Our “Go To” Party Dish – 5 Hour Smoked Pulled Pork.

by on May 13, 2008

We want to introduce you to some of our new “food video” making friends. They are Travis at Rock and Roll BBQ and Tony at Olive Juice! Since our video’s have been circulating in the blogosphere waves, we’ve received so much support and love from all you watching and reading. Thank you!! New video friends have stopped by and shared their love of creating cooking video’s and here are two guys that really, really have their stuff together! Travis and Tony are two hugely talented guys who make cooking video’s based on their personal cooking styles and every single one is fantastic! Their video’s are informative, entertaining, funny, professional, and inspiring! They keep us on our video making and editing toes!

Travis is all about the BBQ- everything from fantastic ribs, brisket and beer can chicken! This musician not only plays a mean guitar, he makes amazing BBQ on his smoker. His video’s will show you just how to cook the meat down to it’s heavenly texture. He’s got his own BBQ sauce for you to try. Sorry, Veg-Heads, he’s not your type, but his cool personality is worth watching. Just don’t hate him cause he loves his meat! His smokin’ hot site is at Rock and Roll BBQ.com

Tony creates some simply delicious foods with Mediterranean flair and pizzazz. His fully entertaining and clever editing makes you smile and drool over his fresh, flavorful creations. You’ve gotta check out his Foccacia video, it brings back memories and it’s very cool. So Veg-Head’s, he’s the man for you. His avocado shake is stellar and you’ll love his Tzatziki and Muhhammara videos! Go visit him on his blog at Antonio Tahhan.com

Kick “Pork” Butt-5 Hour Smoked Pulled Pork

This post is dedicated to you guys: Tony, we’re answering your question of what our “go to dish” is, which is our slow cooked pulled pork in the smoker, something that Travis will love. Travis, this is for you to show you, our “BBQ King” that we love BBQ-ing too!

For large parties, we’re all about heating up the smoker and BBQ-ing pounds and pounds of pork butt and beef brisket to feed the hoards of carnivores, all salivating, with beers in hand. Back off the smoker people, it’s take hours to get these beauties ready!

Our slow cooked, 5 hour pulled pork with home made BBQ sauce is so versatile and always a crowd favorite. We’ll take this “melt in your mouth” pork and offer some tortillas (warmed up on the BBQ), freshly sliced cabbage, cilantro & lime for some pulled pork tacos. The warm, BBQ toasted tortillas are kick ass with the pork and a ice cold beer. We’ll also get some fresh, light, Viet baguettes and make our HUGELY popular, pulled pork Viet baguette sandwiches, called Bánh Mì. The smoky richness of the pork is the perfect filling for banh mi, with flavorful pate, tangy, tart carrots and daikon radish, cool cucumbers, fresh cilantro and jalapeno heat. Depending on who’s invited and how many sandwiches we make, our generous, gracious hosting skills take effect, “Back off Jerry! Limit 3 per person, you squabbling, pork hoarding carnivore! There ain’t enough pig for everyone to go for a fourth round!”. Yeah, that’s how good they are.

Are you salivating yet?!So there it is, pulled pork dishes that always make a starring role on our party table. The pulled pork banh mi and tacos (sorry, no pic’s) are so popular, there would probably be a mutiny if we decided to change the menu. Peace, peace, our beloved carnivore guests! No need for chaos! This meat will always be served!

Pulled Pork & BBQ Sauce Recipe

Total Time: 6 hours

There is nothing simpler to make than pulled pork. You’ll need a nice fatty 5-6 lb. pork butt, salt & pepper, smoking chips or chunks, and time. The key is to cook it slow and low for hours in a deliciously smokey BBQ. Set up your BBQ for indirect grilling (coals on one side/food cooking on another), put a drip pan under the spot where your pork is going to cook, and soak the hickory chips or chunks in water for an hour or so. Some people will add a dry rub to the pork, but we prefer ours with a straight sea salt and pepper rub (no need to let the butt rest with the salt pepper rub. Just throw it straight on the smoker.) If you want to experiment with a rub, combine some brown sugar, salt & pepper, with a variety of spices. We’ll sometimes add fish sauce for an Asian flavor, or even soy sauce is great. Rub it over the pork butt, cover and refrigerate for at least 3 hours or preferably overnight. Time to light up and smoke ‘em if you got ‘em.
This BBQ sauce is a combination between the classic tomato based BBQ sauces and the North Carolina vinegar based sauces from Steven Raichlen’s “Barbeque Bible” cookbook. It has a nice tang from the apple cider vinegar, with the contrasts of sweet, spicy, sour, fruity and smoky all lending their charm to the sauce.

