Pulled Pork
Skill Level
My husband is not a fan of sweet and salty food mixed. When someone at work wanted to do pulled pork for a company lunch, he was wary - BBQ sauce on meat, no thanks. When this was the meat that was served, David had to get the recipe. We have modified it some based on how we cook now. We used to use the slow cooker and add liquid smoke. Now we throw it in our smoker and enjoy the results, but the meat doesn't taste quite as spicy to us.
1
Pork Rub
Ingredients
2 tablespoons
salt
2 tablespoons
pepper
2 tablespoons
paprika
1/2 teaspoon
garlic powder
2 tablespoons
brown sugar
1 tablespoon
cumin
1 teaspoon
chili powder
1 teaspoon
cayenne pepper
5 pounds
pork roast
Instructions
Combine spices and mix thoroughly. Rub spice on pork roast generously.
2
Slow cooker
Ingredients
2-3 cups
water
1/4 cup
liquid smoke
Instructions
Place in slow cooker. Add water and liquid smoke. Cook in slow cooker for 6-8 hours on low.
3
Smoker
Ingredients
apple or cherry wood
Instructions
Preheat smoker to 225* (can be higher temp if need to cook faster). Use apple or cherry wood to smoke. Cook until meat reaches 165* (about 4-6 hours, depending on smoker and outside temps) and wrap in aluminum foil. Place back in smoker and cook until meat reaches between 195*-205*. Let rest on counter for 30 minutes.
Our favorite meat probes are the Chef IQ wireless probes. They work over Bluetooth and Wi-Fi and have been fabulous. Supposable the can also be used over open flame, but they complain they get to hot when we throw them on the grill.
4
Pulling the Pork
Ingredients
Instructions
When the pork is tender, pull pork with two forks. For spicy pork, put the pulled pork back into the sauce mix. For a more mild flavor, put the pulled pork into a different container. Lightly keep moist with water or diluted sauce mix.
