Smoked Pulled Pork
Barbecue…what can I say? It’s part of what has gotten me here, as the head of craft services on Yellowstone. I have a big smoker, and if you’re gonna use it, you best fill it up. Pulled pork is one of the most quintessential dishes of Southern barbecue, and it’s an easy dish to succeed at because it can withstand a bit of overcooking. And when you bite into that smoky flavour, it’s just so good. Everyone on the crew – all the ranch hands – run over the second I open the smoker. Instead of the spice rub, use a mixture of salt, pepper and chilli powder.
Ingredients
SERVES 8–12
4-5lb (1.8-2.3kg) boneless pork butt roast
3-4 handfuls of applewood or cherrywood chips, soaked in water for 30 minutes
2 tbsp of your favourite barbecue spice rub
Course sea salt and freshly ground black pepper
Olive oil for drizzling
Method
1. Remove the roast from the fridge about 1 hour before cooking so it comes to room temperature. Drain the wood chips.
2. Prepare a gas or charcoal grill for indirect cooking over low heat 120-150°C (250-300°F). Brush the grill grates clean. Place a small aluminium foil pan half full of water off to one side of the grill grate.
3. Season the pork roast all over with the spice rub, salt and pepper, and then rub with oil to coat. Add the drained wood chips directly to the coals, or place in a smoker box, if using gas.
4. Place a cast-iron pan large enough to hold the roast and about 1 inch (2.5cm) of fat (from the drippings) in the centre of the grill grate. Place the roast in the pan, fat side up. Close the lid and cook for 4½-5 hours, checking the roast every so often and spooning the rendered fat over the top.
5. After 4½-5 hours, cover the cast-iron pan tightly with aluminium foil. Continue to roast for 2 hours longer, or until the roast is fork-tender. Total cooking time is about 7 hours.
6. Transfer the roast to a cutting board and let rest for 15 minutes. Cut away any excess fat and, using your hands or 2 forks, pull the meat into shreds.
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Method
1. Remove the roast from the fridge about 1 hour before cooking so it comes to room temperature. Drain the wood chips.
2. Prepare a gas or charcoal grill for indirect cooking over low heat 120-150°C (250-300°F). Brush the grill grates clean. Place a small aluminium foil pan half full of water off to one side of the grill grate.
3. Season the pork roast all over with the spice rub, salt and pepper, and then rub with oil to coat. Add the drained wood chips directly to the coals, or place in a smoker box, if using gas.
4. Place a cast-iron pan large enough to hold the roast and about 1 inch (2.5cm) of fat (from the drippings) in the centre of the grill grate. Place the roast in the pan, fat side up. Close the lid and cook for 4½-5 hours, checking the roast every so often and spooning the rendered fat over the top.
5. After 4½-5 hours, cover the cast-iron pan tightly with aluminium foil. Continue to roast for 2 hours longer, or until the roast is fork-tender. Total cooking time is about 7 hours.
6. Transfer the roast to a cutting board and let rest for 15 minutes. Cut away any excess fat and, using your hands or 2 forks, pull the meat into shreds.
