Slow Smoked Pulled Pork Recipe

Pork shoulder: The main ingredient, providing the rich, tender meat for the dish.

Paprika: Adds a mild, sweet pepper flavor and a beautiful red color to the rub.

Brown sugar: Provides a touch of sweetness and helps create a caramelized crust on the pork.

Salt: Enhances the overall flavor of the pork.

Black pepper: Adds a hint of heat and depth to the rub.

Garlic powder: Infuses the pork with a subtle garlic flavor.

Onion powder: Adds a savory, slightly sweet onion flavor to the rub.

Cayenne pepper: Brings a bit of heat and spice to the dish.

When preparing pork shoulder for smoking, it's crucial to ensure that the rub is applied evenly and thoroughly. This not only enhances the flavor but also helps form a delicious bark on the meat. To achieve this, pat the pork dry with paper towels before applying the rub. This allows the spices to adhere better. Additionally, for a more intense flavor, consider letting the rubbed pork rest in the refrigerator for a few hours or overnight before smoking. This extra time allows the spices to penetrate deeper into the meat.

• pork shoulder - Substitute with beef brisket: Beef brisket has a similar texture and can be slow-cooked to achieve a tender, pull-apart consistency.

• pork shoulder - Substitute with chicken thighs: Chicken thighs are rich and flavorful, and they can be slow-cooked to become tender and juicy.

• paprika - Substitute with smoked paprika: Smoked paprika will add a deeper, smoky flavor that complements the dish well.

• paprika - Substitute with chili powder: Chili powder can provide a similar color and a bit of heat, though it will alter the flavor profile slightly.

• brown sugar - Substitute with honey: Honey can add sweetness and a bit of moisture, though it will slightly change the texture.

• brown sugar - Substitute with maple syrup: Maple syrup provides a similar sweetness with a unique flavor that pairs well with smoked meats.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with umami, enhancing the overall flavor.

• salt - Substitute with kosher salt: Kosher salt has a similar flavor but a different texture, which can be beneficial for seasoning.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat but be cautious as it is spicier than black pepper.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor, though it will need to be minced.

• garlic powder - Substitute with garlic salt: Garlic salt can be used, but reduce the amount of additional salt to avoid over-seasoning.

• onion powder - Substitute with fresh onion: Fresh onion can provide a more robust flavor, though it will need to be finely chopped.

• onion powder - Substitute with shallots: Shallots offer a milder, sweeter flavor that can enhance the dish.

• cayenne pepper - Substitute with red pepper flakes: Red pepper flakes provide a similar heat level and can add a bit of texture.

• cayenne pepper - Substitute with hot sauce: Hot sauce can add heat and a bit of acidity, enhancing the overall flavor profile.

• Allow the pork shoulder to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Divide the pulled pork into smaller portions. This makes it easier to reheat only what you need, preserving the quality of the rest.
• Use airtight containers or heavy-duty freezer bags to store the pulled pork. Ensure you remove as much air as possible to prevent freezer burn.
• Label each container or bag with the date and contents. This helps you keep track of how long the pork has been stored.
• Store the pulled pork in the refrigerator if you plan to use it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When reheating, add a splash of apple cider vinegar or barbecue sauce to keep the meat moist and flavorful.
• Reheat the pulled pork in a slow cooker on low for 2-3 hours, or in the oven at 250°F (121°C) until warmed through. Alternatively, you can use a microwave for smaller portions, heating in short intervals and stirring in between to ensure even heating.

• Oven Method: Preheat your oven to 250°F (120°C). Place the pulled pork in an oven-safe dish and add a splash of apple juice or broth to keep it moist. Cover the dish with foil and heat for about 20-30 minutes, or until the pork is warmed through.

• Stovetop Method: Heat a skillet over medium heat. Add a bit of olive oil or butter to the pan. Add the pulled pork and a splash of apple cider vinegar or barbecue sauce. Stir occasionally until the pork is heated through, about 10-15 minutes.

• Microwave Method: Place the pulled pork in a microwave-safe dish. Add a small amount of broth or water to keep it from drying out. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through, until the pork is hot.

• Sous Vide Method: If you have a sous vide machine, set it to 165°F (74°C). Place the pulled pork in a vacuum-sealed bag or a ziplock bag with the air removed. Submerge the bag in the water bath and heat for about 45 minutes to an hour.

• Slow Cooker Method: Place the pulled pork in your slow cooker. Add a bit of barbecue sauce or broth to keep it moist. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally, until the pork is thoroughly warmed.

• Smoker: A device used to cook the pork shoulder slowly with indirect heat and smoke, infusing it with a rich, smoky flavor.

• Meat thermometer: An essential tool to monitor the internal temperature of the pork shoulder to ensure it reaches the desired 195°F (90°C).

• Mixing bowl: Used to combine the dry ingredients to create the rub for the pork shoulder.

• Measuring spoons: Necessary for accurately measuring out the spices and other dry ingredients for the rub.

• Tongs: Useful for handling the pork shoulder when placing it in and removing it from the smoker.

• Aluminum foil: Can be used to wrap the pork shoulder after smoking to help retain moisture while it rests.

• Cutting board: Provides a stable surface for resting and shredding the pork shoulder.

• Two forks: Used to shred the pork shoulder into tender, bite-sized pieces after it has rested.

• Basting brush: Optional, but can be used to apply any additional sauces or marinades to the pork shoulder during smoking.

Prepare the rub in advance: Mix the spices and seasonings a day before to save time on the cooking day.

Use a meat thermometer: This ensures you reach the desired internal temperature without constantly checking, saving time and effort.

Pre-trim the pork shoulder: Remove excess fat and prep the pork shoulder the night before to streamline your process.

Rest the meat in foil: Wrapping the pork in foil while it rests keeps it warm and moist, making it easier to shred quickly.

Shred with a mixer: Use a stand mixer with a paddle attachment to shred the pork in seconds.