Serves 2 people per pound
When people think barbecue, they usually think pulled pork. It sounds hard to do, though; most people think they can’t cook it at home. Well, as one of our favorite foods we wanted to figure out how to do it at home. And so we did, with just a plain ordinary gas grill! It was fun to learn about the different cuts of pork while looking into doing this ourselves. Did you know they call a pig’s shoulder either “picnic” or “Boston butt”?
We dare you to give this a try and not like it. The pork is tender and juicy, while the skin remains nice and crisp. It’s a perfect party food, too–sure to impress all your guests! We’d love for you to feel as awesome as we did when we made something that tasted as good as you can get at a restaurant with a pig on the sign. It’s even better with our Texas Barbeque Sauce.
INGREDIENTS
• 1 Tbsp salt
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp ground dry mustard
• ¼ tsp pepper
• 2 tsp unrefined cane sugar (optional)
• 6-10 lb pork shoulder, bone-in is best
• 1½ C olive oil
• ½ C apple cider vinegar
INSTRUCTIONS AND HOW KIDS CAN HELP
1. Combine all spices and sugar in small bowl with a fork.
2. Rub mixture over the shoulder, applying on all sides.
3. Add two handfuls of soaked chips to metal pie pan or baking dish, cover with foil and poke about a dozen ventilation holes in foil with a fork.
4. Place pie pan on heated side of the grill and shoulder on unheated side, close lid.
5. Mix together olive oil and vinegar.
6. Each hour, baste the shoulder with the oil and vinegar mixture to keep it moist.
7. Smoking will take about one hour per pound of shoulder or until the internal temperature reaches 190 degrees.
8. When finished cooking, pull pork apart with forks.
