I have just had my first attempt at pulled pork today, on the BBQ. It wasn’t completely authentic to the recipe I was using – instead of a “Boston Butt”, I used a small piece of pork shoulder that had been boned and tied (I removed the string before it went on the BBQ). I rubbed it with a dry mix I made up of sweet smoked paprika, brown sugar, sea salt, black peppercorns and cumin, then – after I cooked myself a couple of venison burgers for lunch – I put it into my kettle on a low indirect heat, with some soaked hickory chips.
Because it was a relatively small joint (3lbs), and (I think) because I didn’t keep the temperature quite low enough, it was cooked before I expected, taking only 2.5 hours. Also a couple of ends were a little charred, but underneath the meat was sweet and very tasty. Also I found it didn’t pull very easily – again, I think, because I ended up cooking it too quickly.
However, it is extremely edible, and having gone to the effort if pulling some to put in a bap, I have left the rest whole, to carve over the next couple of days and have with salad. All in all, it was a brilliant first experiment, and I think I learned a lot. However, either I have got to get better at judging and controlling the temperature, or I need to get some kind of oven thermometer.
While it was smoking, I sneaked some pork chipolatas in there, and they also came out scrummy.