Hi everyone – it’s Stefan: husband to the wonderful Tiffany who runs this blog, loving father of Mackenzie and the trusty grill master around here. I love grilling and barbecuing and at some time or another pretty much anything that is edible has found its way onto my grill.  Well, actually I have to backtrack, I have yet to grill a pizza on the Weber.

This is the first of hopefully many installments of “Tales from the Grill,” and I am very touched that Tiffany has asked me to be a regular contributor to No Ordinary Homestead in my very own column. I have to admit I am a bit nervous about posting on this blog – so far this honor has been bestowed on me only once, for Mackenzie’s birthday letter when Tiffany was still immobile from the car accident. Please comment down below on how wonderful you think this column is to convince Tiffany that she has made the right decision to “hire” me. Come on – you know you want to!

Now without stalling any longer, today we will be tackling the subject of Pulled Pork Sandwiches. I woke up yesterday morning and knew that we needed to throw something on our trusty Ugly Betty smoker. While walking the dog, this idea kept growing and I had some serious hankering for BBQ. Never needing much convincing, the rest of the family was quickly on board with the idea. On the way to the local butcher we settled on pork shoulder for pulled pork sandwiches. Once that goal was achieved, we made a quick trip to the farmer’s market and we even had all the veggies we would need for sides, too.

The secret to making the perfect pulled pork is to take your sweet time. If you rush it, you will fail. There are many variables that can make or break your bbq experience for this type of dish but rushing it will definitely cause results you won’t be happy with. This slow motion type cooking already starts when you prepare your meat. While you can get away with dry rubbing your meat in as little as 2 or 3 hours. it really is best to start a day ahead of time. The pork shoulder in the pictures was dry rubbed with mustard and dry rub mix a full 24 hours before this piece of meat ended up on the smoker.