Smoked Pulled Pork

Where there’s smoke there’s… Pulled pork! Once made, pulled pork makes for quick and easy sandwiches or can be eaten alone. Just because it is simple and on a bun, does not mean it doesn’t take long to cook. Low and slow is the way to get to the perfect pulled pork. You can add a world of flavors and twists to the humble cut of pork shoulder giving your own spin to this product.  This pork was cooked in a FWE / Food Warming Equipment Cook & Hold.

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INGREDIENTS

8-15Lb Pork Shoulder(NAMP406)
2c Hickory Wood Chips
1/2c Dijon Mustard
Salt/Pepper To Taste
2c Crystal Lake Rib House BBQ Sauce

-RUB OPTIONAL- (this rub makes about 3 cups)

1/2c Brown Sugar
1/2c Paprika
2Tbl Ground Mustard
1/2Tbl Chili Powder
1/4c Cumin
1/2c Garlic Powder
2Tbl Pepper
1/4c Kosher Salt
1Tbl Cayenne

-INJECTION OPTIONAL-

3/4c Apple Juice (try other flavors)
1/2c Pork Stock (vegetable stock if you have to substitute)
1/2c Sugar
1/4c Salt
2Tbl Worcestershire sauce

Making the Rub:

If you want to make a dry rub for the pork mix together all of the dry ingredients.
This rub will last for a long time as long as it is stored in a cool dark place.

Preparing the Pork:

pork with mop
Coating with Mustard and Hot Sauce
  1. First rinse off the pork and pat dry.
  2. If you like more bark, or crust, slice deep cuts into the shoulder. This exposed area will crisp up as it is cooked.
  3. Season the meat then add an even thin layer of mustard all around the meat. This will help the rub stick and aid in the forming of a bark.
  4. Once seasoned and coated, add the rub if you desire. We suggest you experiment with many different flavors to find what is right for you.

Making the Injection:

  1. In a large bowl mix all the injection ingredients together.  You may add more spice or flavored salt but be sure that they are ground fine so that they will make it through your injector.
  2. Fill your injector with the injection and begin flavoring your pork
  3. A good tip is to push the needle as deep as you can and gently pull it out while you are depressing the plunger of the injector.  This will evenly fill the pork rather than make pools of juice.
  4. once you’re done with the injection let it sit for an hour to absorb the flavors.

Cooking the Pork:

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  1. Smoke the pork with Hickory Wood Chips.
  2. Cook to a probe set point of 180°F with a cook setting of 215°F, and hold set for 155°F. Let cook and hold for 15-20 hours.
  3. Once complete shred, or pull the pork with your Meat Claws into small chunks and add your favorite BBQ sauce…. If you want.
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