Pulled pork is a deliciously juicy and tender meat that can work in a range of different dishes. Jack from Jacks Meat Shack has put together his recipe for creating the perfect pulled pork with room for you to make it your own with your chosen sauce or leaving the meat to shine on its own. Let’s see how he does it…
- Preheat the grill to 135C.
- Slash the surface of the pork with a sharp knife in a criss cross pattern in order for the taste of the smoke, seasoning, and binder to penetrate the meat.
- Cover both sides of the meat equally with your binder, ensuring it is fully coated.
- Liberally coat the pork with your dry seasoning on both sides, again making sure it is fully covered.
- Insert an internal thermometer into the thickest part of the pork, avoiding the bone.
- Place the pork on the grill over indirect heat.
- When the pork reaches between 65C-70C and has formed a dry crust, remove the internal thermometer followed by the pork from the grill and wrap it fully in a few layers of tin foil.
- Place back on the grill over indirect heat until the internal temperature reaches 93C then remove from the grill and leave to rest for an hour.
- Unwrap the pork from the foil and put it in a large tray or another big dish that can house your shredded pork. Pull out the bone (if the joint isn’t boneless) then use your hands to pull the pork into shredded pieces.
- The pork can be served as is or you can add a BBQ, buffalo, or another delicious sauce for extra moisture. Serve and enjoy.
- 1 pork butt joint (adjust your timings to the size of your joint)
- 4 tbsp binder (e.g., mustard or buffalo sauce)
- 4 tbsp dry seasoning (we recommend Cowboy Coffee)
- 2 tbsp BBQ or buffalo sauce (optional)
What to serve with pulled pork
Pulled pork is incredibly versatile and can be enjoyed with a range of delicious side dishes. Take a look at some of our favourites below:
- Mac and cheese
- Onion rings
- Baked beans
- Sweet potato fries
- Cucumber salad