There’s nothing better about a summer BBQ than pulled pork, cold beer, and potent moonshine. While I can’t get you drunk at your BBQ, I can give you the recipe and techniques to make the best pulled pork possible. It’s the same one we use at our award-winning restaurant, Lillie’s Q, and the same one we use on the competition BBQ circuit where we won the prestigious Memphis In May BBQ World Championships. So cheers to summer. Cheers to you.
1 tablespoon of black pepper
1 tablespoon of white pepper
2 teaspoons of cayenne pepper
2 tablespoons of chili powder
2 tablespoons of cumin
2 tablespoons of brown sugar
1 tablespoon of dried oregano
4 tablespoons of paprika
2 tablespoons of Kosher salt
1 tablespoon of sugar
1 whole pork shoulder
Thoroughly mix all the spices together and store in a shaker jar away from heat and light.
Very liberally sprinkle the rub on the pork shoulder to coat all sides of the meat for at least 12 hours before grilling. Do not rub the spices into the meat.
After applying the rub, wrap the pork shoulder in plastic wrap twice (double wrap) and place in refrigerator.
Grill the pork shoulder at 220 degrees using indirect heat for at least four hours.
Place the pork shoulder in an aluminum pan and cover tightly with aluminum foil and put it back on the grill until the internal pork shoulder temperature reaches 190 degrees via a meat thermometer.
Remove pork shoulder from grill and aluminum pan and pull meat before serving.