smoked pork for pulled pork sammies
(1 rating)
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 :-))))))
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(1 rating)
yield
4 -6 easily with each 1/4
prep time
15 Min
cook time
7 Hr
Ingredients For smoked pork for pulled pork sammies
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4 – 5 pound pork butt
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marinade for roast:
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1 – 18 ounce bottle mesquite bbq sauce “ use your favorite brand”
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1 – 12 ounce can frozen apple juice “ unsweetened”
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1 tablespoon onion powder
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1 tablespoon garlic powder
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3 tablespoons cayenne pepper
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1 tablespoon light brown sugar
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4 – 6 green onions cut fine “ using the white and green”
How To Make smoked pork for pulled pork sammies
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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.
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2Plan on smoking this for at least 6 - 8 hours depending on the size of the roast.
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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.
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4Remove the roast and drain off as much of the marinade as possible and put into a foil pan.
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5Set the pan to the side of the coals “ indirect cooking method”. Baste the roast about every 30 minutes.
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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.
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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.
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8This is a wee bit of work…..but oh so worth it…..and you'll get 4 meals out of it....
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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.
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11Basting once again.
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12Add more hot coals and bast once again.
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13Turn the roast and continue basting.
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14At this point you will be about 4 hours into the cooking. Remove from the pan and continue basting.
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15Add more coals, turn the roast and baste.
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16You're in the home stretch...continue basting.
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17Can you smell the goodness....of ....the roast...???? Don't forget to bast once again.
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18Looking good....baste once more.
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19Perfect getting closer to it being done...bast one last time.
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20About 1 & 1/2 hours to the end of the cooking time stop basting at this point.
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21DONE....remove and let it rest....
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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