Ultimate Guide to Perfect Pulled Pork BBQ

What is Pulled Pork?

Pulled pork, often referred to as shredded pork, is a dish made from slow-cooked pork shoulder that is "pulled" apart into tender, juicy strands. The name comes from the method of using hands or forks to pull the meat away from the fat and bone after cooking.

Choosing the Right Cut

The ideal cut for pulled pork is the Boston Butt, which comes from the upper part of the shoulder from the front leg of a hog. When shopping, ask your butcher for a bone-in pork shoulder weighing between four to eight pounds.

Preparation Steps

Cleaning and Trimming

1. Rinse and Dry: Thoroughly rinse the pork shoulder and pat it dry.
2. Trim Excess Fat: Remove as much excess fat as possible. Any remaining fat can be trimmed after cooking.

Applying the Dry Rub

A quality dry rub is essential for tenderizing the meat and infusing it with a tantalizing BBQ flavor. While store-bought options are available, making your own dry rub can be more rewarding.

Homemade Dry Rub Recipe

• Ingredients:
  • 1/4 cup brown sugar
  • 1/4 cup paprika
  • 2 tablespoons black pepper
  • 2 tablespoons salt
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper

1. Mix Ingredients: Combine all ingredients in a bowl.
2. Apply Rub: Place the pork shoulder in a plastic marinating pan and generously apply the dry rub. Repeat to ensure full coverage.
3. Add Mustard and Honey: Pour a combination of plain yellow mustard and honey over the pork. Use a brush to cover all sides.
4. Reapply Dry Rub: Sprinkle more dry rub on the meat without rubbing it in.
5. Marinate Overnight: Cover the pan tightly and refrigerate overnight.

Cooking Instructions

Pre-Cooking Preparation

1. Rest the Meat: Let the pork sit out for one hour before cooking.
2. Preheat the Grill/Oven: Set the temperature to medium (325°F for the oven).

Cooking Methods

Gas Grill

1. Indirect Heat: Light one side of the grill and place the pork shoulder on the unlit side.
2. Use a Rack and Pan: Place the pork on a cooling rack over a shallow pan to catch drippings.

Charcoal Grill

1. Indirect Heat: Place lit briquettes on one side of the grill and the pork shoulder on the unlit side.
2. Proper Airflow: Open bottom vents when preheating and top vents when cooking.

Cooking and Mopping Sequence

1. Initial Cooking: Cook at 325°F for one hour (250°F for charcoal).
2. Mop the Meat: Use a spray bottle with a mixture of fruit juice (apple or orange) and apple cider vinegar to mist the pork.
3. Continue Cooking: Cook for another 2 hours and mop again.
4. Lower Temperature: Reduce to 300°F and mop after 3 hours.
5. Final Cooking: Lower to 250°F and cook for another 2 hours.

Total Cooking Time: Approximately 8 hours (10-12 hours for charcoal).

Enhancing Flavor with Smoke

1. Smoker Box: Use a cast iron smoker box with pre-soaked wood chips (fruit woods are ideal).
2. Placement: Place the smoker box on the lit side of the gas grill or add wood chips directly to the charcoal.

Finishing Touches

1. Check for Doneness: Use a meat thermometer to ensure the pork is fully cooked.
2. Rest the Meat: Wrap the pork in aluminum foil and let it rest for 30-45 minutes.
3. Pull the Pork: Remove the bone and fat, then pull the meat apart using forks or fingers.

Serving Suggestions

• Chop and Serve: Place the pulled pork on a cutting board and chop it up. Serve on Texas Toast or enjoy it on its own with or without dipping sauce.

Interesting Stats

• Pulled Pork Popularity: According to the National Pork Board, pulled pork is one of the top three most popular BBQ dishes in the United States.
• BBQ Industry Growth: The BBQ industry has seen a 3.5% annual growth rate over the past five years, with pulled pork being a significant contributor (Source: IBISWorld).

For more detailed BBQ techniques and recipes, check out Serious Eats and The Spruce Eats.

Enjoy your BBQ journey and the delicious results of your pulled pork efforts!