Dr of BBQ
Ok gang, here is the irony of the Health departments requirements and recipes that are all over the web and in many, cook books dealing with BBQ.
Here is a recipe from Cook s Illustrated (which I think is a credible source) but certainly not a BBQ authority.
Barbecued Pulled Pork on a Charcoal Grill
Pulled pork can be made with a fresh ham or picnic roast, although our preference is for Boston butt. Preparing pulled pork requires little effort, but lots of time.
Plan on 10 hours from start to finish:
3 hours with the spice rub,
1 hour to come to room temperature,
3 hours on the grill,
2 hours in the oven, and 1 hour to rest.
Wood chunks help flavor the meat; hickory is the traditional choice with pork, although mesquite can be used if desired. Serve the pulled pork on plain white bread or warmed buns with the classic accompaniments of dill pickle chips and coleslaw. You will need a disposable aluminum-roasting pan that measures about 10 inches by 8 inches as well as heavy-duty aluminum foil and a brown paper grocery bag.
Step 3 calls for the following: 3. At least 1 hour prior to cooking, remove roast from refrigerator, unwrap, and let it come to room temperature.
Step 7 calls for the following procedure: 7. Slide the foil-wrapped pan with the roast into a brown paper bag. Crimp top shut; rest roast 1 hour. Transfer roasts to cutting board and unwrap. When cool enough to handle, "pull" pork by separating roast into muscle sections (see illustration, below), removing fat, if desired, and tearing meat into thin shreds with fingers. Place shredded meat in large bowl ; toss with 1 cup barbecue sauce. Serve with remaining sauce passed separately.