Ingredients:

Pulled Pork Ingredients

  • 1 Pork Butt (Boston Butt, pork shoulder, etc…) @5-6 lbs.
  • 2 T Sea Salt
  • Fresh Cracked Pepper
  • 6 c Smoking Chips (soaked in water for an hour, then drained) or branch cutting from fruit trees such as peach or pear trees

BBQ Sauce Ingredients

  • 3 T Vegetable Oil
  • 1/2 Lrg Sweet Onion, finely diced
  • 3 Cloves Garlic, mashed
  • 1/2 c Pineapple, finely diced
  • 1/2 c Tomato Sauce
  • 1/2 c Ketchup, our Asian Ketchup works great
  • 1/2 c Apple Cider Vinegar
  • 3 T Worcestershire
  • 1 1/2 T Fresh Lemon Juice
  • 3 T Brown sugar
  • 1 T Deli Mustard
  • 2 T Molasses
  • 1 T dry Hot Mustard
  • 1 Thai Chili
  • 1 t Sriracha Hot Sauce
  • 1 t Soy Sauce
  • 1 c Water
  • Fresh Ground Pepper

Directions:

Pulled Pork Directions

  1. Gas Grill- Make sure you have a full tank of gas. Place the wood chips in a smoker box, then place the box over a far sided burner. Heat the smoker box side until the grill is 300ºF, then lower to medium-low heat.
  2. Charcoal- Heat the coals (preferably lump charcoal) on one side, or in the side firebox if you have a  BBQ grill which has one. Adjust the vents to obtain and maintain the correct temperature.
  3. Time to smoke. Season all sides of the pork butt with the salt & pepper. Toss in about a cup of wood chips on the coals, and put the pork butt (fat side up) on the grate over the drip pan. Close the lid and smoke for 5-6 hours. If using charcoal, you’ll need to replenish the charcoal and wood chips every hour or so. The meat is done when it easily comes apart with a gentle pull. The internal temperature should be around 195ºF.
  4. Take the butt off the BBQ, put it on a cutting board and allow to rest for 15-20 minutes. After resting it’s time to pull the pork. Remove any skin or excessively fatty sections, then using your fingers, pull the pork into pieces. They should be about 1/4″ wide x 1-2″ long. It takes a bit of time to pull by hand, but this step is what gives the best texture. Hack it with a cleaver if you are impatient, but prepare to face the scorn of the BBQ Gods.
  5. Time to eat. Toss with enough of your favorite BBQ sauce to keep everything moist. Serve with hamburger buns, coleslaw, and more sauce to individually add, or try our Pulled Pork Banh Mi. Grab a beer. You deserve it.

BBQ Sauce Directions

  1. Heat oil in a saucepan over medium heat. Add onions and garlic and saute for few minutes until soft. Add the remaining ingredients, then continue to cook for 15 more minutes. Taste for seasoning and adjust individual ingredients to create a nice balance between the flavor elements.
  2. Allow to cool a bit. If a finer texture is desired, puree in a blender, then strain & store. Otherwise, after cool, store in an airtight container in the fridge.

For smoking, you cook using indirect heat, (the meat isn’t being cooked directly over the coals (or gas) but instead is being cooked off to the side and the heat is coming from the opposite side or in the side firebox chamber.) The temp in the grill's chamber where the pork is should be in the 300º F range the whole time cooking.  The BBQ's lid will be closed most all of the time, trapping in the heat and smoke and slowly cooking the pork like it would in an oven, only better.  You should have a decent amount of smoke over half the time you are cooking the butt.

Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.


 

Keep up the great Video work guys and let’s all make more food videos!! Show us your mojo via video! We’ll be writing up another post later for more stellar food videos we’ve found.

View all our VIDEOS Here Cooking & Exploring !

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{ 43 comments… read them below or add one }

1 Allison May 13, 2008 at 5:45 pm

Oh my GOD those banh mi look so good! Makes me want to run over to Lee’s right now and get one! :D

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2 RecipeGirl May 13, 2008 at 11:18 pm

This stuff looks worth every minute of the 6 hours that it takes to make it! I’ve never done a pulled pork that cooks all day. Thanks for intro-ing the guys. Will have to check them out!

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3 Lori May 14, 2008 at 12:35 am

That pork looks so delicious and moist! And the sandwich with all the fresh cilantro…you’d have to also keep me to the 3 per person limit! :)

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4 peabody May 14, 2008 at 1:41 am

Have mercy…I so love pulled pork.

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5 Luna Pier Cook May 14, 2008 at 3:22 am

Last year I shot video of the guys from City Barbecue in Toledo with one of their whole hogs. They had a skin flap open on the beast’s back, and were pulling pork from inside the hole for each serving. This looks just as good, just as moist and tender, as that did!

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6 grace May 14, 2008 at 5:00 am

am i salivating? talk about an understatement! i LOVE pulled pork–i’ve rarely had a version that i didn’t devour without taking a breath. i’m anxious to see your recipe for barbecue sauce–that’s the most important part to me!

