Master Recipe For Pulled Pork Pt 1

INGREDIENTS

INSTRUCTIONS

           SAUCE:
Here's the high-point of the Cooks Illustrated article on Pulled Pork
Preparing pulled pork requires little effort, but lots of time. Plan
on nine hours from start to finish: three hours with the spice rub,
three hours on the grill, two hours in the oven, and one hour to  rest.
To give the meat its characteristic smoky flavor, use either  hickory
chips that you've wrapped in foil pouches or add one medium  to large
chunk of hickory. We prefer one chunk, even though it has to  be soaked
in water for at least one hour, whereas the chips do not  require
soaking. If you do this with the chip pouches, the number  will
determine how strong a smoky flavor you get: One pouch is  detectable,
two noticeable, and three assertive. Serve the pulled  pork on plain
white bread or warmed buns with the classic  accompaniments of dill
pickle chips and coleslaw.  If using a fresh ham, remove skin. Massage
dry rub into meat. Wrap  tightly in double layer of plastic wrap;
refrigerate for at least 3  hours, but no longer than 72 hours. At 1
hour prior to cooking,  remove roast from refrigerator to stand at room
temperature. Soak  hickory chunk or assemble hickory chip pouches by
wrapping a large  handful of wood chips in each of one to three 12-inch
squares of  foil. Prick each foil pack with fork tines to allow smoke
to escape.  Meanwhile, ignite enough charcoal to fill slightly less
than two  shoeboxes, and burn until completely covered with thin
coating light  gray ash, 20 to 30 minutes. Open bottom grill vents and
arrange hot  colas into two equal piles on opposite sides of grill,
place chunk or  pouch(es) directly on one pile of coals and set grill
rack in place.  Set unwrapped roast in disposable pan and place on rack
between two  piles of coal. Open grill lid vents three-quarters of the
way and  cover, turning lid so that vents are opposite chunk or
pouch(es) to  draw smoke through and around roast. Cook, adding fifteen
to twenty  briquettes every 30 to 40 minutes or seven to ten pieces
lump  charcoal every 15 to 20 minutes, along with additional pouches
(if  using), until smoke flavor has fully permeated meat, about 3
hours.  Adjust oven rack to middle position and preheat oven to 325
degrees.  Place roast in pan and wrap with foil to cover completely.
Place pan  in oven and bake until meat is fork-tender, about 2 hours.
Put  foil-wrapped roast in pan into double grocery bag. Crimp top shut;
let rest 1 hour. Transfer roast to cutting board and unwrap. When  cool
enough to handle, "pull" pork by separating roast into muscle
sections, removing fat if desired, and tearing meat into thin shreds
with fingers.  continued in part 2

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