Okay, so this is like a month after the fact for some reason- this was our 4th of July entree (and Branden’s been bugging me to blog about it…someone get him to write his own posts, please!). I’ve just had so much to share lately!
So Branden has been telling me for YEARS (and that’s no exaggeration) that he makes a really good pulled pork, but I didn’t believe him because I’ve never been given a reason to believe otherwise…we like to give each other a hard time if you haven’t noticed! After years of pleading with him to make his “really good” pulled pork, it was decided that the 4th of July was the perfect time to make this incredible creation. We set up shop at his parent’s house since they just bought a brand spankin’ new Weber grill this summer and what better way to break it in with some good ‘ole fashioned BBQ. Now even though we don’t have access to a smoker, Branden has done much research on how to smoke on a grill and really has perfected it for what it is.
I’m going to break this little project (yes, it was a project) into 3 posts as to not overwhelm with one giant novel of a post. Part I is going to be the meat prep and Branden’s rub. Part II will be the execution for smoking the meat on a gas grill – really cool stuff. Finally, Part III is going to be Branden’s BBQ sauce recipe. So fasten your seat belts, you’re about to be blown away with a LOT of information!
- 1 (5 to 6 pounds) pork butt
- 1/2 cup Spice Rub, recipe follows
- 1 tablespoon dry mustard
- Olive oil
- Apple chips, soaked in water
- BBQ sauce, recipe follows in Part III
- 8 large rolls
- 1 small red onion, thinly sliced
- 2 large pickles, sliced into thin rounds
Place the pork butt in a shallow pan. To the pork rub, add the dry mustard and mix well. Rub the whole surface with the Pork Rub. Drizzle the surface with olive oil and rub well again. Cover and refrigerate at least 6 hours or overnight in the refrigerator.
Spice Rub (this is awesome for other meats too and we’ve started keeping it on hand. I used this spice rub on the chicken in my Chilaquiles recipe recently to add some pizazz to my chicken)
- 4 tablespoons brown sugar
- 4 tablespoons onion powder
- 4 tablespoons garlic powder
- 4 tablespoons dried thyme
- 4 tablespoons dried oregano
- 2 tablespoons mild paprika
- 2 tablespoons hot paprika
- 4 teaspoons cayenne
- 4 teaspoons ground coriander
- 2 teaspoons black pepper
- 2 teaspoons white pepper
- 2 tablespoons kosher salt
Mix all ingredients together and stir well.
Yield: about 1 cup
Thanks Wolfgang Puck for this recipe!