Pulled Pork
Advance preparation: 3-8 hours for marinating the meat (optional); also, allow yourself 4 to 6 hours cooking time
Special equipment: 6 cups hickory chips or chunks, soaked for 1 hour in cold water to cover and drained
For the Rub:
1 tablespoon mild paprika
2 teaspoons light brown sugar
1 1/2 teaspoons hot paprika
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon salt good quality bay leaves (if using the oven method)
For the Barbecue: 1 Boston butt (bone-in pork shoulder roast; 5 to 6 pounds), covered with a thick (1/2 inch) layer of fat 10 to 12 hamburger buns
Preparation:
1. If using the rub, combine the mild paprika, brown sugar, hot paprika, celery salt, garlic salt, dry mustard, pepper, onion powder, and salt in a bowl and toss with your fingers to mix. Wearing rubber or plastic gloves if desired, rub the spice mixture onto the pork shoulder on all sides, then cover it with plastic wrap and refrigerate it for at least 3 hours, preferably 8. If not using the rub, generously season the pork all over with coarse (kosher or sea) salt and freshly ground black pepper; you can start cooking immediately. If using the oven method, skip to step #7 and add the bay leaves, once the pork is prepared and in the pan.
2. Set up the grill for indirect grilling and place a drip pan in the center. If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium. If using a charcoal grill, preheat the grill to medium-low and adjust the vents to obtain a temperature of 300°F.
3. When ready to cook, if using charcoal, toss 1 cup of the wood chips on the coals. Place the pork shoulder, fat side up, on the hot grate over the drip pan. Cover the grill and smoke cook the pork shoulder until fall-off-the-bone tender and the internal temperature on an instant-read meat thermometer reaches 195°F, 4 to 6 hours (the cooking time will depend on the size of the pork roast and the heat of the grill). If using charcoal, you'll need to add 10 to 12 fresh coals to each side every hour and toss more wood chips on the fresh coals; add about 1/2 cup per side every time you replenish the coals. With gas, all you need to do is be sure that you start with a full tank of gas. If the pork begins to brown too much, drape a piece of aluminum foil loosely over it or lower the heat.
4. Transfer the pork roast to a cutting board, loosely tent it with aluminum foil, and let rest for 15 minutes.
5. Wearing heavy-duty rubber gloves if desired pull off and discard any skin from the meat, then pull the pork into pieces, discarding any bones or fat. Using your fingertips or a fork, pull each piece of pork into shreds 1 to 2 inches long and 1/8 to 1/4 inch wide. This requires time and patience, but a human touch is needed to achieve the perfect texture. If patience isn't one of your virtues, you can finely chop the pork with a cleaver (many respected North Carolina barbecue joints serve chopped 'cue). Transfer the shredded pork to a non-reactive roasting pan. Stir in 1 to 1 1/2 cups of the vinegar sauce, enough to keep the pork moist, then cover the pan with aluminum foil and place it on the grill for up to 30 minutes to keep warm.
6. To serve, mound the pulled pork on the hamburger buns and top with coleslaw. Let each person add more vinegar sauce to taste.
7. The same finished product can be achieved by skipping the grill and preparing the pork in a very low-temperature oven. Prepare the pork butt as in step #1, then and allow to sit with the rub. Preheat oven to 225 degrees.
8. After 8 hours, remove the pork from the refrigerator and allow to rest at room temperature for one hour before proceeding. Place the pork in a large enough pan for the pork and the juices that will accumulate. (estimate approximately 4 cups of juice from a 5-6 pound butt) Tightly cover the pan with foil and place in the preheated oven for 6-8 hours, the timing will depend on your oven temperature and the actual size of the butt.
9. Remove the pan from the oven and test the pork with a fork; the meat should easily tear away from the pork butt and shred with little effort. Allow to sit until cool enough to handle.
10. When cool enough to handle, tear the pork butt away from the bone and fat with hands and place in a separate pan. Once the pork is shredded, smother your favorite barbecue sauce and reheat before serving. The pork can be made up to 3 days in advance. To reheat, tightly cover pan with foil and reheat the shredded pork in a 300 degree oven until warm to the touch, serve immediately.
Fresh Peach Barbecue Sauce
Makes about 2 cups
4 medium fresh ripe peaches, peeled, pitted, and quartered
3 to 4 tablespoons water
2 tablespoons grapeseed or canola oil
2 cloves garlic, minced
½ teaspoon crushed red pepper flakes
½ cup red pepper jelly
¼ cup soy sauce
1½ teaspoons Dijon mustard
¼ cup firmly packed dark brown sugar
¼ cup freshly squeezed orange juice (juice of about 2½ medium oranges)
¼ cup red wine vinegar
slurry (2 tablespoons cornstarch mixed with 2 tablespoons water)
salt and freshly ground black pepper, to taste
1. In a blender, process the peaches and water to a smooth puree; set aside until needed.
2. Place a medium saucepan over medium heat; add the oil and heat through. Stir in the garlic and crushed red pepper flakes; cook just until the aroma is released, about 30 seconds.
3. Whisk in the peach puree, pepper jelly, soy sauce, Dijon, and brown sugar; continue cooking over medium-high heat, whisking often, until the sauce begins to boil. Add the orange juice and vinegar, and bring back to the boil; whisk in the slurry and continue cooking until the mixture is thick and saucy, about 3 minutes.
Taste and adjust the seasoning as needed with salt and pepper. Cool before brushing on ribs or mixing into pulled pork.
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