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7 Peter May 14, 2008 at 6:42 am

HELL YEAH! One of food’s great miracles…turning tough pork butt into flaky, moist, delicious pulled pork.

I want one of those “sangwiches” now!

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8 evil chef mom May 14, 2008 at 6:51 am

I’m weeping right now. That is just incredible. As for chaos, umm there’s a rule that if you show people something you have to bring enough to share with everyone.

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9 manggy May 14, 2008 at 9:39 am

Hi Todd and Diane,
You can airmail those to me at (REDACTED). Thanks so much! Hahahaha. I ate dinner too early so now you guys have made me incredibly hungry. Not fair!! At least I know who to trust when it comes to banh mi now ;)
I’m not too sure about video. I’m not as photogenic as you two :)

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10 Marvin May 14, 2008 at 10:21 am

Awesome. Just awesome. I’ve been working on a pulled pork sandwich incarnate myself, but more of a braised version than a smoked version. Your banh mis look so good!

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11 Antonio Tahhan May 14, 2008 at 10:42 am

You guys are the BEST! Thanks for the shout out; this definitely made my day.
ps. that is one stellar go-to dish!!

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12 canarygirl May 14, 2008 at 12:42 pm

mmmmmmm…banh mi! Delicious! I have been to Tony’s site, but hadn’t seen Travis before. Thanks for posting! ps..I nominated you for an award on my site. :)

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13 Indigo May 14, 2008 at 2:00 pm

Anything that cooks for six hours has to be good (I mean, not cookies or something, obviously… could be a little overdone X__X). Looks fantastic; I’m not a big meat eater but I could never be a vegetarian while you’re around making pork look this good XD.

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14 dhanggit May 14, 2008 at 2:06 pm

oh my gracious, they loook sooooooooooo goooood!! its about eleven in the evening here in france and all i could think of are these sandwiches!! thank you todd and diane i will definitely have a delicious dream tonight :-) yummy

btw, i awarded you guys and your blog the “yummy award”!! you can get it on my blog!!goodnite!!

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15 We Are Never Full May 14, 2008 at 2:10 pm

slow and smokey! awesome. and those sandwiches would keep me at a party that sucks for hours! ha!

god, summer’s almost here so we’ll be doing our pulled pork sammies too. i may have to steal your bahn mi recipe for the next ones. mmmmm.

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16 MyKitchenInHalfCups May 14, 2008 at 2:28 pm

Is it the caveman coming out in all of us? Smoky meats seem just so right just now. Love the look of those sandwiches!!

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17 The Lancehead May 14, 2008 at 2:55 pm

Wow, I just found this site, and I am eating Bahn Mi right now! One that has pork in it coincidently. It is one bought from one of many shops in Houston. I also smoked a piece of pork in my version of that smoker Alton Brown made last weekend. I am definitely bookmarking this site!!

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18 Jen Yu May 14, 2008 at 4:03 pm

You are speaking to my inner southerner and my outer Asian chick – PORK! That is the stuff of heaven and I am so with you on how freaking awesome it is. LOVELY. I’ve never had Bahn Mi before, but I keep seeing it on all of the food blogs. Of course, now that I’ve seen it on YOUR blog, I believe it is safe to move forward and try it :) That picture of Todd with all of those fixin’s is beautimus! I love you guys. I’m moving in…

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19 Marc @ No Recipes May 14, 2008 at 7:50 pm

Oh my…. That pork looks amazing. If I had a yard I’d be on my way to pick up a pork butt right now so I could have some for breakfast. Slow roasting in the oven just isn’t the same.

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20 Christine May 14, 2008 at 10:18 pm

I made Jen’s recipe for pulled pork and it was delish. I love the idea of making this into Banh mi – you’re such a genius! Vietnamese crunchy, sour-sweet goodness with smoky bbq – now that’s cuisine :)
I can’t wait to try this out!

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21 HoneyB May 15, 2008 at 12:42 am

Hey! Thanks for the links to the video blog! I had seen Tony’s but not Travis! The sandwich looks great and has my mouth waterting at 3:30 AM! lol

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22 Lil May 15, 2008 at 3:34 am

next time i’m coming here, i’d better had a) had my lunch/dinner first, or b) have food with me that i can munch on…

this is just too delicious, and now i am wondering where i can find something to top this one for my lunch (which is not until over an hour from now)…

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23 taste memory girl May 15, 2008 at 5:47 am

yes ~ totally salivating and haven’t even had breakfast yet!
that looks crazy good – so glad I came across this site, look forward to reading + seeing more!

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24 White on Rice Couple May 15, 2008 at 6:53 am

Allison- Hope your sandwich is a good one!:)

RecipeGirl- You can actually cook it in less time, but the 6 hour mark really seems to allow the meat to reach the “melt in your mouth” stage.

Lori – After 3 of those, we’ll just fill you up with beer!

