Pork is a popular meat for summertime grilling. It's been billed "the other white meat" and has a mild flavor that lends itself especially well to sauces and marinades. With its affordability and ease of preparation, choosing to make pork for dinner is always a great decision.
While you can certainly fry it, broil it or even toss it into the crock pot, barbecue pork reigns supreme, especially in the summer. Barbeque ribs (commonly abbreviated as BBQ ribs) and pulled pork rank among the best-loved BBQ pork recipes out there. Not only are grilled pork chops easy to cook and low in fat, they just taste better when cooked over an open flame.
While small cuts of meat or ribs can go directly on the grill, you should slow-cook pork roasts or tenderloins over indirect heat for the best results; this technique allows the meat to cook fully and evenly without burning the outside. You can do this by lighting only one side of the barbecue while placing the meat on the other side, preferably in a shallow baking pan lined with foil.
Prior to grilling, apply a dry rub over the entire surface of either a pork shoulder roast or pork butt while leaving the bone in. Then, coat the meat in either mustard or honey, and sprinkle a little extra dry rub on top. Refrigerate overnight, and then leave at room temperature for at least 35 minutes before putting it on the grill at 325 degrees Fahrenheit. Keep the barbecue lid down while cooking.
You'll need to add moisture or "mop" the meat periodically to maximize the flavor and keep it from drying out. A great way to do this is by using a spray bottle containing apple or orange juice, with a tablespoon of vinegar mixed in. Mop after the first hour and approximately every two hours thereafter, gradually lowering the overall temperature to 250 degrees Fahrenheit over the course of eight hours. Some pulled pork recipes may call for up to 10 or 12 hours of slow roasting if you're preparing a large cut of meat, or if you prefer cooking with charcoal grills. Barbecue pork tends to take longer to cook when prepared over charcoal.
Make sure to check the pork with a meat thermometer to ensure that it is fully cooked, then remove it from the grill and wrap it in tin foil. You should allow it to sit for 45 minutes before serving. You can then separate the meat from the fat and bone by pulling it off with a fork; this is where the name pulled pork (also known as shredded pork) comes from. You can also slice it with a knife and enjoy it that way. No matter how you choose to eat it, barbecue pork makes a great tasting meal. Bon appétit!