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Pulled Pork

In June 2010 I worked as the sous-chef on the set of a new (to be aired on Rogers TV in Sept 2010) BBQ Cooking Show, the working title is “GRILL THIS! SMOKE THAT!”  I have a passion for food and from my early years I would assist my father on the Q, but my dedication and range of equipment has not reached the exalted level of  “Steph the Grilling Gourmet” when it comes to outdoor cooking and the use of smoke.  I have worked for and shared stage billing with Steph for a number of years and hope to continue for years to come.  This is a blend our knowledge and passions.


  • 8-9 Lbs Pork Shoulder
  • 3 Tbsp Steph the Grilling Gourmet Firelick Rub (available from various locations or direct from Steph the Grilling Gourmet).  http://www.stephthegrillinggourmet.com/Dry%20Rubs.htm
  • 1 cup Apple Juice
  • 2 cups Redhead Pantry – Gourmet Original BBQ Sauce
  • 1/2 cup Bourbon Whiskey (Makers Mark or equivalent)
  • Ciabatta rolls
  • drool bib or shower curtain (grill masters choice) for each guest


In a small sauce pan combine the apple juice, 1/4 cup Bourbon and 1 Tbsp of the Firelick Rub and over medium heat and bring to a simmer.  Remove from the heat and allow to cool to room temperature.  Preheat your grill so that you can maintain a steady INDIRECT heat between 180 – 225 F.  Strain the cooled liquid through a sieve to remove the largest of the bits and prepare your spice injector (you may not have one yet, but if you want to be serious wearing the apron and hat in the back yard you need to own one) by drawing the liquid into the chamber.  Place your pork shoulder in a large bowl and deep inject the pork shoulder in multiple locations (20 – 30).  Gather the leakage (from the bottom of the bowl) and repeat the injection process at least once.  Sprinkle the remaining 2 Tbsp of the Firelick rub over outside of the pork shoulder and rub it in.  Place your pork shoulder (skin or fat side up) over the burners that are OFF (indirect heat) and close the lid.  You may (must) check on it over the next 9 (nineish) hours to check to see that everything is still proceeding smoothly.  Before you open the lid each time, prepare a flavoured wood chip pouch, tube or other smoking accessory and exchange these every hour or so (I use something subtle like alder or cherry, but bourbon flavoured chips would be ideal).  I say this assuming that you do not have a wood pellet burning grill.  After approximately 4 hours insert a temperature probe into the center of the meat to check the internal temperature, your pork shoulder is done when the temperature reaches 190F.  Remove from the heat and allow it to rest, tented for at least 30 minutes.  Fasten the drool bib, then tear into it (hands work best, but small BBQ tongs or a fork will also work well) and pull all of the meat apart into strips and chunks, setting aside the gratuitous fat, connective tissue (BBQ pit masters save the skin and serve it in chunks or fine dice and mix it into the meat).  Mix together the Redhead Pantry Gourmet Original BBQ Sauce and the remaining 1/4 cup bourbon and then pour over the pulled pork.  Stuff a generous amount of the pulled pork into a ciabatta rolls and serve.


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