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Oak smoked pulled pork
Roasted new potato and asparagus salad with jammy eggs (soft boiled) and a spicy vinaigrette
4 pound (1.8 kg) boneless pork shoulder
3 tablespoons (45 ml) salt
3 tablespoons (45 ml) pepper
3 tablespoons (45 ml) sugar
1 tablespoon (15 ml) dry mustard
1 tablespoon (15 ml) chili powder
2 teaspoons (30 ml) garlic powder
2 teaspoons (30 ml) onion powder
1/4 cup (60 ml) olive oil
Oil, for the grill
1 cup (240 ml) yellow mustard
1/2 cup (120 ml) apple cider vinegar
1/4 cup (60 ml) honey
1/4 cup (60 ml) brown sugar
2 tablespoons (30 ml) ketchup
1 tablespoon (15 ml) Worcestershire sauce
1 teaspoon (5 ml) hot sauce, or to taste
1/8 teaspoon (.75 ml) dried clove
Salt, to taste
Pepper, to taste
6 cups oak chips
In a small bowl, mix salt, pepper, sugar, dry mustard, chili powder, garlic powder, and onion powder.
Pat the pork butt dry with paper towel.
Rub the pork with the olive oil, then with the spice mixture.
Let rest for 24 hours.
Soak oak chips in water. Let sit for one hour.
Drain the oak chips well.
Make two smoking pouches with the oak chips.
Preheat half the barbeque to low or 250 F (120 C) using indirect heat.
Place the first smoke pouch on the lit side of the barbeque with the grate removed.
Oil the grill.
Place the pork over unlit side of the grill, close the lid, and smoke for four hours.
Change the smoking pouch after one and a half hours.
Smoke the pork until an internal temperature of 200 F (95 C). or until the pork meat pulls apart easily.
Place the pork on a tray on the counter and cover for one hour then proceed to pulling the meat apart.
In a medium bowl, combine mustard, honey, brown sugar, cider vinegar, ketchup, Worcestershire sauce, hot sauce, salt, pepper, and clove.
Top hamburger bun bottoms with the pulled pork.
Top the pulled pork with barbeque sauce.
Cover the pork with the bun top.
Apple cider vinegar
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