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Perfect Pulled Pork

Want to create authentic and perfect pulled pork BBQ without much effort and special equipment? Then check out my ultimate guide!
Course Main
Cuisine American
Prep Time 1 day 12 hours
Cook Time 16 hours
Total Time 2 days 4 hours
Servings 10 -15
Author Johan Johansen

Ingredients

Pork:

  • 3 kg quality pork shoulder bone in if you can get it

Brine:

  • 1 liter unfiltered apple cider
  • 500 grams ice cubes
  • 60 ml Worcestershire sauce
  • 55 grams dark brown sugar
  • 55 grams salt
  • 4 bay leaves
  • 4 garlic cloves lightly mashed
  • 1 tablespoon Red pepper flakes
  • 2 long peppers can substitute 8-10 black pepper corns

Dry rub:

  • 100 grams dry rub mixture

Finishing touches:

  • 2 tablespoons dry rub
  • 50 ml quality apple cider vinegar

Instructions

Making the brine:

  1. In a large pot, mix all brine ingredients except ice and heat it up over medium heat, stirring till the sugar and salt has dissolved.
  2. Remove pot from heat, add ice, stir and leave to cool to room temperature, then refrigerate till cold.
  3. Once brine has cooled completely either carefully submerge the pork shoulder in the brining solution or place it in a suitable container and pour over brine until pork shoulder is fully covered.
  4. Leave pork shoulder to brine for 24 hours.

Applying the dry rub:

  1. Evacuate the pork shoulder from the brine and discard the brine.
  2. Wash pork shoulder thoroughly to wash off excess salt on the surface, then pat dry and place on a cutting board.
  3. Sprinkle pork shoulder genereously and evenly with dry rub mixture and pat/massage it into the meat - they call it a rub for a reason - then flip the shoulder over and repeat, aim for even coverage on all sides.
  4. Wrap the pork shoulder tightly in cling film or a ziplock bag, place in an aluminum tray or similar (to avoid spillage) and stash in the fridge overnight (or twelve hours).

Smoking:

  1. On the day of cooking, firstly remove the pork shoulder from the fridge, unwrap and leave to sit at room temperature while you get the grill or smoker ready.
  2. Fire up your grill or smoker in any which way you prefer or check out the instructions above.
  3. Once things are smoking, place the pork shoulder in an aluminum tray away from direct heat heat and close things up.
  4. Leave shoulder to smoke at around 100 degrees centigrade for a good six hours.
  5. At the six hour mark, open the lid of your smoker and generously baste the shoulder with the accumulated juices in the tray.
  6. Restock the fire if needed and replace the lid, leave to cook at 100C for another six hours.
  7. At the twelve hour mark, remove the lid, baste the shoulder again and replace the lid.
  8. Your pork shoulder should technically be done at this point (a thermometer probe should display 85-89 degrees of internal temperature) - but for perfect results, you could (and some would say should) continue cooking at 100C for upwards of another four hours.

Pulling the pork:

  1. Once you’re happy with the results, be that after 12 or 16 hours, lift the pork shoulder, tray and all, off the smoker and carry it to the kitchen table or any suitable flat, sturdy surface. Leave to rest for about 30 minutes so that the juices may distribute evenly throughout the meat.
  2. Grab a couple of forks and start thoroughly pulling and shredding the meat apart, drizzle with another tablespoon or so of dry rub and sprinkle on a generous amount of quality apple cider vinegar, then toss thoroughly to coat evenly.
  3. Serve on buns if you so desire, with or without sauce, coleslaw and whichever sides you desire.