Chris Schlesinger’s Pulled Pork
- Total Time
- 14 hours, largely unattended
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons paprika
- 4tablespoons brown sugar
- 2tablespoons kosher salt
- 2tablespoons cracked black pepper
- 2tablespoons ground cumin
- 2tablespoons chili powder
- 2tablespoons dry mustard
- 2tablespoons ground coriander
- 1tablespoon cayenne pepper
- 1pork butt, 5 to 6 pounds
- Barbecue sauce (see recipe)
Nutritional analysis per serving (12 servings)
331 calories; 21 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 29 grams protein; 509 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a grill with a cover, build a small fire to one side, making sure all the wood or charcoal becomes engulfed in flame. (This dish should not be attempted on a gas grill.)
- Step 2
Mix dry ingredients together in bowl, using a fork to break down hunks of brown sugar. Apply this rub to pork butt with your hands, covering meat entirely.
- Step 3
When flames begin to die down, leaving flickering coals, place meat on grill on the side without fire. Do not let flames touch meat at any time.
- Step 4
Cover grill, vent slightly and cook, checking fire every 30 minutes or so, and adding a bit more fuel as necessary, for about 14 hours, until meat is soft to the touch.
- Step 5
Remove meat from grill with tongs, let rest 10 minutes, and pull meat apart with tongs. Serve on hamburger buns, drizzled with sauce.
Private Notes
Comments
I did this in an oven at 200 degrees uncovered for 12 hours and it was outstanding!
Sam says this dish should not be attempted on a gas grill. He should have said to be careful and circumspect in making pulled pork on a gas grill.
I used the recipe to make a fabulous pulled pork on my gas grill. You need to carefully regulate the temperature (as with charcoal), use hardwood chips or chunks (and keep the grill supplied with them), use a water pan, and use the "Texas cheat" (wrapping the meat in foil for the last 2 or more hours). Cook it until it is 200-210 degrees inside.
2nd time making this. Used a 12 pound picnic cut pork shoulder. For spicing, used smoked Spanish paprika and chipotle pepper (as well as cayenne). Cooked in the oven at 235 for 12 hours, covered lightly with tented Al foil. Poured some chicken stock in the pan to give it a wet heat. Cooked to 185F. My sauce used apple cider vinegar, mustard, honey, red pepper flakes, and hickory BBQ sauce mixed. Totally awesome pulled pork. Kids love it too. Will make this one again on the new smoker soon.
Do you think this could be made successfully in a slow cooker?
Cooking something for about 14 hours, checking every 30 minutes, is NOT "largely unattended"! Do a Web search for charcoal fuse or charcoal snake method of cooking in a kettle grill. You check only once every 3-4 hours, and, when you get the hang of it with your grill's vents and the brand of charcoal you like, will only check every 6 hours or so. Plug in a thermometer with a probe-on-wire thru the lid vent and pull the meat when it hits 202-205°F. Rest at least a couple hours.
2nd time making this. Used a 12 pound picnic cut pork shoulder. For spicing, used smoked Spanish paprika and chipotle pepper (as well as cayenne). Cooked in the oven at 235 for 12 hours, covered lightly with tented Al foil. Poured some chicken stock in the pan to give it a wet heat. Cooked to 185F. My sauce used apple cider vinegar, mustard, honey, red pepper flakes, and hickory BBQ sauce mixed. Totally awesome pulled pork. Kids love it too. Will make this one again on the new smoker soon.