If you've been reading my regular blog, TailgatingTimes.com, then you know that I just got back from the annual SEMA Show in Las Vegas last week.  That's the biggest car show to be found with every accessory imaginable all displayed in the 2 million square feet of the Las Vegas Convention Center.  In the past I have seen all sorts of new inventions for tailgating at this show.  This year the biggest tribute to tailgating was the 17 or so customized trucks and SUVs displaying Freedom Grills, "The Official Grill of Tailgating".  Johnsonville also had their Big Taste Grill at the show serving up brats in the parking lot.  If we were allowed to cook I would have given them a run for their money with my pulled pork recipe. 

Before a big tailgate I like to slow cook a pork shoulder for 18-20 hours.  I  use plenty of soaked wood chips in foil packets for smoky flavor and just before it's time to leave for the game I wrap the meat up in foil and put it inside my Freedom Grill on the back of my SUV to get it to the game, then fire it back up for a couple more hours once I get there.  The results are unreal.  If you have the time, here's the recipe:

1 Bone-in pork shoulder roast (8-10 pounds)

4 large foil packets of soaked wood chips with holes punched on top.

Dry rub:

• ¼ Cup packed maple sugar
• ¼ Cup sweet paprika
• 4 Tablespoons sea salt
• 3 Tablespoons fresh ground black pepper
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cayenne pepper
• ½ teaspoon dry mustard

Wet mop:

• 1 cup cider vinegar
• 6 oz. beer (domestic or light is best)
• 2 tablespoons maple sugar
• 2 tablespoons sea salt
• 2 teaspoons fresh ground black pepper
• 2 teaspoons hot red pepper flakes
• 1 teaspoons Fire Brand Habanero Hot Sauce
• 1 small sliced onion
• 1 sliced jalapeno pepper (wear gloves…trust me)

Mix dry rub and coat the pork pressing the rub into the meat so that all surfaces are thoroughly covered. Place in foil roasting pan, cover with foil, and let it stand in the refrigerator overnight. Turn on the grill with one burner on low and the roasting pan over the other burner. Place one of the foil packets over the lit burner. (you can do this on a single burner grill, just keep the heat low)Keep the grill temperature as close to 200 degrees as possible. Mix up the wet mop and baste meat every hour. Continue slow cooking and basting for up to 20 hours until the meat is tender, replacing foil smoke packs as necessary.

To serve remove pork from grill and shred using your hands. Again, wear gloves as the meat will be really hot. Combine equal parts Fire Brand Hickory-Molasses Bar-B-Q sauce and cider vinegar for a tangy Carolina style sauce and serve with coleslaw and hamburger buns. Be prepared for the food to go fast. This one is a crowd pleaser.

As an avid tailgater I also have a special request for anyone into "The Ultimate Tailgater" experience.  Please head over to Tostitos Beat My Tailgate Contest, sign up and vote for me.  My entry is one marked San Diego and it features my extreme tailgating truck, "The Carnivore".  You can read about the truck on Tailgating Times.  It took me several years and a lot of blood, sweat, and tears to get that finished exactly the way I wanted it for perfect tailgates every time.  It is an amazing truck and I'm honored to represent dedicated tailgaters everywhere in this contest.

Thanks and enjoy your tailgates.