Slow Smoked Pulled Pork Recipe

Pork shoulder: This is the main ingredient, providing the rich, tender meat for the pulled pork.

Paprika: Adds a smoky, slightly sweet flavor to the rub.

Salt: Enhances the overall flavor of the pork.

Black pepper: Adds a bit of heat and depth to the rub.

Brown sugar: Provides a touch of sweetness and helps create a caramelized crust.

Garlic powder: Adds a savory, aromatic flavor to the rub.

Onion powder: Contributes a subtle, sweet onion flavor.

Cayenne pepper: Adds a spicy kick to the rub.

When applying the rub to the pork shoulder, make sure to massage it thoroughly into all the crevices and folds of the meat. This ensures that the flavors penetrate deeply, resulting in a more flavorful and well-seasoned pulled pork. Additionally, consider letting the rubbed pork shoulder rest in the refrigerator for a few hours or overnight before smoking. This allows the spices to meld with the meat, enhancing the overall taste.

• pork shoulder - Substitute with beef brisket: Beef brisket has a similar texture and can be slow-cooked to achieve a tender, pull-apart consistency.

• pork shoulder - Substitute with chicken thighs: Chicken thighs are rich in flavor and can be slow-cooked to become tender and juicy, making them a good alternative.

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

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.

• brown sugar - Substitute with honey: Honey provides sweetness and a slight floral note, which can balance the spices in the rub.

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

• onion powder - Substitute with shallot powder: Shallot powder has a milder, sweeter taste that can add a subtle depth to the dish.

• cayenne pepper - Substitute with red pepper flakes: Red pepper flakes provide a similar heat level and can add a bit of texture to the rub.

• Allow the pork shoulder 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 each container or bag with the date and contents. This ensures you know how long it's been stored.
• Store the pulled pork in the refrigerator if you plan to use it within 3-4 days. Keep it in the coldest part of the fridge.
• For longer storage, place the containers or bags in the freezer. Pulled pork can be frozen for up to 3 months without significant loss of quality.
• When ready to use, thaw the pulled pork in the refrigerator overnight. This slow thawing process helps retain moisture.
• Reheat the pulled pork gently in a saucepan over low heat, adding a splash of broth or barbecue sauce to keep it moist.
• Alternatively, reheat in the microwave, covered, in short intervals, stirring occasionally to ensure even heating.
• Enjoy your slow smoked pulled pork in sandwiches, tacos, or as a main dish with your favorite sides.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the pulled pork in an oven-safe dish and add a splash of apple juice or broth to keep it moist.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for about 20-30 minutes, or until the pork reaches an internal temperature of 165°F (74°C).

• Stovetop Method:

  1. Place the pulled pork in a skillet or saucepan.
  2. Add a bit of barbecue sauce or broth to keep it moist.
  3. Heat over medium-low heat, stirring occasionally, until the pork is warmed through.

• Microwave Method:

  1. Place the pulled pork in a microwave-safe dish.
  2. Add a splash of apple juice or broth to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 2-3 minutes, stirring halfway through, until the pork is heated evenly.

• Sous Vide Method:

  1. Place the pulled pork in a vacuum-sealed bag or a resealable plastic bag with the air removed.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour.

• Slow Cooker Method:

  1. Place the pulled pork in the slow cooker.
  2. Add a bit of broth or barbecue sauce to keep it moist.
  3. Cover and heat on low for 1-2 hours, or until the pork is warmed through.

• Smoker: A device used to cook the pork shoulder slowly with smoke, imparting a rich, smoky flavor.

• Mixing bowl: Used to combine all the rub ingredients evenly.

• Meat thermometer: Essential for checking the internal temperature of the pork shoulder to ensure it reaches 195°F (90°C).

• Tongs: Handy for placing the pork shoulder in the smoker and removing it once done.

• Aluminum foil: Useful for wrapping the pork shoulder if you want to speed up the cooking process or keep it warm after smoking.

• Cutting board: Provides a stable surface for resting the pork shoulder after smoking.

• Two forks: Used to shred the pork into tender, bite-sized pieces.

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

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

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

Use a meat thermometer: This ensures you don't have to keep opening the smoker to check the temperature, speeding up the process.

Rest the meat properly: Letting the pork shoulder rest for 30 minutes makes it easier to shred, saving you time and effort.

Shred with a mixer: Use a stand mixer with a paddle attachment to shred the pulled pork quickly and efficiently.