Smoked pork for pulled pork sammies

Irisa Raina 9

By
@Irisa

Once the roast is done…..and cooled I take about ¼ of it and put it in the freezer for tamales or enchiladas or something like that.

I take the fat that has rendered out and the bone and freeze that for split pea soup, bean soup or smoky pumpkin soup.

¼ goes for sammies and the other ¼ I make a regular dinner with it, meat, potatoes, salad etc.

This is a wee bit of work, and does require some attention, but oh so worth it…....and the greatest thrill for a BBQ-er " yep that's a word "...ha ha ha is when you cut into the roast and you see the perfect smoke ring :-))))))

Rating:
★★★★★ 1 vote
Comments:
Serves:
4 -6 easily with each 1/4
Prep:
15 Min
Cook:
7 Hr

Ingredients

4 – 5 pound pork butt
marinade for roast:
1 – 18 ounce bottle mesquite bbq sauce “ use your favorite brand”
1 – 12 ounce can frozen apple juice “ unsweetened”
1 tablespoon onion powder
1 tablespoon garlic powder
3 tablespoons cayenne pepper
1 tablespoon light brown sugar
4 – 6 green onions cut fine “ using the white and green”

Step-By-Step

1Mix the marinade well and divide in ½ put ½ in the refrigerator and the other ½ you’ll want to marinade the roast in. Marinade at least 3 hours or overnight.
2Plan on smoking this for at least 6 - 8 hours depending on the size of the roast.
3When you are ready to smoke the roast, light a chimney with paper and charcoal when the coals are white put it in the BBQ for indirect grilling.
4Remove the roast and drain off as much of the marinade as possible and put into a foil pan.
5Set the pan to the side of the coals “ indirect cooking method”.
Baste the roast about every 30 minutes.
6Every 30 – 45 minutes add hot coals to the grille. This will take at least 6 -8 hours so plan on starting this early in the morning…I started this roast at 7:30am…and it was done at about 6 :00 – 6:30pm.
7Once the roast is done…..and cooled I take about ¼ of it and put it in the freezer for tamales or enchiladas or something like that.

I take the fat that has rendered out and the bone and freeze that for split pea soup, bean soup or smoky pumpkin soup.
¼ goes for sammies and the other ¼ I make a regular dinner with it.
8This is a wee bit of work…..but oh so worth it…..and you'll get 4 meals out of it....
9This is the first hour, you'll want to do the indirect grilling to start out with.
10After the first hour, start basting every 1/2 hour.
11Basting once again.
12Add more hot coals and bast once again.
13Turn the roast and continue basting.
14At this point you will be about 4 hours into the cooking. Remove from the pan and continue basting.
15Add more coals, turn the roast and baste.
16You're in the home stretch...continue basting.
17Can you smell the goodness....of ....the roast...???? Don't forget to bast once again.
18Looking good....baste once more.
19Perfect getting closer to it being done...bast one last time.
20About 1 & 1/2 hours to the end of the cooking time stop basting at this point.
21DONE....remove and let it rest....

About this Recipe

Course/Dish: Marinades, Pork