Experience the rich flavors of Delectable Smoked Pulled Pork, boasting a combination of smokiness and zest. This irresistible dish features a perfectly formed crust that encases mouthwateringly tender meat.
For aficionados of smoked delicacies, do give Smoked Tri Tip and Smoked Pork Chops a try as well.
Dish Overview
This dish wins my heart time and again due to the supremely succulent meat brimming with flavor. Versatile enough to star in a variety of meals, this recipe is a must-have for your culinary collection.
- FLAVOR PROFILE: A masterful blend of smokiness, sweetness, tang, and savory goodness awaits you.
- TEXTURE: Succulence is redefined with juicy meat encased by a flavorful crusty bark, so delicate that it dissolves in your mouth.
- TIME INVESTMENT: It only takes 10 minutes to prepare and 12 hours to cook this masterpiece to perfection.
- USER FRIENDLINESS: With a straightforward guide, even novices can produce outstanding smoked pork effortlessly.
Necessary Ingredients
Ingredient Insights
- Pork – Select boneless pork shoulder, also known as pork butt, for the most tender pulled pork possible.
- Vinegar – Invigorate your meat with apple cider vinegar’s lovely tartness and sweetness.
- Seasonings – Aromatic garlic and smoky paprika lace the pork with depth of flavor.
- Sugar – Sweetness is introduced through brown sugar.
- Mustard – Not only does it add a zesty kick, but it also serves to hold the seasonings snugly against the meat.
Variations and Swaps
- Try teriyaki sauce – For a sweet and savory touch with a hint of umami, use teriyaki in lieu of mustard.
- Alternate mustards – Try spicy brown or dijon mustard if you’re out of classic yellow.
- Opt for honey – Honey can replace the brown sugar for a natural sweetness.
- Infuse with orange juice – Adding orange juice tenderizes the pork while imparting a citrus sweetness.
Crafting Your Smoked Pulled Pork
- Prepare the spice mix. Mix the brown sugar, savory salt, pepper, garlic powder, and aromatic paprika in a bowl.
- Ready the vinegar spray. Shake together apple cider vinegar and water in a spray bottle.
- Heat the smoker. Fill it with pellets and set the heat to 225℉.
- Trim and score fat. Reduce the fat cap to about a quarter inch and etch a crisscross design into it.
- Apply the mustard. Smear mustard all over the pork shoulder, so the spices stick.
- Season the pork. Disperse the spice mixture evenly on the pork shoulder, pressing firmly to adhere.
Handy Hint: Enhance the smokiness by opting for wood pellets like apple, cherry, or hickory.
- Begin smoking process. Set the pork in the smoker’s center grate (fat side facing up) and insert a probe to monitor its temperature. Smoke for around 2 hours.
- Spritz with vinegar. Open the smoker occasionally to spritz the pork, repeating every hour until it hits 160℉ internally.
- Wrap for further smoking. Once at 160℉, enwrap the pork in foil or butcher paper and return it to the smoker.
- Complete the smoking. Keep cooking at 225℉ until the internal temperature is between 195-205℉.
- Rest before serving. After attaining the desired temperature, rest the pork for 1-2 hours in a thermal container like an unheated oven or insulated cooler before shredding.
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- Pull and sauce it. Shred the pork and mix it with your best-loved BBQ sauce. Ready to enjoy.
Cooking Advice
- Warm the smoker up- Getting the smoker to the ideal temperature before placing in the pork is crucial for ensuring fully cooked meat with a delectable crust.
Incise the meat- Create a cross-hatch pattern on the pork, slicing just deep enough to penetrate the flesh.
- Massage the rub in- Employ your clean hands to thoroughly season the pork with the rub for maximum flavor infusion.
- Cover the pork while it smokes- After forming a satisfying crust, wrap the meat to retain its moisture throughout the smoking duration.
- Cook to your liking- The perfect pull-apart texture depends on your preference; at 195 degrees, it shreds easily, at 205 degrees, it becomes exceptionally tender.
Frequently Sought Answers
For melt-in-the-mouth pulled pork, the key is slow-cooking at low heat. Aim for 8-12 hours of smoking at 225 degrees Fahrenheit, until the internal temperature reaches between 195-205 degrees.
