For the past weeks I have been posting bbq side dishes: we had Watermelon Salad and Classic Coleslaw. I guess today is time to create a post about the king of every american bbq – Pulled Pork.
Our adventure with smoking started in January 2016, when the smoker arrived in our flat. I honestly didn’t think that this will be such great adventure. We decided to start small, so we make the the first smoked chicken and it was amazing – the meat was juicy and had this smoky aroma. We couldn’t really wait to make another pice of meat. There was the time to try pulled pork. We have made this dish already few times and I think we figure out the best way to do it. Before you start cooking it you need to know that you will need the whole day to get this done. We start preparation by cutting out the fat from the edges of the pork neck to apply dry rub to the meat. We let it rest for the whole night in the fridge and we take it out in the morning so it can stay for about 30 minutes in the room temperature. We start smoking normally in the morning, so we can have it for dinner 🙂
To make the best pulled pork sandwich you will need not only meat, but good bbq sauce, cabbage salad and a bread roll. I would recommend to prepare bbq sauce yourself, it always tastes batter and is really quick and easy to make. You should make sure that you have everything ready before the meat is (which is not gonna be that hard considering it takes more or less 9 hours to get it done:))
- ca. 1,2 kg pork neck
- homemade rub
- aluminium foil
- 200ml apple juice
- aluminum BBQ Tray Mould
- hickory or apple smoker chips
Homemade rub ingredients:
- 60g paprika powder
- 70g of fine sea salt
- 2 tbsp of mustard powder
- 30g ground cumin seeds
- 2 tbsp ground black pepper
- 40g garlic powder
- 2 tbsp cayenne
- 45g fine sugar
To make the rub combine all the ingredients in one bowl.
How to make the best pulled pork ever?
One day before
- Cut out the grease layer from the pork neck, so the meat can marinate evenly from every side.
- Sprinkle homemade run all over the meat and gently tap it into the meat (dont rub!)
The next morning
- Get the smoker ready and soak the smoker chips in a little bit of water.
- When the smoker reaches 110 degrees drain the smoker chips and put them into the glowing coals. Place the meat on the grill, insert the meat thermometer in the middle of the pork neck and cover the smoker with the lid. In the first 30minutes you will see a lot of smoke coming out of the grill – don’t worry – thats how it should be. Wait until the meat reaches 82 degrees. This might take up to 6 hours.
- When the meat reaches 82 degrees take it out of the grill and place it on the bbq tray, pour the apple juice over it and wrap it in the aluminium foil (not too tight! The meat needs space to breathe!)
At this point we transfer the meat into preheated oven to 110 degrees and leave to there until the meat reaches 95 degrees. This might take up to 3 hours.
- Before serving, leave the meat for 15 minutes in the room temperature and remove all the juice thats left.
- In the meantime toast the bread rolls.
- When the meat rested get two forks and shred it. Serve it with home made BBQ sauce and coleslaw.
Doesn’t this look delicious?