I am out here on a Sunday early morning grilling for my girls. Boy, is it cold in the Chi! Feels more like winter than a fall day with all this blustering wind but the Chicago hawk will not stop me from trying out this new recipe.
One of the first gifts I bought myself after my separation was a Traeger grill. Pretty pricey but worth it. You can cook just about anything on a Traeger grill. You can make this on a traditional charcoal grill, too. Just make sure you control the temperature.
Today I am making pulled pork, um-hmm. I am not usually a pork eater, a little Oscar Mayer bacon here or there, but one of my favorite mantras is everything in moderation and I really try and live my life according to this by not denying myself of anything, even if it’s just a small bite. So today I am going to indulge, honey!
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Nothing too fancy for the rub. All the stars.
A pork shoulder bone-in butt roast . Cost, $7.71 for 9 lb. I forgot to cut the fat off, but trim off all the white fat shown here.
It came out so tender and seasoned to perfection. No need for barbecue sauce!
Did you make this Recipe?
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What’s your favorite way to cook pulled pork? Comment below!
How I end every post, health and happiness. . . 😊
- 9 lb bone-in pork shoulder
- Dry Rub:
- 2 tablespoons Garlic
- 1/2 cup Paprika
- 1/3 cup Salt
- 1/8 Ground Pepper
- 1/4 cup Brown Sugar
- Set grill temperature to 250 degrees.
- Cut off excess fat on shoulder. Generously apply seasoning rub.
- Oil grill grates and place pork butt directly on the grates.
- Cook for four hours. Then remove pork from grates.
- Tear four pieces of large aluminum foil and stack on top of each other. Foil pieces should be large enough to wrap around the whole shoulder butt.
- Put the pork in the middle of the foil and pour apple cider vinegar over the pork shoulder butt. Wrap foil over pork. Cider should not seep out.
- Cook for another hour to two hours.
- Remove meat from grill and let pork sit for one hour.
- Remove foil and pour excess liquid in a separate container.
- Place pork in large enough container to shred and tear meat apart. Remove bones and excess fat. Pour the separated excess liquid into the container with pork. Add barbeque sauce if desired. (optional)