BBQ pulled pork recipe
- bbqspark
- 2 days ago
- 5 min read
In this new BBQ Lesson we talk about the famous Pulled Pork!
Considered by many to be the ultimate test of barbecue, it's one of the most iconic American BBQ dishes. The long cooking time shouldn't intimidate you; by following a few strict rules, you'll see that pulled pork can truly be a stunner in your barbecue arsenal. In this article, we'll show you an easy BBQ pulled pork recipe with guaranteed results.
Are you ready to become a "mature" griller?
INGREDIENTS
- Pork shoulder or neck 3.5/4kg
For the Rub (pt. = part):
- Paprika 4pt. (25%)
- Mustard powder 3pt. (19%)
- Garlic powder 1pt. (6%)
- Muscovado sugar 1pt. (6%)
- Cumin 1 pt. (6%)
- Pepper 3 pt. (19%)
- Salt 3 pt. (19%)
For the Pulled Pork Sauce:
- Mustard 3pt.
- Ketchup 7pt.
- Chili pepper to taste
- Worcestershire sauce to taste
- Apple cider vinegar 5pt.
- Brown sugar 1pt.
- Salt to taste
- Pepper to taste
For the Coleslaw sauce:
- Carrots
- Cabbage, white or purple
- Plain Yogurt 6pt.
- Fresh Cream 4pt.
- Mayonnaise 6pt.
- Liquid sugar 1pt.
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PREPARATION
Let's start with some context. Pulled pork is a typical American recipe and a great classic of American barbecue, although each state has its own version that varies in terms of rubs, ingredients, and cooking method.
The correct cut used by Americans is the Boston Butt, made up of the cup and the shoulder respectively.
We clean the cut, removing a little fat, but not too much. Slow, long cooking allows the fat and collagen to melt, resulting in a "shredded" meat.
To allow the rub to adhere well to the meat we use mustard.
For the rub, we start with the basic ingredients found in most rubs: salt and pepper. Then add sweet paprika (which will give the meat its characteristic reddish color), garlic powder, sugar, and dried mustard. As a final ingredient, add a pinch of cumin, if desired.
We sprinkle the spice mix very well and generously over the entire surface of the cut.
Let's move on to another ingredient in the preparation: smoking. Thanks to the aroma of the smoke, we can give the pork a unique flavor that will make the recipe complete.
Since it's a large cut, we need to ensure the smoke aroma penetrates the meat completely. In this case, we'll use smoke chunks, which will allow us to smoke for a longer period of time.
Let's focus on the cooking process we'll be doing. We can divide it into two phases.
In the first phase we will have to create a dry environment, during which we will proceed with the smoking (approximately for 2 hours, but it will depend on the size of the cut).
During this phase the temperature must be 150°C, in order to obtain the right bark due to the caramelization of the sugars present in the rub.
In the second phase , we'll cook at a low temperature, around 120°C, in a humid environment. To create the right humidity, we'll close the cup by wrapping it in foil inside a baking dish.
In this way the collagen dissolves and the bonds present in the muscle fibres break down, allowing us to achieve the ideal consistency of Pulled Pork.
The total cooking time is about 7-8 hours, but it will depend greatly on the size of the cut and the cooking temperature. You'll know your dish is ready when, using a probe, you measure 90-92°C at the core.
While the cut is cooking, let's prepare the accompanying sauce.
Add ketchup, mustard, Worcestershire sauce, apple cider vinegar, chili pepper, pepper, salt, and sugar to a bowl. Mix well and refrigerate.
Let's proceed with the second sauce, which we'll use to dress the cabbage and carrot salad: coleslaw. Combine mayonnaise, fresh cream, yogurt, apple cider vinegar, liquid sugar, and chives.
After about 2 hours and the grill has stopped smoking, take a look at the meat. If you've followed the steps carefully, you'll see that the meat is browned, covered with a reddish, dry crust.
We can move on to the second cooking stage. Place the cut in a baking dish and insert the probe to measure the temperature right down to the center of the meat.
Sometimes, when you look at the temperature on your thermometer, it may indicate a plateau. This is due to the juices in the cut, which, when stimulated by the heat, attempt to change state from liquid to gas. This transformation requires energy, which is extracted from the increase in temperature.
We carefully wrap the baking dish and the meat in foil, so as to promote proper cooking at a constant temperature.
Towards the end of cooking, we finish the coleslaw by chopping the carrots and cabbage. We recommend using a potato peeler for this: it will allow you to quickly create evenly sized strips.
When the cup reaches the target temperature on the thermometer, we can remove it from the barbecue, paying attention to any liquids it may have lost, and we can unwrap it from the foil.
We will notice that it will have reduced in volume and will have released a lot of juices into the baking dish.
We proceed by separating the pulled juice from the liquid, allowing the latter to cool almost completely. During this phase, as it cools, the fatty part of the liquid will rise to the surface and can be easily removed, leaving a lighter and clearer juice.
The moment you've been waiting for has arrived: using special "claws" or simply two forks, we pull the meat apart. We recommend not shredding the cut too much; you want to leave firm pieces, also because they'll be more pleasant to bite into.
Once the fun is over, let's not forget to add the juices we "degreased" to the shredded meat.
We come to the last step: assembling the sandwich.
While the two slices of bread are heating on the grill, take the pulled pork, add the sauce, and stir. Take the base of the bun, add the seasoned meat, the coleslaw, and top with the other slice of bread.
Now you're ready to enjoy a great American barbecue classic that will never tire your taste buds. Making BBQ pulled pork is easy, all that's left is to try it!
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