Pulled Pork
- 480 Minutes
- Medium
- Pork
Pulled pork is one of the most popular BBQ meat options for a reason. The melt in your mouth goodness and versatility to be featured in a wide range of dishes with amazing sides and flavours make it a go-to for many BBQ enthusiasts. Lee from Smoke and Sear shows us how it’s done with his take on pulled pork.
Cooking Method
- Slather the Boston butt with a thin layer of mustard and generously apply the dry rub. For a deeper flavour, mix apple juice with the dry rub and inject into the meat. Leave to marinate in the fridge (ideally overnight).
- Place the Boston butt on the grill, fat side up. Monitor with a meat thermometer and spritz with apple cider vinegar or juice hourly. When the internal temperature reaches 71C, it’s time to wrap the pork.
- Lay out aluminium foil and place the pork on top of it, then pour over cherry coke.
- Tightly wrap the meat and put it back on the grill. Keep cooking until the internal temperature reaches between 90C and 95C. Check the tenderness by inserting a meat thermometer or probe, if tender it should easily slide out.
- Rest the wrapped pork for between 1 and 4 hours. Unwrap and shred the meat, discarding any excess fat and bone.
- Once shredded the meat is ready to be served and enjoyed with your choice of sides.
The Ingredients
- 1 Boston butt blade bone-in
- Mustard
- Full sugar cherry coke
For the dry rub
- 6 tbsp coarse sea salt
- 4 tbsp black pepper
- 4 tbsp smoked paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tsp cayenne pepper
Injection liquid (optional)
- 240ml apple juice or broth
- 2 tbsp of dry rub mixture
What to serve with pulled pork
Pulled pork can be enjoyed in a wide range of different dishes. Some examples of sides that work beautifully with pulled pork include:
- Potato salad
- French fries
- Onion rings
- Baked beans
- Coleslaw
