BBQ purists will scoff at pulled pork in less than 10-12 hours. Pulled pork is to be started at the crack of dawn in order to serve at 5:00 pm right? Wrong. In this post I will show you how to pull off pulled pork in less than 6 hours. Following this recipe will allow you to have that incredible pulled pork in 6 hours including the hour of resting. Keep reading to see exactly how I did it…
Pulled Pork can be purchased a couple of ways—Boston Butt Shoulder Roast or from the Callie (the true butt from the pig). The Boston Butt was chosen for this event because it can be obtained “boneless” (which was necessary for a process you’ll see later) and I just happened to have two 4 pound butts in the freezer recently caught on sale. The butts were placed into a deep foil pan and allowed to come to room temperature:
Then a “Sweet and Smoky Rub” was applied.
2/3 cup light brown sugar
2/3 cup granulated sugar
1/3 cup paprika
¼ cup seasoned salt
¼ cup smoked salt or hickory-smoked salt
¼ cup onion salt
¼ cup celery salt
2 tbsp fresh ground black pepper
2 tbsp chili powder
2 tsp mustard powder
1 tsp poultry seasoning
1 tsp ground ginger
½ tsp cayenne pepper
***Editor’s note ~ this is way more rub than you will need for a couple of butts. The GrillinFools are big on making extra to keep on hand for future cook outs. This rub will stay good in a sealed container for months***
In spite of what we constantly hear it does not take 10-12 hours to prepare this cut of meat. Cooking “low and slow” is great but when you’re preparing for a crowd it’s great to keep the time to a minimum. Cooking time for this version was scheduled for 5 hours plus an hour for resting.
The old Charbroil was prepped for indirect grilling with coals on each side and nothing in the middle:
The target temp here was 300-325 degrees.Even if it were to rise to 350 for a little while you will be fine.
Both Butts were placed in to the center of the grill at 11:00 AM for their journey to tastyville. Alongside the Butts you’ll notice a bowl of liquid which was prepared to use as a basting or mop sauce. Don’t leave it on the grill the entire time, just when basting:
2 cups apple juice
2 cups beer
1 tbsp of rub
Should you own an injector this would be appropriate to insert into the meat. In this instance the mixture was simply poured over the Butts once per hour. While basting the meat it’s a good idea to add wood chips and more charcoal as needed to minimize the number of times the grill has to be opened allowing the heat to escape. Hickory chips soaked in water for an hour prior to grilling and throughout the cooking process were used here.
Here are the two butts after a couple of hours:
The butts were removed at 4 PM and wrapped in foil to rest for an hour once they hit about 190-195 internal temp.
Don’t worry about the blackening. The primary ingredients in the rub were two kinds of sugar.
At 5 PM the fun began for the finished butts. A business associate, Monte N. recently explained to me a novel way to hasten the process of pulling the pork and we decided to try it out. Each butt was removed from the foil and placed into a gallon Ziploc bag but not sealed then placed onto a cutting board. A small cast iron skillet was brought forth to wreak havoc upon the tender pork as shown.
Here is a pic of the meat after we smacked it with a pan:
It still took a bit of forking, but this really hastened the pulling process and we are grateful to Monte for the suggestion and it will be employed in all future efforts regarding this cut of meat.
The rest of the forking was done by Terri:
Pulled Pork with some Asian coleslaw draped over the top:
If you have any questions about the above dish please feel free to comment below or shoot me an email.
If you would like to see other pork dishes on this site, click here.
Here is a link to a discussion of this recipe on the air on the Houston airwaves.