Pulled Pork with White Sauce on the Rec Tec Trailblazer Grill
- 1 REC TEC Grills Trailblazer | RT-340 | Bundle | Wifi Enabled | Portable Wood Pellet Grill
- 1 FireBoard Cloud Connected Smart Thermometer
- 1 ThermoPro TP18
- 1 Half Foil Pans
- 1 Heavy Duty Foil
- 7.02 lb Pork Shoulder with Blade Bone
- 1/2 cup Apple Juice
- 4 tbsp Kosher or Sea Salt
- 4 tbsp Black Pepper
- 4 tbsp Minced Onion
- 4 tbsp Garlic Powder
- 1 Spray Can of Cooking Oil
- To do this cook we started with a 7-pound pork shoulder with blade bone.
- First, we need a simple rub.
- 4 tablespoons of kosher or sea salt.
- 4 tablespoons of black pepper.
- 4 Tablesppon of Minced Onion.
- 4 Tablespoons of Garlic Powder.
- Now you need to mix well. Some people even use a spice blender but a bowl and large spoon will also work.
- Now we need to apply the rub The process is, apply rub and then spray with oil. It is important that the salt make contact with the meat before applying the oil. This way the salt will penetrate the meat.
- Try and make sure the pork shoulder is fully covered in the rub. Repeat this process until all sides are covered. The rub does two things. It seasoned the meat and adds flavor. Also, it allows the outside of the shoulder to develop a bark that adds texture to the meat.
- Preheat Trailblazer to 275F and then add pork shoulder to grill.
- Insert meat probes for both the grill and the FireBoard thermometer.
- The Rec Tec App allows you to have full control over the grill as long as you have access to the internet. As you can see the grill set point is 275F. The meat temperature is 36F and the ambient temperature or current air temperature inside the grill is 80F.
- Now here is the data from the FireBoard that does not even need an app for it records all temperatures directly to a website that actually catalogs each cook. As you can see here is when the shoulder hit 160F and had to be foiled.
- Add ½ of apple juice to the pan then seal up the shoulder with foil and then let it cook till it reaches an internal temperature of 195F.
- Remove from grill and let rest for 30 to 60 minutes. Here how that looks on the FireBoard chart. The large swings in ambient temperature were due to having to readjust the minimum pellet rate on the grill This adjustment only needed to be done on extremely hot or cold days. This day it was 98F and we were in direct sunlight. Now that the grill is adjusted it holds temperature with 3 degrees. Now the pork should is done we need to pull from the grill. The ultimate test of a done pork shoulder is removing the shoulder blade bone.
- Now drain off Excess Juices but leave about a cup in the pan so the meat stays moist as you shred it. Now get you bear claw shredders and start breaking it down into smaller pieces.
- As you can see the very dark part is the bark and the darker red sections are the smoke ring.
- To finish this pulled pork I am going to use Big Bob Gibson's white sauce. Highly recommend it if you want to reduce sugar or carbs in your diet. In the south when they use the white sauce with pulled pork they usually serve with biscuits instead of rolls but it good no matter how you eat it.
- Highly recommend the Rec Tec Trailblazer for it did a great job cooking this pork shoulder. I now use the FireBoard thermometer to monitor and catalog all my BBQ cooks. Actually, the two together are a dynamite combination if you are serious about making great BBQ.