PULLED PORK

With summer (hopefully?) right around the corner, backyards across the nation and the world are poised to get lost in a haze of blue smoke. Pulled pork can be a daunting task for a newcomer to the world of slow-and-low barbecue, but with some help from The National Pork Board, we'll make a pitmaster of you yet.

Special Equipment List

Sous vide

Smoker

Shopping List

Dry Rub

  • ½ cup brown sugar

  • ½ cup white sugar

  • ½ cup paprika

  • 1 Tbsp smoked paprika

  • 1 Tbsp dry ground mustard

  • 1 Tbsp garlic powder

  • 1 Tbsp onion powder

  • 1-2 tsp ground ginger

  • 1 Tbsp dried oregano

  • 1 Tbsp salt

  • 1 Tbsp pepper

Vinegar Based BBQ Sauce

  • 1 ½ cups apple cider vinegar

  • Juice of ½ a lemon

  • 1 tsp - 1 Tbsp cayenne pepper (depending on your spice tolerance)

  • 1 tsp - 1 Tbsp hot sauce (depending on your spice tolerance)

  • Salt

  • Pepper

Tomato Based BBQ Sauce

  • 1 cup ketchup

  • 1 cup brown sugar, packed

  • Juice of ½ a lemon

  • 3 Tbsp butter

  • 1 Tbsp hot sauce

  • 1 Tbsp Worcestershire sauce

  • ¼ onion, grated

  • 1 Tbsp spice rub

  • ½ cup water

Pulled Pork

  • 1 bone in Boston pork butt

  • Homemade dry rub

Method

Vinegar Based BBQ Sauce

  1. Combine all the ingredients, whisk together and then transfer to a squeeze bottle for easy distribution.

Tomato Based BBQ Sauce

  1. Combine all the ingredients into a pan and cook over medium low heat for 30 minutes, stirring constantly.

  2. Transfer to a squeeze bottle for easy distribution.

Sous Vide Pulled Pork

  1. Divide mixture in half. Rub half of mixture evenly all over pork shoulder, pressing it in until it adheres. Place pork shoulder in a sous vide–safe vacuum-sealer bag. Add liquid smoke (if using) and seal bag.

  2. Set your sous vide to 165°F. When the bath is at temperature, add sealed bag with pork and cover with foil or plastic wrap. Allow to cook for 18 to 24 hours.

  3. Adjust oven rack to lower-middle position and preheat oven to 300°F. Remove pork from sous vide bag and carefully blot dry with paper towels. (The liquid from the bag can be added to your favorite barbecue sauce and simmered down to provide extra flavor.) Rub reserved spice mixture into the surface of the pork. Place pork on a wire rack set in a rimmed baking sheet and place in oven. Roast until a deep, dark bark has formed, about 1 ½ hours.

  4. Transfer pork to a large bowl or cutting board. Using a couple of forks, shred meat into bite-size pieces. Place on a bun, top with your BBQ sauce of choice and enjoy!

Smoked Pulled Pork

  1. Liberally season your pork with the dry rub. If you have time, wrap in plastic wrap and refrigerate overnight.

  2. Place pork into a 250°F smoker. Make sure the fat cap is facing upwards to it bastes the pork while it cooks. Place two small trays of water in the smoker while you cook as well.

  3. Cook for 6-12 hours or until the internal temperature reaches 195°F - 205°F.

  4. Transfer pork to a large bowl or cutting board. Using a couple of forks, shred meat into bite-sized pieces. Place on a bun, top with your BBQ sauce of choice and enjoy!

 
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