Slow Smoked Pulled Pork Recipe

Pork shoulder: The main ingredient, also known as Boston butt, is a well-marbled cut perfect for slow smoking.

Paprika: Adds a mild, sweet pepper flavor and a rich red color to the rub.

Brown sugar: Provides sweetness and helps create a caramelized crust on the pork.

Salt: Enhances the overall flavor of the meat and the rub.

Black pepper: Adds a sharp, pungent flavor that balances the sweetness of the brown sugar.

Garlic powder: Contributes a robust, savory taste to the rub.

Onion powder: Adds a subtle, sweet onion flavor that complements the other spices.

Cayenne pepper: Brings a touch of heat to the rub, adding depth to the flavor profile.

When preparing the pork shoulder for smoking, it's crucial to ensure that the spice rub adheres well to the meat. To achieve this, pat the pork shoulder dry with paper towels before applying the rub. This helps the spices stick better and form a flavorful crust during smoking. Additionally, consider letting the seasoned pork rest in the refrigerator for a few hours or overnight. This allows the flavors to penetrate deeper into the meat, resulting in a more robust taste.

• pork shoulder - Substitute with beef brisket: Beef brisket has a similar texture and fat content, making it a good alternative for slow smoking.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that complements the dish well.

• brown sugar - Substitute with honey: Honey provides a similar sweetness and helps with caramelization during cooking.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor.

• onion powder - Substitute with shallot powder: Shallot powder provides a milder, sweeter onion flavor.

• cayenne pepper - Substitute with red pepper flakes: Red pepper flakes offer a similar heat level and can be adjusted to taste.

• Allow the pulled pork to cool completely before storing. This helps maintain the texture and flavor.
• Divide the pulled pork into meal-sized portions. This makes it easier to reheat only what you need.
• Place the portions into airtight containers or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn.
• Label the containers or bags with the date and contents. This ensures you know how long the pulled pork has been stored.
• Store the pulled pork in the refrigerator if you plan to eat it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to reheat, thaw the pulled pork in the refrigerator overnight if frozen. This helps maintain the moisture and texture.
• Reheat the pulled pork in a skillet over medium heat, adding a splash of apple cider vinegar or barbecue sauce to keep it moist. Alternatively, you can reheat it in the oven at 250°F (120°C) until warmed through.
• For a quick reheat, use the microwave. Place the pulled pork in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until hot.

• Oven Method: Preheat your oven to 250°F (120°C). Place the pulled pork in an oven-safe dish and add a splash of apple juice or chicken broth to keep it moist. Cover the dish with aluminum foil and heat for about 30 minutes or until the pork is warmed through.

• Stovetop Method: Place the pulled pork in a skillet over medium heat. Add a bit of barbecue sauce or apple cider vinegar to prevent it from drying out. Stir occasionally and heat until the pork is hot, usually around 10-15 minutes.

• Microwave Method: Place the pulled pork in a microwave-safe dish. Add a small amount of water or broth to keep it moist. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on medium power in 1-minute intervals, stirring in between, until the pork is heated through.

• Sous Vide Method: Place the pulled pork in a vacuum-sealed bag or a resealable plastic bag with the air squeezed out. Submerge the bag in a sous vide water bath set to 165°F (74°C) and heat for about 45 minutes to an hour.

• Slow Cooker Method: Place the pulled pork in a slow cooker. Add a bit of barbecue sauce or broth to keep it moist. Cover and heat on low for 2-3 hours or until the pork is thoroughly warmed.

• Steaming Method: Place the pulled pork in a heatproof dish and set it in a steamer basket over boiling water. Cover and steam for about 10-15 minutes, or until the pork is heated through.

• Smoker: A device used to cook the pork shoulder slowly at a low temperature, infusing it with a smoky flavor.

• Mixing bowl: A bowl used to combine the spices for the rub.

• Meat thermometer: A tool to check the internal temperature of the pork shoulder to ensure it reaches 195°F (90°C).

• Aluminum foil: Used to wrap the pork shoulder after smoking to let it rest and retain its juices.

• Forks: Used to shred the pork into pieces after it has rested.

• Knife: Useful for trimming any excess fat from the pork shoulder before applying the rub.

• Cutting board: A surface to place the pork shoulder on while applying the rub and trimming.

• Tongs: Handy for handling the pork shoulder when placing it in the smoker and removing it.

• Oven mitts: Protect your hands when handling hot items, such as the pork shoulder and smoker components.

• Basting brush: Optional, but can be used to apply any additional sauces or marinades during the smoking process.

Prepare the rub in advance: Mix the spices the night before to save time on the day of smoking.

Use a meat thermometer: This ensures you reach the perfect internal temperature without constantly checking.

Preheat the smoker early: Get the smoker to the right temperature while you prepare the pork shoulder.

Resting time: Use the resting period to prepare sides or sauces.

Shred efficiently: Use meat claws instead of forks to shred the pulled pork faster.