Oklahoma Barbecued Chopped Pork
From Cook's Country
Many recipes for Oklahoma-style barbecued pork called for gargantuan pork shoulders weighing in at around 16 pounds. We opted for the more modest pork butt in our recipe. To prevent the need to refuel every two hours, we used an untraditional method to build the fire. We dumped unlit coals onto wood chips on one side of the grill, added more wood, then placed lit coals on top.
If you can’t find bone-in pork shoulder, use a 4- to 5-pound boneless roast and begin checking for doneness after 1 hour in step 3. We like hickory wood chips best for this recipe; avoid mesquite. If you’re lucky enough to have pan juices at the end of step 3, you can defat them and add them back to the chopped pork.
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