If you don’t have a smoker this recipe is a reason why you need to buy one. Or at least figure out how to use your grill and a smoke box to give this a whirl. Plus it helps you figure out how to cook it for a small group or half the neighborhood.
I smoked the meat for about 4.5 hours and hit it with hickory. When it was time to pull it apart it wouldn’t pull. I think it needed about an hour extra to make it melt.
Instead I chopped it and serve it as chunked pork. Outside of the blisters on my knife hand it was an amazing experience. We used the some of the Vinegar BBQ Sauce (about a 1/2 of a cup instead of the recommended 1.5 cups) and added in some Sonny’s BBQ sauce that has a sweet and smoky flavor. Mixing the two sauces helps ease the spiciness of the meat.
6 to 8 hickory wood chunks or 3 cups hickory wood chips (I used more.)
1/3 cup Davis Dry Rub (see below)
1 5- to 5-1/2-lb. boneless pork shoulder roast (sold in some regions as Boston butt)
1 recipe Vinegar Barbecue Sauce (see below)
12 to 18 soft white hamburger buns
Bottled hot pepper sauce (optional)
Kohlrabi Coleslaw (see below)
1. Smoker Instructions: At least 1 hour before smoke-cooking, soak wood chunks or chips in enough water to cover. Drain before using.
2. Sprinkle Davis Dry Rub evenly over meat; rub in with your fingers. In a smoker arrange preheated coals, drained wood chunks, and water pan according to manufacturer’s directions. Pour water into pan. Place roast on the grill rack over water pan. Cover; smoke for 4 to 5 hours or until roast is very tender. Add additional coals and water as needed to maintain temperature and moisture. (Do not add more wood after the first 2 hours of smoking. Too much smoke makes roast bitter.)
3. Remove roast from smoker. Cover roast with foil; let stand for 15 minutes. Using two forks, gently pull the roast into long thin strands. Mix about 1-1/2 cups Vinegar Barbecue Sauce with the pork to slightly moisten the meat.
4. To serve, pile pork onto buns. Sprinkle with hot pepper sauce. Serve with remaining Vinegar Barbecue sauce and Kohlrabi Coleslaw. Makes 12 (4-1/4-ounce) to 18 servings. I served mine from a crock pot on low.
25 SERVINGS: Prepare two 5- to 5-1/2-pound boneless pork shoulder roasts. Smoke two roasts at a time on a smoker or grill. Prepare Vinegar Barbecue Sauce for 25. Pull pork as in Step 3. To serve, combine each pulled roast with 1-1/2 cups sauce in a 4-quart Dutch oven. Replenish pork as needed, do not allow meat to sit out for more than 2 hours.
50 SERVINGS: Prepare four 5- to 5-1/2-pound boneless pork shoulder roasts. Smoke two roasts at a time on a smoker or grill. Prepare Vinegar Barbecue Sauce for 50. Pull pork as in Step 3. To serve, combine each pulled roast with 1-1/2 cups sauce in a 4-quart Dutch oven. Replenish pork as needed, do not allow meat to sit out more than two hours.
GAS GRILL INSTRUCTIONS: tart with a full tank of propane. Adjust heat for indirect cooking over medium-low heat. Add soaked wood chunks according to manufacturer’s directions. Or wrap in foil and add to grill. Place pork shoulder on a rack in a roasting pan; set pan on grill rack over the unlit burner. Add 1/2 inch of water to pan. Cover and smoke 4 hours or until very tender, adding water to pan if necessary. Do not add more wood after the first 2 hours of smoking. Serve as directed above.
CHARCOAL GRILL INSTRUCTIONS: Prepare grill for indirect grilling. Arrange medium-hot coals around a foil pan. Fill drip pan with 1-inch of hot water. Test for medium heat above the drip pan. Add pre-soaked chunks or chips to coals. Place roast on grill rack and cover. Smoke as directed above, making sure to check food, temperature, and water once every hour. Do not add more wood after the first 2 hours of smoking. Serve as directed above.
Test Kitchen Tip: To make ahead, prepare as above through Step 3. Cover and refrigerate up to 3 days. Reheat in a Dutch oven over medium heat, stirring occasionally.
Davis Dry Rub: In a small bowl stir together 1/ 2 cup paprika, 1/3 cup black pepper, 1/4 cup salt, 1/4 cup chili powder, 1/4 cup ground cumin, 1/4 cup packed brown sugar, 3 Tbsp. granulated sugar, and 2 Tbsp. cayenne pepper. Transfer to a small airtight container or bag. Store at room temperature up to 6 months.
Vinegar BBQ Sauce:
3 cups cider vinegar
6 Tbsp. sugar
1 Tbsp. dry mustard
2 to 4 tsp. crushed red pepper
2 tsp. bottled hot pepper sauce
1-1/2 tsp. salt
1-1/2 tsp. ground black pepper
1. In a clean 1-quart jar mix together vinegar, sugar, mustard, red pepper, hot pepper sauce, salt, and black pepper. Cover and shake well. Use to prepare Pulled Pork Shoulder or refrigerate, tightly covered, up to 7 days. Makes about 3-1/4 cups.
25 SERVINGS: In a 2- or 3-quart bowl whisk together 6 cups cider vinegar, 3/4 cups sugar, 2 tablespoons dry mustard, 1 to 3 tablespoons crushed red pepper, 2 tablespoons bottled hot pepper sauce, 1 tablespoon salt, and 1 tablespoon ground black pepper. Cover and let stand at room temperature 6 hours to meld flavors. Use to prepare Pulled Pork Shoulder or refrigerate, tightly covered, up to 7 days. Makes about 7 cups.
50 SERVINGS: In a 3- to 4-quart bowl whisk together 12 cups cider vinegar, 1-1/2 cups sugar, 1/4 cup dry mustard, 3 to 5 tablespoons crushed red pepper, 3 tablespoons bottled hot pepper sauce, 2 tablespoons salt, and 2 tablespoons ground black pepper. Cover and let stand at room temperature 6 hours to meld flavors. Use to prepare Pulled Pork Shoulder or refrigerate, tightly covered, up to 7 days. Makes about 13 cups.
3/4 cup mayonnaise
1/4 cup white vinegar
2 Tbsp. sugar
2 tsp. celery seeds (optional
1/2 tsp. salt or to taste
1/4 tsp. ground black pepper
1 lb. green cabbage, chopped or finely shredded (9 cups)
2 medium carrots, finely shredded (1 cup)*
1 cup shredded kohlrabi, jicama or radishes*
1 cup snipped Italian (flat-leaf) parsley
1. For dressing, in a medium bowl combine mayonnaise, vinegar, sugar, celery seeds, salt, and pepper. Set aside.
2. In a 4-quart bowl combine the cabbage, carrots, kohlrabi, and parsley. Stir in the dressing; mix well. Cover and refrigerate until serving time, or up to 24 hours. Serve with a slotted spoon. Makes 12 servings.
25 SERVINGS: Double the recipe above.
50 SERVINGS: Prepare the 25-serving recipe twice.
*Test Kitchen Tip: Use the shredding blade of a food processor to shred the cabbage, carrots, and kohlrabi. Instead of the cabbage and carrots, you can also substitute one 16-ounce package of shredded cabbage with carrot (coleslaw mix).
Coleslaw from: http://www.bhg.com/recipe/salads/kohlrabi-coleslaw/