A savory yet familiar smell fills the cool air as the smoker is warming up and the excitement of putting on a Pork butt gets a guy just a little giddy. This time honored way of cooking a pork roast comes with a tradition that has been handed down for generations. Pulled pork a BBQ delight.
Let’s begin the step by step process to making pulled pork. Firstly one needs to buy a pork shoulder, often called a Boston butt. Why? In pre-revolutionary New England and into the American Revolutionary War, some pork cuts ones not those highly valued, were packed into casks or barrels (also known as “butts”) for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as Boston butt.
The next step is to trim off any thick areas of fat and leave approximately 1/8 – 1/4 inch.
Next, liberally apply a rub to the pork, i used a special mixture i have been working on for quite some time and basically it has a little sweet with a little heat. The rub i make includes sea salt, spices, very little sugar, and garlic. After you rub the pork down let the pork rest for 30 minutes.
Next, insert a temperature probe into the meat. I put my pork on the BBQ/smoker at a temperature of around 150C, i like the hot and fast method. We are looking for a final temperature of 95C.
When the pork has reached a temperature of around 85C wrap the pork in heavy tinfoil with just a small amount of apple juice and replace the temperature probe. Next put the meat back on the smoker until it reaches 95C.
When the temperature of 95C is reached pull the pork out and let it rest for about half hour, then pull out the bone.
Next pull the pork apart with a couple of forks.
Now finally you can load up your bun and place some coleslaw on top with a small amount of BBQ sauce if you wish. Or skip the bun all together and have a low carb meal.
I hope you will take the time to try this great meal and just for the Sherpa readers i will include the dry rub recipe. Have a great day all!
Pork dry rub recipe
|Sea Salt||2 tablespoons|
|Ginger ground||1 tablespoons|
|Brown sugar||2 tablespoons|
|Coriander ground||2 tablespoons|
|Cumin powder||1 tablespoons|
|Black pepper||3 tablespoons|
|Garlic powder||3 tablespoons|
|Onion powder||1 tablespoons|
|Cayenne pepper||1 tablespoon|
|Paprika||1/4 cup paprika|