Grilled pulled pork on a fried plantain chip on a napkin, sitting on a tan tablecloth.

Caribbean Pulled Pork

Name: Caribbean Pulled Pork Recipe
Prep time: 12 h
Cook time: 7 h
Yield: 6 Servings
Cuisine: Pork
Ingredients: 3 lbs Pork Shoulder; 3 Oranges; 3 Limes; 2 Habanero Chilies, slits cut on sides; 8 cloves Garlic, smashed and chopped; 1 White Onion, roughly chopped; 8 sprigs Fresh Thyme; 1-1/2 tsp Salt; 1 cup Olive Oil; Rub:; 2-1/2 tsp Kosher Salt; 2 tsp Ground Black Pepper; 1 tsp Ground Allspice; 1 Orange Zest; Additional Items:; Resealable Plastic Storage Bag; Medium Bowl; Aluminum Foil; Large Saucepan

Courtesy of Bull Outdoor Products

Makes: 6 servings; 16 as an appetizer
Prep Time: 6 - 12 hours
Cook Time: 4 - 7 hours

Ingredients:

Pork Shoulder
Oranges
Limes
Habanero Chilies, slits cut on sides
Garlic, smashed and chopped
White Onion, roughly chopped
Fresh Thyme
Salt
Olive Oil

Rub:

Kosher Salt
Ground Black Pepper
Ground Allspice
Orange Zest

Additional Items:

• Resealable Plastic Storage Bag
• Medium Bowl
• Aluminum Foil
• Large Saucepan

Directions:

Trim the pork shoulder so that the fat cap isn't much more than 1/4-inch thick.
Score the fat with a very sharp knife in a 1-inch crosshatch patter and set aside in a large resealable plastic bag.
Grate the zest of one of the oranges and set aside covered in the refrigerator to be used later in the rub. Use a vegetable peeler to remove the zest of the remaining two oranges, then squeeze the juice into a medium mixing bowl.
Squeeze the limes into the bowl and stir in the remaining ingredients.
Pour into the bag with the pork, squeeze out excess air and seal.
Marinate pork in the refrigerator overnight.
Remove the shoulder from the marinade and reserve the marinade.
Pat the meat dry with paper towels.
Combine the rub ingredients and use all of it to season the meat - make sure to work it into the scored fat cap.
Set up the grill for indirect cooking with medium-low heat.
Place a drip pan below the grates where the roast will sit; stabilize the temperature around 300℉.
Place the pork, fat side up, over the drip pan and close the grill cover.
Total cooking time will be 4 to 6 hours depending on the size of the roast and how often the grill lid is opened. The pork will be ready and falling off the bone tender when the internal temperature reaches 195℉.
Remove the roast from the grill and wrap in aluminum for for 20 to 30 minutes. Griller's Note: if you would like to add some smoke, do so by all means. We recommend a lighter fruit wood - orange wood would be ideal.
Unwrap the pork and remove the the fat cap and any pieces of skin.
Using your hands or a couple of forks, pull meat apart into strands 1/4- to 1/8-inch wide and a couple inches long.
Transfer pork and any juices to serving bowl.
Strain in the sauce and toss to combine.
However you choose to serve this - as a slicer, on a Hawaiian sweet bun, or on a fried plantain chip - top with a forkful of pikliz!