CHRIS SCHLESINGER'S PULLED PORK

Chris Schlesinger's Pulled Pork image

Mr. Schlesinger is the chef and an owner of the East Coast Grill in Cambridge, Mass., which he opened in 1985. He is also the author, with John Willoughby, of six cookbooks that relate somehow to the pleasures of fire. This is an adaptation of his recipe that calls for slowly cooking the pork over coals for almost 14 hours, but that's largely unattended, and your patience will be rewarded.

Provided by Sam Sifton

Categories dinner, barbecues, main course

Time 14h

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

4 tablespoons paprika
4 tablespoons brown sugar
2 tablespoons kosher salt
2 tablespoons cracked black pepper
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons dry mustard
2 tablespoons ground coriander
1 tablespoon cayenne pepper
1 pork butt, 5 to 6 pounds
Barbecue sauce (see recipe)

Steps:

In a grill with a cover, build a small fire to one side, making sure all the wood or charcoal becomes engulfed in flame. (This dish should not be attempted on a gas grill.)
Mix dry ingredients together in bowl, using a fork to break down hunks of brown sugar. Apply this rub to pork butt with your hands, covering meat entirely.
When flames begin to die down, leaving flickering coals, place meat on grill on the side without fire. Do not let flames touch meat at any time.
Cover grill, vent slightly and cook, checking fire every 30 minutes or so, and adding a bit more fuel as necessary, for about 14 hours, until meat is soft to the touch.
Remove meat from grill with tongs, let rest 10 minutes, and pull meat apart with tongs. Serve on hamburger buns, drizzled with sauce.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 21 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 509 milligrams, Sugar 3 grams, TransFat 0 grams