Perfect BBQ Pulled Pork

Low and slow is the key to a mindblowing pulled pork recipe. I am talking temperatures of 200-230°F/93-110°C, for several hours.

TOOLS NEEDED

1. A gas grill with at least two burners.
2. Hardwood chips
3. Smoker box
4. Tongs/Spatula - You need a darn good heavy duty pair of tongs to handle a pork shoulder. A spatula (preferably a strong grill specific type) is perfect for getting that lovely chunk of meat off of the grill.
5. Aluminum roasting pan (disposable, for ease of clean-up) It will keep the juices from causing flare-ups and will provide moisture to the roast.
6. Oven/Grill thermometer - This is very important, as this tool is the only way you will really know what's going on inside the grill! To "pull" pork, the meat must reach the ideal temperature of 212°F/100°C.
7. Chimney-type charcoal starter - For the charcoal grill people, this is the best way to start the coals.

Try not to get to overwhelmed. All of these are pretty standard tools BBQing. If you plan on doing more outdoor eating this summer, I guarantee that you will use them all again.

STEP 1. Prepare your meat

Pulled pork is made with the pork shoulder.

Prep your Meat:

1. Trim the skin and excess fat (leave about a 1/4" layer) off the roast. Rinse the roast and pat dry with a paper towel.
2. Spices! This recipe calls for a rub. Do you want a rub with simply a couple of spices, or a grand mixture of complimentary flavors? Wet or dry rub?
3.  Apply the rub liberally all over the meat, working it in thoroughly. Cover with plastic wrap and refrigerate until an hour or so before cooking. It is best to allow the meat to come closer to room temperature before putting it on the grill.

STEP 2. Fire up the grill

1. Fire-up the charcoal... For this recipe, you'll need to replenish the coals occasionally to maintain the ideal temp. Use your oven thermometer,placed near the meat,to keep track of the temperature.
   NOTE: Please, if you use a charcoal lighter fluid, let the coals to burn to a grey ash coating. NEVER use self starting charcoal. It can impart chemicals onto your food.
2. Start with about 45-50 briquettes and let them get to a nice even white/gray color. Move the coals to one side of the grill and open the bottom and top vent all the way
3. Put the smoker box over the coals. Close the grill and let the smoke get started being all smokey.   

STEP 3. Cook the life out of it....

1. Place the roast in the pan,fat side up. Place it on the grill, cooler side of the grill. Keep the temperature at 210-225°F/99-107°C. Close the lid, with the vent opposite the roast (to pull the heat and smoke towards the meat).
2.  With the tongs, check the meat for the first time in about an hour. Make sure the temperature is holding steady. For a charcoal grill, add hot(gray) coals. Add fresh coals (approx.8-12 per hour) as needed.
3. Rotate the meat (quickly)about every 30-40 minutes, to cook evenly.
4. Check the roast at the thickest part, not touching a bone. You want the thermometer to read 190°F/88°C. Pull it off of the grill and rest the meat for about 20-30 minutes. This allows the juices to move back to the center and let the roast finish cooking 'passively'.

STEP 4. Pull it apart

You can now "pull" the meat!  I just use a couple of forks in a shallow roast pan. Top with your favorite BBQ sauce.