Slow Smoked Pulled Pork Recipe

Pork shoulder: This is the main cut of meat used for pulled pork, known for its marbling and tenderness when cooked slowly.

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

Brown sugar: Provides sweetness and helps to caramelize the exterior of the pork.

Salt: Enhances the overall flavor of the meat and the spice rub.

Black pepper: Adds a bit of heat and depth to the spice mix.

Garlic powder: Offers a concentrated garlic flavor without the moisture of fresh garlic.

Onion powder: Provides a subtle onion flavor that complements the other spices.

Apple cider vinegar: Used to mix with the shredded pork, adding a tangy and slightly sweet finish.

When preparing pork shoulder for smoking, it's crucial to ensure the spice rub adheres well to the meat. To achieve this, pat the pork shoulder dry with paper towels before applying the spice mixture. This helps the spices stick better and form a flavorful crust during the smoking process. Additionally, consider letting the seasoned pork sit in the refrigerator for a few hours or overnight to allow the flavors 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 flavorful and can be slow-cooked to become tender and juicy, making them a good alternative for pulled pork.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar color but with a smoky flavor that enhances the overall taste of the dish.

• paprika - Substitute with chili powder: Chili powder provides a bit of heat and a similar color, though it will add a slightly different flavor profile.

• brown sugar - Substitute with white sugar and molasses: Mixing white sugar with a small amount of molasses can mimic the flavor and moisture of brown sugar.

• brown sugar - Substitute with honey: Honey can add sweetness and moisture, though it will impart a different flavor.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement, offering a slightly different mineral content and flavor.

• 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 will make the dish spicier, so use sparingly.

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more intense and aromatic flavor, though it should be minced finely.

• garlic powder - Substitute with granulated garlic: Granulated garlic offers a similar flavor and texture, making it a good direct substitute.

• onion powder - Substitute with fresh onion: Fresh onion can provide a more robust flavor, though it should be finely chopped or minced.

• onion powder - Substitute with shallot powder: Shallot powder offers a milder, slightly sweeter flavor compared to onion powder.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can provide a comparable tangy flavor.

• apple cider vinegar - Substitute with lemon juice: Lemon juice can add the necessary acidity and a fresh, citrusy flavor.

• Allow the pulled pork to cool to room temperature 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 and helps it cool faster when stored.

• Use airtight containers or heavy-duty freezer bags to store the pulled pork. If using freezer bags, 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 pulled pork has been stored and ensures you use the oldest portions first.

• Store the pulled pork in the refrigerator if you plan to use it within 3-4 days. For longer storage, place the containers or bags in the freezer, where it can last for up to 3 months.

• When ready to use, thaw frozen pulled pork in the refrigerator overnight. This ensures even thawing and maintains the quality of the meat.

• Reheat the pulled pork gently to avoid drying it out. You can use a microwave, stovetop, or oven. If reheating on the stovetop or in the oven, add a splash of apple cider vinegar or barbecue sauce to keep the meat moist.

• For a quick meal, mix the reheated pulled pork with your favorite barbecue sauce and serve on buns with a side of coleslaw or pickles.

• Oven Reheat Method

  1. Preheat your oven to 250°F (120°C).
  2. Place the leftover pulled pork in an oven-safe dish.
  3. Add a splash of apple cider vinegar or chicken broth to keep the meat moist.
  4. Cover the dish with aluminum foil.
  5. Heat for about 30 minutes or until the pork reaches an internal temperature of 165°F (74°C).

• Stovetop Reheat Method

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Add the pulled pork to the skillet.
  4. Stir occasionally, adding a bit of apple cider vinegar or barbecue sauce to keep it moist.
  5. Cook until the pork is heated through, about 10-15 minutes.

• Microwave Reheat Method

  1. Place the pulled pork in a microwave-safe dish.
  2. Add a splash of apple cider vinegar or water to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Heat on medium power for 2-3 minutes, stirring halfway through.
  5. Continue heating in 1-minute intervals until the pork is heated through.

• Sous Vide Reheat Method

  1. Place the pulled pork in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour.
  4. Remove from the bag and serve immediately.

• Slow Cooker Reheat Method

  1. Place the pulled pork in your slow cooker.
  2. Add a splash of apple cider vinegar or barbecue sauce.
  3. Set the slow cooker to low heat.
  4. Heat for 1-2 hours, stirring occasionally, until the pork is heated through.

• Smoker: A device used to cook the pork shoulder slowly at a low temperature, infusing it with smoky flavor.

• Mixing bowl: Used to combine the spices for the rub.

• Meat thermometer: Essential for checking the internal temperature of the pork shoulder to ensure it reaches 195°F (90°C).

• 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 shredding the pork.

• Forks: Used to shred the pork shoulder into pulled pork.

• Measuring spoons: Necessary for accurately measuring the spices and apple cider vinegar.

• Basting brush: Optional, but can be used to apply additional apple cider vinegar or other liquids during smoking.

• Spray bottle: Optional, for spritzing the pork shoulder with apple cider vinegar during smoking to keep it moist.

Pre-mix the rub: Combine the paprika, brown sugar, salt, black pepper, garlic powder, and onion powder ahead of time and store in an airtight container.

Use a meat thermometer: Invest in a good meat thermometer to monitor the internal temperature without opening the smoker frequently.

Prep the night before: Rub the pork shoulder with the spice mixture the night before and let it marinate in the fridge.

Resting time: While the pork rests, prepare your sides or clean up to save time later.

Shred efficiently: Use meat claws instead of forks to shred the pork faster.