BBQ Pulled Pork with Apple Cinnamon BBQ Sauce

Serves 6-8

BBQ Pulled Pork

The secret to tender, succulent, perfect BBQ Pork is a "low & slow" cooking process. Think of your grill as an outdoor slow cooker, similar in cooking technique to your indoor appliance. "Low and slow" coaxes tough cuts of meat into tenderness. The low temperatures melt the marbled veins of fat, accomplishing internal basting and overall moistness. Set up this "low and slow" environment either with a gas grill on a very low temperature, a charcoal grill with "indirect heat," or on a ceramic cooker, as used in our recipe below.

Ingredients:

1 (8–10 lb) pork butt (shoulder roast), bone in

Rib Rub:
2 tablespoons Lawry's salt
2 tablespoons sugar
1 tablespoon chili powder
2 tablespoons steak seasoning
1 tablespoon sweet smoked Spanish paprika
1 tablespoon garlic powder
2–3 teaspoons cayenne

Serve with: Bald Eagle Foods Apple Cinnamon BBQ Sauce

Directions:

1. In a bucket of water, soak a handful each of lump chunk apple and hickory wood. Soak for at least 1 hour.
2. Prepare the dry rub mixture by mixing all the spices together. Rub generously all over the pork butt. Set aside at room temperature for an hour.
3. Prepare your grill or ceramic cooker as the spice rub infuses. If using a ceramic cooker, fill the firebox with lump charcoal and open the lower vent fully. Ignite using an electric starter and leave the lid open until the coals glow red. Add the soaked wood chunks and stir together with the charcoal. Place the plate setter on with the legs up, put a drip pan on the plate setter, close the lid, and let the cooker reach 250°F.
4. Once the grill reaches a stable 250°F, add the meat, aligning the pork butt with the drip pan below. Pro tip: use probe thermometers to monitor grill and internal meat temperature — internal temp can stall for a couple hours before continuing to rise. This takes patience.
5. After about 8 hours, the bark (outer crust) should be fully formed, and internal temperature should reach 190–195°F — the ideal range for pulled pork texture.
6. Remove the pork butt from the grill and let it rest, wrapped in foil and a towel or blanket, for at least 1 hour.
7. Using meat claws or two forks, shred the pork on a cutting board. Mix in some of the spicy bark, removing most excess bark, fat, and the bone. Serve with Bald Eagle Foods Apple Cinnamon BBQ Sauce and enjoy immediately!