Slow Smoked Pulled Pork Recipe

Pork shoulder: The main ingredient, providing rich and tender meat when slow-cooked.

Paprika: Adds a mild, sweet pepper flavor and a vibrant color to the rub.

Brown sugar: Contributes sweetness and helps to create a caramelized crust on the pork.

Salt: Enhances the overall flavor of the meat and the rub.

Black pepper: Adds a sharp, pungent flavor that complements the other spices.

Garlic powder: Provides a savory, aromatic element to the rub.

Onion powder: Adds a subtle, sweet onion flavor to the spice mix.

Cayenne pepper: Brings a touch of heat to balance the sweetness of the brown sugar.

When applying the spice rub to the pork shoulder, ensure that you cover every nook and cranny. This not only enhances the flavor but also helps form a delicious bark on the meat. For an even deeper flavor, you can let the rubbed pork sit in the refrigerator overnight before smoking.

• pork shoulder - Substitute with beef brisket: Beef brisket has a similar texture and fat content, making it a good alternative for slow smoking and pulling.

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

• brown sugar - Substitute with honey: Honey provides a similar sweetness and helps to caramelize the meat during cooking.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• freshly ground black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but still provides the necessary heat.

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

• onion powder - Substitute with finely chopped onions: Finely chopped onions provide a fresh, robust onion flavor.

• cayenne pepper - Substitute with red pepper flakes: Red pepper flakes offer a similar level of heat and can be adjusted to taste.

• Allow the pulled pork to cool completely before storing. This helps to prevent condensation, which can make the meat soggy.

• Divide the pulled pork into meal-sized portions. This makes it easier to reheat only what you need, reducing waste and maintaining quality.

• 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 use the oldest pulled pork first and keeps your freezer organized.

• Store the pulled pork in the refrigerator for up to 4 days. For longer storage, place it in the freezer where it can last up to 3 months.

• When ready to use, thaw frozen pulled pork in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat the pulled pork gently to avoid drying it out. Use a microwave, stovetop, or oven set to a low temperature. Adding a splash of apple juice or broth can help keep the meat moist.

• For an extra burst of flavor, consider reheating the pulled pork in a skillet with a bit of barbecue sauce. This can help to caramelize the edges and add a delicious smoky sweetness.

• If you have leftover pulled pork, get creative! Use it in tacos, sandwiches, salads, or even soups. The possibilities are endless and can make for some exciting meals.

• 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 and heat for about 20-30 minutes, or until the pork reaches an internal temperature of 165°F (74°C).

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add the pulled pork to the skillet along with a bit of barbecue sauce or broth.
  3. Stir occasionally and cook until the pork is heated through, about 10 minutes.

• 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 (leave a small vent).
  4. Heat on medium power for 2-3 minutes, stirring halfway through, until the pork is hot.

• Sous Vide Method:

  1. Place the pulled pork in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  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 barbecue sauce or broth to keep it moist.
  3. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.

• Smoker: A smoker is essential for slow-cooking the pork shoulder at a low temperature, infusing it with a rich, smoky flavor.

• Mixing bowl: A mixing bowl is used to combine the spices for the rub, ensuring an even distribution of flavors.

• Meat thermometer: A meat thermometer helps monitor the internal temperature of the pork shoulder to ensure it reaches the desired 195°F (90°C).

• Tongs: Tongs are useful for handling the pork shoulder when placing it in the smoker and removing it once it's done.

• Cutting board: A cutting board provides a stable surface for resting the pork shoulder after smoking.

• Aluminum foil: Aluminum foil can be used to tent the pork shoulder while it rests, helping to retain moisture.

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

• Knife: A knife may be needed to trim any excess fat from the pork shoulder before applying the rub.

• Paper towels: Paper towels are handy for patting the pork shoulder dry before applying the spice rub.

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

Use a meat thermometer: This ensures the pork reaches the perfect internal temperature without constant checking.

Preheat the smoker: Start preheating while you apply the rub to the pork shoulder.

Resting time: Use the 30-minute resting period to prepare sides or sauces.

Shred efficiently: Use meat claws instead of forks to shred the pork faster.