Red Wood Grill's BBQ pulled pork (modified for home cooking) - New York News

Red Wood Grill's BBQ pulled pork (modified for home cooking)

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(WJBK) -

Get this recipe courtesy of Chef Jerry Girtman from Redwood Grill. Learn more at www.redwoodgrill.net.

Ingredients:
Pork shoulder (approx. 8 to 10 lbs.) 2 ea.
Redwood grill seasoning generous
Apple cider vinegar 4  Cups
Brown sugar 1 lb.
Apple juice 1 #10 can
Apple juice/brown sugar mix Ounces
Bottled water 3-24 ounce bottles

PREPARATION STEPS
1. Light the BBQ grill at least 15 to 30 minutes before cooking ribs (use red oak wood in the grill or your favorite woodchips) so the flame can burn down and you can get a good smoke to start.

2. Place pork shoulder (fat cap side down) on outer edge of BBQ grill (not over a direct flame) and sprinkle a generous amount of your favorite seasoning on under side.

3. Right away using your tongs turn the pork shoulder over (fat cap side up) and sprinkle a generous amount of redwood grill seasoning on the top side.

4. Frequently turn the pork shoulder to insure an even cooking surface. Keep your fire in the grill to a good smoke and a good temperature.  You are looking for grilled smoked pork not charred pork. Cook pork for about 3 1/2 to 4 hours on the top of the grill.

5. Using a meat injector, inject the meat trying to cover as much area as possible with the apple juice / brown sugar mix. Do this at least 3 times during surface grilling.

6. Check the meat to make sure the wood smoke has penetrated and left a reddish pink smoke ring about 3/16's to a 1/4 of an inch.

7. Place an oven rack in the bottom of a 6" full pan.   

8. Place the 2 pork shoulders into the pan (trying not to bunch them together) pour the water, apple juice, and cider vinegar into the pan.

9. Cover the pan with heavy duty aluminum foil, sealing tightly (no hole or tears).

10. Place in oven at 350 for two hours

11. Carefully place the pans  in the bottom of the grill next to the fire (try tipping the pork inside the pan away from the fire to keep the meat from touching the side wall.) do not set the pan onto any hot or burning wood coals.

12. After about 2 hours you must check the pork to maintain moisture in the pan (without moisture in the pans the meat will burn up). Rotate the pans 180 degrees to cook on the other side. Cook for another 2 hours. (four hours total inside the grill)

13. Pork shoulders are done when they meet or exceed 165 degrees internal temperature, the meat must be fall apart tender, and the bone when pulled out must be clean and free of any meat sticking to it. 

14. Place the meat without the juice into another 6" full pan. Using your tongs remove what is left of the fat cap and any remaining large pieces of fat you can locate.

15. Using your tongs you should be able to pull apart the meat without having to cut it. Pieces of meat should be stringy not in chunks.

16. Add the brown sugar, BBQ sauce, and apple cider vinegar to the meat and mix well.

17. Enjoy!

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