Smoked Pulled Pork
OMG! I made this recipe and I have never tasted anything so wonderful! I always think I'll have leftovers, but all I have left is a bone and a few pieces of fat! The rub is from the Loveless Cafe in Nashville Tennessee. It does take a while, but once it's on the grill, all you have to do is throw in some extra charcoal and hickory chips/chunks. So you can do other things around the house while you cook it. The smell while it is cooking is wonderful, so you may have neighbors wandering over! I made this New Years Day for my pork, and since it was just me and my DS, I used a 3 lb boneless pork butt...mistake. I got a few strips of meat as I was pulling it, but otherwise, DS ate it all...he said it was the best thing he'd ever had, and he wants the recipe to cook back at college. He says he'll be a "legend" if he fixes this at school! I know this looks intimidating, but believe me....it is more than worth the effort! Fabulous pork!! Try it once, and you'll be hooked!
OMG! I made this recipe and I have never tasted anything so wonderful! I always think I'll have leftovers, but all I have left is a bone and a few pieces of fat! The rub is from the Loveless Cafe in Nashville Tennessee. It does take a while, but once it's on the grill, all you have to do is throw in some extra charcoal and hickory chips/chunks. So you can do other things around the house while you cook it. The smell while it is cooking is wonderful, so you may have neighbors wandering over! I made this New Years Day for my pork, and since it was just me and my DS, I used a 3 lb boneless pork butt...mistake. I got a few strips of meat as I was pulling it, but otherwise, DS ate it all...he said it was the best thing he'd ever had, and he wants the recipe to cook back at college. He says he'll be a "legend" if he fixes this at school! I know this looks intimidating, but believe me....it is more than worth the effort! Fabulous pork!! Try it once, and you'll be hooked!
- 1 teaspoon paprika
- 1/4 cup chili powder
- 1/3 cup garlic powder
- 1/2 teaspoon fennel seed
- 1 1/2 teaspoons celery salt
- 8 -10 lbs pork shoulder (boston butt)
- 3 ounces light brown sugar
- 1/4 cup black pepper ground
- 1/4 cup thyme dried
- 1/2 cup oregano fresh and chopped
- 1/2 cup seasoning salt
- 1/4 teaspoon dried rosemary crumbled
- 1/8 teaspoon sage dried & rubbed
- hickory chips
- charcoal
- Carbohydrate 17.5777042848066 g
- Cholesterol 0 mg
- Fat 0.734289688931598 g
- Fiber 2.38170311627246 g
- Protein 1.5935494768985 g
- Saturated Fat 0.14047231283019 g
- Serving Size 1 1 serving(s) (40g)
- Sodium 7002.1333762886 mg
- Sugar 15.1960011685341 g
- Trans Fat 0.126810062772319 g
- Calories 75 calories
Step-by-step
- Soak your hickory chips overnight.
- Mix together all ingredients except the Boston Butt.
- Liberally coat the pork with the dry rub mixture, really rubbing it into the meat.
- Place your charcoal grates at the lowest setting and your food rack at the highest setting in your grill.
- Pour charcoal in the grill and light.
- Once the coals are ready, move all the coals to one side.
- Place a pan of water on the other side. (An old aluminum pan from a pan of rolls works well -- something disposable).
- Place the meat on the cold side of the grill, fat side up.
- Add hickory chips to the charcoal and close the lid.
- Add more chips every 20 to 30 minutes.
- Add charcoal as needed, being careful not to let the fire die.
- Continue to smoke the pork for 9 hours.
- If you prefer not to have a crispy outside, you can wrap the meat in heavy duty aluminum foil for the last three hours of cooking.
- Remove from the heat and "pull" the meat. This means to separate the meat from any fat, gristle or bone, pulling the meat into strips suitable for sandwiches.
- Toss the meat with a vinegar hot sauce (Optional).
- Serve with barbecue sauce on a hamburger bun.
My Epic Smoked Pulled Pork Journey
Let me tell you a story about a pork shoulder, a whole lot of smoke, and a New Year's Day that turned into a culinary triumph (and a near-disaster!). I’d always wanted to try smoking a pork butt; the smell alone is enough to make your mouth water. The recipe I used originated from the legendary Loveless Cafe in Nashville, Tennessee – famous for its Southern hospitality and incredible food. I'd found this recipe online, and figured, why not give it a whirl on New Year's Day? It seemed like the perfect way to start the year off right. I envisioned leftovers for days, juicy pulled pork sandwiches for lunches, and maybe even some creative dishes I'd invent along the way. Little did I know that my plans for leftovers would be thwarted by a very enthusiastic and hungry son.
The process itself is deceptively simple, although time-consuming. The actual cooking time is around nine hours, but the prep work is where the magic happens. The rub, a generous mix of paprika, chili powder, garlic powder, and a variety of other spices, is key. I rubbed it liberally into the pork shoulder, ensuring every inch was coated. The aroma alone was intoxicating. Then came the smoking process. I carefully managed the heat, adding hickory chips every 20-30 minutes to keep that delicious smoke billowing. I had to stay alert, ensuring that my fire was never allowed to die out. It was a balancing act; managing a consistent temperature and monitoring the meat so that it cooked to perfection. Hours passed, filled with the tantalizing smell of smoked meat. I tried my best to go about my day, but I kept finding myself going out to the grill, just to take a sniff of that amazing aroma.
The highlight of the day, of course, was the pulling and tasting. After nine long hours, the pork shoulder was tender enough to practically fall apart. The meat was so incredibly juicy and flavorful that it was practically a crime to not immediately dig in. This was where I made my mistake, using a small 3lb pork butt rather than the suggested 8-10lbs. It was delicious, yes, but my son ate it practically all. He claimed it was the "best thing he'd ever tasted," and is already planning to recreate it at his college dorm, dreaming of becoming a culinary legend. (I’m predicting a lot of jealous classmates!) Even now, the thought of that perfectly smoked pork, with its tender texture and incredible smoky flavor, still brings back happy memories. So, despite the scarcity of leftovers (or rather the complete lack of them), it was absolutely worth every minute of the preparation and cooking time.
The Recipe's Success: A Testament to Simplicity
What surprised me most about this recipe was its simplicity. There's no need for complicated techniques or fancy equipment. All you need is good quality pork, a simple spice rub, some charcoal, hickory chips, and patience. The long, slow smoking process does most of the work. You might want to have something else to do while it simmers away because the cooking time is so long! That said, the reward is truly exceptional. The result is incredibly tender, flavorful, and irresistibly delicious pulled pork that’s perfect for sandwiches, tacos, or enjoyed on its own.
Beyond the Grill: Versatility and Endless Possibilities
The beauty of this recipe lies in its versatility. Once you've mastered the basics, you can experiment with different spice rubs, wood chips, and even cooking methods. Try adding a touch of sweetness with brown sugar or maple syrup, or experiment with different types of wood chips, like mesquite or applewood. The possibilities are truly endless! This simple recipe can be the basis of a plethora of different dishes.
Final Thoughts: A Recipe for Success
This Smoked Pulled Pork recipe is a winner – a testament to the power of simple ingredients, slow cooking, and a whole lot of smoke. It’s a recipe that will impress your friends and family, and one that you'll want to make again and again. Despite the fact that my son devoured the entire thing, the experience and the flavor are something I'll always remember. The memory is worth more than any leftovers ever could be. So grab your hickory chips, fire up your grill, and get ready for a flavor adventure you won't soon forget.
