What To Know
- Pork shoulder is the best cut for pulled pork because it has a good amount of fat and connective tissue, which results in tender and juicy meat.
- Cook it at a low temperature for a long period of time to allow the flavors to develop and the meat to become tender.
- Complement your pulled pork with a refreshing beverage, such as a cold beer or a glass of lemonade.
Indulge in the succulent flavors of our award-winning pulled pork recipe, a culinary masterpiece that will tantalize your taste buds and leave you craving for more. This recipe has earned accolades for its tender, juicy meat and rich, smoky sauce, making it a true winner in the world of barbecue.
Ingredients:
- Pork shoulder (bone-in): 6-8 pounds
- Brown sugar: 1 cup
- Paprika: 1/4 cup
- Cumin: 2 tablespoons
- Garlic powder: 2 tablespoons
- Onion powder: 2 tablespoons
- Dry mustard: 1 tablespoon
- Salt and black pepper: To taste
- Apple cider vinegar: 1/2 cup
- Barbecue sauce: 1 cup
- Liquid smoke (optional): 1 tablespoon
Instructions:
1. Prepare the rub: In a bowl, combine the brown sugar, paprika, cumin, garlic powder, onion powder, dry mustard, salt, and black pepper. Mix well.
2. Season the pork: Remove the pork shoulder from the refrigerator and pat it dry. Rub the prepared seasoning mixture all over the pork, making sure to cover it evenly.
3. Wrap and refrigerate: Wrap the seasoned pork in plastic wrap and refrigerate for at least 4 hours, or overnight. This will allow the flavors to penetrate the meat.
4. Smoke the pork: Prepare your smoker to 225°F (107°C). Place the pork shoulder on the smoker and cook for 6-8 hours, or until the internal temperature reaches 195°F (90°C).
5. Wrap the pork (optional): For more tender and juicy meat, wrap the pork in aluminum foil after 4 hours of smoking. Add 1/2 cup of apple cider vinegar to the foil before wrapping.
6. Cook until tender: Continue smoking the pork until it reaches an internal temperature of 205°F (96°C). This will ensure that the meat is fall-off-the-bone tender.
7. Shred the pork: Remove the pork from the smoker and let it rest for 30 minutes. Using two forks, shred the pork into bite-sized pieces.
8. Combine with sauce: In a large bowl, combine the shredded pork with the barbecue sauce. Stir well to coat the pork. Add liquid smoke, if desired, for a more smoky flavor.
Tips for Award-Winning Pulled Pork:
- Choose the right cut of pork: Pork shoulder is the best cut for pulled pork because it has a good amount of fat and connective tissue, which results in tender and juicy meat.
- Season liberally: Don’t be afraid to use plenty of seasoning. The rub will enhance the flavor of the pork and create a delicious crust.
- Smoke low and slow: Patience is key when smoking pulled pork. Cook it at a low temperature for a long period of time to allow the flavors to develop and the meat to become tender.
- Don’t overcook: Overcooking will make the pork dry and tough. Use a meat thermometer to ensure that the internal temperature reaches the desired level.
- Shred the pork properly: Shredding the pork into bite-sized pieces will help the sauce to coat the meat evenly and create the perfect texture.
Variations:
- Spicy pulled pork: Add 1-2 teaspoons of cayenne pepper or chili powder to the rub for a spicy kick.
- Sweet pulled pork: Add 1/4 cup of honey or maple syrup to the barbecue sauce for a sweeter flavor.
- Carolina pulled pork: Use a vinegar-based barbecue sauce for a tangy and flavorful twist.
Serving Suggestions:
Serve your award-winning pulled pork on buns with your favorite toppings, such as coleslaw, pickles, and onions. You can also serve it over rice or potatoes.
The Perfect Pairing:
Complement your pulled pork with a refreshing beverage, such as a cold beer or a glass of lemonade.
Takeaways:
Indulge in the culinary masterpiece that is our award-winning pulled pork recipe. With its tender, juicy meat and rich, smoky sauce, it’s sure to become a favorite dish in your household. Experiment with different variations and serving suggestions to create your own unique culinary experience.
Basics You Wanted To Know
Q: What type of wood should I use for smoking pulled pork?
A: Hickory, oak, and applewood are all excellent choices for smoking pulled pork. They impart a rich, smoky flavor to the meat.
Q: How long can I store leftover pulled pork?
A: Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze pulled pork?
A: Yes, pulled pork can be frozen for up to 3 months. Freeze it in airtight containers or freezer-safe bags. Thaw it in the refrigerator overnight before reheating.
Q: What are some good side dishes to serve with pulled pork?
A: Coleslaw, potato salad, baked beans, and cornbread are all classic side dishes that pair well with pulled pork.
Q: Can I make pulled pork in a slow cooker?
A: Yes, you can make pulled pork in a slow cooker. Cook it on low for 6-8 hours, or until the meat reaches an internal temperature of 205°F (96°C).
