Pulled Pork

Pulled Pork! One of the Classic 4 in BBQ = Brisket, Pulled Pork, Ribs and Chicken !

There are so many ways to cue Pork and after trying several versions I have arrived at what I think is the optimum technique for maximum flavor in the meat.

Make a heavily flavored brine. Inject the brine in the meat (see under Tips&Trix English).

After injecting, let the meat soak in the brining liquid for 4 days (at least) in the fridge.

Then dry it off. Season the meat with BBQ Rub and leave it in the fridge again for 24 hours.

The brine both tenderizes and flavors the Pork and the BBQ Rub gives a Flavorful bark.

Make sure the Pork is in the brine for at least 4 days or more and you will not be sorry!

Ingredients

Pork Shoulder (I use the Picnic, here in Sweden it is the best cut for PP))

BBQ Rub

Brine

1 Quart (1 Liter) Water (cold)

½ dl (1/4 Cup) Salt

½ dl (1/4 Cup Sugar

½ dl (1/4 Cup) Bourbon

½ dl (1/4 Cup) Soy sauce

½ dl (1/4 Cup) Worchestershire sauce

½ dl (1/4 Cup) Maple Syrup

Food Injection syringe for meat

Foil

Foil Pan

To make the brine mix Water, Salt and Sugar cold. When the Sugar and Salt have dissolved, pour in the Bourbon, Soy sauce, Worchestershire sauce and Maple syrup.

Put the Pork in a container. Use the Food-syringe to inject the brine into the meat, as much as you can.

Pour the rest of the brine over the Pork. Make sure it covers the whole piece of meat.

If not, mix some more brine so that it covers the whole piece.

Put the container in the fridge to brine for 4 days (minimum, can be a week).

After 4 days take the Pork out and wipe it dry and put BBQ Rub all over the Meat.

Put it back into the fridge for 24-48 hours to marinate with the Rub.

Start up your smoker to 250F (125c) for a 4 hour smoke.

Put a thermometer in the meat.

Place the Pork in the Smoker. Cue with a light smoke until inside temperature of the meat is 140F (70c)

Take the Pork off the smoker and put the meat in a Foil Pan and cover tightly with Foil.

Make sure it is tight to keep the moisture in. Keep the thermometer in the meat.

Place the foilpan back on the Smoker OR place it in the oven at 250F (125c)

Keep cue'ing in the Smoker or in the oven until inside temperature comes up to 200F (100c)

If it is in the smoker then just take it off, OR, if it is in the oven just shut the oven off and leave

the foilpan inside with the door closed.

Let the Pork rest for at least 3 hours or preferably overnight.

Take off the foil and pull the meat into bits and pieces and mix with the juices.

Enjoy your Pulled Pork. Succulent, Juicy and Full of Flavor !!!