Slow Smoked Pulled Pork Recipe

Pork shoulder: The main ingredient, also known as pork butt, is a cut of meat that becomes incredibly tender when slow-cooked.

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

Paprika: Provides a mild, smoky flavor and a vibrant color to the rub.

Salt: Enhances the overall flavor of the pork.

Black pepper: Adds a bit of heat and depth to the rub.

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

Onion powder: Adds a subtle sweetness and depth to the rub.

Cayenne pepper: Brings a touch of heat to balance the sweetness of the brown sugar.

When preparing your pork shoulder for smoking, consider using a binder like mustard or olive oil before applying the spice rub. This helps the seasoning adhere better to the meat, ensuring a more flavorful bark during the smoking process. Additionally, if you have the time, let the seasoned pork shoulder rest in the refrigerator for a few hours or overnight. This allows the spices to penetrate deeper into the meat, enhancing the overall taste.

• pork shoulder - Substitute with beef brisket: Beef brisket has a similar texture and can be slow-cooked to achieve a tender, pull-apart consistency.

• brown sugar - Substitute with honey: Honey provides a similar sweetness and can help with caramelization during cooking.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that complements the slow-cooked meat.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and can be used in the same quantity.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more robust flavor and can be minced or crushed.

• onion powder - Substitute with dried minced onion: Dried minced onion provides a similar flavor profile and texture.

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

• Allow the pulled pork to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Divide the pulled pork into meal-sized portions. This makes it easier to reheat only what you need, reducing waste and maintaining quality.
• Use airtight containers or heavy-duty freezer bags to store the pulled pork. Remove as much air as possible to prevent freezer burn.
• Label each container or bag with the date and contents. This helps you keep track of how long the pulled pork has been stored and ensures you use the oldest portions first.
• Store the pulled pork in the refrigerator for up to 4 days. If you plan to keep it longer, freezing is the best option.
• For freezing, place the pulled pork in the coldest part of your freezer. It can be stored for up to 3 months without significant loss of quality.
• To reheat, thaw the pulled pork in the refrigerator overnight. This ensures even reheating and prevents the meat from drying out.
• Reheat the pulled pork gently in a covered skillet over low heat, adding a splash of broth or barbecue sauce to keep it moist. Alternatively, use a microwave-safe dish and cover it with a damp paper towel to retain moisture.
• Stir occasionally while reheating to ensure even warming and to prevent any parts from drying out or overcooking.
• Serve the reheated pulled pork with your favorite sides and condiments, just as you would with freshly cooked pulled pork.

• 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 chicken broth to keep it moist.
  3. Cover the dish with aluminum foil to trap the moisture.
  4. Heat in the oven for about 20-30 minutes, or until the pork reaches an internal temperature of 165°F (74°C).

• Stovetop Method:

  1. Place the pulled pork in a skillet or saucepan.
  2. Add a small amount of barbecue sauce or apple cider vinegar to keep it moist.
  3. Heat over medium-low heat, stirring occasionally, until the pork is heated through, about 10-15 minutes.

• Microwave Method:

  1. Place the pulled pork in a microwave-safe dish.
  2. Add a splash of apple juice or chicken broth to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through, until the pork is heated through.

• Sous Vide Method:

  1. Place the pulled pork in a vacuum-sealed bag or a resealable plastic bag, removing as much air as possible.
  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 small amount of barbecue sauce or apple cider vinegar to keep it moist.
  3. Cover and heat on low for 1-2 hours, or until the pork is heated through.

• Smoker: A device used to cook the pork shoulder slowly at a low temperature, imparting a smoky flavor.

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

• Meat thermometer: A tool to check the internal temperature of the pork shoulder to ensure it has reached 195°F (90°C).

• Tongs: Used to handle the pork shoulder when placing it in and removing it from the smoker.

• Aluminum foil: Used to wrap the pork shoulder if needed, to help it rest and retain moisture after smoking.

• Cutting board: A surface to place the pork shoulder on for shredding after it has rested.

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

• Knife: Useful 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 ahead of time and store in an airtight container.

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

Pre-trim the pork: Remove excess fat from the pork shoulder before applying the rub to save time later.

Rest the meat properly: Let the pork rest for 30 minutes to make shredding easier and more efficient.

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