Pulled Pork
Serves 12
Pulled pork… An American classic, the meat is slow-cooked then shredded or ‘pulled’ and layered with BBQ sauce and topped with slaw on a hamburger bun.
Prep Time: 30 min
Cook Time: 6 to 8 hrs
Ingredients
- Pork butt (Pork Shoulder 5 to 6 pounds)
- All-Purpose Rub
- Apple Cider Vinegar
- 12 hamburger buns
Sauce
- 1/2 cup Dijon Mustard
- 1/2 cup Honey
- 1/2 cup Sriracha
Optional
- Apple Tarragon Slaw
Instructions
- In a small bowl mix the rub ingredients.
- In another small bowl mix the sauce ingredients together thoroughly. Refrigerate until needed.
- Season the Pork butt evenly with the rub. Cover and refrigerate overnight.
- Set up your smoker to cook at about 275°F and try to maintain that temperature throughout the cook.
- When the temperature is where you want it, place the Pork on the smoker fat side up.
- After 5 hours check the Pork butt and spritz it with Apple Cider Vinegar. If the top of the Pork butt is split and you can see a line of fat it is time to wrap it in a double layer of foil.
- After about 3 hours, check the Pork to see if it is done. The internal temperature on an instant-read meat thermometer should read 195°F. If not, put the Pork back on the smoker and check the temperature every 20 minutes.
- If the Pork butt is done let it rest for about 45 minutes to an hour with the foil on. I place mine in a cooler with towels.
- While the Pork is resting heat up the Sauce using a Microwave or low heat. You don’t want to over heat it.
- After the Pork has rested, transfer the pork to a foil pan and pull the pork into pieces, discarding any bones. Using your fingertips or a fork, pull each piece of pork into shreds 1 to 2 inches long and about 1/8 to 1/4 inch wide.
- Stir in 1 to 1 1/2 cups of the sauce, enough to keep the pork moist.
- To serve, put the pulled pork on the hamburger buns. You can add morel sauce if desired.
Notes
Serve these hearty sandwiches with homemade or good-quality coleslaw. Traditionally, coleslaw is served on top the pork in the sandwich.
By Gags
