With a week and a half left of National BBQ Month, here’s another BBQ recipe from Napoleon Gourmet Grills.
* Napoleon Smoker Chips (Mesquite, Hickory or Cherry) soaked at least 4 to 6 hours
1 lemon sliced
1 large onion, sliced
8 garlic cloves, minced
2 Tb. yellow mustard seeds
2 Tb. dry marjoram
2 Tb. kosher salt
3 cups Sprite (or lemon-lime soda)
1 cup water
1 pork shoulder roast ( 4-5 lbs / 2.2 kg)
1/4 cup Hot and Spicy BBQ seasoning and rub
3 cups South Carolina Yellow Mustard Sauce
12 large crusty Italian buns
Preheat: Grill to high ( 500 F / 260 C)
[Tip: This cannot be rushed. When you hear “low and slow” think pulled pork or brisket.]
1. In a large pot, combine the lemon, onion, garlic, mustard seeds, marjoram, salt, Sprite and water.
2. Submerge the pork roast in the marinade, turning to coat completely. Marinate, covered, in the refrigerator for 24 to 48 hours, turning the roast in the marinade occasionally.
3. Remove the roast from the marinade and discard the marinade. Pat the roast lightly with paper towels and then rub with the Hot and Spicy BBQ seasoning and rub, massaging well into the meat.
4. Preheat grill.
5. Turn off the right side. Set the smoker tube on the left hand burner and a drip pan under the right side. Set the roast on the grate of the right hand, unlit burner with the drip pan below it. Close the lid.
6. Adjust the heat to maintain the grill at no more than 225 F to 250 F. Smoke-grill the should for 5 to 6 hours. Every hour or so, replace the wood chips in the smoker tube with fresh soaked chips, but try not to leave the lid open for longer than absolutely necessary, to minimize fluctuations int he heat.
7. After 5 to 6 hours, check the roast by inserting a thermometer in the thickets part of the meat. The internal temperature should be 180 F, and when pulled, the blade bone should come cleanly out of the meat.
8. Take the roast out of the grill and seal the pan with a double layer of heavy-duty foil. Let it rest for 15 to 20 minutes.
9. Remove the crackling (cooked skin) from the roast and slice thinly. Pull the meat from the roast in chunks and shred with a fork or by hand. Place the pork in a large bowl and add South Carolina Mustard Sauce a little at a time, mixing it gently but thoroughly. The amount of sauce is a matter of personal preference.
10. The meat should be served piled high on a fresh crusty bun, with Creamy Coleslaw or Potato Salad on the side.
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