From Cuban pig roasts, let us explore the world of pulled pork barbecues! In the United States, the pulled pork is an appetizing dish that uses a tough cut of meat which is slowly cooked at low temperature. It is cooked in such a way to make it tender enough and be easily pulled into smaller pieces. While the dish varies across different regions, it is typically made from the cut of meat coming from the pig’s shoulder blade or arm shoulder. The barbecue sauce used for this dish varies as well. In North Carolina, their pulled pork is enjoyed with a vinegar-based barbecue sauce. In South Carolina, it is served with mustard sauce and in Tennessee and Georgia, with a tomato-based sauce. For today, we’ll share this delectable recipe that’s featured in Bobby Flay’s show.
* 1 bone-in pork shoulder roast, weighing 4 to 7 pounds
* 1 ½ cups of barbecue sauce
* 1 cup apple juice
* 1 teaspoon dried thyme
* 1 teaspoon white pepper, freshly ground
* 1 tablespoon black pepper, freshly ground
* 1 tablespoon celery salt
* 2 tablespoons chili powder
* 2 tablespoons Spanish paprika
* 2 tablespoons onion powder
* 2 tablespoons garlic powder
* 2 tablespoons sugar
* ¼ cup light brown sugar
* ¼ cup salt
* oak or hickory wood chips / La Caja China smoker
1. Get a bowl and combine all the spices: dried thyme, ground white and black pepper, celery salt, chili powder, Spanish paprika, onion powder, garlic powder, sugar and salt. Mix everything thoroughly to distribute the flavors of the ingredients.
2. When you’re done with the rub, apply it onto your pork shoulder. Do not put too much because you don’t want your roast to turn out dark-colored. Cover the meat with a plastic wrap and let it stay at room temperature. Prepare your La Caja China and make sure that your meat won’t stay wrapped at room temp for more than an hour.
3. You can use wood chips or your La Caja China pistol for smoking. When your smoker or coals are ready, place your meat (without the plastic wrap) on the grill and cover it with the lid. Keep the cooking temperature at 200 to 225 degrees Fahrenheit. Add coals every two hours and spray your meat with apple juice every time you do so.
4. When the roast has reached an internal temperature of 165 to 170 degrees Fahrenheit, wrap it with aluminum foil so that it will get soaked in its own juices. Close the lid and wait for a few minutes again until the thermometer reads 190 to 195 degrees Fahrenheit.
5. When it’s done, let it rest for about an hour. Remove it from the aluminum foil and then pull its bone out. Start shredding the pork and serve it in a bun with coleslaw or with your favorite side dish. Don’t forget to add your choice of barbecue sauce.
We hope that this pulled pork barbecue recipe will please your loved ones. Also check out our pulled pork menu to get side dish ideas for your dinner. We also have articles that feature BBQ tips, bbq recipes and outdoor barbecues menus to make your get-together even more memorable. And remember, to serve the tastiest grilled dishes, only use the best barbecue grill in town! Call us now at 1-800-338-1323 or visit our website to get your own La Caja China!
Are you pig roasting soon? Learn how to get extra crispy skin for your pig roast! Watch our video now.