Fresh, hot pulled pork is one of my favorite foods. The juiciness and flavor is a combination that few other dishes can compare to. Best of all you can have it as spicy, savory, or sweet as you like. The method to cooking the pork is the same, but the sauce is where the gloves come off.
In this entry I will be concentrating on Boston Butt Pork Roast. This is the from the upper shoulder of the front leg, so no need to worry about eating from the business end of the pig at this point.
To cook a Boston Butt Pork Roast to the be perfectly moist and tender takes time and preparation, but don’t fret if you don’t have an entire day to fix your dinner with my recipe you will be eating your pulled pork in a matter of a four hours instead of tomorrow like some recipes.
Start by choosing your roast carefully, and have the butcher at your local grocery store cut it down to about 4 inch cubes for you. This will save you a ton of time as since the pieces are smaller they will not only marinade faster, they will also cook in much less time. Anywhere from an hour to two hours before your ready to cook you need to place your meat in a marinade. This can be anything from Apple Cider vinegar to Beer. Although I prefer to use the sauce (recipes to come in the next installment) that I plan on serving the pork roast with. Place this inside of a 1 gallon zip top bag and removes as much air as you can as this will let the marinade fully envelop the meat. Place the big in a large bowl and sit in your refrigerator for at least 30 minutes or up to 4 hours. After 2 hours though the marinade will have permeated the meat fully, the extra 2 hours will simply help to tenderize the meat a bit more. When your ready to start cooking the roasts, pull the roasts out of the refrigerator and preheat your grill or grill pan on high and allow it to come up to full temperature. If you don’t let the meat come up to room temperature, at least a bit, you will cook the inside before you get the nice caramelized grill marks that are so prized by many because they add not only a pleasing look to the eyes but a depth of flavor as well. When your grill is good and hot and your meat is up to or near room temperature place the meat on the grill and step back. Drink a beer, flip through the paper, wash some dishes, whatever you need to do that keeps you from touching the roasts for 5-10 minutes (depending on your grill) so that you can get those beautiful grill lines. Rotate the roasts 1/4 turn and then wait again and so forth searing all 4 sides. Now if you are using a actual grill then wrap the roasts in double thick Aluminum foil and and leave on the grill and turn down the heat to medium low, if using charcoal grill move the coals to one side of the grill and place the roasts on the opposite side. If you using a grill pan then wrap your roasts in double thick aluminum foil and place in a 250 F oven. Let the roasts cook for another 1 1/2 hours. Pull the roasts out of the heat and let rest in the aluminum foil for 15 minutes before serving. Top with your sauce of choice and enjoy the perfect “quick” Boston Butt pork roast.
