Stubb's Legendary Texas Bar-B-Q Beef, Pork, Turkey & More

"Short-Cut" Pulled Pork

Ingredients:

4 lb Pork butt, or "country style" ribs
2 tablespoon Stubb's Bar-B-Q Spice Rub
2 tablespoon Granulated garlic or garlic powder
2 teaspoon Black pepper
1 1/2 teaspoon Salt (**see Note)
3 cup Wood chips

Directions:

On the barbecue circuit, when whole pork shoulders cook for a full day, low and slow, they become succulent, savory creatures. But not everyone has the time or the appetite to accommodate a 16-Lb steamin' hunk of meat. However, if you carve a more manageable 4 lb. pork shoulder or butt into big chunks, or better yet, buy the meat precut into ''country style ribs'', you're just a few hours away from eatin' high on the hog.

Well-marbled chunks or strips, set in a disposable foil pan, cook in under three hours. (For indoor cooking, toss the pork chunks into a crock-pot, turn the power to low, and walk away for about five hours. The chunks will be browned outside, and meltingly tender.)

Once cooked, the pork takes on multiple personalities. For pulled pork, shred or finely chop the pork into bits. Heat it with a cup of Stubb's Pork Marinade for a spicy Texas twang, or mix it with 1/4 cup cider vinegar and 3/4 cup barbecue sauce for a North Carolina accent. And for Tex-Mex ''carnitas'' filling, chop the pork into little bits and serve with Pico de Gallo, wrapped in warm tortillas.

Serves: 4 - 6

Instructions:

In a small bowl, combine the Stubb's Bar-B-Q Spice Rub, garlic, pepper, and salt. If using pork butt, chop it into thick strips or chunks, about the size of a small fist. Place the pork in a large disposable aluminum foil pan. Coat the pork on all sides with the spice rub.
Prepare a grill for indirect cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in one part of the grill so the food can cook to the side and not directly over the coals. (For a gas grill, fire up the burners on one part of the grill, so the food can cook to the side of the heat but not directly over it.) Cover the grill and bring it to around 250°F. Drain and add half of the wood (if using) for smoking.
Set the pan of pork over indirect heat and cook in the covered grill for about 3 hours. To ensure even cooking, set an oven thermometer next to the pan, also over indirect heat. Every hour, check it and add more fuel and wood as needed to maintain a smokey 250°F heat. The pork is done when the pieces are browned on the outside but tender on the inside. When the meat reaches an internal temperature of 165°F to 175°F, it's cooked enough to be sliced. If it's well marbled with fat, you can cook it to 190°F, suitable for shredding.