Pulled Pork with White BBQ Sauce on the GMG Daniel Boone Grill

pulled pork with white sauce

AuthorWileyDifficultyIntermediate

Will be using the Green Mountain Grill Daniel Boone Grill and the cook is Pulled Pork with Big Bob Gibson White BBQ Sauce.

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pulled pork with white sauce

Yields7 Servings
Prep Time30 minsCook Time8 hrsTotal Time8 hrs 30 mins

1

Will be using the Green Mountain Grill Daniel Boone Grill and the cook is Pulled Pork with Big Bob Gibson White BBQ Sauce.

We will start with my favorite rub and that is SPG.

1/2 cup of Kosher or Sea Salt.

salt

2

1/2 cup of Coarse Black Pepper.

black pepper

3

1/2 cup of Granulated Garlic.

garlic

4

Mix Well.

mix well

5

Apply Rub.

When applying the rub the salt will dissolve into the meat. This action is actually what we call a dry brine and will make the roast hold moister and even help make it more tender.

If you have the time let the roast sit for 4 hours in the refrigerator uncovered before we take it to the grill.

apply rub

6

This next step is optional, but I think by spraying a vegetable oil on the rub it will keep the rub in place and also allow the outside of the roast to develop a better bark.

spray oil

7

Pre-heat grill to 275F.

pre heat 275F

8

Place pork butt in the middle of the grate and insert meat temperature probes.

butt in grill

9

When pork butt is at 160F internal temperature it is time to foil the roast.

160F

10

Add 1/2 cup of Apple Juice to the pan.

apple juice

11

Seal foil around pan.

195F

12

Remove Blade Bone with one hand. If it requires two hands then cook or rest longer.

remove bone

13

Shred pork until pork is the right size for sandwiches.

shred 2

14

here is the chart showing each part of the cook.

fireboard

15

Add 1/2 cup of Big Bob Gipson White BBW Sauce.

white sauce

16

Make a sandwich on a roll or bun with about 50 percent pork to 50 percent coleslaw.

sandwich 1

17

Bon Appetite.

sandwich 2

Directions

1

Will be using the Green Mountain Grill Daniel Boone Grill and the cook is Pulled Pork with Big Bob Gibson White BBQ Sauce.

We will start with my favorite rub and that is SPG.

1/2 cup of Kosher or Sea Salt.

salt

2

1/2 cup of Coarse Black Pepper.

black pepper

3

1/2 cup of Granulated Garlic.

garlic

4

Mix Well.

mix well

5

Apply Rub.

When applying the rub the salt will dissolve into the meat. This action is actually what we call a dry brine and will make the roast hold moister and even help make it more tender.

If you have the time let the roast sit for 4 hours in the refrigerator uncovered before we take it to the grill.

apply rub

6

This next step is optional, but I think by spraying a vegetable oil on the rub it will keep the rub in place and also allow the outside of the roast to develop a better bark.

spray oil

7

Pre-heat grill to 275F.

pre heat 275F

8

Place pork butt in the middle of the grate and insert meat temperature probes.

butt in grill

9

When pork butt is at 160F internal temperature it is time to foil the roast.

160F

10

Add 1/2 cup of Apple Juice to the pan.

apple juice

11

Seal foil around pan.

195F

12

Remove Blade Bone with one hand. If it requires two hands then cook or rest longer.

remove bone

13

Shred pork until pork is the right size for sandwiches.

shred 2

14

here is the chart showing each part of the cook.

fireboard

15

Add 1/2 cup of Big Bob Gipson White BBW Sauce.

white sauce

16

Make a sandwich on a roll or bun with about 50 percent pork to 50 percent coleslaw.

sandwich 1

17

Bon Appetite.

sandwich 2

Pulled Pork with White BBQ Sauce on the GMG Daniel Boone Grill