Fire up your smokers and get ready to enjoy some smoked pork shoulder, this is a quick (well 5-6 hours) pulled pork recipe on the Green Mountain Grill.
Who says you can’t have good BBQ when your camping. I love my Davey Crocket Green Mountain Grill!
Let’s Make it
INGREDIENTS:
- 5 lb. pork shoulder or butt
RUB:
- Use your favorite BBQ pork rub
- spicy brown mustard
SPRITZ:
- 1 c. apple cider vinegar
- 1 c. apple juice
- 5 shakes worcestershire sauce
SAUCE:
- remaining sprits
- 1 tbsp. light brown sugar
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. black pepper
- 1/4 tsp. celery seeds
- few shakes red pepper flakes
- few shakes hot sauce
- 1/4 cup of ketchup
SLAW:
- 1/4 head green cabbage
- 1/4 head red cabbage
- 1 carrot julienned
- 1/2 sweet onion julienned
- little bit of sauce from above
DIRECTIONS:
- The night before, get your pork out and dry it off with paper towels, and slather it up good with the spicy brown mustard. Put a generous coating of your favorite pork rub on the outside of this thing, covering all edges and nooks and crannies.
- Wrap that up in cellophane and put it in the refrigerator over night or for 24 hours, depending on how much time you have.
- Pre-heat your grill to 375 and put your pork shoulder on the grill for 1 hour, fat cap down, flipping halfway through.
- Mix your spritz up and start spraying it every hour or whenever you think about it.
- After the first hour is up, tent the pork shoulder and turn the heat down to 250–275. Smoke until your internal temperature is 160–165, still spritzing every hour.
- After you reach 160–165, wrap it in tinfoil and continue to cook until you have an internal temperature of 195.
- Take the remaining spritz and make the sauce from above to put over it when serving.
- Put your shreaded cabbage and carrot in a bowl, toss with a little of the sauce to coat, and cover until everything is done.
- Server, and well, once again, enjoy.
Let me know if you try this, would love to hear from ya.
