Recipe: Best low and slow smoked pulled pork

low and slow smoked pulled pork - Learn how to smoke pulled pork shoulder on a Kamado-style grill or Big Green Egg with step-by-step instructions, including my family favorite pork shoulder dry rub recipe. Learn how to smoke pork shoulder for the best pulled pork. This cut is laced with so much flavor when cooked low and slow, giving it incredibly tender texture and succulent flavor.

If chicken and beef are your stand-by meats, you've been missing out; the other white meat is just as flavorful and easy to transform into myriad meals that look like they took a lot more time and effort than they actually did. Our favorite pork recipes—from caramelized chops and slow-braised pork shoulder to spicy enchiladas—are guaranteed to put pork in your weeknight dinner rotation.

Tender pieces of pork braised in a flavorful sauce with a touch of heat. Made with just a small list of simple ingredients, this is a great way to switch up your weekly rotation with a fabulously easy takeout-fakeout dinner. Here is Delicious low and slow smoked pulled pork Recipe.

When I rested the meat I wrapped in foil and that. Smoked Pulled Pork: Delicious Results in Almost Half the Time. The art of smoking meat is all about taking tough cuts of meat such as pork shoulder and brisket and turning them into tender, juicy, flavorful masterpieces by controlling low cooking temperatures over time. You can have low and slow smoked pulled pork using 20 ingredients and 12 steps.

low and slow smoked pulled pork Ingredients

1. Prepare 10 lb of pork shoulder (Boston butt).
2. You need 1 cup of prepared yellow mustard (your favorite).
3. Prepare 4 medium of jalapeños.
4. You need 2 medium of white or red onions.
5. You need of rub.
6. You need 1/2 cup of brown sugar.
7. Prepare 1/4 cup of chipotle powder.
8. You need 1/4 cup of black pepper.
9. You need 2 tbsp of thyme.
10. Prepare 2 tbsp of dried parsley.
11. You need 2 tbsp of cinnamon.
12. Prepare 1/4 cup of garlic salt or 1/8 cup salt and 1/8 garlic powder.
13. Prepare 1/4 cup of ground coffee (i used this as well as making a coffee bbq but it can be left out).
14. You need of coffee bbq sauce (if desired).
15. Prepare 1 of bottle bbq (i used a spicier one, and i found a thicker sauce works better for this).
16. Prepare 1 1/2 cup of brewed black coffee.
17. You need 2 tbsp of warchestershire.
18. You need 1/2 cup of brown sugar.
19. You need 2 tbsp of cinnamon.
20. You need 1 clove of garlic.

Pulled pork, along with brisket, ribs and whole hog are the cornerstones of low and slow BBQ. Once you make your own pulled pork sandwich you will never visit another BBQ joint again. Were did you get the Smoker/BBQ grill? it looks great I do smoking and I'd like to see the temp with out. Just throw it on some white bread, sweet Hawaiian buns, in a taco I'm definitely not opposed to making pulled pork in the slow cooker or oven, but if you want real smoked pulled pork, it's gotta be smoked, low and slow.

low and slow smoked pulled pork instructions

1. trim excess fat from pork (you can't and don't need to get it all) rinse thoroughly and pat dry with paper towels.
2. lather mustard ask over pork, mix together rub ingredients and apply generously to meat. (I find using cooking gloves helps keep the rub on the meat instead of on your hands). wrap the meat and let marinade overnight..
3. prepare your smoker for indirect heat, place a pan of water in with it as well. (in the water pan if you have a vertical smoker, place a pan on the rack underneath where the meat will be if using a horizontal grill/smoker). also soak your wood chips following the directions (this might require preparing them overnight.
4. let the pork sit outside if the fridge for at least an hour before cooking. get the charcoals fired up and the grill at a consistent temp of 225.
5. throw a few pieces of wood on the coals, place the meat on the grill at the furthest point from the heat, stick a meat thermometer in the thickest part.
6. close the lid and let it work. avoid peeking! do check it occasionally to regulate the internal temp (again the less number of times the better) until the internal temp reaches at least 190 ( this seems very high, but this is the temp that the collagens in the far begin to break down, I aim for right about 200 myself which will take about 12 hours. if using a horizontal smoker, rotate it half way through to ensure it cooks evenly (this step is not as important if using a vertical smoker).
7. I keep a spray bottle full of an red wine vinegar and some juice around and any time I open the grill, I spray it down just to ensure it stays good and moist... you can also use things like beer or Dr pepper... after about 8 hours you won't need any more smoke flavor so I quickly wrapped it in tin foil and put it back on for the remainder of the time.
8. add coals and wood chips accordingly to regulate the heat and smoke in the grill. smoke keeps it tender as well as giving it the delicious flavor but make sure to keep the smoke constantly moving to avoid it getting bitter... I prefer hickory, cherry or wood wood to mesquite because mesquite is much stronger flavored and it will have plenty of smoke flavor as it is....
9. at this point make the sauce ( for the sauce I used, add all the ingredients in a sauce pan, bring too a boil then let simmer and thicken up for about 15 minutes). also slice onions, and jalapeños (I did half diced and half slices and kept the seeds, but you can do them however you like and keeping the seeds or not is up to you).
10. once pork had reached desired temp, remove from heat, wrap in foil and let rest for an hour..
11. preheat oven to 300.
12. unwrap and place on a glass baking dish (or if using metal coat with tin foil) the bone should pull right out. using hands or 2 forks pull pork apart, removing any excess fat as needed. add jalapeños and pour enough sauce to coat the meat, not enough to over power it and mix all together. then place in the oven for 15- 30 minutes. remove from oven and mix in the onion slices....

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How to Make The Best low and slow smoked pulled pork - Why This Slow-Cooker Pulled Pork Is the Best. This pulled pork benefits from a delicious spice rub full of Pork shoulder self-bastes and stays moist, and is nearly impossible to overcook. After the meat is done Cover and cook on the LOW setting until the pork is soft enough to pull apart with a spoon. This easy pulled pork recipe skips the slow cooker to create authentic low and slow smoked pulled pork on a smoker or grill. Just say no to crockpot pulled pork recipes and hello to the real deal.

I believe you can make great and tasty low and slow smoked pulled pork recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!