Lobsterman
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Weber Grill Pork Shoulder for Pulled Pork
Had a down day for cooking. Posting on this site I though about my days bringing my 22" weber down to baja to cook many meals. Here's my baja recipe
for pulled pork.
Pork shoulder rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
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Pork injection
1/2 cup apple juice
1/4 cup water
1/4 cup sugar
1/8 cup salt
2 tablespoons Worcestershire
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Coleslaw
2 lb head of cabbage (shredded)
½ medium red onion
1 cup sugar
1 tsp salt
1 tsp dry mustard
1 tsp celery seed
1 cup white vinegar
2/3 cup oil
Shed cabbage like below. Put red onion and cabbage in a large mixing bowl. In a sauce pan heat all the other ingredients until boiling. Pour hot wet
mixture over the cabbage & onion. Mix well and occasionally for the nest two hours. Then with your hand remove the coleslaw from its wet bath into
a gallon ziplock bag. Discard the remaining juice or reserve for another use. The cabbage will shrink more than a half in volume.
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Preparation
Three day ahead of time inject a 7 lb pork shoulder with the injection recipe above. Slather the pork shoulder with mustard. Sprinkle ½ the rub above
all over the pork shoulder. Wrap with plastic wrap and seal in heavy duty aluminum foil. Place in the cooler for three days (or less). Remove from
cooler and allow to get to room temperature (2hrs). Sprinkle with ½ of the remaining rub.
Fire up 50 coals and place in a pile in the front of a 22” Weber grill. Place pork shoulder as far away from the coals as possible. Stick a
thermometer in the thickest part of the meat. Place 4 oz hickory chunks on the hot coals. Put lid on and vents all the way open. The temperature could
go up to 500 degrees. That’s ok cuz you want to burn the outside of the pork to make a geode of meat (shear). After an hour add 5 coals and another 4
oz of wood. Continue doing this until the pork gets to 195 degrees. The temperatures will be approximately 450-500 degrees for the 1st hour, 400
degrees for the next 3 hours and about 300-350 until the meat is done. Should be done in 5-6 hours.
Then place in a pan. Heat up one cup apple juice or beef broth or a combo of the two with the rest of the rub. Heat the broth to almost boiling.
Place in the pan with the meat. Cover the pan with aluminum foil and (1) place it in a cooler and wrap with towels for up to 4 hours, (2) put it in a
185 degree oven until ready to eat or (3) let it rest for 30 minutes then pull.
To serve pour out the juice and reserve. Then (1) pull it apart in chunks or (2) shred it apart with two forks making sure to mix the blacken outer
meat with the soft interior meat.
Serve with coleslaw, sweet pickles, reserved juice, a Texas BBQ sauce and buns or bread.
Tonites dinner.
A few hours later
[Edited on 2-18-2012 by Lobsterman]
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Oggie
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Registered: 6-16-2009
Location: Carlsbad, CA/BOLA
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My mouth is watering!
A man never stands as tall as when he kneels to help a child.
Knights of Pythagoras
Funny how falling feels like flying
for a little while - Bad Blake
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dtbushpilot
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Location: Buena Vista BCS
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Really nice, thank you for the informative post, can't wait to try it out.....dt
"Life is tough".....It's even tougher if you're stupid.....
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wessongroup
Platinum Nomad
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Location: Mission Viejo
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Mood: Suicide Hot line ... please hold
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Great job, and man you "cook" clean .. the kitchen is spottless ...
Really liked your selection of BBQ sauce ... two good states for BBQ .. Texas and NC
Not putting others down... just saying TX and NC have good BBQ ..
Looking good ... ya sure you can eat all that .. 
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Lobsterman
Super Nomad
Posts: 1696
Registered: 10-7-2008
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When I'm cooking I always clean every pot & untensil immediately after I'm finished with it. That way there are no dirty dishes to clean up after
you're done. Makes for a more enjoyable dinner.
Here are my recipes for the three home made BBQ sauces:
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Texas BBQ sauce:
2 cups catsup
1 cup worcheshire sauce
1/2 cup beef broth or juice from the pulled pork (see above)
1/2 cup medium onion (minced)
2-4 garlic cloves (minced)
1/3 cup lemon juice
1/4 cup dark brown sugar
1 tbsp vinegar
1 tsp cayenne, chipotle or cajun pepper
1 tsp tabasco sauce
Put all the ingredients in a sauce pan. Bring to a boil stirring constantly with a whisk. Lower to a simmer uncovered until you get the consistency
you want (about 20 minutes). Cool then stain to remove the onion & garlic that will clog up the dispensers. Bottle.
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Honey BBQ Sauce
2 cup Masterpiece BBQ Sauce
1/8-1/4 cup honey (you regulate the amount of sweetness)
Heat to a boil and simmer for 10 minutes. Cool & bottle.
(Believe it or not this is a recipe from an award winning BBQ master.)
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Carolina BBQ Sauce
32 oz cider vinegar (1qt)
12 oz Sweet Baby Ray’s BBQ Sauce
1/3 cup brown sugar
1 tbsp red pepper flakes
2 tbsp pepper
1 tsp celery seed
2 tbsp worcheshire sauce
Juice from 1 lemon
1 tbsp chipotle powder
1 tsp dry mustard
1 tbsp onion powder
Bring to a boil and simmer uncovered for 15 minutes. Cool & bottle.
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I do not refrigerate any of these BBQ sauces after use.
[Edited on 2-18-2012 by Lobsterman]
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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Those are some tasty recipes. I'll try the rub and maybe the others on a Pork Butt in my new Masterbilt [sp?] electric smoker that almost tears the
electric meter off the pole. It's worth it though.
By the way....there's a meat market in Ensenada, La Canasta, that has all the favorite cuts...Pork Butts...Ribs...you name it. They have half a dozen
meat cutters working like crazy behind a window. The place is freekin' wonderful.
I should sell directions, but for my Nomad buds, they're free on request. I'd give then to you now, but I forgot the name of one of the streets.
Gotta look it up.
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Mexitron
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Location: Fort Worth, Texas
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Mood: Happy!
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Man that looks like a good recipe---thanks!
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Lobsterman
Super Nomad
Posts: 1696
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Leftovers: Burnt Ends Pulled Pork
Put a handfull of cold leftover pulled pork in a non-stick frying pan. You do not need oil cuz pork has plently. Fry until it starts to get crispy.
Give it a squirt of the carolina BBQ sauce. Place on a plate as the main course. It's similar to the burnt ends of a smoke brisket.
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DENNIS
Platinum Nomad
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Location: Punta Banda
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| Quote: | Originally posted by Lobsterman
Leftovers: Burnt Ends Pulled Pork
Put a handfull of cold leftover pulled pork in a non-stick frying pan. You do not need oil cuz pork has plently. Fry until it starts to get crispy.
Give it a squirt of the carolina BBQ sauce. Place on a plate as the main course. It's similar to the burnt ends of a smoke brisket.
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Probably the best part...like the end cut of a Prime Rib.
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Bob H
Elite Nomad
Posts: 5867
Registered: 8-19-2003
Location: San Diego
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I will try this for sure when I get back home from Miami! Looks so very good!!
Thanks for the recipes...
[Edited on 2-19-2012 by Bob H]
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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castaway$
Senior Nomad
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Nice I'm gonna have to try this out, mmmmm.
Live Indubiously!
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Woooosh
Banned
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Looks amazing! You deliver? lol
\"The only thing necessary for the triumph of evil is for good men to do nothing\"
1961- JFK to Canadian parliament (Edmund Burke)
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