Hack for the best hickory smoked pulled pork BBQ!

The best BBQ Pulled pork takes time! But maybe not as much time as you think. With this simple, literal food "hack" you can shave several hours off of your total cooking time.
Barbecue restaurants usually brag about how their BBQ pork is "slow smoked" for 12, sometimes even 24 hours! To me thats just crazy, and explains why commercial BBQ is usually bone dry and then covered in sauce in the hopes we wont notice.

Well that's not how we will be doing things today! In today's recipe I will show you how to take an 8lb pork shoulder from start to finish in about 5 hours. The real trick is the two stage cooking method. Some people may be worried that we started our pork out a little hotter than most traditional recipes at around 300F. Traditional wisdom says "low and slow, start at 245 and keep it there!" Well that's just flat wrong. By cooking at a bit hotter while its on the grill we encourage the formation of that 'bark' on the outside which packs the most flavor. And its worth pointing out meat doesn't dry out at the start of cooking, it tends to dry out at the end of (over) cooking.  So by finishing in the oven we can more finely control that final temperature to bring our roast coasting gently to the finish line!

The best hickory smoked pulled pork BBQ Recipe - Passion for food:

1. Boston butt pork roast, ~8lbs

For the spice rub:

• 1/4th cup of paprika
• 1 1/2 tablespoon garlic powder
• 1 1/2 tablespoon onion powder
• 2 tablespoons chili powder 
• 2 teaspoons cumin
• 2 tablespoons sugar
• 1 teaspoon cayenne pepper
• 1 teaspoon cinnamon
• 2 tablespoons salt

Combine!



Enjoy!