Pulled Pork Barbeque Recipe

A pulled pork barbeque recipe sounds like an extremely strenuous business but it’s not, it’s simply down to a gentle, slow cooking process that makes it ideal for the smoker (although many a good pulled pork has been rustled up in a slow cooker or a traditional oven).

This one is my traditional recipe designed to give you all the flavours of the south where pulled pork is the BBQ staple.

Pulled pork is so called because of the way that it is served up. As it says, it’s literally been pulled apart. Nowadays it can be served chopped or shredded (although traditionalist would probably shun this) but one thing remains true and that is the final presentation – in a bun with barbecue sauce and a coleslaw side.

Ingredients:-

• 5lb or 2.5 kilo pork butt (shoulder)
• 2 tablespoons onion salt
• 2 tablespoons garlic salt
• 2 tablespoons paprika
• 1 tablespoons cumin
• 1 tablespoons ground black pepper
• Vinegar sauce

Method:-

Mix up all the dry ingredients to make your rub. Baste the pork in vinegar sauce and then rub in all of the rub leaving some of the vinegar sauce for later basting.

Give the pork 5 hours in the smoker at 220°F or 105°C and then pour over a little of the remaining vinegar sauce. Repeat this on the hour for the next two hours then remove the pork and leave to sit for 60 minutes covered in foil. If you want to check the internal temperature at this stage, please do so – it should be 190°F

It should now be ready for shredding so go to it with a couple of forks, pop it in a white bun and serve with your favourite barbecue sauce and coleslaw side.

Related Pages:-

Meat Smokers
More Tasty Pork Recipes
Barbecue Sauce Recipes
Coleslaw

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