Award winning smoked pulled pork recipe: 59 photos
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FAQ
Pork shoulder. Pork shoulder: Pork shoulder is perfect for pulled pork because it's inexpensive, forgiving to work with, and tends to have a lot of marbling (which means it'll result in tender meat).);})();(function(){window.jsl.dh(NmfHZqHiIpSJxc8Pto280Qg__89,
Top 3 Secrets to Award-Winning Pulled Pork
- 1) You don't need to brine, season a day ahead of time, or inject the pork to create award-winning results.
- 2) Don't get wrapped up in wrapping.
- 3) Pull at 190-205 and let rest for ONLY 15-30 minutes.
Smoke. Once the pork has been prepped, place it directly on the grill grates of the smoker (preferably fat side up). Close the lid, and smoke for 15-20 hours, or until the internal temperature of the pork reaches 195-201 degrees F. Rest, shred and serve.
Lift up the pork and sit the onion, carrots, apples, sage leaves and whole unpeeled garlic bulb underneath the meat. Roast for 2 hours, then reduce the heat to 150ºC and cook for another 3 hours, or until the meat effortlessly pulls apart, adding splashes of water occasionally to prevent it from drying out, if needed.
The gelatin also thickens a bit as the meat cools during the rest, so more of it stays in the meat when sliced or pulled. Many competition barbecue teams will wrap briskets and pork butts in aluminum foil during the final stages of cooking and add broth, juice, or other flavorful concoctions to the foil package.
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Mike Karabeini
Hey foodies! I'm Mike, a chef who loves making cooking simple. My site is packed with easy recipes that anyone can master. No complicated ingredients or fancy techniques - just delicious food made simple. From quick dinners to cool party snacks, I'll show you how to cook like a pro. Ready to make something tasty? Let's get cooking!
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