Peabody- We’ll save 3 for you!

Peter- That’s right, “Hell Yeah!”

ECM- Sorry, we didn’t mean to make ya cry. Here, stuff your self with some of these mammiches!

LPC- Thanks! We’ll check out that link!

Grace- The BBQ sauce is almost written out!

Manggy- You’re more photogenic then you realize! Come on, show us your mojo!

Marvin- Braised is great too. We just don’t always have the time to spend the 6 hours on this!

Antonio- Keep up the great video’s Tony!

Canarygirl- Thank you so much! We’ll head on over there for the ceremony!

Indigo- Yeah, this can really get veg heads to cross over!

dhanngit- Thanks for the award! We’re blushing now…

Amy & Jonny- It’s OK. You guys can always spend the night and pass out on the couch!

My Kitchen- It looks like that there are lots of cavemen here today! :)

Lancehead- Welcome! and go glad you are joining the banh mi club!

Jen- Great! That’s what we’ll do in August when you come down- a seriously extensive banh mi tour of Little Saigon!

Marc-Yeah, having a yard makes it difficult for smoking pork. Just makes some friends with people who have the yard and smoker!

Christine- Jen made a pulled pork? Gotta check it out. Thanks!

HoneyB- Please check out Travis, he’s great! Thanks for stopping by!

Lil- Hmmm, it might be hard to buy one of these where you are. Seriously, are there any Viet’s in your town?

Taste Memory Girl- Welcome! Hope you have fun reading and seeing more!

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25 foodhoe May 15, 2008 at 8:37 am

Wow, that is some serious food porn! It’s only 8:30 am and I totally want that for breakfast now! That looks so good.

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26 veron May 15, 2008 at 12:12 pm

OMG, that pulled pork is tugging at my heart strings….or shall I say my belly. Definitely appeals to the carnivorous me!

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27 veron May 15, 2008 at 12:15 pm

Oh, I’ve also just posted the goto party dish in our household!

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28 White on Rice Couple May 15, 2008 at 1:49 pm

foodhoe- Wish you were closer, we’d serve you a banh mi breakfast!

Veron- Great, more pulled pork for you! We’ll check out your new post now…

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29 Lisa May 15, 2008 at 5:00 pm

My cavegirl side is ready for pulled pork!

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30 Kevin May 15, 2008 at 7:21 pm

That pulled pork looks so good!

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31 Rebecca May 16, 2008 at 6:35 am

That. Looks. So. Good.

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32 lcsa99 May 16, 2008 at 7:39 am

Man, that looks like the perfect party food!

Btw, you two have been given an award. Congratulations :)

http://lcsa99.wordpress.com/2008/05/16/blush-worthy/

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33 Antonio Tahhan May 17, 2008 at 11:46 am

I bought a big pork butt yesterday and invited friends over for dinner tonight for an end-of-college feast. I’m so excited for dinner – my entire kitchen smells amazing right about now : )

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34 melissa May 17, 2008 at 5:21 pm

this is *easily* a droolworthy post. I’m snagging the pulled pork recipe for sure!

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35 Pixie May 18, 2008 at 2:02 am

I’ve likely only missed one post but you know I love and miss you guys. Thanks for the awesome videos and sharing such great recipes with us all.

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36 Cakelaw May 18, 2008 at 4:53 am

Oh wow – how could anyone fail to be impressed by this dish? It’s a labour of love and looks delicious.

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37 FlaNboyantEats May 18, 2008 at 1:11 pm

okay i’m gagging ove here cuz you know i don’t do pork.. the swine scares me!!! Emeril would love this though. Your pics are gorgeous
and surely if I were a pork eater I’d be all over trying it!

D, watch out for an email….

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38 Jesse May 18, 2008 at 7:07 pm

I am salivating tremendously! Oh dear, now I have a hankering for Vietnamese-style sammiches… time for trip to San Gabriel Valley, methinks!

P.S. Thanks for adding Pemby to the list, he’s badly in need of friends.

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39 oggi May 23, 2008 at 11:57 am

Oh, I have pork roasting at this very moment, part of which I will now make into Banh Mi. The sandwiches look awesome!

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40 White On Rice Couple May 23, 2008 at 4:38 pm

Hey everyone!! This would be a great Memorial weekend dish! If you do make it, let us know so that we can link it to this post!

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41 Sophie June 9, 2008 at 10:47 am

I’m Sophie, Key Ingredient’s Chief Blogger. We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

Sophie
http://blog.keyingredient.com/

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42 Low Fat Chicken Recipes March 26, 2009 at 1:47 pm

I am watching the Mizzou vs Memphis game tonight and cannot wait to try it out. Having a lot of people over so I hope its a success.

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43 Mark August 26, 2012 at 11:55 am

Slap my granny! You guys are TOO hot/cute!!!!

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