Friday, July 25, 2008

Pulled Pork

  • 4 to 6 cups chicken stock *

  • 3 lb. boneless pork butt

  • Your favorite meat rub

  • Salt and freshly ground black pepper

  • BBQ Sauce

Preheat the grill to medium heat (the grill should maintain a constant temperature of 350 degrees F). Place a drip pan filled half-way with the chicken stock on the briquettes. Season the pork butt with rub, salt, and pepper and place on the grates of the grill over the drip pan. Close the cover of the grill and let the pork cook for 1 hour. Turn the pork over and continue grilling for 2 to 3 hours, or until it reaches an internal temperature of 160 degrees F. More chicken stock may be needed to refill the drip pan during grilling.

Remove the pork from the grill and let rest for 15 minutes. When it is cool enough to handle, shred the pork into strands with your fingers.

Add the shredded pork to the BBQ Sauce and serve.

Original Recipe Courtesy of Bobby Flay

* Check that label states its gluten-free if you have a gluten allergy.

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