Everytime I have been to Texas, i think I have ended up eating Pulled Pork somewhere. It is a wonderful eating! So my father in law, a seasoned grill champion, recently posted his Pulled Pork recipe on his blog, grandpasgrill.wordpress.com/
So i went to a great butcher shop in Oslo called Strøm Larsen at Torshov and got me a pork shoulder, weighing in at 1.6 kilos.
Friday morning i made the rub, and rubbed the pork wel and long, and put it back in the fridge for 24 hours.
Saturday morning there was a skip in my step as I got the pork out of the fridge and started to get the BBQ ready for this feast. After a brief chat with father in law for some last tips and tricks I fired up the BBQ. Drip pans on the indirect side of the grill and 2 smoke packs were ready. I used a mixture of Apple and Hickory wood chips, and it worked out great.
Put the meat in at 10:30 and got myself a cold one, its OK with an early beer as long as the BBQ is smoking. After 2 hours i switched the smokepacks, and briefly had the pork shoulder in the oven while i was waiting for the smoke to get going from the new pack so it wouldnt loose too much temperature.
Then my wife and I started to turn the house upside down for the digital thermometer. It was nowhere to be found, so I ran to a store and picked up a cheap one to stick in the meat. Apparently i had forgotten the thermometer at my brothers house some time ago, and he is now in Gran Canaria so I could not get it today!
The meat did not reach its desired temperature until 3:45. I was getting anxious to eat around 2:15, so the wait was awful! The lovely smoke from the BBQ made it endurable.
Took the meat off the grill and wrapped it in foil and let it rest on the counter for 15 mins before i pulled it! It is a lot of fun to pull your first pork!
We ate it in a very simpel fashion, a burger bun, coleslaw, pulled pork, and lots of good Hickory BBQ sauce! It was delicious!
Thank you for the inspiration and recipe Martin!
Rub:
1 T mild paprika
2 t. light brown sugar
1 1/2 t. hot pepper flakes
1/2 t. garlic powder
1/2 t. freshly ground black pepper
1/2 t. onion powder
1/2 t. salt
The rub recipe also calls for 1/2 t. celery seeds, but none could be found so I skipped it.
Creamy coleslaw: (recipe from bbqviking.com)
1 cabbage
2 carrots
1 cup mayo
1/2 cup sour cream
4-6 T clear vinegar
2-3 T sugar
1 clove finely chopped garlic
1 t. cayenne pepper
Then add as much salt and pepper as you want.
For desert we enjoyed some strawberries with mint, lime and sugar. Perfect summer day!