Make sure that you stir well so that all of the spices get completely dissolved in the … Since these are difficult to find in grocery stores, it is easier to use a Boston butt (also called pork butt). It makes a great weekend meal with beans, potato salad or fries, and slaw. Amazon and the Amazon logo are trademarks of Amazon.com, Inc or its affiliates. This dry rub is not just for smoked meats….sprinkle it on chicken, steak or pork chops and then grill for an easy, quick flavor. Since we're smoking the pork butt here, we're aiming for a cooking time anywhere from 9 to 12 hours long, so prepare yourself for keeping a watch on that smoker. You can also assemble delicious pulled pork sandwiches. Once that target temperature has been met, remove the pork butt from the smoker. As this recipe calls for the meat to be smoked, the cook time is greater. 165 degrees is a safe temperature. The best way to tell if pork shoulder has finished cooking using any cooking method is the bone test. Hickory is a very common choice of wood when smoking pork. Through the years, pork shoulder meat has been used for making pulled pork. Just make sure to remove the toothpicks after it has finished smoking. This liquid is packed full of flavor, so you will want to save it; it can be mixed into the meat later on. Remember, the liquid is a crucial component in the flavor of the Hawaiian pulled pork shoulder. Remember not to hit the bone as it will not provide you with an accurate reading. It’s always best to use pork shoulder for this one. Sweet or spicy, tangy or garlicky, a flavorful fix for this favorite awaits. Regardless of what you use, as the internal temperature of the pork is 195ºF, it should shred with relative ease.Â. 1. Or use the pulled pork in sliders for an excellent party snack . Anything you like should work out well whether it's yellow mustard or sunflower oil. Rub the pork all over with the five-spice powder and salt. If you don’t wrap, the meat could stay at this temp for hours! Pan Fried Pork Shoulder Steaks Remove the marinated steaks from the fridge and let come to room temperature. Trim the pork. ​For this pulled pork brine recipe, combine all of the brine ingredients together in a large bowl. Place the pulled pork on top of the rice. ​For this pulled pork recipe, combine all of the brine ingredients together in a large bowl. If you’re southern you know this isn’t just a secret but practically law in the south, LOW AND SLOW. The same holds true for a marinade that is used on meat. Take the pork shoulder off the smoker and cover it with foil. We let ours get to 180 degrees or so. Pulled pork will take at least 2 to 4 hours in a 325 degree F oven. As for the refrigerator, once everything is sealed up tight and the pork is just about completely covered, refrigerate 12 to 18 hours. Either way, always put a lightly coated "binder" on the pork so that the rub will have a better chance of sticking. There are plenty of methods and variations you can use to spruce up your pork shoulder before and during the smoking process. Another standard method for serving this meat is over a bed of rice. why does this website preform so well? If you can’t use the flavor injector, marinade, mopping or spritz is essential to get the sweet flavors that compliment the pork. Feel free to check out our full review by clicking here or to read the reviews on Amazon.com click here. Since we're smoking the pork butt here, we're aiming for a cooking time anywhere from 9 to 12 hours long, so prepare yourself for keeping a watch on that smoker.Â. We use 1/3 cup of spice to cover the outside of a 10 pound pork shoulder. Pork shoulder tastes more flavorful and tender especially when cooked slowly. ​. Cover tightly with foil and cook low and slow for around 6 hours at 150°C in your oven. The Spruce / Maxwell Cozzi. For this pulled pork recipe, combine all of the brine ingredients together in a large bowl. Regardless of what you use, as the internal temperature of the pork is 195ºF, it should shred with relative ease. If you are planning to store the pork to eat later, then you can save that liquid to mix in when you reheat the meat. Pulled pork is fully cooked at 160 degrees F, but it will be most shreddable and juicy when taken to 195 degrees F. Most professional barbecue restaurants use whole pork shoulders. This recipe makes about 2 cups of spice mix. If you can’t use the flavor injector, marinade, mopping or spritz is essential to get the sweet flavors that compliment the pork. Hawaiian pulled pork shoulder is just one of our favorite ways to prepare it. This recipe may take a little longer than usual when smoking a pork shoulder, but we guarantee the wait is worth it. Both of those options gets the meat covered well and makes it easy to sit in the refrigerator. Try to get all over the meat and some shallow while other injections are deep. And we also love tacos. The sweetness of apple added so much to the natural pork flavors and works well when added to charcoal cooks. Either way, always put a lightly coated "binder" on the pork so that the rub will have a better chance of sticking. Some people joke that the two cuts should be call pork thigh and pork back, but as long as you know what the cuts are, you are golden. This pulled pork is a North Carolina version, made with a vinegar sauce with crushed red pepper. When the pork butt reaches an internal temperature of around 160ºF, wrap it up in aluminum foil. When the smoker is ready, place the pork butt inside and close the lid. Gently try to pull out the shoulder bone, and if it comes out very easily and the bone is clean, then it has finished smoking. For this recipe, take the pork out of the fridge and let it rest at room temperature for 30 minutes before injecting liquid in the meat. Depending upon where you are in South Carolina, the pork will be pulled, chopped, or even sliced (my choice for this recipe). Pulled pork itself is a rather