Smoked Shredded Pork Barbecue Sandwiches
Pulled pork is a southern classic! The pork shoulder is cooked long and slow, then shredded and served with a tangy barbecue sauce. The pork shoulder is a less tender cut of meat, which must be cooked on the barbecue for between 5 and 8 hours.
1 Large pork shoulder
6 Lbs bone-in with fat covering attached
½ Cup of any chili rub with lemon
1½ Cups favourite barbecue sauce
8 Large crusty rolls
2 Cups apple or hickory wood chips
Sprinkle the pork shoulder generously with rub and massage in on all sides. Set aside for an hour to allow flavours to penetrate the meat.
Soak wood chips in water for a minimum of 1 hour, before starting the barbecue. If using a smoker box, follow the manufacturer’s directions, and place below the cooking grids, otherwise wrap wood chips loosely in a double layered pouch of foil. Pierce the foil 8 - 10 times with a large fork. To cook the pork over indirect heat, place a drip pan on the heat plate, on the right side of the grill. Place the smoker box or foil pouch on the grids on the left side of the grill.
Close the lid and preheat barbecue on HIGH, until the wood chips start smoking, about 15 minutes. Maintain the heat as low as you can, between 250°F - 300°F.
Place the pork shoulder, fat side up, over the drip pan, on the right hand side of the grill, which has the heat turned OFF. Grill slowly on LOW temperature. To maintain an oven temperature of 250°F, you may have to reduce the temperature . Cook for 4 - 7 hours, until internal temperature of pork has reached about 170°F. Meat will be so tender that it can be shredded, or pulled with a fork!
Let pork sit for 15 minutes, covered with foil. Shred or cut the pork and serve it on crusty buns, accompanied with your favourite barbecue sauce. Pork claws make shredding pork a snap; like a fork they can shred the pork finely yet they have the strength to separate the shoulder without bending or breaking.