Oh my gosh. Fatima and I love being able to go over Uncle Dave’s house for parties. He’s an awesome cook and makes some really delicious food, food that you go back up for seconds and thirds. For his daughter’s birthday (my cousin Julia, aka One Broke Cook), he made some delicious pulled pork.
It was a process. You’re going to need to start two days beforehand to let your pork marinate in dry rub overnight. And then another 14 or so hours to cook it, so plan in advance. I went over to his house the night before for a party and stayed up until 1:45am, watching the pork and taking temperature with him until it reach 190 degrees (F). Every hour, we’d lift up the grill cover, take a look, take a temp reading, spray with apple juice and add apple wood chips. As we got closer to the end (within 10 degrees or so) we opened more frequently (about 10-20 mins) reading the temp and adding more wood chips if necessary.
So good, so juicy. I couldn’t wait for dinner. Topped the pork with slaw and dug in. It was awesome. Below is Uncle Dave’s process for the pulled pork. Have you made pulled pork? What do you like to do?
- Two 10lb pork butts rinsed and dried
- Memphis dry rub
- Apple wood chips
- Apple Juice
- Favorite BBQ Sauce
- Cover pork with Memphis dry rub (recipe from BBQ bible).
- Cover in plastic wrap refrigerate overnight.
- Soak apple chips in apple juice.
- Set up grill with drip pan under meat, and set to heat at 225-250 degrees (indirect heat) and maintain temperature.
- Add Apple wood chips (soaked in apple juice) to smoker box and spray apple juice with a spray bottle over entire meat every hour. Check internal heat of the meat.
- If meat is getting to much bark (hard crust on outside of meat), cover loosely with foil.
- When internal temp reaches 190 degrees (F), remove meat and let cool to handle.
- Save juices from drip pan.
- Pull meat apart by hand removing extra fat and bone(the bone should pull right out), and remove any bark that you can’t break up and save (some people like burnt ends).
- In large bowl or pan mix meat with juices from drip pan, more dry rub and vinegar to taste.
- Serve warm on hamburger buns with cole slaw and favorite BBQ sauce.