Nothing says America like an all day BBQ. And on this 241st year celebrating BREXIT 1776, you should try your hand at a slow-smoked pulled pork.
The prep work for this is fairly easy, but the cook time is long, so plan accordingly. This 6.5 pound bone-in pork shoulder took about 10 hours to get the meat fall off the bone. But once it falls off into your mouth, it’s so worth it!
First, you want to create a dry rub for the meat cut and make sure that you rub it all well and good on the outside. This will create a nice and tasty bark for the meat. Let the cut sit for at least 30 minutes to marinade (1 hour if you have the time).
Once it’s ready, place a meat thermometer into the cut and place into a smoker with hickory or applewood chips. This guide from Bon Appetit is handy for beginners! There’s many ways to create pulled pork. Some do it in a slow cooker, some do it in an oven, and some do it in a smoker or on a bbq! There’s no wrong way to do it. But today, we’re outdoor cooking, so we’re doing it in the smoker.
Don’t open to peek too often! Let the smoke and heat do its job. The meat is safe to eat once it hits 160°F, but you’ll want to cook it until it gets to at least 180°F – 200°F.
Now, get your cutting board and your Endurance® Meat Shredders ready! These stainless steel meat claws will help tear that roast into the perfect bits of pulled pork.
Plus, you feel like Wolverine while you’re shredding. The resemblance is uncanny, right?
Now dig into that meat! There’s really no tutorial for this part. You’re basically an animal with claws. Let loose and shred that pork!
Once shredded, place pork into the pan with the drippings and cover in the BBQ sauce of your choice. For this batch, we made this delicious North Carolina-style vinegar-based sauce from Food Network.
You can eat the pulled pork on its own, or create a pulled pork sandwich like we did! Using this recipe for coleslaw and some brioche buns, the final sandwich turned out delicious and made me want to ride a Bald Eagle into the sunset.
So get ready to BBQ and get ready to make some pulled pork!
the recipe: Smoker Pulled Pork
the dry rub
3 tbs paprika
1 tbs cayenne
1/4 cup brown sugar
1 tbs dry mustard
1 tbs garlic powder
3 tbs coarse sea salt (or kosher salt)
5-7 lb pork shoulder butt
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Mix all dry ingredients together to create the rub. Rub the mixture on the outside of the roast so it is evenly coated and well incorporated. Place the roast onto a top rack of a smoker that has an inner temperature of 300°F. Place pan beneath to catch drippings from pan. Close door.
While pork is smoking, prepare BBQ sauce. Combine all ingredients into a sauce pan and let simmer over medium heat for 10 minutes or until the brown sugar has thoroughly dissolved. Remove from heat and let sit until pork is ready.
Once pork is done, remove it from the smoker and place it on a cutting board or butcher block. Let rest for 10 minutes. NOW SHRED!