In the Wild with Greg Wagner


FABULOUS, EASY PULLED PORK RECIPE by Greg Wagner

Whether you’re planning a picnic at a state park, a family get-together or a football tailgate party, you definitely have to try this fabulous, easy recipe for pulled pork. It comes to us via the Nebraska Game and Parks Commission’s Big Game Program Manager and Iron-clad Chef – Kit Hams. Kit knows how to cook! Thanks buddy!

KIT’S PULLED PORK
Boston butt roast is preferred.

Trim off fat.
Use a dry rub over outside.
A mix of: Garlic salt, Seasoned Salt, Black pepper, Chili powder, Red pepper flakes, and sometimes brown sugar is what I prefer. You can really use anything you like.

Sear meat on all sides in oven (400 degrees), frying pan or on grill.
Wrap meat in double layer of heavy foil.
Place in oven or on grill at 300-325 degrees for about 3-3-1/2 hours.
Use an oven thermometer in a grill
When temperature hits 185 – 190 degrees it is done.
The bone should pull out easily, and the meat should shred with a fork.

Nice thing about this meat is it is difficult to over cook or dry out.
Serve as is or on a sandwich with or without BBQ sauce.

Enjoy! See you out there with an open invitation to sample YOUR pulled pork, of course, HA! GW.

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