Really this is a simple dish to make & people just seem to love it. It does take quite a few hours to get the meat cooked through & pull apart tender but believe me its worth it. And really does this look like a ton of work?
The meat comes out juicy & tender with that smoky flavor penetrating every bite. Here's how we do it...
The day before you are planning on smoking your pork mix together your dry rub (You'll use this same rub to flavor the baked beans we'll talk about later this week).
Dry Pork Rub
1 c brown sugar
6 T kosher salt
3 T chili powder (we used a fantastic New Mexico blend)
1 T dry mustard
1 t onion powder
1 t ground black pepper
1/2 t cinnamon
Mix everything together well. Store in an airtight container.
Makes about 2 cups of rub (this was enough for two 3 pound pork shoulders, a large batch of beans & we still have some leftover)
Rub your pork shoulder or butt with the rub. Wrap in foil or plastic wrap & let sit in the fridge overnight.
On smoking day get the smoke going on your smoker or grill turned very low (about 225 - 250) with a smoker box. Put the pork on the grill. Let smoke for 6 -8 hours until the meat reaches 190 F & is pull apart tender. That may seem like a high temperature but you want to fat to turn to gelatin so the meat will fall apart. Take the beautiful blackened meat from the smoker.
Use forks or your fingers (if you can stand the heat) to shred meat. Serve with rolls, white bread or just on its own. We passed the pork with three flavors of Howling Wolf barbecue sauce. Matt preferred it plain on a roll just topped with a little coleslaw. Some people just like it all by itself eaten with their fingers.
If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.© 2007-2010 Kathy Lewinski
WOW. That sandwich looks... WOW. THANK YOU for mentioning that it's possible to make this happen with a barbecue. Thank you, thank you, thank you.
ReplyDeleteRecipe for Delicious - Its a little harder to get the low temperature with a gas grill but it can be done. Its not too hard with indirect heat on a charcoal grill. You can get a little smoker box to go in the grill at the hardware store for about $7.
ReplyDeleteThere really is something about smoked pulled pork -- and we're aiming to do it ourselves before the summer is out. We have an Orion convection cooker that we love for projects like this.
ReplyDeletePersonally, I'm loving the combination of spices in that rub -- nothing beats a little cinnamon in the crust of pork.
Guys, I have exactly the same smoker grill! I'm making your pork for my next back yard party.
ReplyDeleteDo you use the original termometer, or did you replace it? I found the original is nearly useless, and I've been using an instant-read meat termometer to check my smoking meats.
That is just about the most perfect looking pulled pork sandwich I have seen. It looks so very, very tender . . . This is how to celebrate!
ReplyDeleteI just found your blog and am super excited to read some of the older posts. I am originally from Minneapolis and relocated to Kansas City a few years ago, but once a Minnesotan always a Minnesotan!
ReplyDeleteI saw some of your posts on canning. I was hoping to start canning some things this year but unfortunately have run a little short on time. Perhaps I will try to do some applesauce after we make the trip up in Minnesota in the fall.
Love the blog, and the pictures of your garden are beautiful!
Amarillo - It's a great little smoker isn't it. We use an instant read thermometer to check the meats. The one on the smoker we just use to see if we think the smoker is getting a little cold. Matt has done a few alterations to the smoker he saw on line like moving the legs to the outside & putting new legs on the fuel bowl so he can lift the smoker off of it to tend. Made it a lot easier to work with.
ReplyDeletei think i could be content eating pulled pork every single day forever. yours looks succulent.
ReplyDeleteWhat's that Tom Petty song...The waiting is the hardest part?
ReplyDeleteIf I couls, I'd have pulled pork on a pulled pork bun.
My sister just bought a smoker and is doing dinner on Sunday night. I can't wait!!
ReplyDeleteThis makes my mouth water. My husband has been hinting at smoking another pork butt soon. I'll have to try your rub. That chili powder sounds great!
ReplyDeleteYup, looks fantastic guys!
ReplyDeleteHaving moved to North Carolina from Florida a couple of years ago, I felt compelled to buy a smoker and learn the art of pulled-pork. My wife and I really love the local vinegar-based sauce now, and for those who've never tried it, it's incredibly easy to make your own. I mix this in with the finished meat AND serve some on the side with the pork on thickly sliced Bimini bread I bake myself, or King's Hawaiian brand buns if I don't feel like baking.
Apple cider vinegar
Brown sugar (light or dark)
Dash of catsup
Dash of hot sauce and/or red pepper flakes
Dash of black pepper
Start with vinegar, add everything to taste. A balanced sauce should be sweet, tart and a little hot all at the same time. (FYI, this is not a "thick sauce," it's a liquid for those who're not familiar.)
Scott - Oh yeah, we love a good vinegar mop too. So, so tasty
ReplyDelete