My Spice Drawer

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BBQ Pulled Pork

Tender and delicious we use pork shoulder (which has a bit more fat) to create this classic dish at home. It takes some time, but is well worth it. Enjoy on a fresh ciabatta bun with some coleslaw and side of baked beans.

 2-3 lb pork shoulder roast

For The Brine
 6 c water
 1/4 c salt
 1/8 c sugar
 1 oz rye, bourbon or rum (optional)
 2 cloves garlic, smashed
 few sprigs parsley
 sprig of rosemary
 6 whole peppercorns
 bay leaf

For The Rub
 2-3 tsp vegetable oil
 2 tbsp Monsoon Coast BBQ Rub

For The Smoke
 2 cups wood chips (apple, mesquite etc) soaked in water. We like to use young (green) branches from Red Alder trees which are plentiful on Salt Spring and were traditionally used by the First Nations People for smoking fish.

Mix together the ingredients for the brine in a pot large enough to hold the roast. Stir until the sugar and salt dissolve. Gently put the roast into the brine and refrigerate for 6-8 hours.

Remove roast from the brine, pat dry with paper towels. Rub all sides with vegetable oil, then a generous sprinkling of Monsoon Coast BBQ Rub. Let rest at room temperature about 1 hour. Meanwhile, soak woodchips in water for 30 minutes.

Pre-heat the BBQ to medium heat. Place roast on the grill and cook about 5 minutes per side until all sides are nicely browned; 20 minutes in total.

Drain chips and place 1 cup of chips on a piece of aluminum foil, wrap loosely and puncture holes in the top of the packet. Repeat with the second cup of chips.

Turn off the burner under the pork leaving the other burner on medium-high. Place the first packet of wood chips on the lit burner. Close the lid and smoke the pork for about 60 minutes. Refresh the wood chips after the smoking has subsided from the first packet of chips.

Meanwhile, preheat oven to 300F. Remove pork from the BBQ and place in a small roasting pan with a tight fitting lid (or cover tightly with foil). Put 1/2 cup water or beer in the bottom of the pan and bake for 2.5 to 3 hours or until the meat is tender and falling apart.

Pull pork apart with two forks. Serve on a bun with some of the juice from the roasting pan or your favourite BBQ sauce.

Try this version of sauce: 1 part ketchup, 1 part vinegar, 1 part brown sugar, 1 part water or beer, a bit of BBQ Rub and salt. Mix together, heat briefly and serve.