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An Easy Pulled Pork Recipe for Your Barbecue Smoker You have discovered the pulled pork recipe that was developed from our belief that authentic barbecue is "the mystical communion of fire, smoke and meat".
You want one of the most succulent, tender, and flavorful meats that your primitive instincts crave! You think about pulled pork, slow roasted over an aromatic hardwood smoke, accompanied by that impossible-to-beat traditional Southern "finishing sauce". You do not have the space, time, or inclination to do a traditional hardwood-log, fire-pit barbecue so... You backyard-tong-wielders will enjoy the simple steps of our pulled pork recipe secrets, all to win endless accolades! We wrote this pulled pork recipe, from our experience with wet-pan type backyard smokers, for our backyard barbecue chefs. Let's start with... The 6 Secrets for Smoking Meat
Please visit "The 6 Secrets" page, for competitor level barbecue tips! Let's put it all together starting with... You Want Fresh! Whether you want to roast a whole hog, or a shoulder cut, get the freshest meat you can find. Period. Now, which cut? For the "Cookin' Cousins" pulled pork recipe, we like the blade shoulder (12-16 lbs./5.4-7.3 kg). This is also called Boston Shoulder, Pork Butt Roast, or Boston-Style Butt. It has tons of flavor and the fat needed to keep the meet moist and tender. Fat is good...especially when roasting over smoke for extended period of time. If you can find a whole shoulder-cut, all the better! However, you are usually going to find the shoulder offered in two parts - a Boston Butt and the Picnic Roast (6-8 lbs./2.7-3.6 kg). If you have the space in your smoker, buy both. Especially important when the gang is showing up! But really, it makes little difference which you choose; they are both perfect for a great pulled pork. NOTE: Bone-in or boneless is your choice however, boneless does cook faster. Smokes, and rubs, have a hard time penetrating the skin! If the shoulder has a lot of skin, ask the meat cutter to remove most of it, and leave as much fat as possible. If you must do it, use a very sharp knife! If you put the pork in the smoker with no rub, it will turn out a smoked wonder! But for our pulled pork recipe, and for sheer epicurean pleasure, we believe... Use the freshest/best spices you can for this great rub:
Mix all together. We like to apply the rub the day before "fire" time for the most effect, but try to do it at least 2 hours ahead, using this method... Slather the roast with any common yellow table mustard. This will allow the spices to stick close to the meat, does not impart a flavor, and is a competitor's secret! Apply the rub liberally all over the meat, cover with plastic wrap, and refrigerate until an hour or so before cooking. It is best to allow the pork to come close to room temperature before putting it on the smoker. Now let's get started with... You will need: Patience Low and slow is the real secret to a great pulled pork. We're talking a temperatures of 225-235°F/107-113°C for an extended cooking period. Figure about 1 to 1 1/2 hours/lb (.45-.68 kg). Secret #5 "Timing" Oven/Grill thermometer You will see that we are quite redundant concerning the temperatures! It is very important, and this tool is the only way you will really know what's going on inside the smoker! Instant-read thermometer To "pull" pork, the meat must reach the ideal temperature of 212°F/100°C. Tongs You need a darn good pair of tongs to handle the roast. Long and strong is the secret. Chimney-type charcoal starter For the charcoal smoker folks, this is the best way to start, and maintain, the coals. If you've never used one of these ingenious tools, you're going to love the experience! Hardwood chunks/chips You should use only hardwood for smoking pulled pork. Hickory and white oak are the old tradition, but cherry, apple, pecan, walnut, (or a combination) will work great. Avoid mesquite, or alder, as they are very strong! Secret #6 "Smoke" Our pulled pork recipe is written for the vertical 'box", or "bullet" wet-pan type smokers, regardless of the heat source, so let's start with...
Charcoal cookers control the temperature using the bottom vents only. The top vent should always remain open, and not used to control oxygen intake. Each cooker is different so, experience rules!
 You can now "pull" or carve the meat. If you pull it by hand, you will be able to separate the good stuff out. Place it in a pot, over low heat, to keep the meat warm for serving. This pulled pork recipe will give you an exceptionally moist, tender roast, perfect as is, but many folks like to have a "finishing" or table sauce with their meat. This can be any barbecue sauce you enjoy, or a traditional "Southern U.S., vinegar based barbecue sauce" served in a bowl along with your pulled pork. Try this traditional favorite:
Once the butter is melted in a saucepan, stir in all but the vinegar, and bring to a boil. Remove the pan from the heat, stir in the vinegar, and allow the sauce to cool. For more pulled pork recipe barbecue sauce choices, please visit our Barbecue Sauce Recipe page.  Custom Search Return from Pulled Pork Recipe to Home page
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