Grill-a-Holyk Grilling Tips

BBQ Pulled
Pork Shoulder

BBQ Pulled
Pork Shoulder

Grill-a-holyk Recipes
Pulled Pork


1 pork shoulder
Clean thoroughly with cold water

Dry Rub:
1/2 tsp Mustard Powder
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Seasoning Salt
1/4 tsp Thyme Dried
1/2 tsp Crushed Red Pepper
1/2 tsp Paprika
1/2 tsp Smoked Paprika(If you don'y have smoked just use 1 tsp plain)
1 tbs Salt
1 tbs Fresh Cracked Pepper(Do not use pre-ground)
3 tsp Chili Powder
1/4 Cup Brown Sugar

2 tbs Plain Yellow Mustard
2 tbs Honey Mustard
1/8 Cup Ketchup
1/2 Cup Kr@ft BBQ Sauce(Must be Kr@ft)
2 tbs Apple Cider Vinegar(Organic Raw Preferred)
1 tsp Honey
1 tbs Soy Sauce
1 tsp Worcestershire
Lemon Juice(Give a lemon a good squeeze)
Lemon Zest A good pinch
1/2 Tbs Finely Chopped Garlic
3-4 Sprigs of fresh Thyme
Splash of White Wine
Salt and Pepper to taste

Start by putting the Pork Shoulder in a brine. Just boil about a gallon of water with a 1/2 cup of brown sugar and a 1/2 a cup of salt, or use your own. Add ice and soak shoulder for at least 8 hours. Coat the Pork in Yellow Mustard and coat in the dry rub. Set on the "SAFE ZONE" of your grill and cook wrapped up in foil for about 12 hours. Remove from foil and cook for another 8 hours, while brushing with the sauce. Pull apart and enjoy!

Charcoal BBQ:
If you have a 20" Charcoal BBQ, fill half of the BBQ with Apple Wood Charcoal(this way if your grill gets to hot you have a "SAFE ZONE" to set your food, so it won't burn. If you have Apple Wood Pellets, wrap them in foil, poke hole in the foil, and set on top of coals. If you have actual Apple Woods Shavings, soak for 1 hour and do the same.