Halloween Pulled Pork
October 31, 2009 | 
Author Pulled Pork is a southern favorite. Everyone has their own “special” way to prepare it. Here is mine.. and it has nothing to do with Halloween, except that is today.
My Method:
Cover pork roast with spice mix and rub into meat. Be sure it is fully covered with rub. Put in plastic bag
Refrigerate overnight or longer.
Prepare BBQ. I use plain Kingsford briquettes and then add hickory wood chunks to provide smoke.
Once BBQ is ready, place roast, fat side up on grate over drip pan.
Add handful of hickory chunks to fire. Close lid. Resist opening for
at least an hour.
After an hour, raise lid, baste roast with mop. Check fire and add more
hickory as needed. Close lid for another hour.
Repeat until roast is done. It will have a black/brown crust.
Pull from BBQ and let rest. Pull meat apart by chunks onto serving platter.
Keep warm until ready to eat.
Serve with sauce and sides of your choice.
I like mine on sandwich buns with a mustard based sauce topped with coleslaw. mmmm
My Rub:
3/4 cup paprika
1/4 cup Fresh ground pepper
1/4 cup celery salt
1/4 cup sugar
2 TB onion powder
2 TB dry mustard
1 tsp cayenne
1 tsp Texas gunpowder (Dried ground jalapeno)
My Mop:
2 Tbl of my rub above
Cider vinegar
Water
Worschestershire Sauce
Beer
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Thanks, Jack — we’re going to try that real soon.
Ahhhhhhh…what heaven! I remember back in the early 70′s when my brother was renting a house at the beach in San Diego and he and his roommates decided to do a whole pig. They dug a fire pit in the sand and put coals in the bottom then put the pig on a rack and buried the whole thing and just left it for a few hours. I can still picture it in my mind when they dug it up, all crusty with the body splayed out and little tail hanging down. I think it took 2 or 3 guys to lift it out. We peeled the skin off and made sandwiches out of the meat. It was the most succulent pork I’ve ever had. Tender, juicy, delicious, one of the most memorable meals of my life. It was crazy good and this reminds me of that time. Thanks Jack!