Hot & Fast Pulled Pork

Directions

1. Take your pork out of its plastic wrapping and lay it fat side down on the counter.

2. Remove any unwanted membrane or veins, but keep the fat cap on the bottom to protect the meat from the fire.

3. Place your pork on a sheet pan and lay down a nice, even, heavy coating of Bold & Beefy Seasoning and let sit overnight in the fridge if possible or cook immediately.

4. Bring your Gateway Drum up to 300ºF and toss on 2-3 Wood Chunks.

5. Place the pork fat side down on the top rack of the Gateway over direct coals and close the lid.

6. Remove the pork from the Gateway after 3 hours and mix up some flavorful liquid with the Tennessee Red BBQ Sauce, and the butter or margarine.

7. After 3 hours pull the pork off the Gateway and place it in three pieces of foil, dump your flavorful liquid in the foil over the meat, and wrap it all up.

8. Make sure there are no leaks in your foil and place it back in the Gateway on the top rack.

9. After 1 hour and 30 minutes poke the meat with a thermometer and if it glides right in then it is good to remove, but you may have to go as long as 2 hours.

10. Once removed, let the meat rest in the juice, let it cool down slowly until ready to serve and enjoy!