Sweet and Smoky Pulled Pork

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Sweet and Smoky Pulled Pork
  1. Combine in medium saucepan: onions, soy sauce, bourbon, apple cider vinegar, brown sugar, molasses, Worcestershire, salt, pepper, and hot pepper sauce; bring to a boil on high. Reduce heat to low and cover; simmer 15 minutes. Let marinade stand to cool.
  2. Place meat and ½ of the cooled marinade in a large zip-top bag; chill 24 hours to marinate, turning bag occasionally. (At least 1 hour before cooking, soak wood chips in water.)
  3. 3. Preheat grill on medium. Place meat, fat-side up, on grill rack (discard marinade) and cover; smoke 4 ½ 5 ½ hours or until very tender (and 190°F–195°F).
  4. 4. Baste meat occasionally with the remaining ½ of the marinade during the first 3 hours of smoking. (Add additional wood chips as needed but too much smoke can give a bitter taste to smoked meat.)
  5. 5. Remove meat from grill; cover with foil and let stand 15 minutes. Pull meat apart into pieces using 2 forks. Microwave barbecue sauce 1–2 minutes or until hot; smother pork with barbecue sauce. Serve.

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