Pulled Pork



Pulled Pork! One of the Classic 4 in BBQ: Brisket, Ribs, Pulled Pork and Chicken and in my humble opinion the next best after Brisket!

 

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.


You put the Pork in a heavily flavored brine for a few days in the fridge and then dry it off and season it with BBQ Rub and leave it again for 24 hours.


I even use a Meat-Syringe to make sure the brine get around flavoring the meat properly.


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

Make sure the Pork is in the brine for at least 4 days 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

 

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

 

1/2 dl (1/4 Cup) Worchestershire sauce

 

½ dl (1/4 Cup) Maple Syrup

 

Injection syringe for meat

 

Foil

 

Foil Pan

 

To make the brine mix Water, Salt and Sugar cold.

When it has dissolved pour in Bourbon, Soy sauce, Worchestershire sauce and Maple syrup.

 

Put the Pork in a container. Use the meat-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 for 4 days (minimum, can be a week).

Take the Pork out and wipe dry and massage BBQ rub all over the Meat.

 

Put back into fridge for 24-48 hours to marinate.

 

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

 

Put a thermometer in the meat.

 

Place meat in Smoker and BBQ with a light smoke (not too much, I use Cherry Chunks for this)

until inside temperature of the meat is around 140F (70c)

 

Take the Pork off the smoker and put meat in 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 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 it 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 !!!