Chief Longwind Of The North
Certified/Certifiable
I was on the lookout for a good sized Boston Butt, with which I was going to make pulled pork for a Sunday, after-church pot luck. Not finding any in our local grocery stores, I looked in (gasp, it's true 
) Wal Mart. I found a Boston Butt that met my needs. But, right next to it were packages of pork labled, For Carnitas. I looked at them, and they looked like a Boston Butt that was cut into 3 to 4 lb. chunks, with the same ratio of fat to meat that I found in a Boston Butt, and, they were cheaper by pound, and bone free. I quickly secured about 7 lbs. worth.
Recipe:
Charcoal, natural
large stick of apple wood (2" thick by 8" long)
7 lbs. large Pork chunks
Salt
2 yellow onions, halved, then quartered
Divide the charcoal into two beds on either side of the grill (Webber Kettle for me). Light them and let them get very hot.
While the grill is getting hot, place the meat into a large bowl and sprinkle liberally with salt and pepper. Turn the meat, in the bowl, with your hands until all meat is coated. Peel and prepare the onion.
Place wood on top of one pile of charcoal. Put the cooking grate on the grill and place the meat all over it. Cover, and set all vents to the half open position. Cook for 20 mintues and turn over. Put the lid back on and go about other chores. Repeat 2 more times for a total cooking time of an hour.
Remove the meat to a platter and cover the grill. Close all vents to kill the fire so you can re-use the unburned charcoal.
Turn your slow cooker to its medium setting. Spread the onion evenly accross the bottom. Put the meat into the slow cooker and forget about it for 8 to ten hours. When ready to serve, pull the meat apart and return to the slow cooker. bowl. Remove the bowl and use as the serving dish. Serve with good buns, and three different kinds of barbecue sauce. I make a tomato/brown sugar/chili powder (similar to Sweet baby Ray's), a honey mustard, and a Carolina style vinegar based sauce, and place the three bowls on the table so each person can use the kind they prefer.
This method gives you ridiculously tender and juicy pulled pork, with smoke that permeates every morsel of meat. Needless to say, at the pot luck, it went fast.
Tip, to light a kettle style charcoal grill, wad up 6 pages of news paper. Saturate with used cooking oil, and place under the charcoal grate, in the bottom of the kettle. Light. Your charcoal will be hot in eight to ten minutes or less. you will have used up cooking oil that would have been thrown away, and won't have to purchace that nasty, charcoal starter fluid.
Seeeeeya; Chief Longwind of the North
) Wal Mart. I found a Boston Butt that met my needs. But, right next to it were packages of pork labled, For Carnitas. I looked at them, and they looked like a Boston Butt that was cut into 3 to 4 lb. chunks, with the same ratio of fat to meat that I found in a Boston Butt, and, they were cheaper by pound, and bone free. I quickly secured about 7 lbs. worth. Recipe:
Charcoal, natural
large stick of apple wood (2" thick by 8" long)
7 lbs. large Pork chunks
Salt
2 yellow onions, halved, then quartered
Divide the charcoal into two beds on either side of the grill (Webber Kettle for me). Light them and let them get very hot.
While the grill is getting hot, place the meat into a large bowl and sprinkle liberally with salt and pepper. Turn the meat, in the bowl, with your hands until all meat is coated. Peel and prepare the onion.
Place wood on top of one pile of charcoal. Put the cooking grate on the grill and place the meat all over it. Cover, and set all vents to the half open position. Cook for 20 mintues and turn over. Put the lid back on and go about other chores. Repeat 2 more times for a total cooking time of an hour.
Remove the meat to a platter and cover the grill. Close all vents to kill the fire so you can re-use the unburned charcoal.
Turn your slow cooker to its medium setting. Spread the onion evenly accross the bottom. Put the meat into the slow cooker and forget about it for 8 to ten hours. When ready to serve, pull the meat apart and return to the slow cooker. bowl. Remove the bowl and use as the serving dish. Serve with good buns, and three different kinds of barbecue sauce. I make a tomato/brown sugar/chili powder (similar to Sweet baby Ray's), a honey mustard, and a Carolina style vinegar based sauce, and place the three bowls on the table so each person can use the kind they prefer.
This method gives you ridiculously tender and juicy pulled pork, with smoke that permeates every morsel of meat. Needless to say, at the pot luck, it went fast.
Tip, to light a kettle style charcoal grill, wad up 6 pages of news paper. Saturate with used cooking oil, and place under the charcoal grate, in the bottom of the kettle. Light. Your charcoal will be hot in eight to ten minutes or less. you will have used up cooking oil that would have been thrown away, and won't have to purchace that nasty, charcoal starter fluid.
Seeeeeya; Chief Longwind of the North
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