Pulled Pork Recipe?

[Joe]

I made test dish yesterday - I had a hard time keeping the temperature down to less than 300 in my grill, so it cooked a little faster. Other than that though, it went off very well. It tasted really good. I'll post a picture soon.
I usually don't serve a new dish the first time I cook it.
Thanks - Joe

[Crafty Angler]

Joe - FOr a good smoker with easy to maintain temps, go to Wallyworld and get one of those Brinkman bullet shaped smokers - they're like $29 - or you can find them at Home Depot too if memory serves.

I've used them for years with great sucess smoking everything from slamon to bluefish to pork and beef - and cheeses.

Believe me, if I can do it well, then it can't be all that difficult...

[The Dad Fisherman]

Originally Posted by Joe

I had a hard time keeping the temperature down to less than 300 in my grill,

less charcoal

[HighTide]

Originally Posted by Joe

I made test dish yesterday - I had a hard time keeping the temperature down to less than 300 in my grill, so it cooked a little faster. Other than that though, it went off very well. It tasted really good. I'll post a picture soon.
I usually don't serve a new dish the first time I cook it.
Thanks - Joe

Is it a gas grille? Try propping the lid open a bit with a piece of wood, I kepp it down to about 250 when I'm finishing my ribs.

Speaking of pulled pork, I brush it down and inject it with a mixture of apple juice and liquid smoke. Then rub it down with Penzey's BBQ 300, slow cook it in the oven overnight (about 10 hrs at 225F) skin side up. Take it out, let it cool, then pull it apart and add bbq sauce.

[Jimbo]

I was hooked some years back when I first had pulled pork at a friends. I had never heard of it before, now it's sort of a hobby. I use an electric H2O smoker, brine the pork overnight, then use a dry rub mixture I conjured up from a basic recipe I found on-line and enhanced a little. The advantage to an electric smoker is that you can control the heat. The pork you get makes a big difference, too. Look for a cut (shoulder or butt) that has a lot of fat marbled in. The fat breaks down while cooking, which causes the meat to be easily shredded, although sometimes I'll use an electric knife and slice it.
There's a ton of Carolina (Red) BBQ sauce recipes out there. We've found cole slaw and corn bread make great additions to go along with it.

[kevin d]

Pork is king down here and folks guard their recipes like gold! I like to use hickory wood to smoke but pecan and apple are pretty good too. If you are using a Weber grill, move the coals to one side and put a cheap aluminum cake pan on the other. In the pan I put sliced onions, celery, cajun spices and I use either wine or beer to fill the pan. I only fill the pan about half way with liquid. This will keep the pork moist. Put the pork over the pan.
Sauces: Vinegar and pepper- Coastal NC
Tomato based-Western NC
Mustard based- SC
I like them all!