Pulled pork is a staple wherever barbecue is served. Here's how to prepare this dry rubbed, slow-cooked, shredded delight.
Step 1: Prepare the rub Prepare the dry rub. Mix together the paprika, salt, black pepper, sugar, garlic granules and powder, oregano, powdered mustard, and chili powder. Put on your gloves, and coat the meat in yellow mustard. Then, liberally sprinkle the rub over the meat.
TIP: Let the meat stand at room temperature for one hour before grilling to allow the seasonings to penetrate.
Step 2: Mix up the mop Make the basting sauce -- called the "mop" -- by mixing the chicken broth, apple cider vinegar, olive oil, and black pepper. Simmer over low heat for 10 minutes. Allow it to cool.
Step 3: Prepare to 'cue Oil the grill rack, and prepare the barbecue pit or smoker according to its instructions, using wood chips to flavor the meat. Maintain a temperature between 250 and 300 degrees. Then, score the pork skin, cutting through the skin and fat but not into the meat, and forming inch-long diamonds.
Step 4: Cook the meat Put the pork skin-side up on the rack. Cook the meat over indirect heat for an hour to 1½ hours per pound, or until it reaches an internal temperature of 180 to 200 degrees Fahrenheit. An hour after you begin cooking, brush the mop on the meat every 30 minutes to an hour.
Step 5: Let it rest Once the pork has finished cooking, remove it to a cutting board or roasting pan. Let it cool for at least an hour.
Step 6: Pull it Use gloved hands or two forks to pull the pork apart into bite-size strands and chunks, making sure to remove any bone, fat, and gristle. Serve it on a bun or by itself. Add your favorite barbecue sauce, if you like, and enjoy!
FACT: In 2006, competitive eater Joey Chestnut consumed 9 pounds 6 ounces of pulled pork in 10 minutes, setting the pulled pork competitive-eating record.