It’s Friday and that means another blog post to show you how to master the grill for your Fourth of July cookouts! Okay. How many of you love a good pulled pork BBQ sandwich? (You can’t see me, but I’m totally raising my hand). As a southern girl, I’ve tried just about every variation of barbecue out there and let me tell you, this one rises to the top of the list. It isn’t just because of the sauce (which is Carolina-style); it’s also about the flavor of the meat!
Our next Chef on Deck—Ed Smith! His is a face many of you may not know. That’s because he spends most of his time in the kitchen at Huzzah! BBQ Grille (our restaurant adjacent to the Williamsburg Woodlands Hotel) putting together some pretty amazing burgers and barbecue. All that experience has paid off. Chef Ed has mastered the perfect way to grill your pork shoulder and has some insider secrets on how to lock in the flavor. Oh, and did I mention he has a great sense of humor? Check out his video to see for yourself!
- One 10-pound pork shoulder
- ½ cup Yellow Mustard
- 1 cup BBQ Dry Rub
- 1 pound of salt
- ¾ pound of brown sugar
- 1½ tsp coriander (toasted and ground)
- 1½ tsp fresh ground black pepper
- 1½ tsp fresh ground fennel seeds
- 1½ tsp cardamom
- 1½ tsp cinnamon
- 1½ tsp ground ginger
- 1½ tsp onion powder
- 1½ tsp garlic powder
- 1½ tsp crushed red pepper
- 1½ tsp ground thyme
- 1½ tsp ground oregeno
- 1 Tbsp paprika
- Pinch of cayenne
- 1 quart apple cider vinegar
- ¼ cup brown sugar
- 2 tsp crushed red pepper
- ½ tsp cayenne pepper
- pinch of salt
- Combine all ingredients and reserve in a covered container until needed
- Rub mustard over the surface of the shoulder
- Sprinkle on the dry rub
- Place in refrigerator and let sit about 12 hours or overnight
- Fire up grill/smoker and smoke no more than 4 hours
- Let cook another 8-10 hours or until internal temperature of the meat reaches 190 degrees
- Take pork out of the grill/smoker, let sit at room temperature for 30-45 minutes
- Remove fat cap and shoulder blade, pull pork apart
- Add in BBQ sauce
- Feel free to spritz some apple juice/cider vinegar onto shoulder while cooking to maintain juiciness and develop a good bark (typically done after smoking part is finished and then once an hour after that)
- Combine ingredients in a small pot and bring to a simmer
- Cool and serve
Is BBQ chicken more your style? Check out Chef Keith Nickerson’s recipe and grilling video from last week!
Again, you can sample this amazing barbecue for yourself when you visit Huzzah! BBQ Grille. It’s also available during banquets at the Williamsburg Lodge.
Jim says
Pulled bar b que..
You say grill or smoker no more tha 4 hours for fire up.. Then you say cook 8 hours.. What is the fire up 4 Hours for the grill?