My first time making bbq style pulled pork with a dry rub. I say style because I don't own a bbq, I own an oven and a grill and as any true bbqer knows, the grill can't do justice to the term barbeque. The twain shall never meet :) When people say its summer bbq time, they actually mean- its grillin' time.
Pic on right - Pulling the pork meat.
Meat is cooked on charcoal grills usually at high heat for a short time. BBQ on the other hand, cooks meat at a low temperature for a lonnng time. True bbq styles like Memphis, Kansas etc. all normally cook their meat for hours on end. Obviously not owning a bbq can put a damper on things, however, considering everything, the oven can prove to be a decent (note I didn't say good) substitute.
It was quite the experience as this is one of the larger cuts of meat I have ever made. Doesn't mean its going to stop me :))
For pulled pork, one generally uses the pork shoulder a.k.a. pork butt. Why? Dunno. Its actually the shoulder. Anyway, I chose some classic flavors and made pulled pork with a rub of brown sugar, coriander, cumin and paprika. Its amazing how simple ingredients can bring out the natural flavors of the meat.
We enjoyed the melting meat on a special chocolate stout rye bread, along with fresh avocado,cilantro lemon juice and onions. Yumm!