Pulled pork is an absolute legend in the BBQ world. It’s smoky, it’s juicy, and it’s so bloody versatile you’ll be chucking it on everything from tacos to baked potatoes. Whether you’re a seasoned pitmaster or just getting your smoker legs, this recipe is dead simple and guaranteed to impress. Let’s get into it, shall we?
Why Smoked Pulled Pork?
Because while brisket might be the holy grail of BBQ, pulled pork is the laid-back mate that always delivers. You get to spend a lazy day with your smoker humming along, maybe a cold beer or whisky in hand. The end result? Tender, smoky meat that practically begs to be piled onto a bun or scoffed straight out of the tray. Plus, it’s a real crowd-pleaser. Whether you’re feeding your mates, family, or the whole bloody neighbourhood, pulled pork’s got you covered.
Instructions:
- The Rub: Forget messing about with measuring out 27 spices. Grab your favourite pork rub. We’re talking smoky, sweet, and a little spicy. Smother that pork shoulder like it owes you money. Don’t be stingy, cover it good. This is where a lot of your flavour’s coming from, so go to town.
- Fire Up the Smoker: Get your smoker preheated to 250°F (that’s about 120°C for us Aussies). Snake or Minion methods should have you sorted. Toss in your favourite wood. I’m all about the cherry or apple wood for pulled pork. Subtle, smoky, and just bloody perfect.
- The Cook: Slap that pork shoulder on the grill and let it ride. You’re aiming for an internal temp just over 200°F (93°C) for that magic fall-apart tenderness. This will take 8-10 hours, so settle in and enjoy the day. Check your smoker every hour or so to make sure it’s holding steady. You can spritz the pork with apple juice or beer every now and then if you’re feeling fancy.
- Wrap It Up: When your pork hits the 160°F (71°C) mark, it might stall. No worries. Wrap it up tight in some foil to power through to the finish line. This trick locks in moisture and keeps the bark from getting too dry.
- Rest, Then Shred: Once your pork hits temp, pull it off the smoker and let it rest for at least 60 minutes. This is crucial. It lets the juices redistribute so every bite’s a winner. Grab two forks or your hands (gloved, ya lunatic), and shred it into juicy, smoky pieces. It’ll practically fall apart in your hands.
- Sauce It Up: Toss the pulled pork with a good glug of your favourite BBQ sauce. Don’t drown it, we’re enhancing, not hiding that glorious smoked flavour. You can always serve extra sauce on the side for the die-hard sauce fans.
How to Serve:
- Classic: On a soft bun with a heap of coleslaw. It’s the ultimate combo of smoky, crunchy, and creamy.
- Fancy: Stuffed into tacos with a hit of lime, coriander, and maybe a drizzle of chipotle mayo. Bloody brilliant.
- Leftover Genius: On top of a baked potato, stirred through mac ‘n’ cheese, nachos, or even on a pizza. Get creative!
Pro Tips:
- Don’t Rush It: Good BBQ takes time. It’s ready when it’s ready. If you’re in a hurry, pulled pork’s not the dish for you.
- Stay Hydrated: One beer for you, one for the smoker water pan. Keeps the vibes high and the pork juicy.
- Leftovers? Vacuum-seal that magic and freeze it for easy meals later. Pulled pork reheats like a dream.
- Experiment with Wood: Try mixing woods like cherry and hickory for a unique flavour profile. Don’t be afraid to play around.
Smoked pulled pork isn’t just a dish; it’s an event. It’s about the process as much as the product. So fire up the smoker, invite a few mates over, and let the pork shoulder work its magic. You’ll have people singing your praises and asking for seconds (or thirds). Cheers to smoky goodness and backyard BBQ vibes!
