Pulled Pork Recipe

Question: Dear Head Country,

I recently began entering bar-b-q contests. I am experiencing inconsistency in the pork category. Can you give me some advice on cut of meat, seasoning and cooking times? Any help at all will be greatly appreciated!

Answer:

Hi Sam,

While Head Country's BBQ Sauce and Seasoning are good on all cuts of meat, they are especially good on pork. The following method has been used to win pork categories at numerous bbq contests. Plan on needing at least six hours to cook this large cut of meat to get the most tender results.

You will need:
   5-6 lb Boston Butt
   Head Country Championship Seasoning
   Apple Juice
   Kitchen (cotton) Twine
   large zip-type plastic bag or container
   Spray bottle
   Heavy Duty Aluminum Foil
   Head Country Bar-B-Q Sauce (optional)
   green leaf lettuce and curly parsley (optional)

To prepare the meat:
Remembering the Kansas City Bar-B-Que Society(KCBS) rule that says to “leave in one piece,” I remove the blade bone from the muscle. I call this "butterflying" the Boston Butt. Lay out the meat and liberally season all sides with Head Country All-Purpose Championship Seasoning. Rub the seasoning into the meat. Use kitchen twine to tie the Butt back into a rolled shape. Place in plastic bag or container and refrigerate.

To cook:
Remove the seasoned meat from refrigeration to allow it to begin warming to outside temperature. (It will only be out of refrigeration while the fire heats up.) Using good quality hardwood charcoal, build a fire sufficient to reach a cooking chamber temperature of 275°F. Place Boston Butt, fat side up, on grill or smoker away from direct heat. Maintain the 275°F cooking temperature for 3½ hours. Plan on adding additional fuel every hour.

Spray the Boston Butt every 20 minutes with apple juice. After 3½ hours, check internal meat temperature by inserting a meat thermometer into the thickest portion of the meat. Once the temperature reads 155°-160°F, pull it from fire. Spray with apple juice again and wrap securely, fat side down, in double layer of heavy-duty aluminum foil.

Meanwhile, boost cooking temperature to 300°F. Return foil-wrapped Butt to cooker and coontinue cooking away from direct heat for an additional 3 hours or until pork has an internal temperature of 190°F.

Remove Boston Butt from cooking chamber and open foil slightly. Let the pork sit, still in foil, in a warm, draft-free place for 20 - 30 minutes. During this "resting" period, some of the natural juices will be reabsorbed into the meat and the cut's internal temperature will equalize.

To serve:
Slice across the grain in ¼“ slices. Arrange in turn-in tray. Garnish with Head Country Bar-B-Q Sauce, green leaf lettuce and parsley as desired.

Good Luck,

Paul Schatte,