I made pulled pork for Sunday dinner with my sister and nephew but didn't have time to smoke the pork butt for hours. So here's my very own method for making a perfectly smoked pulled pork, with limited bbq time.
Oh, and the pulled pork received rave reviews. Everybody thought I had smoked this batch all day.
This is a two day process that frees most of both days for other things.
5 lb. pork Boston Butt
1 large onion, chopped
4 cloves garlic, minced
1 tbs. cooking oil
Heat up a dry cast iron pan until it's very hot. Lightly sprinkle all sides of the Boston Butt with kosher salt. Add the oil to the pan and place the roast in it. Sear on all sides until browned all over. Turn off the heat and place the roast into a slow cooker, along with the aromatics, on low setting. Cover and cook overnight.
When ready to smoke, fire up the bbq with a divided bed of coals configuration for indirect heat. When the bbq is hot, add apple, maple, walnut, or your favorite smoking wood to one bed of coals. Place the grill-grate back onto the bbq. Put the cover on with all vents fully open.
Remove the roast from the slow cooker, researving the liquid in the cooker on warm setting. Put the lid back on. Pull the pork into shreds and place into a cast iron frying pan. Put the pan on the center of the grill and cover. Smoke the meat for 30 minutes and stir well. Cover and smoke for 30 minutes more. Again stir well. Cover the pan and remove from heat. Put th emeat back into the slow cooker and stir. Cover and serve, or transport to your get-together.
This technique works because by shredding the meat, you have exposed most of it to the smoke, which deposits itself onto the meat. When you stir it all up, you move untouched meat to the surface, where it gets its turn in the smoke. The smoke doesn't require the usual osmosis process to penetrate the meat. And the whole of the meat develops that beautiful redish-brown hue, like a smoke ring, but all over.
Hope you like this. We did.
Seeeeeeya; Goodweed of the North