I decided to try something I’d been thinking about for a while on the grill – pulled pork (or simply BBQ if you’re from the south). Since it was a trial run, it was supposed to just be a few immediate family members who’d understand if it went terribly wrong. Somehow we ended up inviting two cousins, their three kids, and grandmother. 12 people in all – so much for a trial run!
Fortunately, all went well. I used a Boston Butt (A.K.A pork butt, pork shoulder). Made a dry rub of paprika, cumin, mustard, pepper, salt, and cayenne pepper. Marinated it for almost 24 hours. I slow cooked the roast over indirect heat at about 275 degrees for six hours. Took it off the grill and let it rest in aluminum foil in a paper sack for 40 minutes. Added about a quarter cup of my homemade barbeque sauce after chopping it up.
It came out very moist with great flavor. Next time it needs to be chopped/pulled to smaller pieces. Barbeque sauce needs to have more tang, less sweetness. I probably could have taken the meat off the grill at five hours, but the temp was only 170 in the center and the book I was using said should be 185. I’ll definitely be doing this one again.