Pulled Pork is the best part of American barbecue. If you take a tough cut of meat (pork shoulder) and cook it patiently with smoke and low heat, you get meat that falls apart.
Slow Cooking: The Key
Cook it at a low heat (225°F or 107°C) for many hours. That breaks down the tough stuff into gelatin, which makes the meat moist. The meat needs to be 200-205°F (93-96°C) inside.
The Rub: Flavor and Texture
The dry rub makes the crust taste great. It needs to be sweet, savory, and spicy.
- Sweet: Brown sugar.
- Savory: Paprika, garlic powder, onion powder, mustard.
- Heat: Cayenne pepper and black pepper.
Put the rub on the pork, wrap it up tight, and keep it in the fridge overnight.
Recipe: Smoky Pulled Pork
- Prep: 20 minutes
- Cook: 8-12 hours
- Serves: 10-12
What You Need:
- 8 lb pork shoulder
- Rub: 1/4 cup brown sugar, 1/4 cup paprika, 2 tbsp salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper
- 1 cup apple cider vinegar (for spritzing)
- BBQ sauce
How to Make It:
- Rub: Mix all rub ingredients. Put it all over the pork and keep it in the fridge overnight.
- Cook: Cook the pork in a smoker or oven at 225°F (107°C) for 8-12 hours until it’s 200-205°F inside. Spray with apple cider vinegar every hour after the first four hours.
- Rest and Pull: Take it out, wrap it tight in foil, and let it sit for 1 hour. Shred the meat with two forks. Mix with the juices and BBQ sauce.
The Sauce Makes It:
Different places have different sauces:
| Region | Sauce | What It’s Like |
|---|---|---|
| Kansas City | Thick, sweet | Molasses, brown sugar, and ketchup. |
| Carolina Vinegar | Thin, tangy | Vinegar, red pepper flakes, and salt. |
| Carolina Mustard | Tangy, yellow | Yellow mustard, vinegar, and sugar. |
Coleslaw is the perfect side.