Smoked Pulled Pork Recipe
Succulent and tender pork plum meat, enhanced by the smoky flavor from hours of smoking, effortlessly melts in your mouth. This delectable meat is an ideal complement to burgers or sandwiches, elevating them to a culinary masterpiece.
Equipment
- Smoker
- Tongs
- Mixing Bowl
- Brush
- Chef Knife
Ingredients
Barbecue Rub
- 36 g kosher salt
- 40 g black pepper
- 8 g garlic powder
- 8 g onion powder
- 20 g paprika powder
For the Pork shoulder
- 5 pounds pork butt or pork shoulder
- yellow mustard as needed
- barbecue sauce as needed
Instructions
- Prepare a smoker with wood or pellets (preferably hickory or apple wood) and preheat it to 225℉/107℃.
- Remove any packaging from the meat, then wipe it clean on all sides using paper towels. Be sure to clean the small bone or remove any extra liquid on the meat.
- Prepare a bowl, add salt, black pepper, garlic powder, onion powder, chili powder, and cumin powder. Mix well.
- Coat the pork butt with a layer of yellow mustard on its surface, followed by an even sprinkle of rub powder on both sides of the pork shoulder. Alternatively, feel free to use your favorite rub powder.
- Insert your Typhur Sync wireless meat thermometer probe into the center of the thickest portion of the meat, ensuring that a safety notch is fully inserted into the meat.
- Set the target temperature to 195℉/90.5°C by selecting Pork > Roast > Butt in the parameters list on Typhur App.
- Place the pork butt into your preheated smoker, then securely close the lid.
- Now, simply press the start button on the Typhur App after connecting your Typhur Sync wireless meat thermometer. You will be promptly notified once your pork butt is ready to be removed from the smoker. This process can take anywhere between 12-15 hours, depending on the consistency of heat in your smoker and the size of your pork butt.
- Using tongs, carefully remove the pork butt and place it on a heat-resistant surface. Wrap the pork shoulder with foil and let it rest for at least 3 minutes. (The internal temperature will continue to rise by Carryover Cooking.)
- Carefully remove the probe. Shred your pork using heat-resistant grilling gloves and just get in there with both hands. You could also use meat claws or even just a couple of forks.
- Serve on a toasted brioche bun, drizzle with BBQ sauce, and pile on the coleslaw!
Video
Nutrition
Calories: 1129kcalCarbohydrates: 24gProtein: 140gFat: 51gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gCholesterol: 463mgSodium: 7518mgPotassium: 2941mgFiber: 10gSugar: 2gVitamin A: 5076IUVitamin C: 7mgCalcium: 231mgIron: 13mg
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