Some of America's best pitmasters share their grilling secrets!
RODNEY SCOTT'S Pulled Pork Sandwich with Pork Skins
Ingredients for sauce
The pulled pork is cooked slowly and becomes very soft while cooking.
The pork skins are cooked on a wide open fire to get the skins crispy.
1. Mix the sauce ingredients together and set aside.
2. Use plain white bread for the sandwich
3. Add pulled pork to the white bread and top with the sauce and crispy pork skins
CHRIS LILLY'S WORLD CHAMPIONSHIP PORK BUTT
1 (8-pound) pork butt
1/3 cup apple juice
1/3 cup white grape juice
1/4 cup sugar
1 1/2 tablespoon salt
1 tablespoon Worcestershire
Dry rub (enough for 2 butts)
4 teaspoons seasoned salt
2 teaspoons dark brown sugar
1 1/2 teaspoon sugar
1 1/2 teaspoons paprika
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon mustard powder
1/8 teaspoon cumin
1/16 teaspoon ginger
1. In a medium bowl, combine all injection ingredients and mix well. Inject pork butt evenly with solution.
2. In a separate bowl, combine all dry rub ingredients and mix. Coat each pork butt with dry rub, patting gently until mixture adheres to the meat.
3. Build a fire (combination of charcoal and wood) for indirect cooking. Preheat cooker to 225°F. Place pork butt in cooker and cook over indirect heat for 11 to 12 hours. Add hot charcoal or wood coals as needed during the cooking process to keep smoker temperature stable. The internal temperature of each pork butt should reach 195°F when done.
4. Slice, pull or chop meat and drizzle with favorite BBQ sauce or serve sauce on the side.
Preparation time -- 45 minutes