Perfect BBQ Pulled Pork: Recipes & Tips

The Perfect Smoked Pulled Pork

Ingredients

• One 7-9 pound pork shoulder
• Brine (Recipe below)
• Rub (Recipe below)
• Smokey Barbecue Sauce (Recipe below)

Instructions

• Between 48-72 hours before you plan to eat your pulled pork, brine it using the recipe below.
• 36 hours before you plan to eat your pulled pork, soak 2 cups of dried wood chips in water and coat your pork with the rub as described in the rub recipe.
• Warm up one side of grill so that grill temperature is 225'
• Put wood chips in your smoker box or an aluminum foil pouch as described above and put on grill over the elements that are on or coals that are lit.
• Place pork shoulder directly on a grate on the side of grill that does not have the direct heat underneath it.
• Check your grill frequently to make sure that temperature is staying around 225'.
• You want the internal temperature of the grill to reach 195'.
• Our experience is that even after being on the grill for 12-15 hours. the temperature is usually around 160'. At that point we take it off of the grill and put it in a crockpot on top of 5 aluminum foil balls to keep it from resting on the bottom of the crockpot.
• Pour 1 can of beer into crock pot, but not on top of pork. Add 1 Tablespoon of liquid smoke to beer.
• Turn crockpot on low for 12 hours.
  • Pork is usually ready about 12 hours after it has been put in crockpot.

Brine for Pulled Pork For an 8 pound pork shoulder

• 2 quarts of water
• 1 1/2 cups kosher salt
• 1 cup maple syrup or molasses
• 1/2 cup cider vinegar

Instructions

• Place salt, molasses and 2 cups of the water in a pot and heat up until salt begins to dissolve.
• Add remaining water and vinegar.
• Pour mixture over pork in a large pot with a lid.
• Place pork in refrigerator for a minimum of 12 hours or up to 48 hours.

Rub for Pulled Pork

Ingredients

• 1/4 cup dark brown sugar
• 2 TB smoked paprika
• 2 TB chili powder
• 2 TB dry mustard
• 1 TB salt
• 2 tsp garlic powder
• 1 tsp celery salt
• 1 tsp cumin

Instructions

• Mix all rub ingredients together.
• With pork fat side down on your cutting board, coat as much of the shoulder with the rub as you can.
• Place shoulder fat side up on your grill and coat the fat side with the remaining rub.

Smokey Barbecue Sauce Yields 2 cups

Ingredients

• 1 cup ketchup
• 1/2 cup water
• 1/4 cup vinegar
• 2 Tablespoons dark brown sugar
• 1/2 Tablespoon onion powder
• 1/2 Tablespoon ground powdered mustard
• 1 Tablespoon lemon juice
• 1 Tablespoon liquid smoke
• 1 Tablespoon Worcestershire sauce

Instructions

• Mix all ingredients in a sauce pan and let simmer for one hour.

Notes

• Will keep in refrigerator for 3 months.

Pics and printable recipe available at: Nourish and Nestle

bon appetit