BBQ Pulled Pork
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You may think BBQ pulled pork is a difficult task left only to the pros, but not true at all.
With just a few simple techniques you too could be smoking beautiful, tender, juicy pulled pork. |
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You may think BBQ pulled pork is a difficult task left only to the pros, but not true at all.
With just a few simple techniques you too could be smoking beautiful, tender, juicy pulled pork. |
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The bone in Boston butt roast is what I go with. It has a good amount of fat marbling and a nice fat cap on it to keep moist during the long low and slow cook.
The long cook time breaks down the meat making it tender enough to pull it apart with your hands. It also helps to create that beautiful tasty crust, or bark and allows the smoke to penetrate the meat giving it that true barbecue flavor.
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I like using an upright style BBQ smoker for pulled pork. The smaller size and domed lid help keep the heat tight around the meat ensuring nice even cooking and a nice crust around the meat. They also have the ability to hold a consistent temp for an extended amount of time. The water pan creates a steamy environment to help keep the meat moist. I like to use 50-50 water and apple juice for a little added flavor. I am using my UDS for this one.
Even if you are using a gas grill or kettle style grill, as long as you can create a low indirect heat and keep it for an extended amount of time, you can pull off an awesome barbecue pulled pork!
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It typically takes about an hour per pound to cook.
Smoke until it reaches an internal temp of aprox 190 deg and the bone feels loose when wiggled.
If it is taking too long to reach temp and tenderness, you can always wrap it tight in foil and add a splash of apple juice for a little more sweet and moisture. Let it go for another hour or so. Just make sure the temp doesn't get too high at this stage. You don't want to get close to boiling the meat!
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Our favorite way to serve our pulled pork is on Hawaiian sweet rolls with a splash of Angela's secret sauce
and a healthy dose of her apple coleslaw. I might throw on a couple dill pickles and some brown mustard for good measure. |