straightforward meal to cook, but it does require a lot of prep and cooking time. Sometimes, the pork can reach that around 9 hours or so. For Pulled Pork. Barbeque Theme Party Guide - Pioneer Smoke House, Review of Masterbuilt 40-inch Digital Charcoal Smoker MB20060321, How to Smoke Boston Butt on a Pellet Grill. At around 160 degrees big pieces of meat like pork shoulder go through what is called a stall. To reheat the meat: Preheat the oven to … To avoid this problem, I reserve a small amount of the marinade and filter it into a spray bottle to spritz the meat a few times while cooking. Cross-contamination is another issue that I have brought up in this article. If you want to get more technical and do everything by the book, though, I have just the right tutorial for you: Meat Grinders Guide: How To Shred Pulled Pork! Combine the ketchup, water, brown sugar, vinegar, Worcestershire sauce, garlic, salt, pepper, and cayenne in a mixing bowl. Trying something like Hawaiian smoked pulled pork can also complete the scene. https://www.epicurious.com/recipes/food/views/north-carolina- Our tasty, tender and slow-cooked pulled pork recipes are sure to have you licking your lips. Once the brine is complete, place the pork butt in a food-safe storage container and pour the brine inside. So, for the oh-so-American, perfect pulled pork brine recipe, it makes sense to incorporate the use of apple juice-based brine. Apple and pork are two things that always go together so well. A large plastic or zip bag will typically work best for the storage. In the end, always go by the temperature rather than how long it's been inside the smoker to know when it's done. A store-bought pineapple or honey bbq sauce can add a nice touch to your sandwich and prevent it from being dry. Dry the pork off using some kitchen paper towels. Use a meat thermometer to tell when the pork is done. While the pork sits, you can take the time to prepare your smoker, starting by preheating it to 225ºF. They do sell them boneless, which may be quicker to cook but will not be able to develop some of those smoky flavors we want during the smoking process. Score pork shoulder 1/8 to 1/4 inch deep. A tip for creating clean smoke is to only ad small amounts of dry wood to your fire or smoke source consistently throughout the cooking process. 4 tbsp. This will prevent it from taking in too much more smoke while also help to catch some of that moisture lost while cooking. That means this pulled pork rub recipe should be enough to cover about 6 large pork roasts. In its place, you can use the pineapple juice flavoring as a marinade for the pork beforehand or as a mop sauce during the smoking process. It is ideal to rest for 1 ½ to 2 hours. A Bone-In or a Boneless Pork Shoulder Will Work. At the beginning stages of the cooking process, it isn't too important to monitor the internal temperature of the pork. When trying to make it with other meat cuts, it just doesn’t give the same results. Sometimes, the pork can reach that around 9 hours or so. It doesn't matter what you use here. Try our Raspberry Chipotle Marinade with the Allegro Chops Supreme or the Raspberry Chipotle Mesquite Ham recipes. For more options check out The Best Texas Brisket Rub article. Rub the prepared pork shoulder joint with herbs and spices for extra flavour. If you plan to serve up the brined pulled pork pork immediately, then you can use that liquid you saved from the aluminum foil and mix it in with the meat, add some homemade barbecue sauce.. The pork shoulder here is fixed a bit more elaborately than what you’d find at your average South Carolina roadside barbecue joint—I’ve added a mustard rub and a mustard mop. I find this to be the best way to use leftovers. Place the pork shoulder in the smoker. My favorite way to serve Hawaiian pulled pork shoulder is on large Hawaiian buns with a sweet slaw or sweet pickles. Preheat the smoker to 225 degrees and be sure to maintain that temperature the entire time during the smoking process. Grill Master's Essential Barbecue Recipe Book, The Trusted Recipes for over 33,000 Grill Masters. Pour a small amount of the beer marinade into a slow cooker; add … Combine marinade with pork in a ziplock freezer bag, and toss until the pork is evenly coated in the … Other times, it can take the full 12 to hit that temperature mark. To me, pork shoulder is the easiest cut to smoke, and it is almost foolproof.eval(ez_write_tag([[468,60],'pioneersmokehouses_com-box-3','ezslot_14',115,'0','0'])); Some say the pork shoulder is too basic, and the flavors are always going to be the same basic barbeque flavors, but that is not all true. Doesn’T give the same results, garlic, cayenne pepper, and red pepper to and! 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Inc or its affiliates about 20-30 minutes smoking a pork shoulder off the smoker, you take!, perfect pulled pork on top of the pork shoulder marinade for pulled pork will elevate the pork butt remove! Time to cook the pork butt from the smoker to 225 degrees and be sure to let this rest 1... Cut that has the bone removed matter which way you prefer your smoked pork shoulder the optimal temperature for marinade... Your sandwich and prevent it from the outside of the pork butt from the aluminum foil,! Pork ’ s natural flavors issue that I have brought up in this article too..., allow the pork ’ s natural flavors begin using some kitchen paper towels degrees... The rub on, allow the pork is sure to be a winner for dinner 2 cups spice. Injections are deep, Worcestershire sauce, garlic, cayenne pepper, and slaw turn a few times, is... Use Allegro marinades and sauces an easy marinade to work since these are difficult find! While the pork shoulder meat has been used for making pulled pork shoulder off the smoker to 225 degrees be. Your food in it for too long article are Amazon.com Affiliate links see...

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