Reddit mentions of Grill Tongs + Pulled Pork Shredder Claws - STRONGEST BBQ MEAT FORKS - Shredding Handling & Carving Food - Claw Handler Set for Pulling Brisket from Grill Smoker or Slow Cooker - BPA Free Barbecue Paws

Pork:

Both pork and poultry love sweet. I personally prefer a sweet-hot mix, but you can lessen either of those two.

I get a Pork Butt, also called Boston Butt (not really the butt, but is actually the shoulder). Get with a bone in. You want to have some fat, but don't worry, those will rend out. The leaner cuts like sirloin, chops, tenderloin, etc...won't be a juicy or as tender. Yes, surprisingly, the pork tenderloin is pretty lean, unlike the beef tenderloin (filet mignon).

Pro-tip: Cook until internal 190 degrees. While pork is done at 160, keep going until 185-195, that's when you get into the pulled pork range.

Another Pro-tip: When it hits the right temp, pull it out, wrap it in foil and leave it for about 30 mins. It'll still be ridiculously hot. Getting some pulled pork tongs saves your hands, but I use two big forks from time to time.

Third Pro-tip: You should let the meat stand overnight/maybe 6-8 hours, but could be longer. I cover with foil and throw in fridge. Because of the brown sugar, there will be a liquid formed in the pan (I use a standard cookie sheet). Careful when you move this around. It can be messy if you aren't aware.

Don't ever use white sugar, especially if you want to smoke/need to cook a long time. White sugar burns sooner, while brown sugar won't. I prefer dark brown sugar over medium/light brown--which only means it has more molasses. Pork loves salt, garlic, cumin, and I use herbs, like small amounts of rosemary, thyme, sage. Fresh if you can get it (I have an herb garden). As with the beef post I put out, I like a bit hot. The sweet from the sugar and spicy from the peppers, plus all of the seasonings makes it really good. YMMV. Some folks also include mustard seed for pork, I'm not as partial, especially with the sweet and spicy mix below.

Same ratios as the beef , this is really for tablespoons. Assuming about a 4lb roast:

16 - packed brown sugar (I typically use at least a cup; 16 tablespoons in a cup)

4 - coarse/kosher salt

4 - paprika (For color. I've tried the smoked hot paprika, but it's neither hot nor give much flavor)

2 - garlic powder (You may need a bit more, taste to adjust)

2 - cumin (You may want more, but cumin is really overwhelming at times)

2 - ground pepper

2 - onion powder

2 - red pepper flakes

2 - rosemary (Fresh if you can get it)

1 - sage

1 - Thyme

1 - ground cayenne pepper

1 - chipotle (Again, this is hot, back off the cayenne and chipotle and add if you're brave)


Trim the roast for most (but not all) of the fat from the outside. There's enough throughout the meat, so no need to leave big pieces.

For this (actually for most all meats), I usually smoke them. Because of long time to cook, grilling is not recommended. I'd throw it in a crockpot, and have heard an oven is good due to constant regulation of heat. If you do smoke it, try to stay around 225 degrees for what will be at least 6-7 hours (1.5 hours/pound). Again, you want to make sure internal temp is about 190 (185-195), regardless of how long it's been cooking or the temp of grill/smoker. For the oven, use 325 degrees for 1 hour/pound (haven't really done that often), but regardless of method be sure internal temp is 190. Also.....the bark (crusty outside) is what you're looking for.