Bruce Banfill’s Pulled Pork, gas grill version

Bruce Banfill’s Pulled Pork, gas grill version

  • Preparation 30 min
  • Cooking 5 h 30 min
  • Marinating 12 h
  • Servings 8

Categories

Ingredients

  • Brine

    • 3 tablespoons (45 ml) apple juice
    • 2 tablespoons (30 ml) warm water
    • 2 tablespoons (30 ml) sugar
    • 1 tablespoon (15 ml) salt
    • 1/2 teaspoon (2.5 ml) Worcestershire sauce
  • Dry Rub

    • 1 teaspoon (5 ml) sugar
    • 1/2 teaspoon (2.5 ml) garlic powder
    • 1/2 teaspoon (2.5 ml) Kosher salt
    • 1/4 teaspoon (1 ml) brown sugar
    • 1/4 teaspoon (1 ml) paprika
    • 1/4 teaspoon (1 ml) chili powder
    • 1 pinch dried oregano
    • 1 pinch Cayenne pepper
    • 1 pinch ground cumin
    • 1 pinch ground black pepper
    • 1 pork shoulder roast, about 4 1/2 lbs (2 kg) with the bone
    • 4 cups (1 litre) wood chips (maple), soaked in water for 30 minutes
  • Flavoured Vinegar

    • 1 1/2 cups (375 ml) white vinegar
    • 2 tablespoons (30 ml) chili powder
    • 2 teaspoons (10 ml) lemon juice
    • 1 teaspoon (5 ml) Kosher salt

Preparation

  • Brine

  • Dry Rub

  • Flavoured Vinegar

Note from Ricardo

As the pork shoulder is not covered with rind, it is best to wrap it with aluminum foil to prevent it from drying out. Food syringes are found in kitchen stores. If you can’t find them, make deep incisions in the meat with a knife.

Personal Note