Pulled pork, cooked good and slowly on the barbecue is like nothing else! The smoky flavour penetrates the meat, and the gradual cooking leads to tender, juicy pork that pulls aside simply.
You possibly can serve it as it’s, or stir in some BBQ sauce for a sweeter-sticky pulled pork, then serve in buns, on baked potatoes or on the facet of your entire different BBQ favourites.
This smoky, juicy BBQ Pulled Pork is simply so mouth-watering. It truly is a game-changer for BBQ dinners! I actually love how one can personalise the flavour with seasonings and sauces. Personally, I really like this with a candy and tangy BBQ Sauce.
It takes just a little little bit of prep, however as soon as that’s carried out the BBQ does a lot of the work!
I really like this as a summer time dinner alongside a BBQ feast or as a sandwich or taco. It additionally makes probably the most PERFECT leftovers, which is nice as a result of you may be craving it for weeks afterwards. 😋
📋 Elements
Pork – Bone-in or boneless each work simply nice, You need to use a pork shoulder joint (or Boston butt within the US) as they have a tendency to have plenty of fats working by way of which goes to essentially add tender juiciness and flavour to the pulled pork.
BBQ Sauce – I used my Do-it-yourself BBQ Sauce, you should utilize your favorite model or make your individual.
make it:
***Full recipe with detailed steps within the recipe card on the finish of this submit.***
- First, you need to make the rub by mixing all of the rub components collectively in a small bowl.
- Then, put together the meat by scoring and dusting it with the rub, earlier than overlaying and leaving to dry brine.
- Preheat your BBQ. As soon as preheated, place the meat in a pan or foil tray within the centre of the BBQ and go away to smoke for two hours (see picture under).
- Subsequent, switch to a foil tray and spritz with just a little apple cider vinegar earlier than leaving to prepare dinner for one more 2-2.5 hours per KG of meat.
- As soon as it’s cooked, take of the BBQ, cowl and go away to relaxation for an hour.
- Lastly, shred the meat and take away any bones you could have, then serve alongside my Do-it-yourself BBQ Sauce.
Professional Tip
Rating the pork earlier than drying brining. This offers extra floor space for the smoke to penetrate into the meat – supplying you with extra flavour.
Tremendous easy however packs a juicy, meaty flavour punch!
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🍽️ What to serve it with
Cooked to absolute perfection!
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Sure! There are a few methods you can also make this forward of time.
First, is by getting ready the pork as much as step 4 of the directions and overlaying in a single day earlier than cooking.
You can even make this forward by following the directions by way of to the tip, and cooling, then placing in a sealed container. Then, you possibly can refrigerate for as much as 3 days. While you need to reheat, warmth in a skillet/pan till piping scorching all through.
Sure! This truly freezes and reheats very well so I’d advocate saving any leftovers you’ve got!
Simply observe the recipe to the tip, rapidly cool and retailer in a sealed container within the freezer.
While you need to reheat, defrost in a single day at room temperature. Then fry the meat in a pan/skillet till piping scorching all through.
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Put together the pork:
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Initially we will make the rub. Add all the rub components right into a jar and blend collectively till totally mixed.
2 tbsp delicate brown sugar, 1 tsp paprika, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp gentle chilli powder
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Take the Pork shoulder and take away the pores and skin (you possibly can ask your butcher to do that for you). Then rating fairly deeply (approx 1 cm deep) in a criss cross sample on the highest fats cap facet of the meat.
3 kg (6.6lb) Pork Shoulder
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Frivolously mud the pork with the rub on all sides and into all of the cracks and scores within the pork.
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Cowl and go away for 1-2 hours or as much as in a single day to permit the meat to dry brine.
Prepare dinner the pulled pork:
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While you’re able to prepare dinner, preheat your BBQ or smoker to 110C (230F) and set the BBQ up for oblique cooking (see be aware 2). I take advantage of applewood to smoke as I really like the flavour of applewood with pork, however hickory or oak would additionally work very well.
