BBQ Pork Roast

welcome to barbecue pit boys calm todaywe’re cooking up some pork roasts on thegrill and it’s real easy to doall right here I’ve got a coupleshoulder roasts bone-in and they weighabout eight pounds apiece at three and ahalf kilograms and if you’re a fan oflow and slow pork right definitely gotto check this out they also go by thename of Boston but you’re gonna ask yourbutcher form all right now we’re gonnamake a simple rub and here I’ve got somebrown sugar and for these two porkroasts we’re gonna need about one cupinto that we’re gonna add about one cupof coarse salt and we’re going to prepthis the day before because we’re gonnahave this rub on these roasts for atleast 12 to 18 hours you can even go 24now there’s only one way to mix this upis that to use your hands and fingers[Music]easy you know[Music]now what want to do is we’re gonnacrosshatch this pork fat camp right hereyou just take a knife and go rightthrough the fat cap but you don’t wantto go into the meat this is gonna allowthe rub to get right down into the meatduring this low and slow we’re gonna getsome beauty out of this fat and thisroast is done[Music]you gotta watch those kamikaze fliesCoco piano[Music][Music]all right fat cap is prepped now we’regoing to take this rub about 1/2 a cupper pork roast here I’m gonna get it onthat fat cap real good[Music]it’s gonna melt right down to this porkroastwhere’s five six hours slow and slow andwe’ll put a little bit on the bottom andthe sides of this pork roast[Music]now you really don’t want to do more rubthan what we’re doing here because theidea is just getting a little bit oflayer of flavor in there I want to placetoo much salt on these rows now justtake some plastic wrap wrap each porkroast it’s probably better to doublewrap[Music]all right I don’t need to show you anymore of this you know how to do this allrightnow we’re gonna take these roasts andwe’re gonna put them in the refrigeratoryeah place them in refrige like I saidtwelve hours overnight maybe 18 hourswhatever you got time for through themiracle of time these pork roastsmarinating overnight[Music]now you gotta give yourself a windowmaybe six to eight hours for cooking upthese roasts so give yourself plenty oftime so here we are the next day we’regonna slice up an onion so we’re gonnaadd add it to our great I’ll just showyou how to do that in a minute[Music]oh man is nothing like low and slow porkroast Sunday definitely gotta check thisnow I’m gonna take a few slices of onionand put them on the bottom of this panmusi are gonna be in our drippings[Music]now we’re going to take this pan greatput it on top because we don’t wantthese roasts sitting in the drippingsyou want to just above[Music]now that brown sugar and saltrub it’s done it’s magic overnight sothese pork roasted corn taste real goodto his own slope[Music]and it’s only one more thing we want todo here is add a little fresh groundblack peppercorn both sides[Music]simple enough[Music]all right now we’re gonna put these onthe grillindirect opposite the hot coals you knowall about that[Music]we’re gonna do it on a 21-inch kettlegrill we’ve got the coals both sides ofthe grill still in directhere I’m adding water to cover thebottom the pan this is where our driftand we were gone with thisput the cover on now this will take fiveto six hours we’re looking for aninternal temperature of 190 degreesFahrenheit or 88 degrees Celsius we’regonna have the grill about 275 degreesFahrenheit or 135 degrees Celsiusnothing left to do now the kickback[Music]better keep your distance grass rat[Music]now we’ve been Lauren slowing now formaybe hour and a half maybe two hoursand we’re gonna add some more heattemperatures are beginning to drop below275 so you just take some prick ket’scharcoal whatever you got you add themto the fire again you want to keep thosetemperatures in the grill about 275degrees Fahrenheit 135 degrees Celsiusgive or take 10 degrees or so sincewe’re we’re doing this low and slowindirect putting charcoal on both sidesnow we’re gonna do some pasting yeahlooks good enough to eat alreadyand here we’re gonna add a little moreliquid generally want to add water hereI’m giving it a shot of a little bit ofapple juice it’s all gonna be in thegrape this load slows done put the coveron we got another maybe four hours ago[Music]all right take a look at that keeppasting you want to get that flavoringall down into these roasts hey you smellthat is smells goodadd a little more liquid to the bottomthe pantwith the cover on a couple more hoursago[Music][Music]well let’s do some more basement that almost looks dumbit’s not remember we’re after a hundredand ninety degrees Fahrenheit internalor 88 degrees Celsius you’ve got a waysto go[Music]once more through the miracle of timethese roasts are done take a look atthatwell mate now let’s check thattemperature 190 just the way we want nowwe cook it to 190 because that’s whatbreaks down connective tissue insidecollagen everything begins to melt itgets super tender it’s time to pullthese off the grill[Music]now we’re going to do is let theseroasts rest for at least an hour we’regonna wrap each roast a little bit ofblue tinfoilnow these will continue to cook for awhile and get that temperature about 200degrees that’s what’s gonna make thesepork roast real technique[Music][Applause]now I’m gonna make a little bit of greatnow use your favorite gravy or you canyou can follow this recipe here I’ve gota couple of cups of water in this panI’ve got a couple for pork drippingshere I’ve got about a half a cup offlour a cup of water a cup and a half ofwater give it a good shakejust added two trips[Music]of course use your gravy recipe justmight be better in eyes you can just usethis works real good now we’ll place itover the heat just give it a stir a bitwarm it up it’ll pick it real nice[Music]now about an hour’s gone by it’s time tocut into these willsyeah[Music][Applause][Music]now what we’re gonna do is we do allright I gently move it let me try to getnice slices out of these corners notmake it pulled pork here just take yourknife and Old Hickory cut around thebone and pull out[Music]now take a look at at at burnt endoh that’s pitmaster previous right therethat’s for the pitmaster you know what Ido apologize and I’m gonna eat right infront[Music][Applause][Music]- potatoes corn on a sandwich or tenderjuicy[Music]no pork dinner is complete without alittle bit of great[Music]Cain[Music]that need a little bit more funand I don’t apologize you just gotta dothis check it out[Music]no baby[Music][Applause][Music]- the next time they’re looking forLeslie for your marketing whether it’sshort video along you gotta check outthe barbecue pit[Music]