Smoked pork for pulled pork sammies
By
Irisa Raina 9
@Irisa
1
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 :-))))))
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”
How to Make Smoked pork for pulled pork sammies
- 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....
