Slow Smoked Pulled Pork Recipe

Pork shoulder: This is the main ingredient, known for its rich flavor and tenderness when slow-cooked.

Paprika: Adds a mild, sweet pepper flavor and a vibrant color to the rub.

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

Salt: Enhances the overall flavor of the meat and the rub.

Black pepper: Adds a sharp, pungent flavor that complements the other spices.

Garlic powder: Gives a savory, aromatic depth to the rub.

Onion powder: Adds a subtle, sweet onion flavor that blends well with the other spices.

Cayenne pepper: Provides a bit of heat to balance the sweetness of the brown sugar.

When preparing pulled pork, it's essential to maintain a consistent smoker temperature of 225°F (107°C) throughout the cooking process. This low and slow method ensures the pork shoulder becomes tender and flavorful. To achieve this, use a reliable thermometer to monitor both the smoker's internal temperature and the meat's internal temperature. Additionally, consider using a water pan in the smoker to maintain moisture and prevent the pork from drying out. This technique will result in a juicy, perfectly smoked pulled pork.

• pork shoulder - Substitute with beef brisket: Beef brisket has a similar texture and can be slow-cooked to achieve the same tenderness as pork shoulder.

• pork shoulder - Substitute with chicken thighs: Chicken thighs are rich and flavorful, and they can be slow-cooked to become tender and juicy.

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

• brown sugar - Substitute with honey: Honey provides a similar sweetness and can help create a caramelized crust on the 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 has a similar heat but a slightly different flavor profile that can add complexity.

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

• onion powder - Substitute with finely chopped onions: Finely chopped onions offer a fresh and slightly sweet onion flavor.

• cayenne pepper - Substitute with red pepper flakes: Red pepper flakes provide a similar level of heat and can add a bit of texture.

• 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, reducing waste and maintaining quality.
• Place the portions into 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 helps you keep track of how long the pulled pork has been stored.
• Store the pulled pork in the refrigerator if you plan to use it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to use, thaw frozen pulled pork in the refrigerator overnight. This ensures even thawing and maintains the meat's texture.
• Reheat the pulled pork gently. Use a microwave, stovetop, or oven at a low temperature to prevent drying out. Add a splash of broth or barbecue sauce to keep it moist.
• For added flavor, consider reheating the pulled pork in a skillet with a bit of olive oil or butter. This can help revive the smoky taste and add a slight crispiness.

• 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 prevent drying out.
  4. Heat 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 over medium heat.
  2. Add a bit of barbecue sauce or apple cider vinegar to keep it moist.
  3. Stir occasionally and heat 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 splash of water or broth to keep it from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open for steam to escape.
  4. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until the pork is hot.

• Sous Vide Method:

  1. Place the pulled pork in a vacuum-sealed bag or a resealable plastic bag with the air removed.
  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 your slow cooker.
  2. Add a bit of broth or barbecue sauce to keep it moist.
  3. Cover and heat on low for 1-2 hours, or until the pork is warmed through.

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

• Mixing bowl: Used to combine the spices for the rub.

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

• Aluminum foil: Used to wrap the pork shoulder after smoking to retain moisture and allow it to rest.

• Tongs: Handy for placing and removing the pork shoulder from the smoker.

• Two forks: Utilized for shredding the pork once it has rested.

• Cutting board: Provides a stable surface for shredding the pork.

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

Prepare the spice rub in advance: Mix the spices a day before to save time on the cooking day.

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: Wrapping the pork shoulder in foil and letting it rest helps retain juices, making shredding easier.