Slow Smoked Pulled Pork Recipe

Pork shoulder: This cut, also known as Boston butt, is ideal for slow cooking due to its marbling and connective tissue, which break down beautifully over time.

Brown sugar: Adds a touch of sweetness and helps create a caramelized crust on the pork.

Paprika: Provides a mild, smoky flavor that enhances the overall taste of the pork.

Salt: Essential for seasoning and bringing out the natural flavors of the meat.

Black pepper: Adds a subtle heat and depth to the spice rub.

Garlic powder: Infuses the pork with a rich, savory flavor.

Onion powder: Complements the garlic powder and adds a hint of sweetness.

Cayenne pepper: Brings a bit of heat to the dish, balancing the sweetness from the brown sugar.

When preparing pork shoulder for smoking, it's crucial to ensure the spice rub adheres well to the meat. To achieve this, pat the pork shoulder dry with paper towels before applying the spice mixture. This helps the rub stick better and form a flavorful crust during the smoking process. Additionally, consider letting the rubbed pork shoulder sit in the refrigerator for a few hours or overnight to allow the flavors to penetrate deeper into the meat.

• pork shoulder (boston butt) - Substitute with beef chuck roast: Beef chuck roast has a similar marbling and texture, making it a good alternative for slow-cooking and shredding.

• brown sugar - Substitute with honey: Honey provides a similar sweetness and caramelization effect when cooked.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that complements the dish well.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic garlic flavor.

• onion powder - Substitute with dried minced onion: Dried minced onion offers a similar flavor and texture when rehydrated during cooking.

• cayenne pepper - Substitute with red pepper flakes: Red pepper flakes provide a similar heat level and can be adjusted to taste.

• Allow the pulled pork to cool completely before storing. This helps prevent condensation, which can lead to soggy meat.
• Divide the pulled pork into meal-sized portions. This makes it easier to reheat only what you need.
• Store the portions in airtight containers or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn.
• Label each container or bag with the date and contents. This ensures you know how long the pulled pork has been stored.
• For short-term storage, place the containers in the refrigerator. The pulled pork will stay fresh for up to 4 days.
• For long-term storage, place the containers in the freezer. The pulled pork can be frozen for up to 3 months.
• When ready to use, thaw the pulled pork in the refrigerator overnight. This ensures even thawing and maintains the quality of the meat.
• Reheat the pulled pork gently in a saucepan over low heat, adding a splash of broth or barbecue sauce to keep it moist.
• Alternatively, reheat in the microwave on a low setting, stirring occasionally to ensure even heating.
• Enjoy your pulled pork in sandwiches, tacos, or as a topping for baked potatoes or salads.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the pulled pork in an oven-safe dish and add a splash of apple juice or broth to keep it moist.
  3. Cover the dish with aluminum foil.
  4. Heat for about 30 minutes or until the pork reaches an internal temperature of 165°F (74°C).

• Stovetop Method:

  1. Place the pulled pork in a skillet over medium heat.
  2. Add a bit of barbecue sauce or broth to prevent it from drying out.
  3. Stir occasionally, heating until the pork is warmed through, about 10-15 minutes.

• Microwave Method:

  1. Place the pulled pork in a microwave-safe dish.
  2. Add a small amount of apple cider vinegar or water to keep it moist.
  3. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it.
  4. Heat on medium power in 1-minute intervals, stirring in between, until the pork is heated through.

• Sous Vide Method:

  1. Place the pulled pork in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour.

• Slow Cooker Method:

  1. Place the pulled pork in the slow cooker.
  2. Add a bit of broth or barbecue sauce to keep it moist.
  3. Cover and heat on low for 2-3 hours or until the pork is thoroughly warmed.

• Smoker: A device used to cook the pork shoulder slowly with wood smoke, imparting a rich, smoky flavor.

• Mixing bowl: Used to combine the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper.

• Meat thermometer: Essential for checking the internal temperature of the pork shoulder to ensure it reaches 195°F (90°C).

• Tongs: Useful for handling the pork shoulder when placing it in and removing it from the smoker.

• Aluminum foil: Can be used to wrap the pork shoulder after smoking to retain moisture while it rests.

• Cutting board: Provides a stable surface to rest the pork shoulder after smoking.

• Forks: Used to shred the pork shoulder into pulled pork.

• Knife: Handy for trimming any excess fat from the pork shoulder before applying the spice rub.

• Basting brush: Optional, but can be used to apply any additional sauces or marinades during the smoking process.

Prepare the rub in advance: Mix the spices the night before to save time on the day of smoking.

Use a meat thermometer: This ensures the pork shoulder reaches the perfect internal temperature without constant checking.

Preheat the smoker early: Get the smoker ready while you prepare the meat to streamline the process.

Rest the meat properly: Letting the pork rest makes it easier to shred, saving effort later.

Shred with a mixer: Use a stand mixer with a paddle attachment to quickly shred the pulled pork.