Pulled 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

  1. 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). 
  2. 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. 
  3. Lay out aluminium foil and place the pork on top of it, then pour over cherry coke.  
  4. 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.  
  5. Rest the wrapped pork for between 1 and 4 hours. Unwrap and shred the meat, discarding any excess fat and bone.  
  6. Once shredded the meat is ready to be served and enjoyed with your choice of sides. 

The Ingredients

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 

Frequently Asked Questions

Typically, the shoulder is the go-to cut of meat to make pulled pork as it has optimum fat content to create tender and soft meat that is easy to break apart.  

You can use most cuts of pork to prepare pulled pork including the leg. However, it’s important to take care as some cuts can turn out too dry and not have the classic pulled pork elements.  

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