Grilling is an art that has been perfected by few, but admired by many. It’s a skill that requires patience, precision and a whole lot of passion. And when it comes to grilling, there’s no one better to learn from than BBQ expert Jim Moore. With years of experience and a wealth of knowledge, Jim has mastered the art of grilling and is ready to share his secrets with the world. So get ready to fire up your grills and learn how to make Jim’s famous pulled pork with cider mop and tangy slaw.

First things first, let’s talk about the star of the show – the pulled pork. According to Jim, the key to a perfectly cooked pulled pork is low and slow cooking. This means cooking the meat at a low temperature for a longer period of time. This allows the meat to cook evenly and become tender and juicy. So make sure you have plenty of time on your hands before attempting this recipe.

Now, onto the cider mop. This is a crucial step in achieving the perfect pulled pork. The cider mop is a combination of apple cider vinegar, brown sugar, and spices that are used to baste the meat while it’s cooking. This not only adds flavor but also helps to keep the meat moist. Jim suggests basting the meat every hour to ensure that it stays juicy and flavorful.

As for the tangy slaw, this is the perfect accompaniment to the pulled pork. It adds a refreshing and tangy element to balance out the rich and smoky flavors of the meat. Jim’s secret ingredient for the slaw is a splash of apple cider vinegar. This adds a zing to the slaw and brings all the flavors together.

Now that we have all the components of this delicious dish, let’s get grilling! Start by preheating your grill to a low temperature of around 225-250 degrees Fahrenheit. While the grill is heating up, prepare the pork by rubbing it with a mixture of salt, pepper, and your favorite BBQ rub. Make sure to cover the entire surface of the meat with the rub.

Once the grill is heated, place the pork on the grill and let it cook for about 6-7 hours. Remember to baste the meat with the cider mop every hour. This will not only add flavor but also keep the meat moist. After 6-7 hours, check the internal temperature of the meat. It should be around 195-205 degrees Fahrenheit. If it’s not there yet, continue cooking for another hour or so.

While the pork is cooking, you can prepare the tangy slaw. Start by shredding some cabbage and carrots and mixing them together in a bowl. In a separate bowl, mix together mayonnaise, apple cider vinegar, sugar, and some salt and pepper. Pour this mixture over the shredded vegetables and mix well. Let the slaw chill in the fridge until the pork is ready.

Once the pork is done, remove it from the grill and let it rest for about 30 minutes. This will allow the juices to redistribute and make the meat even more tender. After 30 minutes, use a fork to shred the pork into small pieces. Now it’s time to assemble the dish. Place a generous amount of pulled pork on a bun, top it with the tangy slaw, and you’re ready to dig in!

With Jim’s expert tips and tricks, you can now grill like a pro and impress your friends and family with this mouth-watering pulled pork dish. But remember, grilling is all about experimenting and finding what works best for you. So don’t be afraid to add your own twist to this recipe and make it your own. Happy grilling!