peaking though the grill grates here. |
Smoke the pork on the cool side of the grill for 2 hours. |
To make the sauce, whisk together hot sauce, Worcestershire sauce, vinegar, brown sugar, yellow mustard, salt, and black pepper. |
Brush the roast with sauce, cover, and bake at 325°. |
The roast is done when a fork can be pulled from the meat without resistance. |
After resting, use two forks to pull apart the pork. |
Add sauce to taste and serve on buns. |
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