Barbecued Pulled-Pork

I was in the longest, largest "dinner rut" of my life!  I just didn't know what to make anymore.  My family was tired of the same dinners I'd made for the past 25 years.  Then, my husband treated me to some "scrumpdiliicious" dinners this past weekend, and it totally inspired me with some knew ideas.

First of all, I have been using recipes from allrecipes.com for about a decade, and they have GREAT recipes.  It's still a free website.  Here is a delicious recipe for barbecue sauce that I found tonight:  http://allrecipes.com/recipe/bourbon-whiskey-bbq-sauce/detail.aspx

Next, I needed the smoked pulled-pork.  I've never smoked meat in my life, although I have used the liquid smoke.  I happen to have in my cupboard Cabela's Jamaican Island Rum seasoning.  You can find it here:  http://www.cabelas.com/product/Home-Cabin/Food-Processing/Seasonings-Cures-Brine%7C/pc/104798880/c/104723280/sc/104557680/Cabelas-Open-Season-Spice-Blends/734151.uts?destination=%2Fcatalog%2Fbrowse.cmd%3FN%3D1101298%26WTz_l%3DSBC%253BBRprd734151&WTz_l=SBC%3BBRprd734151%3Bcat104557680

It's $7.99 for a 10 oz. bottle and worth every penny, plus a little bit of rub goes a long way!

I rubbed the small, pork roasts all over with a bit of the Cabela's seasoning.  My local grocery store was out of larger pork roasts, so I got four small ones that equaled five pounds.

I put, probably, a good four cups of mesquite wood chips in a bowl the night before with water to soak them.  Then, I drained the water off and put the soaked chips in aluminum foal and folded them up in it.  I then poked about eight holes in the top of the foil package and put it on the far left side of my barbecue. I turned the far left burner on between low and medium and put the seasoned, pork roasts on the far right side of the barbecue.  I had to put two of them on the grill and two on the grill above.  I wish I could have had them all up high.  The ones up high - on the swinging grill - smoked better and more thoroughly than the ones on the stationary grill under it.  I left the meat in there smoking for about six hours.  I did get a meat thermometer to check and make sure that the inner temperature of the roasts was high enough before I took them out.  Safely cooking pork:  http://www.fsis.usda.gov/fact_sheets/Pork_From_Farm_to_Table/index.asp#20

I pulled the pork apart after it cooled, when I had the above barbecue sauce simmering on the stove.  When the barbecue sauce was finished, I poured it over the pulled pork and stirred it all together.

When I served it to my husband, he exclaimed, "MAKE MORE!"  He then told me it was in the top 10 things I've cooked for dinner! :o)  Bon Apetite!