This version is for pork shoulder and should comfortably feed ten people.
However big a piece of meat you have, it takes time and patience to make pulled pork - it's not something that can be made on the spur of the moment. But the result more than makes up for the time invested.
If you are using a BBQ smoker, choose your BBQ wood, either logs or wood chips. I use apple wood, but hickory, alder or oak logs are more traditional - or use chips soaked in water.
Amazon stock a wide selection of BBQ wood chips and smoker boxes
- a boneless shoulder of pork, 5lbs/2kg (about)
- Olive oil
BBQ rub for this pulled pork recipe
- 2 tbsp salt
- 2 tbsp paprika
- 1/2 tbsp black pepper
- 1 tsp cayenne
Mix these together in a small bowl.
Choose a mopping sauce:
Or try South Caarolina style, miss these out and mix the pulled pork with Carolina Gold Sauce.
- Drizzle the meat with olive oil and evenly distribute the rub over the surface - refrigerate for anything up to 24 hours.
- Prepare your basting sauce - use the recipe above or some other thin penetrating BBQ sauce.
- Prepare a medium charcoal fire in the smokers' firebox. Add the pre-soaked hardwood chips in your smoker box.
- Your meat needs to be placed in the center of the barbeque to make sure heat and smoke circulates evenly round it. Place a water pan directly below it. The pan catches the fat and the steam helps keep the meat from drying out too much.
- Adjust the vents until the internal temperature is 225F to 250F (110C to 130C) and roast the meat for 120 and 90 minutes per pound respectively. 7 to 10 hours is how long it should take before the meat reaches the falling apart stage, depending on the weight of the meat. Keep adding charcoal periodically to keep a consistent temperature.
- Mop more of the basting sauce on every 90 minutes or so (but no more often). When the lid is opened on a smoker or grill most of the heat and smoke will be lost, thus increasing the cooking time. Consistency of temperature is key, so don't open it more than necessary.
- The internal temperature of the meat should reach around 180F, use a digital meat thermometer if you have one - it will make this operation very easy.
- For extra points crank up the heat at the very end to crisp up and blacken the outside of the meat a little.
- When it's finished your pulled pork recipe should be so tender that it is practically falling apart on it's own - at this point pull the meat apart and shred it. Personally I slice half of it and chop/shred the rest.
When you cut into it you should see a red ring around the outside half inch of the meat where the smoke has penetrated right in - in which case you'll know you got it right!
The taste of the pork will be delicious - tangy, smokey, and quite complex.
Make it into sandwiches made with soft white bread buns, along with coleslaw or red slaw and/or a dollop of your favorite barbeque sauce and with french fries, potato salad, etc on the side.
There's more background info and serving suggestions on this page on BBQ methods - this is a major BBQ recipe all round that shouldn't be missed.