PULLED PORK FOR ALL
Pulled pork is the people’s barbecue: a cheap cut, a huge payoff, and it feeds a crowd of loved ones. The only real way to blow it is by doing the exact same thing every single time...
National Pulled Pork Day lands this Monday, October 12, which completely tracks, since we already told you October is pork’s month.
Pulled pork is the people’s barbecue: a cheap cut, a huge payoff, and it feeds a crowd of loved ones.
The only real way to blow it is by doing the exact same thing every single time...
Raise your hand if you’re guilty of that one.
So this week, we’re out here on two missions:
Make sure everyone can pull off pulled pork (no pun intended) regardless of your setup.
Give your pulled pork a glow up from down South.
NO SMOKER? NO EXCUSES.
You do not need a two-thousand-dollar rig to celebrate Pulled Pork Day. We made sure of it…
That’s why we went out and found you this guide to pulled pork on a gas grill.
Even if you don’t own the latest Traeger contraption, all you really need to do is…
Set up your propane grill for indirect heat around 250 degrees.
Park the butt over the unlit side.
Drop wood chips in a foil pouch for the first hour or two.
… that’s actually it.
After that, it’s pure patience. Just like on a full smoker, cook to 200 to 205 degrees internal, rest it, and pull.
If you’ve got a gas grill and a bag of wood chips, you can join in.
MIX IT UP, SOUTH OF THE BORDER STYLE…
The classic BBQ pulled pork style is absolutely perfect.
Right up until it’s boring.
Now presenting: The cure. We want to try a Mexican pulled pork that throws out the sweetness entirely.
Slather the butt in hot sauce and chipotle in adobo, hit it with a fajita rub, smoke it to 170 with a solid bark, then braise it covered with butter, stock, and a splash of orange juice until it probes like softened butter at 205.
Finish with lime and cilantro and it lands somewhere between pulled pork and carnitas. This is pulled pork taco heaven.
And for those of you who are Meat Church faithful, they run a similar savory Mexican pulled pork recipe, but spiced up with their Dia de la Fajita seasoning. (Congrats to the MC crew on the new Feed Store, by the way.)
EITHER WAY YOU WANT IT, JOIN IN.
Whether you’re working on a smoker or a gas grill…
Whether you’re going classic BBQ or something spicy from South of the border…
There are no wrong answers this weekend.
Just one assignment. Everybody smoke a butt.