Kingsford Kettle BBQ – Pulled Pork(Pork Shoulder)

[Music]hey guys welcome back to my kitchen sotoday what we’re going to be doing is apork shoulder or pulled pork I got itbasically it comes in like a 2-pack fromCostco and that’s what it looks like sowhat we’re gonna first do is start witha rub and what we’re gonna put in it isa cup of brown sugar some garlic powdersome onion powder salt and some paprikaand we’re gonna rub it all over the fullcourt and or the pork shoulder and whatwe’re gonna do is take it and put on thekettle grill for about five or six hoursusing the snake method with the charcoalso let’s start the rub so we’re addingour garlic clad in the onion salt and[Applause]then we’ll give that a quick shake-up[Music]there we go it goes pretty easy prettysimple brother give it a smell smellsgoodso now we’re gonna take our porkshoulder we’re just gonna put the ruball over top of it[Music]this pork shoulder comes pre-tied I gotan a Costco but you know it’s prettysmall compared to what you probably seeonline or some of the other cold warcooksdon’t be shy don’t be shy to put the rubon there put it everywhere let’s coverit upthere you go look at that falling apartalready sorry to pull apart pork alrightso there we have it so we’re gonna letjust sit on a plate for a little bitwell our grill gets up to 10 then we’regonna put it on there and we’re justgoing to let it go and we’ll see howthis turns out[Music]catch you that okay so we’re about twohours in Tom it’s around 250 it saysthat’s what it’s looking like right nowI think it looks pretty good so farkeep it going alright guys so I justtook the internal temperature and itlooks like it’s stalled right now at 160so what I’m gonna do is I’m going tofoil wrap it with a little bit of applejuice in the bottom and then put it backin here and wait till we hit around 190200 and poke for tenderness well I’mjust gonna add a little bit of applejuice to this now when I wrap it tightand put it back out there[Music][Applause]there we go all right let’s check it inabout an hour okay so what we’re gonnado now is we’re gonna temperatureprofile me see where we arewell definitely a lot hotter in the girlnow there’s poket for tendernessoh yeah so we’re well over 200 nowinside there so this thing’s done solet’s so it’s dumping at over 200 sowhat we’re going to do is we’re going topull the pork off and let’s take a lookat it it’s all done off to grow let’sopen it up and see what we got heredon’t you see thissee how easy this old apartmentyeah you want tonight yeaheven got nice little smoke ring on therelook at that nice little smoke ring ontheir meats just pulling apart all rightso what I like to do is always take thepulled pork I’ll take some of this uphere[Music]take the pork or put on your sandwichgrab your favorite barbecue supOhfull pork sandwich on the charcoalkettle thanks for watchingyou