Pulled pork is a modern classic and even though it's been around for ages it's growing in popularity every year. While it can be prepared in the oven, taking the journey of making pulled pork on a barbecue adds an enticing smoky dimension to the experience.
Pulled pork requires a generous investment of time and dedication. The secret lies in the slow cooking process that transforms the pork into a tender, melt-in-your-mouth masterpiece. To achieve the ultimate result—a juicy, succulent meat that effortlessly falls apart—patience is key as the pork is cooked over low heat for 10-14 hours.
Ingredients For The BBQ Pulled Pork:
2000 grams whole piece of pork tenderloin or pork shoulder, with a good amount of marbling for juiciness.
30-50 ml spice rub (enough to fully coat the meat and create a dry exterior). You can use a pre-made barbecue seasoning or create your own by combining a variety of spices such as paprika, brown sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper.
Ingredients for the injection and to spray the meat:
500 ml apple juice
4 tablespoons apple cider vinegar
How You Make The BBQ Pulled Pork:
1. Preheat your grill or smoker for indirect grilling. If possible, set up a water pan to help maintain temperature stability and add moisture throughout the cooking process.
2. Make sure the meat is dry on the surface. Pat it dry with paper towels if necessary. Prepare the pork shoulder by applying the spice rub generously. For enhanced flavour, rub the spices into the meat the day before and let it marinate in the refrigerator overnight, preferably in a vacuum-sealed bag.
3. In a bowl, combine the ingredients for the injection mixture: apple juice and apple cider vinegar and mix until combined.
4. Using a marinade syringe, fill it with the injection mixture. Make sure the needle is sharp and sanitized. Add the rest of the mixture that is left over to a spray bottle, ready to use for spraying the meat during barbequing.
5. Inject the liquid into the pork shoulder in a "grid" pattern, spacing the injections about 3 cm apart. Slowly inject the liquid into the meat until it starts to leak out through the needle or other openings. This will help to maximize juiciness and flavour.
6. Once the injection is complete, proceed with the smoking or grilling process as described in the previous steps of the recipe.
7. Aim for a target temperature between 110-120 degrees Celsius on your grill or smoker. This slow and low cooking method will result in tender pulled pork. Patience is key.
8. Once the temperature is stable, place the seasoned pork shoulder on the grill or smoker. Add smoke shavings or chunks, preferably from apple wood, to impart a delicious flavour to the meat.
9. After about 3 hours of cooking, start showering the pork shoulder with the apple liquid mixture (a mix of apple juice and apple cider vinegar). Do this every hour to help create a flavorful bark on the outside of the meat.
10. As the cooking progresses, you may encounter a "stall" when the temperature plateaus around 75-90 degrees Celsius. This is normal and occurs as the fat in the meat begins to melt. Be patient and allow the temperature to slowly rise again, as this will contribute to the tender texture.
11. The cooking time for pulled pork can vary, but it typically takes 10-14 hours to achieve perfection. Ensure the internal temperature of the meat reaches 95 degrees Celsius for optimal tenderness.
12. Once the pork shoulder is fully cooked, to a temperature of 75-90 degrees Celsius. remove it from the grill or smoker. While the meat is still hot, use two forks or meat claws to shred it into succulent strands.
Serve the pulled pork as desired. It's perfect for sandwiches, tacos, pita bread, or served alongside barbecue sauce and your favourite sides.
Patience is key
Pulled pork is a labour of love that requires time and attention. The result is a mouthwatering dish that will impress your guests and leave them craving more. Enjoy the tender and flavorful pulled pork straight from the grill, served with a cold beer.
Comments