Pulled Pork Recipe

When it comes to classic Southern barbecue, pulled pork is a dish that stands out with its rich flavors and tender texture. Perfect for family gatherings, tailgates, or just a weekend treat, pulled pork is surprisingly easy to make, especially if you follow this tried-and-true recipe. Whether you’re a seasoned pitmaster or a backyard BBQ enthusiast, this guide will help you create mouth-watering pulled pork that will impress everyone at your table.

Ingredients:

For the Pork:

• 1 (5-7 pound) pork shoulder (also known as pork butt or Boston butt)
• 2 tablespoons olive oil
• 1/4 cup yellow mustard

For the Dry Rub:

• 1/4 cup brown sugar
• 2 tablespoons paprika
• 2 tablespoons smoked paprika (optional)
• 1 tablespoon coarse salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper (optional, for a bit of heat)

For the Mop Sauce (optional):

• 1 cup apple cider vinegar
• 1 cup apple juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon red pepper flakes

For the BBQ Sauce:

• 2 cups ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1/4 cup Worcestershire sauce
• 2 tablespoons mustard
• 1 tablespoon hot sauce (optional)
• Salt and pepper to taste

Instructions:

1. Preparation:

• Start by preparing the pork shoulder. Rinse it under cold water and pat it dry with paper towels. Trim any excess fat, leaving a thin layer for flavor and moisture.
• Rub the pork shoulder with olive oil, then coat it generously with yellow mustard. This helps the dry rub adhere better and creates a flavorful crust.

1. Dry Rub:

• In a bowl, mix all the dry rub ingredients until well combined.
• Rub the mixture all over the pork shoulder, making sure to cover every inch. For the best results, wrap the seasoned pork in plastic wrap and refrigerate it for at least 12 hours or overnight. This allows the flavors to penetrate deeply into the meat.

1. Smoking the Pork:

• Preheat your smoker to 225°F (107°C). Use hickory or applewood chips for a traditional smoky flavor.
• Place the pork shoulder on the smoker grates, fat side up. Insert a meat thermometer into the thickest part of the meat, avoiding any bones.
• Smoke the pork shoulder for about 1.5 hours per pound, maintaining a consistent temperature. This usually takes around 8-10 hours for a 6-pound pork shoulder.

1. Mop Sauce (Optional):

• While the pork is smoking, prepare the mop sauce by combining all the ingredients in a bowl.
• Every hour or so, lightly mop the pork with this mixture using a brush or a spray bottle. This keeps the meat moist and adds extra flavor.

1. BBQ Sauce:

• While waiting for the pork to cook, prepare the BBQ sauce. In a saucepan, combine all the sauce ingredients and bring to a simmer over medium heat.
• Reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally. Adjust seasoning to taste. Set aside.

1. Checking for Doneness:

• The pork is ready when it reaches an internal temperature of 195-205°F (90-96°C). At this point, the meat should be tender and easy to pull apart.
• Remove the pork shoulder from the smoker and let it rest for at least 30 minutes. This allows the juices to redistribute, making the meat even more flavorful and moist.

1. Pulling the Pork:

• After resting, use two forks or meat claws to shred the pork into bite-sized pieces. Discard any large pieces of fat or gristle.
• Mix the pulled pork with a generous amount of BBQ sauce, ensuring every piece is well-coated.

1. Serving:

• Serve the pulled pork on toasted buns with extra BBQ sauce on the side. Classic accompaniments include coleslaw, pickles, and cornbread.
• Pulled pork also works great in tacos, on top of nachos, or as a pizza topping.

Tips for Perfect Pulled Pork:

• Patience is Key: Low and slow is the way to go. Avoid the temptation to increase the temperature to speed up the cooking process.
• Wood Choice: Experiment with different wood chips to find your favorite flavor profile. Mesquite, pecan, and cherry wood all add unique notes to the meat.
• Resting Time: Don’t skip the resting period. It’s crucial for juicy, tender meat.
• Leftovers: Pulled pork freezes well. Store in airtight containers with some of the cooking juices to keep it moist.

Creating the perfect pulled pork requires time and patience, but the reward is worth every minute. This recipe ensures a delicious, smoky, and tender dish that will become a favorite at your gatherings. Enjoy your culinary journey into the heart of Southern barbecue!