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As soon as the BBQ is as much as temperature then place a pan (or foil tray) within the BBQ beneath the place the pork shoulder can be positioned and pour in some water into the tray. (see be aware 3)
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Place the pork shoulder in the midst of the BBQ and shut the lid, and go away to smoke for two hours.
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After 2 hours, it’s best to see a stunning pink bark beginning to kind. At this stage the smoke has carried out its job penetrating the outer layer of the meat, Now we will switch the pork joint to a foil tray and spritz with just a little apple cider vinegar in a twig bottle. That is to assist guarantee the surface of the meat would not dry out. The acidity of the vinegar helps break by way of the fats and provides to the pork flavour.
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We need to prepare dinner the pork for approx 2-2.5 hours per KG altogether (together with the smoking) till the the interior temperature when examined with a meat thermometer is round 95C (200F) (see be aware 4). So for a 3kg pork shoulder, proceed to prepare dinner with the BBQ set at 110C for an extra 4-5.5 hours, frivolously spritzing with cider vinegar each hour. For the final hour of cooking cowl the tray with foil and go away on the BBQ to proceed cooking.
2 tbsp apple cider vinegar
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As soon as the pork has hit the interior temperature and the meat thermometer passes into pork good and simply then we’re able to relaxation. Take away the tray from the BBQ and canopy with foil and a few clear tea towels and go away to relaxation for 1 hour earlier than serving.
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Uncover the pork shoulder (take away the bone in case you have a bone-in joint) and break up the meat. You possibly can you a few forks or tongs. The meat ought to collapse and the bone (in case you have a bone-in joint) ought to come away clear.
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Now you possibly can serve identical to this, or what I love to do for a conventional pulled pork, is add 6 tbsp of my do-it-yourself BBQ sauce (you should utilize your favorite model) and blend all of it collectively.
6 tbsp BBQ Sauce
Be aware 1 – The Pork Joint
Bone-in or boneless each work simply nice, You need to use a pork shoulder joint (or boston butt within the US) as they have a tendency to have veins of fats working by way of which goes to essentially add plenty of tender juiciness and flavour to the pulled pork.
Rating the pork earlier than dry brining to provide extra floor space for the smoke to penetrate into the meat supplying you with extra flavour.
Be aware 2 – Oblique warmth
It’s essential to set your BBQ up for oblique cooking – so that you need a barrier in between the warmth and the meat. Some BBQ’s have a ceramic plate in between the charcoal/wooden and the grill floor (resembling Kamado Joe or Inexperienced Egg). Generally the warmth supply/charcoal space is off to 1 facet – so the grill half you’re cooking on isn’t immediately over the coals.
This implies it will likely be the scorching air/smoke that’s cooking the pork slowly – not the warmth supply itself. This may enable you to get good juicy meat.
Right here’s a video we discovered to point out arrange oblique warmth on a Kamado Joe BBQ. I’d advocate looking out You Tube for the way to do that on your personal particular BBQ.
Be aware 3 – Liquid
The foil tray of water provides some moisture to the circulating air – serving to to maintain the meat moist because it cooks.
Be aware 4 – Temperature of the meat
For security causes, normally pork is required to be cooked to 63C/145F.
So why are we cooking to a a lot increased temperature than this?
For cuts wealthy in collagen, like pork shoulder/pork butt, the meat must be introduced as much as a better temperature over an extended interval (95C/200F) to interrupt down the connective tissues – which ends up in tender, fall-apart pulled pork.
Energy: 515kcal | Carbohydrates: 9g | Protein: 85g | Fats: 13g | Saturated Fats: 4g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 6g | Trans Fats: 0.1g | Ldl cholesterol: 225mg | Sodium: 923mg | Potassium: 1.476mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 195IU | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 4mg
Diet data is mechanically calculated, so ought to solely be used as an approximation.
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