Pork shoulder claims the top spot for creating the quintessential pulled pork. Specifically, the pork butt, or Boston butt, is the choicest cut for achieving that classic smoky flavor.
Meal Pairings
Experience the full spectrum of flavor with this Smoked Pulled Pork, complemented by its juicy texture and a smoky taste that enhances any dish, from sandwiches to sides.
- Breads: Construct a scrumptious pulled pork sandwich using a soft Brioche Bun (VIDEO), aromatic Sourdough Bread, classic New York Bagel, or a loaf of Rustic Bread (prepared overnight).
- Salad choices: Balance the richness of the pork with a fresh Spinach Salad, Cucumber Tomato Feta Salad, Salmon Potato Salad, or a Greek Chicken Pasta Salad.
- Veggie options: Complement it with flavorsome Sauteed Garlic Asparagus, Crispy Air Fryer Broccoli, tender Air Fryer Green Beans, or a savory Zucchini Frittata.
- For the fry aficionados: Dive into some Crispy Air Fryer French Fries, the best Air Fryer Sweet Potato Fries, golden Air Fryer Potato Wedges, or crunchy Air Fryer Zucchini Fries.
Prepare This Dish Early
Advance preparation: Season the pork shoulder ahead of schedule and keep it refrigerated, enveloped in plastic, infused with sauces and rub, until it’s time to smoke.
Storage solutions: Preserve the Smoked Pulled Pork in a sealed container in the fridge for a maximum of 4 days.
Freezing tips: Freeze the pork shreds in a suitable container or a ziplock bag, wherein it will keep well for up to 3 months. Thaw in the refrigerator the night before you plan to use it.
Explore More Pork Creations!
- Smoked Pork Chops
- Pork Belly Burnt Ends
- Pork Crown Roast
- Barbecue Pork Ribs
Comprehensive Recipe Walkthrough
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Please Evaluate
Required Tools
- Smoker
- Instant read thermometer
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Ingredients
- 6-8 lb pork shoulder roast (pork butt), adjust cooking time accordingly
- 3 Tbsp yellow mustard
- 1 Tbsp brown sugar
- 1 Tbsp kosher salt
- 1 tbsp black pepper
- 2 tsp garlic powder
- 1 tsp paprika
- 1/4 cup apple cider vinegar
- 1/4 cup water
Instructions
- Begin by combining the brown sugar, kosher salt, black pepper, garlic powder, and paprika in a small container to create your seasoning mix.
- Prepare a mix of apple cider vinegar and water in a spray bottle and shake well to combine.
- Ensure the smoker is filled with pellets and warm it up to a steady 225℉. It’s preferable to use apple wood, cherry wood, or hickory for optimal flavor.
Trim the fat cap from the pork shoulder roast to ensure it’s only
- Begin by slicing the fat on top to about 1/4 of an inch thick. Create a diamond pattern by slicing lightly until just before you reach the underlying meat.
- Spread mustard over the pork shoulder to help the seasoning stick.
- Generously coat the pork shoulder with your chosen seasoning, pressing it in to adhere well.
- Position the pork in the smoker’s center, fat side facing upwards. Insert a probe to monitor cooking temperatures.
- Allow the pork to smoke for around 2 hours, then periodically spritz it every hour until it hits an internal temperature of 160℉.
- Upon reaching 160℉ internally, carefully encase the pork in foil or butcher paper and return it to the smoker.
- Proceed with the cooking at 225ºF until the meat reaches a temperature between 195-205℉. The pork will be more fibrous at 195℉ and more tender at 205℉.
- Once the recommended temperature is achieved, take the pork out of the smoker and let it rest for 1 to 2 hours in a thermally insulated environment, such as an unheated oven or an empty cooler.
- Pull the pork apart and mix it with your preferred barbeque sauce.
- Serve the delicious shredded pork on a toasted sesame bun, complemented with coleslaw.
Nutrition
Calories:
310
kcal
|
Carbohydrates:
2
g
|
Protein:
43
g
|
Fat:
13
g
|
Saturated Fat:
5
g0.1g | Cholesterol: 136mg | Sodium: 771mg | Potassium: 796mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 0.02mg | Calcium: 39Units of measurement, the term “IU” stands for International Units and is often used for the measurement of vitamins and some medicines. The term ‘mg’ stands for milligrams, a unit of mass in the metric system, which is 1/1,000th of a gram.
