Slow Smoked Pulled Pork Recipe

Pork shoulder: The main ingredient, providing a rich and flavorful base for the dish.

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

Paprika: Contributes a smoky flavor and vibrant color to the spice rub.

Salt: Enhances the overall flavor of the pork.

Black pepper: Adds a mild heat and depth to the seasoning.

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

Onion powder: Complements the garlic powder and adds a subtle sweetness.

Cayenne pepper: Provides a spicy kick to balance the sweetness of the brown sugar.

When preparing pulled pork, it's crucial to maintain a consistent temperature in your smoker. Fluctuations can lead to uneven cooking. To achieve this, use a digital thermometer to monitor both the internal temperature of the pork shoulder and the ambient temperature inside the smoker. Additionally, consider using a water pan in the smoker to help regulate humidity and keep the meat moist throughout the long cooking process.

• bone-in 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 helps to caramelize the meat 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 rich umami flavor that enhances the overall taste.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different aroma.

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

• onion powder - Substitute with finely chopped onions: Finely chopped onions provide a fresh, robust onion flavor and add moisture to the dish.

• cayenne pepper - Substitute with chili powder: Chili powder offers a similar heat level and adds a complex blend of spices to the dish.

• 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 smaller portions. This makes it easier to reheat only what you need and ensures even cooling.
• Store the pulled pork in airtight containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.
• Label each container or bag with the date. This helps you keep track of how long the pulled pork has been stored.
• For short-term storage, place the pulled pork in the refrigerator. It will keep well for 3-4 days.
• For long-term storage, place the pulled pork in the freezer. It can be frozen for up to 3 months without significant loss of quality.
• When reheating, thaw frozen pulled pork in the refrigerator overnight. This ensures even reheating and maintains the texture.
• Reheat the pulled pork gently in a saucepan over low heat, adding a splash of broth or barbecue sauce to keep it moist.
• Alternatively, reheat in the microwave using a microwave-safe dish, covering it with a damp paper towel to retain moisture.
• Stir occasionally while reheating to ensure even warming and prevent drying out.

• 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 lock in moisture.
  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 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. Heat on medium power in 1-minute intervals, stirring in between, until the pork is warmed through.

• Sous Vide Method:

  1. Place the pulled pork in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  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 bit of barbecue sauce or apple cider vinegar to keep it moist.
  3. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.

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

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

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

• Tongs: Handy for placing the pork shoulder into the smoker and removing it once cooked.

• Aluminum foil: Useful for wrapping the pork shoulder after it’s done smoking to let it rest and retain moisture.

• Cutting board: Provides a stable surface for shredding the pork after it has rested.

• Two forks: Used to shred the pork into tender, bite-sized pieces.

• Knife: Helpful 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 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 and shred efficiently: Use a large cutting board and two forks to quickly shred the pork after resting.

Batch cook: Smoke multiple pork shoulders at once and freeze leftovers for future meals.