Why You’ll Love this Smoked Pulled Pork Recipe
When you sink your teeth into this smoked pulled pork, you’ll understand why it’s a crowd favorite. The tender, juicy meat practically melts in your mouth, infused with a smoky flavor that’s irresistible.
Each bite bursts with a perfect balance of sweet and savory, leaving you craving more. It’s incredibly versatile, too—you can serve it on a bun, with coleslaw, or straight from the plate.
Plus, it’s a fantastic dish for gatherings, effortlessly impressing friends and family. Once you try this recipe, you’ll want to make it again and again for every occasion.
Trust me, it’s a game-changer!
Ingredients of Smoked Pulled Pork
When it comes to making smoked pulled pork, having the right ingredients is key to achieving that mouthwatering, flavor-packed dish you crave. You want to guarantee each bite is tender, juicy, and infused with smoky goodness.
So, let’s gather our ingredients and get ready for a delicious adventure. Trust me, the aroma wafting through your kitchen will make it all worth it.
Here’s what you’ll need to whip up this smoky masterpiece:
- 1 tablespoon light brown sugar
- 1 tablespoon chili powder
- 1 tablespoon kosher salt
- 5-6 lbs bone-in pork shoulder butt
- 2 cups barbecue sauce (your favorite kind)
- 12 sandwich buns
- 1 pint coleslaw
Now, before we plunge into cooking, let’s chat a bit about these ingredients. The pork shoulder is the star of the show—it’s the cut that gives you that melt-in-your-mouth texture when cooked low and slow.
The spice rub is a game changer too; those sweet and spicy notes from the brown sugar and chili powder create a delightful crust. And don’t forget the coleslaw, because what’s a pulled pork sandwich without that crunchy, creamy topping?
You can even get creative with your barbecue sauce—whether you prefer something tangy, sweet, or smoky, just go with what makes your taste buds dance.
How to Make Smoked Pulled Pork
Alright, let’s roll up our sleeves and plunge into the delicious journey of making smoked pulled pork. First things first, grab that 5-6 pound bone-in pork shoulder butt and give it some love with a spice rub made from 1 tablespoon of light brown sugar, 1 tablespoon of chili powder, and 1 tablespoon of kosher salt.
Mix those ingredients in a small bowl, and then rub that mixture all over the pork. Seriously, don’t be shy—get in there and massage it like you’re giving a spa treatment. Once you’re done, let the pork rest at room temperature for about 30 minutes. This little break is essential because it helps the meat soak up those flavors.
While your roast is resting and getting all cozy, it’s time to prep the grill. Light your charcoal and soak two handfuls of hickory chips in water. You want enough charcoal to create a medium-hot grill, around 350°F to 450°F—think of it as the Goldilocks zone for grilling, not too hot, not too cold, just right.
If you’re using a 22-inch Weber, about 30-40 briquettes should do the trick. Once the coals are ready, divide them in half and push each half to opposite sides of the grill. This is where the magic of indirect heat comes in. You can even place a small pan in the center to catch those tasty drippings; a little water in the pan can help keep things from smoking too much, which is always a plus for those of us who don’t want to set off the smoke alarm.
Drain your hickory chips and toss them directly on the charcoal for that smoky flavor.
Now, it’s time to get that pork on the grill. Place it right in the center and let it cook for about 5 to 6 hours. Keep a close eye on it, turning the meat every hour or so until it reaches an internal temperature of about 185°F to 190°F. This might feel like a test of your patience, but trust me, it will be worth it when you pull that tender, juicy pork off the grill.
Once it’s done, let it rest for another 30 minutes, lightly covered with foil. While you wait (and try not to drool), warm up your 2 cups of barbecue sauce. Finally, shred that pork using your fingers or two forks—let out any frustrations you’ve been holding onto.
Mix the pulled pork with enough sauce to moisten it, then pile it high on toasted sandwich buns topped with your favorite coleslaw. And there you have it, a plate full of smoky goodness that’s sure to impress!
Smoked Pulled Pork Substitutions & Variations
While nothing beats the classic smoked pulled pork recipe, there are plenty of substitutions and variations that can elevate your dish or cater to different tastes.
For a twist, try using a pork loin instead of shoulder for a leaner option. You can also experiment with different wood chips, like apple or cherry, for unique flavors.
If you’re short on time, a slow cooker can work wonders. For spice lovers, add cayenne pepper to your rub or mix in some hot sauce with your barbecue sauce.
Don’t hesitate to get creative; the possibilities are endless!
What to Serve with Smoked Pulled Pork
If you’re looking to create the perfect meal around smoked pulled pork, consider pairing it with a variety of sides that complement its rich, smoky flavors.
I love serving coleslaw, as its crunch and tanginess balance the pork’s richness beautifully. Baked beans are another favorite; their sweetness and heartiness make them an ideal match.
For something lighter, try grilled corn on the cob or a fresh garden salad. Don’t forget some pickles or jalapeños for an extra kick!
These sides not only enhance your meal but also create a delightful barbecue experience everyone will enjoy.
Additional Tips & Notes
To guarantee your smoked pulled pork turns out perfectly, keep a few key tips in mind.
First, don’t rush the cooking process; low and slow is the way to go. I recommend using a meat thermometer to check for that sweet spot of 185°F to 190°F for tenderness.
If you can, let the pork rest longer—up to an hour is ideal.
Experiment with different wood chips for unique flavors.
Finally, don’t skimp on the sauce; it should complement but not overpower the meat.
Enjoy the process, and you’ll impress everyone at your next barbecue!