Recipe Details

Simple Savory Rub Grilled Pulled Pork

Prep Time: 10 minutes
Cook Time: 6 hours
Servings: 8 - 10

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

3 pound boneless blade pork roast, or sirloin roast
2 teaspoons garlic powder
2 teaspoons onion powder
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon oregano, dried
4 cups wood chips, soaked in water for at least 1 hour (optional)
To taste barbecue sauce, (optional)

Cooking Directions

In a small bowl, combine the garlic powder, onion powder, salt, pepper, and oregano. Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it).

Prepare a grill to medium indirect heat. For a charcoal grill, scatter about half of the wood chips, if using, over the coals. For a gas grill, place about half of the wood chips, if using, in the grill’s smoker box. Place the pan with the pork on the grill over indirect heat, cover, and cook, adding more coals or adjusting the gas as necessary to maintain a temperature between 250 and 300 degrees F and adding more wood chips every 1 1/2 to 2 hours, until the pork is very tender, 5 to 6 hours.

Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices and/or barbecue sauce to taste.

NOTE: The optional barbecue sauce is included because it’s traditional to mix grilled pulled pork with some sauce, but also because, especially with the sirloin roast, there aren’t really any pan juices to moisten the meat with. The meat doesn’t have to be moistened, but it’s a little better with a little juice – again, especially the sirloin.

Makes 8 to 10 servings

Serving Suggestions

If you like, substitute another herb, like oregano or marjoram, for the thyme – or switch it to paprika. Try the pulled pork in a breakfast hash, as an enchilada filling, or in a submarine-type sandwich.

Nutrition Information

Calories: 310 calories
Protein: 30 grams
Fat: 20 grams
Sodium: 470 milligrams
Cholesterol: 95 milligrams
Saturated Fat: 7 grams
Carbohydrates: 1 grams
Fiber: 0 grams

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About the Cut: Shoulder

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.


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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.


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Butcher's Tips

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness


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