Pulled Pork Shoulder

   This pulled pork has become a 4th of July tradition in our family! Applying a generous quantity of dry rub, and smoking on the grill for 6 hours, makes the most tender, flavorful pork, to pile high on a bun.  A hearty sprinkling of vinegar barbecue sauce, and a heap of kohlrabi coleslaw finish the sandwich, to a perfect combination of flavors.  It is addictive!
   I have a gas grill, so I have shown my set-up with soaked hickory wood chips, and the photo after 6 hours of smoking, with all the drippings below. Of Course, if you have a smoker, all the better.  I let it rest for at least an hour before shredding it and adding to all the juices in the pan.
   This recipe is originally from Better Homes and Garden, July 2006.  I will detail the preparations that I used,which was for two 6 pound pieces of pork, but if you are cooking larger quantities of meat, or have a smoker, or charcoal grill you will need to source that from the original recipe.

As Always,
ENJOY!

Ingredients

• 6
  hickory wood chunks or 3 cups hickory wood chips
• 1/3
  cup Davis Dry Rub (see below)
• 1
  5 pound boneless pork shoulder roast 
• 1
  Vinegar Barbecue Sauce
• 12
  soft white hamburger buns or french rolls
• Bottled hot pepper sauce (optional)
• Kohlrabi Coleslaw (see Recipe)

Directions

1. At least 1 hour before smoke-cooking, soak wood chunks or chips in enough water to cover. Drain before using.
2. Sprinkle Davis Dry Rub evenly over meat; rub in with your fingers. In a smoker arrange preheated coals, drained wood chunks, and water pan according to manufacturers directions. Pour water into pan. Place roast on the grill rack over water pan. Cover; smoke for 4 to 5 hours or until roast is very tender. Add additional coals and water as needed to maintain temperature and moisture. (Do not add more wood after the first 2 hours of smoking. Too much smoke makes roast bitter.)
3. Remove roast from smoker. Cover roast with foil; let stand for 15 minutes or longer, meat will be very hot, so using two forks, gently pull the roast into long thin strands. Mix with pan juices to slightly moisten the meat.
4. To serve, pile pork onto buns. Sprinkle with hot pepper sauce. Serve with Vinegar Barbecue sauce and Kohlrabi Coleslaw. Makes 12 (4-1/4-ounce) to 18 servings.

GAS GRILL INSTRUCTIONS:

start with a full tank of propane. Adjust heat for indirect cooking over medium-low heat. Add soaked wood chunks according to manufacturers directions. Or wrap in foil and add to grill. Place pork shoulder on a rack in a roasting pan; set pan on grill rack over the unlit burner. Add 1/2 inch of water to pan, continue adding water to pan throughout cooking, so juices do not burn or dry up. Cover and smoke 4 hours or longer depending on size of roast  or until very tender, adding water to pan if necessary. Do not add more wood after the first 2 hours of smoking. Serve as directed above.

Davis Dry Rub

Ingredients

• 1/2cup paprika

• 1/3cup black pepper

• 1/4cup salt

• 1/4cup chili powder

• 1/4cup ground cumin

• 1/4cup packed brown sugar

• 3tablespoons granulated sugar

• 2tablespoons cayenne pepper

Directions

1. In a small bowl stir together paprika, black pepper, salt, chili powder, cumin, brown sugar, sugar, and cayenne pepper. Transfer to a small airtight container or bag. Store at room temperature up to 6 months.

Kohlrabi Coleslaw

Ingredients

• 3/4
  cup mayonnaise

• 1/4
  cup white vinegar

• 2
  tablespoons sugar

• 2
  teaspoons celery seeds (optional

• 1/2
  teaspoon salt or to taste

• 1/4
  teaspoon ground black pepper

• 1
  pound green cabbage, chopped or finely shredded (9 cups)

• 2
  medium carrots, finely shredded (1 cup)*

• 1
  cup shredded kohlrabi, jicama or radishes*

• 1
  cup snipped Italian (flat-leaf) parsley

Directions

1. For dressing, in a medium bowl combine mayonnaise, vinegar, sugar, celery seeds, salt, and pepper. Set aside.
2. In a 4-quart bowl combine the cabbage, carrots, kohlrabi, and parsley. Stir in the dressing; mix well. Cover and refrigerate until serving time, or up to 24 hours. Serve with a slotted spoon. Makes 12 servings.

Vinegar Barbecue Sauce

Ingredients

• 3
  cups cider vinegar

• 6
  tablespoons sugar

• 1
  tablespoon dry mustard

• 2
  teaspoons crushed red pepper

• 2
  teaspoons bottled hot pepper sauce

• 1 1/2
  teaspoons salt

• 1 1/2
  teaspoons ground black pepper

Directions

1. In a clean 1-quart jar mix together vinegar, sugar, mustard, red pepper, hot pepper sauce, salt, and black pepper. Cover and shake well. Use to prepare Pulled Pork Shoulder or refrigerate, tightly covered, up to 7 days. Makes about 3-1/4 cups.

1.