Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, tender pulled pork. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Tender Pulled Pork is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Tender Pulled Pork is something that I have loved my whole life. They are nice and they look fantastic.
Everyone needs a good pulled-pork recipe, and this, my friends, is the BEST. Insanely tender and loaded with barbecue flavor, you'll dream about it (sandwiched between a soft potato bun) often. Pulled pork is a Southern barbecue tradition with a long history — and a savory, mouthwatering flavor that has made it popular nationwide.
To get started with this recipe, we have to first prepare a few ingredients. You can cook tender pulled pork using 14 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Tender Pulled Pork:
- Prepare Pork Butt (Bone-in)
- Make ready Olive Oil
- Prepare Dry Rub
- Make ready Kosher Salt
- Prepare Lemon Pepper
- Take Sugar
- Make ready Turmeric Powder
- Make ready Paprika
- Make ready Garlic Powder
- Make ready Celery Salt
- Get Garam Masala
- Prepare Fennel Powder
- Take Cayenne Powder
- Prepare White Pepper Powder
It's easy to do and is the ultimate make-ahead meal. Our recipe makes pork that's tender, full of flavor, and juicy. It's delicious served alone or add a bit of your. This recipe produces pulled pork that shreds into large, tender chunks that are moist but not wet, with a flavor that balances sweet molasses, bright vinegar, heat, and just a hint of smoke.
Instructions to make Tender Pulled Pork:
- Set up your grill for an indirect heat method. An insulated cooker such as The Akorn works well for this. Simply create a small pile of charcoal (roughly pyramid or cone shaped) interspersed with large chunks of hard wood. Place a fire starter under the top few pieces of charcoal and light. Close the lid and fully open all the vents. Give the charcoal 20 to 30 minutes to light. Throttle the top and bottom vents to barely open and allow the temperature to settle into the desired cooking range. This should take another 20 to 30 minutes. For this cook, get the grill around 300 to 325 Fahrenheit. This will reduce your cook time and give you a nice crust on the meat. However, you will not get as much smoke flavor on the meat.
- Note: The Akorn has a smoke stone accessory that works great at creating a barrier between the meat and the heat, plus you can put an aluminum pan on it to catch the meat drippings to make clean up easy.
- Thoroughly combine all the dry ingredients. - - Note: Old plastic take out containers with lids work great for mixing and storing dry rubs. Simply add the ingredients to the container, cap, and shake.
- Trim excess fat from the pork butt leaving about a quarter inch layer. - - Note: Sam's Club sells trimmed pork butts in a 2 pack for a reasonable price. They are trimmed and ready for seasoning straight out of the package. Freeze the second butt for use later.
- Rinse the butt with cold water and then pat dry with a paper towel. The surface of the meat needs to be as dry as possible.
- Coat the meat with a very light coating of olive oil to help the the dry rub stick to the meat. - - Note: Just about any oil will work for this or you can use yellow mustard if you prefer.
- Sprinkle the meat with the dry rub and spread the rub with your hands. The meat should be completely coated with a thin layer of rub.
- Put the meat on the grill. Cook for 5 to 6 hours. Resist the urge to open the grill to look at the meat. Monitor the grill temperature. Throttle the bottom vent as necessary to maintain between 300 to 325 Fahrenheit.
- After about 5 hours check the meat. The best method for telling if the meat is done or not is to poke the meat with a skewer. If the skewer slides into the meat without any resistance (like cutting warm butter) the meat is done. Be sure to check several locations on the butt as different parts cook at different rates. Continuing cooking until done. - - Note: The number one rule when it comes to BBQ is it's done when it's done. Meaning be patient.
- When done, remove the meat from the grill. Set aside and lightly cover with foil and let rest for at least 30 minutes, preferably 1 hour. - - Note: Do not tightly wrap in foil as this will steam the outside and you will lose the some the crispy crust on the meat. Placing the meat in a disposable aluminum pan and covering with foil allows enough air space to prevent the steaming effect.
- After the meat has rested, remove the bone. It should practically fall out on it's own. Pull the meat into long strands. Try not to eat all the crispy bits before you serve your family and guests. For a little extra zing, sprinkle a small amount of the dry rub onto the pulled meat and mix. A little bit goes a long way. Serve and enjoy. - - CAUTION: The meat will still be extremely hot at this point.
Ready for the easiest weekend cooking project ever? Tender, juicy pulled pork has well and truly made its trotter mark on UK dinner tables - but what's the secret to creating an authentic American version? The tenderloin makes for some tender, lean, and economical pulled pork barbecue! In peach season, I like to use this easy barbecue sauce to minimize added sugar. Place the pork in a casserole that is just large enough to hold it and has a lid.
So that is going to wrap it up for this exceptional food tender pulled pork recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
