Pulled Pork

This pulled pork recipe is totally fool proof and simple delicious too. Made on a gas BBQ but can be adapted to charcoal too

Course Breakfast, Brunch, Dinner, Lunch

Cuisine American

Keyword Pulled pork

Prep Time 10

Cook Time 5

Resting Time 30

Total Time 5 10

Servings people

Calories 233kcal

Author AnotherFoodBlogger

Ingredients

1.5 kg pork butt
2 tbls yellow mustard
4 handfuls applewood chips

Rub

1 tsp garlic powder
1 tsp sweet paprika
1/2 tsp cinnamon
1/2 tsp cardamom
1 tsp cayenne pepper
1 tsp cumin
1/4 cup salt
1/4 cup brown sugar

Basting Liquid

1 tbsp maple syrup
1 tbsp lea & perrins
2 tbsp water
2 tbsp cider vinegar
1/4 cup orange juice or peach nectar juice

Instructions

This pulled pork was made on a gas bbq

Mix all dry rub ingredients together.
Mix all basting liquid ingredients together.
Rub the pork butt all over with the yellow mustard and rub on the dry rub ingredients.
Inject the pork butt in various locations with 1/2 of the basting liquid (this step is optional but it does help keep pork moist and add extra flavour).
Place wood chips in smoker box or wrap them in 3 seperate pieces of tinfoil like a little parcel and poke holes in the top to allow the smoke to escape.
Heat BBQ to 150c for indirect cooking *see tip* and place wood chips in back left of BBQ.
Once wood chips are smoking, place pork on right hand side of BBQ away from the heat. This is called indirect cooking.
Leave pork to cook for approx 4 hrs and then baste every 30 mins for the next hour or until internal temp reaches 75c.
Once internal temp reaches 75c then wrap tightly in tinfoil and leave cook for approx 1 hour until internal temp reaches 93c.
Remove from BBQ. Leave wrapped in tinfoil for 30 mins longer. I place mine in a cooler bag/box so it doesn't cool too much. Then shred using forks or tongs.

Notes

When cooking meats low n slow the timing is always a rough estimate. I have cooked pulled pork that has taken 4 hours and some 6 hours. Yes, they were both the same size pieces before you ask! Use the times as approximate BUT they are generally correct.

Essential Tools

baking tray
small
mixing bowl x 2
measuring spoons & jug
basting brush
syringe - optional
thermometer

Tips/Tricks

indirect cooking means cooking something away from the heat, we do this so we don't burn the item we are cooking on one side. To do this on larger BBQ's we heat up one side and cook the meat on the other side
to cook pork in the oven I would place on a trivet in a baking pan with some root vegetables underneath along with some aromatics like ginger, garlic, bay leaves & anise. Then add 1 cup of liquid (beer, water, stock or ginger beer) to the baking pan making sure pork doesn't touch the liquid. Cover tightly in tinfoil and cook for 3-4 hours or until internal temp reaches 93c @ 150c.
using a thermometer is key in hitting the correct internal temp time. If you are making dishes like this regularly I would suggest investing in a digital thermometer that you can stick into the meat and read the thermometer as it cooks. Weber have a great one called iGrill but I am sure your local BBQ shop would also have something similar
the times on cooking the pork are approximate as different pieces can take longer or shorter depending upon the fat and how it breaks down this gives you is a good idea of how long it will take

Nutrition