Pulled Pork Barbecue

Hickory Smoked Pulled Pork Barbecue

Let me just start by letting everyone know that my man, Leon, took control of this post. He is the griller of the house. We were fortunate enough for our littlest baby, Jackson to sleep in this weekend. When I say sleep in, I mean til 9:00!!! Our oldest, Kaylee, (she's 8) even came down and got him when he woke up so we could sleep more. Of course, it was 9:00 and we were pretty much ready to get up anyway.

Except for me. I can always sleep for 5 more minutes. Which is exactly why I was trying to get that extra 5 minutes when Leon jumped up and started running. It seems that was when he realized he needed to get his pork cookin'. I reminded him to take the camera and snap some pictures of his progress. I went back to sleep for 5 more minutes. Or 6.

Again, let me remind you that I was still snoozing. Apparently Leon didn't think to take a photo of all the ingredients for y'all. So............you need some of this.

And some of this. The one in the back that is for pork. It is sooooooooooooo good! And you also need 2 Boston Butt pork roasts. Or 1 or 3 or however many you plan on cooking. We cooked 2.


You need to take that olive oil and rub it all over your butt. Well, not YOUR butt. The pork butt. Then you grab that McCormick Grill Mates that you see in the picture, and rub that all over the pork. It should look like this.

Then you want to get your grill ready. We happen to be lucky enough to get free hickory from my Daddy's tree in Ky. Every time he and my Mom come visit, Daddy brings us hickory. That is killer because those little bags of hickory from the store get expensive. Leon split that up all pretty like and threw it on the coals that he banked to one side of the grill. See.......

Then he threw the two butts on the grill opposite of the charcoal side. This way there isn't too much heat on them and they can cook and smoke nice and slow. We happen to LOVE smokey flavor on grilled food at our house. The smokier the better.

When you get the smoke rolling really well, put the top on the grill. You can see we have an old, trusty Weber kettle grill. We love it.

Leon grilled the butts for 7 hours. He skimped on the photos, but know that he did have to add more coals about half way through. He filled a starter chimney 1/2 full and added it. Anytime he opened the grill he sprayed the pork with apple juice. This is something we have seen or read somewhere, not sure where. It's supposed to keep the meat moister. Is moister a word? More moist, maybe?

When it's all done, it should look like this..........

See that yummy bark all over it? YUM!

I can't blame Leon for the blurry picture. I took it. We had our neighbors over, and everyone was ready to eat, and I am not sure they were thrilled with the fact that I needed to photograph it first. But, OH WELL!!!!

Leon grabbed a knife and sliced the fat off the top. We were told SEVERAL times by our neighbor not to do that again, because he loves that part. Sorry Greer! I promise next time, it is all yours. Then, with 2 forks, Leon started pulling them apart. So tender and juicy and delicious. And smokey.

Mmm Mmm Mmmm

I opened 3 cans of Bush's Griller Beans and didn't feel the need to tell y'all how I did that. It was easy. I also made some slaw, but that was way too simple to blog about too. Maybe someone has a really good red slaw recipe that they would like to share with me? That would make me happy.

Hickory Smoked Pulled Pork

The first thing you need to do, (which we didn't because we were sleeping) is get your hickory soaking in water. (Ours turned out just fine anyway.) We use big pieces of hickory and they should really soak overnight. If you are using chips from the store, they only need to soak an hour or so.

1 Boston Butt

Extra Virgin Olive Oil (enough to coat butt)

McCormick Grill Mates Pork Rub (enough to coat meat)

apple juice to spray on the pork when you open the grill

Get your grill ready, when it's hot, bank your coals to one side of the grill.

Add Hickory to create some REAL smoke

Add the butt/butts to the side of the grill away from the charcoal.

When that wood is really smoking throw the lid on it.

Let the grill do all the work. Low and slow. Cook at about 250-275 for 6-8 hours.

Remove from the grill, rest for 20 minutes, and shred with 2 forks.