low and slow smoked pulled pork
low and slow smoked pulled pork

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, low and slow smoked pulled pork. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Low-and-Slow Pulled Pork (Smoked Pork Shoulder) Recipe. After many hours at low heat in a smoker, pork shoulder comes out silky, tender, with a crusty and crunchy bark, and ready for shredding into terrific pulled pork. The same recipe can be used for gas smokers and pallet smokers.

low and slow smoked pulled pork is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. low and slow smoked pulled pork is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook low and slow smoked pulled pork using 20 ingredients and 12 steps. Here is how you can achieve that.

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

This simple smoked pulled pork butt (AKA pork shoulder) only requires a few pantry ingredients and a smoker to achieve melt-in-your-mouth tender smoked pulled pork. By smoking low and slow, the pork butt begins to break down, tenderize, and create amazing strands of super succulent smoked pork shoulder. For this recipe, we are taking a low and slow approach to roast the pork loin, keeping the pork moist yet creating a nice crust on the pork loin before it is pulled. The low temperature and slow, long cooking process also make the oven pork loin meat easy to shred as it tenderizes over the hours.

Steps to make low and slow smoked pulled pork:
  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…

Sweet & Smoky Slow Cooked Pulled Pork Haiku: "Didn't like nutmeg. Sarah Nasello / The Forum Low and slow cooking allows the heavy cover of fat on the pork butt to break down and flavor the meat as it cooks. When you have the time to do it up right then grab a drink and a chair and let that baby go low and slow but when you are under the gun, this is your method for pulled pork. Start with the right cut of meat. Most barbecue restaurants use whole pork shoulders, but they're rarely available in grocery stores.

So that is going to wrap this up with this exceptional food low and slow smoked pulled pork recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!