Pulled BBQ Pork on a Bun (CFRN July 15)

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5 lb (2.265 kg)       Boston Butt pork roast
¼ cup (50 mL)       brown sugar
¼ cup (50 mL)       seasoning salt
¼ cup (50 mL)       paprika
1 Tbsp. (15 mL)    chili powder
1 Tbsp. (15 mL)    freshly ground pepper
1 tsp. (5 mL)          coriander
1 tsp. (5 mL)          cumin
1 Tbsp. (15 mL)    onion powder
½ tsp. (2mL)          cayenne pepper

Mix all of the ingredients together and then spread liberally over the pork roast.  Place the roast in a roasting pan and then on the barbecue.  Grill over low heat (275 degrees) for six to eight hours (depending on the size of the roast).   Smoke chips can be added to the barbecue to add flavor.  Wrap chips well in foil and place near where the flame will be before you light the barbecue.  Add a small tray of water directly on the grill in the barbeque to add moisture during the cooking process.

Once the pork is done (195 degrees internal temperature) you will note that the meat is very well done.  Remove pork from the heat,  cover with foil and allow the pork to rest for 20-30 minutes.  “Pull” the entire pork roast apart with two forks or rough chop it into strips and pieces.  Serve the pulled pork on a bun with Cattleboyz Barbecue sauce, Pepperheads Hot Sauce or Brassica Roasted Garlic Mustard.

Note:  The Pulled Pork pairs nicely with coleslaw.  The Ranch Dressing, prepared with the potato salad on the June 24 CFRN episode, also doubles great as a coleslaw dressing.  Click here to get the recipe for this tasty Ranch Dressing.