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Many call it BBQ shredded pork because it looks like shredded pork, but technically it is BBQ pulled pork.  But, if you want call it shredded pork, nobody will care.

Once it’s cooked, the way it got its name is from using your hands, or a fork, to literally twist and pull the pork meat away from the fat, and to separate it from the bone.

The cut of meat ideal for pulled pork comes from the upper part of the shoulder from the front leg of a hog.  It is called the Boston Butt, or pork shoulder.

At your favorite butcher shop, asked them for a bone-in, pork shoulder.  The roast should weigh, ideally from four pounds up to eight pounds.

Before you barbecue, rinse thoroughly and pat dry.  Trim as much excess fat off of it as you can. If you don’t get all the fat, not to worry, you can always remove more after it is cooked.

To get the most out of your cooking experience you will want to add a quality dry rub to the pork shoulder.  Basically, what it does is tenderizes the meat and gives it a tantalizing BBQ taste.

You can go to the grocery store and purchase a pre-packaged dry rub.  Most major grocery stores carry something that will work well with pork.  Talk to the butcher at the store and get a recommendation.

However, I prefer to make my own dry rub and you can create your own, easily. 

Get yourself a fairly good-size plastic marinating pan that has a lid.  Don’t use aluminum foil or pans.  Place the meat in the container and pour, or shake, a generous amount of dry rub on it.  Repeat!

Next, pour a combination of plain yellow mustard and/or honey over the pork.  You may have to heat the honey up to get it to spread properly.  Use a brush and cover all the sides.

Once again, sprinkle dry rub on the meat, but this time don’t rub it in.  Refrigerate overnight with the cover closed tightly on the marinating pan.

When barbecuing large cuts of meat, other than the oven, you need to use indirect heat.  If you don’t, you will burn the outside.  And, further the meat will dry out and not be cooked in the center.

For cooking on a gas grill, or the oven, you will need a small single cookie, or cooling rack to set the pork shoulder on, all placed over a shallow pan. Actually, a shallow oven roasting pan will work, too. You don’t want to have to clean up the mess if you don’t do this. 

On the gas grill, you only need to light one side of the grill.  When up to temperature, place the Boston Butt directly on the unlit side of the grill. 

With a charcoal grill, place the lit briquets on one side of the unit.  Place the roast directly on the unlit site of the grill, don’t use the cookie rack and pan.  Don’t use cheap charcoal. This is a long, long cooking time.

Use proper airflow. Bottom vents open when pre-heating, open top vents when cooking on indirect heat.

Once you have everything setup, you want to keep the lids on the barbies, and oven closed.  Don’t turn the pork shoulder while cooking.

You need to mop the pork shoulder to add flavor and moisture to it.  The most convenient way is to use a spray bottle partially filled with fruit juice and apple cider vinegar.

A half cup of juice, apple or orange will probably suffice.  Add a tablespoon of the vinegar.

Here we go with the cooking and the mopping sequence:

Charcoal grills will take longer, more like ten to 12 hours.  You will need to add charcoal along the line.

You won’t be able to do this in the oven, but adding a smoker box to the gas grill will enhance the flavor and get you closer to a real BBQ taste.

Buy a cast iron one, they are the best.  Most hardware, home improvement stores have them.

Along with the smoker box, purchase pre-packaged wood chips.  They come in all kinds of flavors, but you might want to stick to fruit woods for the pulled pork.

Soak the wood chips for at least thirty minutes before putting them in the smoker box.  While you are cooking the pork shoulder, place the box on the lit side of the grill. 

With charcoal grill, simple add the pre-soaked wood chips to the coals.

After you have checked the roast for doneness with a meat temperature, take it off the grill and wrap in aluminum foil.  Let it sit for a least a half hour to 45 minutes before serving.

Now, comes the shredded pork part of it.  Pull apart the crust and remove the bone.  Start separating the meat from the fat.  You can do this by pulling it apart with a fork or using your fingers. It freezes well.

Place the meat on a cutting board and chop it up with a knife. Serve on Texas Toast or eat it by itself with, or without a dipping sauce.  Hope you like this simple shredded pork recipe.

Thom Richards absolutely loves to barbecue for family and friends. Please join me at Barbecue Grills for all kind of information, recipes, tips to make your barbecuing the best. This article is free for republishing, but the resource links must be retained.

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