Do you like home-cooked dishes? Well, nothing beats time tested recipes at home. I love family gatherings as much as I remember how my grandma used to cook smoked pulled pork every festive occasion.
I’m about to share my own crafted smoked pulled pork recipe below. This savory rich versatile main entrée can be served in sandwiches, pizza, salad or on its own. It is a delicacy and passed on through generations to generations. Every family has one!
Indulge in that smoky, tender, and juicy goodness right on your own kitchen. The perfect blend of sweet, tangy, and savory pork dish. Made possible by the combination of sweet and sour kick from pineapple and honey plus the spices, and herbs that produce an aromatic smell you can’t resist I bet your kids will love it too!
How To Make Smoked Pulled Pork
In summary, smoked pulled pork starts by preparing the spice rub. Spice rub consists of seasoning salt, ground black pepper, garlic powder, onion powder, celery salt, and chili powder. Coat the pork shoulder with the rub and smoked for 8 to 9 hours at 200F.
For the exact measurement of ingredients and bonus tips, scroll to the recipe section below!
What temperature is smoked pulled pork done?
The suggested internal temperature for pork is 145F. But smoked pulled pork requires a little higher temperature, 195F to 205F internal temperature depending on your preferred softness. It is vital to use a thermometer to easily monitor the cooking progress of the meat.
What is the best cut of pork to smoke for pulled pork?
The best cut of meat is the pork shoulder roast or pork butt or for culinary term Boston butt. This has a balanced marble of fat that protects the meat while cooking. As a result, the meat becomes more tender and juicy. The fat also melts down which gives that extra flavor.
Do you smoke a pork shoulder fat side up?
This is a tricky question, right? Well, mostly fat side up is the usual way to cook the smoked pulled pork, because it provides an additional fat coating called the fat cap (an inch thick white fat covering the meat).
This fat is rendered away during the cooking process, it then prevents the meat from overcooking and having burnt sides. Moreover, this is a basting process at work, without you doing it manually.
While on the other hand, you can also cook it faced down if it’s your personal preference. Just be cautious not to make it crispy, hard, and unpleasant to eat, or depending on the smoker design from which heat source is coming from.
What Makes A Good Pulled Pork Recipe?
A good pulled pork recipe should have a balanced taste, not too salty, not too spicy, just right. The texture should be tender and juicy. You can instantly pull it apart using a fork, that way you’ll know it’s a good one.
It should be mild and should not overpower the barbecue sauce, but should also be well seasoned. The taste of smokiness should be present as well as the herbs and spices that are infused in the recipe.
The freshness of the meat is very important as well because it is the main ingredient. When selecting the meat that you are going to use, always chose the pinkish red color, with a firm and tender quality. The streaks of fat are also to take note of, more marbling like in beef means better tasting, but can be more pricey too.
Then add only the black pepper when its freshly cracked because it will amp that peppery taste profile in your dish. The same goes for the herbs and spices, it should be at its optimal state. Because these tend to lose its essence when stocked for a long time, so checking it first before using is a must.
The best test is when you see someone having their seconds of course! And your family will constantly request it every time there is an upcoming event.
- 1 Pork Shoulder
- 1/4 cup seasoning salt
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1 teaspoon celery salt
- 1 teaspoon chili powder
- 1 teaspoon onion powder
1. Preheat the smoker to 200F. Load the smoker with hickory wood, apple wood or cherry wood.
2. Mix together all the dry rub ingredients in a bowl.
3. Sprinkle the pork generously with the rub until it is fully coated.
4. Place pork in the smoker fat side up and smoke for 4 hours.
5. After 4 hours, wrap the pork with butchers paper or foil and increase the temperature to 250F. Smoke for another 4 hours.
6. Remove the meat and let it rest for 15 minutes before serving.
7. Shred with forks and serve with your favorite BBQ sauce.