Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, low and slow smoked pulled pork. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
low and slow smoked pulled pork is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. low and slow smoked pulled pork is something that I have loved my whole life.
Smoked Pulled Pork: Delicious Results in Almost Half the Time. The art of smoking meat is all about taking tough cuts of meat such as pork shoulder and brisket and turning them into tender, juicy, flavorful masterpieces by controlling low cooking temperatures over time. Learn how to smoke pulled pork shoulder on a Kamado-style grill or Big Green Egg with step-by-step instructions, including my family favorite pork shoulder dry rub recipe.
To begin with this recipe, we have to first prepare a few components. You can cook low and slow smoked pulled pork using 20 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make low and slow smoked pulled pork:
- Take 10 lb pork shoulder (Boston butt)
- Make ready 1 cup prepared yellow mustard (your favorite)
- Prepare 4 medium jalapeños
- Take 2 medium white or red onions
- Prepare rub
- Make ready 1/2 cup brown sugar
- Take 1/4 cup chipotle powder
- Prepare 1/4 cup black pepper
- Make ready 2 tbsp thyme
- Make ready 2 tbsp dried parsley
- Take 2 tbsp cinnamon
- Make ready 1/4 cup garlic salt or 1/8 cup salt and 1/8 garlic powder
- Get 1/4 cup ground coffee (i used this as well as making a coffee bbq but it can be left out)
- Make ready coffee bbq sauce (if desired)
- Prepare 1 bottle bbq (i used a spicier one, and i found a thicker sauce works better for this)
- Prepare 1 1/2 cup brewed black coffee
- Make ready 2 tbsp warchestershire
- Make ready 1/2 cup brown sugar
- Make ready 2 tbsp cinnamon
- Prepare 1 clove garlic
A Boston butt roast covered with spicy mustard and a savory rub is slow-smoked until it pulls apart easily in this crowd-pleasing recipe. This simple yet effective Boston butt recipe gives the pulled pork a mildly spicy and tangy flavor. The combination of smoke and moisture from the drip pan works very. Just throw it on some white bread, sweet Hawaiian buns, in a taco I'm definitely not opposed to making pulled pork in the slow cooker or oven, but if you want real smoked pulled pork, it's gotta be smoked, low and slow.
Steps to make low and slow smoked pulled pork:
- trim excess fat from pork (you can't and don't need to get it all) rinse thoroughly and pat dry with paper towels
- lather mustard ask over pork, mix together rub ingredients and apply generously to meat. (I find using cooking gloves helps keep the rub on the meat instead of on your hands). wrap the meat and let marinade overnight.
- prepare your smoker for indirect heat, place a pan of water in with it as well. (in the water pan if you have a vertical smoker, place a pan on the rack underneath where the meat will be if using a horizontal grill/smoker). also soak your wood chips following the directions (this might require preparing them overnight
- let the pork sit outside if the fridge for at least an hour before cooking. get the charcoals fired up and the grill at a consistent temp of 225
- throw a few pieces of wood on the coals, place the meat on the grill at the furthest point from the heat, stick a meat thermometer in the thickest part
- close the lid and let it work. avoid peeking! do check it occasionally to regulate the internal temp (again the less number of times the better) until the internal temp reaches at least 190 ( this seems very high, but this is the temp that the collagens in the far begin to break down, I aim for right about 200 myself which will take about 12 hours. if using a horizontal smoker, rotate it half way through to ensure it cooks evenly (this step is not as important if using a vertical smoker)
- I keep a spray bottle full of an red wine vinegar and some juice around and any time I open the grill, I spray it down just to ensure it stays good and moist… you can also use things like beer or Dr pepper… after about 8 hours you won't need any more smoke flavor so I quickly wrapped it in tin foil and put it back on for the remainder of the time
- add coals and wood chips accordingly to regulate the heat and smoke in the grill. smoke keeps it tender as well as giving it the delicious flavor but make sure to keep the smoke constantly moving to avoid it getting bitter… I prefer hickory, cherry or wood wood to mesquite because mesquite is much stronger flavored and it will have plenty of smoke flavor as it is…
- at this point make the sauce ( for the sauce I used, add all the ingredients in a sauce pan, bring too a boil then let simmer and thicken up for about 15 minutes). also slice onions, and jalapeños (I did half diced and half slices and kept the seeds, but you can do them however you like and keeping the seeds or not is up to you)
- once pork had reached desired temp, remove from heat, wrap in foil and let rest for an hour.
- preheat oven to 300
- unwrap and place on a glass baking dish (or if using metal coat with tin foil) the bone should pull right out. using hands or 2 forks pull pork apart, removing any excess fat as needed. add jalapeños and pour enough sauce to coat the meat, not enough to over power it and mix all together. then place in the oven for 15- 30 minutes. remove from oven and mix in the onion slices…
Pulled pork is dubbed "The feast of champions" for those that like to smoke their meats. It is perfect for feeding a large crowd and the most fool-proof of the Pork shoulder is the best cut of meat for pulled pork since it is laced with flavorful fat and connective tissue that will melt when cooked low and slow. Southwestern-style pulled pork delivers plenty of down-home flavor with a little spice to make it nice. The flavors of cumin, chili powder, garlic, and allspice come through in this low and slow-smoked pork recipe that tastes fantastic piled onto buns with barbecue sauce and a scoop of creamy coleslaw. Pulled pork, along with brisket, ribs and whole hog are the cornerstones of low and slow BBQ.
So that’s going to wrap it up for this exceptional food low and slow smoked pulled pork recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
