Perfect Pulled Pork
What You’ll Need!
1 tbsp paprika
1 tbsp packed light brown sugar
1½ tsp pure ground ancho chile
1½ tsp ground cumin
1 tsp coarsely ground black pepper
½ tsp ground cayenne pepper
Pinch of Kosher salt
1 boneless pork shoulder roast (Boston butt), 4 to 5 pounds, rolled and tied
2 Bottles of George’s Orginal or Hot.
12 hamburger buns, split
Let’s Get Cooking!
In a bowl combine dry ingredients, including 1 teaspoon salt. Coat butt in rub. Let meat stand at room temp for about 30 min or so before throwing it on the grill.
Prep the grill for indirect cooking over medium heat (350° to 450°F).
Grill the roast, fat side up, over indirect medium heat, with the lid closed, until the thickest part of the pork shoulder registers 195° to 200°F over 3 to 4 hours. The meat should be so tender it pulls apart easily when prodded with a fork. Remove from the grill, and rest indoors for 2 to 4 hours.
Pull the meat into shreds with your fingers or forks. Measure the George’s with your heart and mix well. Serve pork warm on the buns with George’s on the side.
