Pulled pork is one of those dishes that every BBQer needs in their repertoire. It’s a classic low and slow staple that simply requires smoking until tender enough to pull apart with fork.
But as basic as it is, there are some things that you can do to take it up a notch, and some all important things to remember when cooking it. Here’s our method for pulled pork, which we’ve used in both competition and at home.
- 2kg bone-in pork shoulder (sometime called Boston Butt, can also substitute pork neck)
- Quality pork dry rub (such as Moonshine BBQ Pork Rub)
- Apple cider vinegar
- Our Carolina style BBQ sauce
- Coleslaw & brioche buns to serve
- BBQ sauce (optional)
PULLED PORK METHOD
- Rub the pork shoulder with the rub, and set aside for 30 minutes for the rub to adhere
- Meanwhile, get your smoker (or oven) going at temperature of 250F using either the snake or minion method. I find that a 2×1 snake around 3/4 of the kettle usually works. Add some chunks of apple wood for smoke.
- Place your pork shoulder on the grill plate
- Check temp every hour, and if looking dry or burnt, drizzle or spritz with some apple cider vinegar.
- Once at 160F, wrap it tightly in some foil.
- Continue checking temperature with an instant read thermometer, you’re aiming for a final temperature of 200F – 205F.
- Once done, wrap in a towel and place in an empty esky for a couple of hours (no ice…)
- Unwrap and shred with two forks, and stir through the Carolina style BBQ sauce
- To serve, heap the pork onto a bun, optionally add some BBQ sauce and top with slaw