Looking for some true American dish or just longing for some roast? Let’s make pulled pork even when the BBQ season is toast!
Ingredients
Brine
Brine is optional but brine makes meat taste better so highly recommended. If short on time use stronger brine while longer time allows the meat to develop more refined flavors. Dry brine can also be used with similar success. Check out How to Make Brine – Brine Recipes.
Soft Brine 5%
- 1½ tablespoon / 25g Salt
- Herbs of choice (Bay leaf, black pepper, mustard seed…)
- 4 cloves / 16g Garlic
- 2 cups / 500g Water
Pork
- 4lb / 2000g Pork shoulder
- 2 tablespoons / 30g Dijon mustard
- 1 tablespoon / 3.5g Paprika
- Optional
- 1 tablespoon Black pepper
- 1 teaspoon Hot powder (chill, cayenne, paprika…)
How to make Pulled pork
- Place the meat into a big enough bowl then add the salt, herbs of choice and garlic.
- Fill it up with water then let it sit for a day in the fridge.
- Take the brined meat out onto a high walled baking tray. Spread some cooking oil or lard underneath.
- Coat it with mustard, paprika and any other optional spices. Cover it with a lid or tin foil. Place it into the oven and roast it for 5 to 6 hours at 300°F / 150°C.
- Checking on the meat during this time is not essential but we can check it every now and then. When the meat doesn’t offer much resistance and the knife or fork just slides in easily, it’s done.
- Take the cover off, put the sheet onto a higher rack and roast the outer layer to the desired color. Some like it golden brown others go for darker shades. Use the highest temperature in the oven and only the top heating if available. In 15 minutes it should show some results.
- Take the pork out, then use forks to pull them apart.
Enjoy!
F.A.Q.
What is pulled pork?
Pulled pork is a dish made from slow-cooked pork shoulder or pork butt that is tender enough to be easily “pulled” or shredded into strands. It is typically seasoned with a blend of spices, slow-cooked for several hours, and then mixed with barbecue sauce or other flavorings.
How to cook pulled pork?
Pulled pork is traditionally cooked low and slow. It can be prepared in various ways, such as smoking, barbecuing, or using a slow cooker or oven. The pork is seasoned, then cooked at a low temperature for several hours until it becomes tender enough to be pulled apart with a fork.
What cut of pork is best for pulled pork?
The most common cuts used for pulled pork are pork shoulder (also known as pork butt) and pork butt (which is actually part of the shoulder). These cuts have a good amount of fat and connective tissue, which helps keep the meat moist and flavorful during the long cooking process.
How long does it take to cook pulled pork?
The cooking time for pulled pork can vary depending on the cooking method and the size of the cut. Generally, it takes anywhere from 8 to 12 hours to cook pulled pork, although larger cuts may take even longer. Low and slow cooking is essential to achieve the desired tenderness and flavor.
What are some popular seasonings and sauces for pulled pork?
Traditional seasonings for pulled pork include a mix of spices such as paprika, garlic powder, onion powder, brown sugar, salt, and pepper. As for sauces, barbecue sauce is a popular choice, with variations ranging from sweet and tangy to smoky and spicy. However, there are also other flavor options such as vinegar-based sauces or dry rubs.
Can pulled pork be made in advance?
Yes, pulled pork can be made in advance and stored for later use. Once cooked and shredded, it can be refrigerated for a few days or frozen for several weeks. When ready to serve, it can be reheated gently on the stovetop or in the oven.
What are some serving suggestions for pulled pork?
Pulled pork is incredibly versatile and can be enjoyed in various ways. One popular option is to serve it on a soft bun as a pulled pork sandwich, often topped with coleslaw. It can also be used as a filling for tacos, quesadillas, or sliders. Additionally, it can be served alongside barbecue sides like baked beans, cornbread, or macaroni and cheese.
Pulled Pork Recipe
Ingredients
Soft Brine 5%:
- 1½ tablespoon Salt
- Herbs of choice Bay leaf, black pepper, mustard seed…
- 4 cloves Garlic
- 15 oz Water
Pork:
- 4 lb Pork shoulder
- 2 tablespoons Dijon mustard
- 1 tablespoon Paprika
Optional:
- 1 tablespoon Black pepper
- 1 teaspoon Hot powder chill, cayenne, paprika…
Instructions
- Place the meat into a big enough bowl then add the salt, herbs of choice and garlic.
- Fill it up with water then let it sit for a day in the fridge.
- Take the brined meat out onto a high walled baking tray.
- Coat it with mustard, paprika and any other optional spices. Cover it with a lid or tin foil. Place it into the oven and roast it for 5 to 6 hours at 300°F / 150°C.
- Checking on the meat during this time is not essential but we can check it every now and then. When the meat doesn’t offer much resistance and the knife or fork just slides in easily, it’s done.
- Take the cover off, put the sheet onto a higher rack and roast the outer layer to the desired color. Some like it golden brown others go for darker shades. Use the highest temperature in the oven and only the top heating if available. In 15 minutes it should show some results.
- Take the pork out, then use forks to pull them apart.
Notes
Pin now, Enjoy later!
Looks like one straight from the pit