Pulled Pork Barbecue

Breakfast & Brunch
Lunch
Dinner

My Thoughts

It's summer and I live in the south. Something is going to get smoked. When you have a big backyard full of people to feed, it’s hard to beat pulled pork that’s been smoked until it’s fall-apart tender. It does take a little time (okay A LOT of time) - it’s not hard to make but does take some patience. The great thing about pulled pork is you can serve it as a plate, or grab a bun and some cole slaw and it's pulled pork sandwiches for everyone!

The How To Do It

  1. Combine the water and honey and microwave for 30 seconds. The microwave step is just to make it easier to blend the water and honey. Totally skip-able.
  2. Coat the pork shoulder with the honey and then sprinkle the now sticky shoulder with half of the dry rub. Be sure to wear latex gloves, otherwise you'll be more marinaded than the meat. Place in a baking dish with high sides (so your refrigerator doesn't get marinated too) and cover with plastic wrap. Let the whole thing refrigerate over night (or 8 hours).
  3. These next couple of steps are for smoking the shoulder, if you're using an oven skip to step 5. Soak your wood chips for at least an hour in water (or water and beer if you're like me). You'll enough to keep the smoker going for 12-14 hours. For my smoker that was enough to fill the tray 4 times. Your smoker will vary. Also, I use apple wood or cherry wood (sometimes a mix of both), but use what you like best.
  4. Fill the chip tray/hopper with chips. I add a few dry chips to the bottom of the try so the smoke starts a little quicker.
  5. Fill the water tray halfway with water and the rest with beer (you can use just water if you prefer or you could use apple cider vinegar as well).
  6. Set your smoker (or oven) to 225° and let it come up to temperature.
  7. Add the pork shoulder and get comfortable. It's going to be a while before you have to do anything else.
  8. While you are waiting for the next step, make the mop sauce (recipe follows) you're going to need it for the next step.
  9. After about 4 hours (you don't have to be too precise on the time) either spray the shoulder with the mop, or using a basting brush, baste the shoulder with the mop. If you use the brush, you may want to sprinkle more of the rub on the shoulder if it looks like it is getting washed/brushed off. Also check how much liquid is in the water tray and if the chips have burned up yet in the chip tray. Refill if necessary.
  10. Repeat step 9 until you're finished smoking the shoulder.
  11. At around hour 11-12 start checking it for doneness. Simply stick a fork in it (yes, I said it, deal with it), and if the meat pulls apart easily it's done. If not, put it back in for at least another hour.
  12. Once the shoulder is done, place it on a baking sheet and, using two forks (or get you some bear claws) pull the pork apart.

Dry Rub

  1. Mix everything into a bowl and store it away until you need it - that's it, you're done.
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Barbecue mop sauce

  1. Mix everything together in a bowl. Seriously, that's it. Don't think too much about it, just do it.
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Bad Murphy Barbecue Sauce

  1. Mince one medium shallot. I like shallots for this because they are a little milder in taste and a little sweeter, but you could use a quarter of a red onion if that's what you've got.
  2. If you are using the completely optional hot peppers, dice them up now. If you are using the peppers be sure to wear latex gloves and FOR THE LOVE OF GOD, PLEASE DO NOT TOUCH YOUR EYES! The capsaicin (the chemical in a pepper that makes it hot) can make your skin burn as well as your mouth and I cannot even imagine getting it in my eyes (best to beware of touching ANY sensitive parts).
  3. Sauté the shallots (and peppers if you are going that route) in a medium saucepan.
  4. Another warning about the peppers. Be careful about leaning over the pot while sauteing. The capsaicin can be vaporized with the water and get into your eyes as well. It wouldn't be quite as bad as getting it directly in, but it still would not be fun.
  5. Add the beer (I use something like a summer ale - light, fruity and not too strong of a flavor) and let cook for about five minutes.
  6. Add the ketchup, molasses, honey, Worcestershire sauce, Dijon mustard, spicy mustard, and apple cider vinegar and stir to combine.
  7. Next, add all the dry ingredients and let simmer for 5-10 minutes. This is to let the dry spices heat up and release any stored-up oils into the sauce (it just tastes better when you do this).
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Ingredients

Pulled Pork Barbecue
7 lbs
pork shoulder
¼ cup
dry rub
¼ cup
honey
2 tbsp
filtered water
Dry Rub
1 tbsp
smoked paprika
1 tbsp
granulated garlic
1 tbsp
black pepper
½ tbsp
ancho chili powder
½ tbsp
chipolte chili powder
1 tsp
corriander
*dried cilantro seeds
1 tsp
mustard powder
1 tsp
celery salt
2 tbsp
kosher salt
The Mop
½ cup
barbecue sauce
*Use mine or your favorite from the store
½ cup
beer
½ cup
apple cider vinegar
The Sauce
2 cups
ketchup
1 med
shallot
½ cup
beer
¼ cup
molasses
¼ cup
honey
1 tbsp
dijon mustard
1 tbsp
hot whole grain mustard
1 tsp
cayenne pepper
1 tsp
ancho chili powder
1 tsp
chipolte chili powder
2 tsp
granulated garlic
1 tbsp
smoked paprika
1 tsp
smoked tumeric
1 tbsp
Worcestershire sauce
½ cup
apple cider vinegar
1 tbsp
avocado oil
½ tsp
kosher salt
½ tsp
black pepper
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