This is the rub recipe that I developed after seven successive years of judging at the Memphis in May national barbecue contest. It's not authentically Southern because I'm no child of the South, but it has been called pretty doggoned good for a Yankee girl.
We give oven instructions here (in case of inclement weather) but barbecue is usually cooked in a smoker or covered grill over indirect heat. It'll take about the same time. Consult your grill's instructions or visit a reliable outdoor-cooking Web site. To shred the cooked pork, hold a fork in each hand. Use one to pin down a piece of the pork, and the other to scrape shreds of pork from the piece. Because the pork is cooked until it's virtually melting, it won't take long to shred the whole roast.
PULLED PORK BARBECUE
MAKES 12 TO 16 SERVINGS
1 Boston butt or bone-in pork shoulder, about 4-6 pounds
1 cup cider vinegar
1 tablespoon yellow mustard
1 teaspoon crushed red pepper flakes
1 / 2 cup each: packed brown sugar, coarse salt
2 tablespoons each: freshly ground black pepper, paprika, ground red pepper
1 tablespoon each: garlic powder, onion powder, thyme
Heat the oven to 350 degrees. Place the pork on a double layer of aluminum foil in a foil-lined baking pan. Set aside.
Combine the vinegar, mustard and red pepper flakes in a measuring cup; set aside. Combine sugar, salt, black pepper, paprika, ground red pepper, garlic powder, onion powder and thyme in a small bowl; rub the pork lavishly on all sides. Seal the pork tightly with the foil.
Transfer pork to the oven. Bake, basting with vinegar mixture every hour, until the meat is nearly falling apart, about 4-5 hours.
Per serving: 193 calories, 10 grams fat, 3 grams saturated fat, 62 milligrams cholesterol, 8 grams carbohydrates, 18 grams protein, 2,087 milligrams sodium, 1 gram fiber
Robin Mather Jenkins writes for the Chicago Tribune, which provided the recipe and analysis.