Pulled Pork is one of my favourites. I am hooked!
When this became popular – most recipes were for making in an oven. Now, if You wanna make a proper Pulled Pork it is only on the grill that is legit!
We´re talking really low and slow, long hours and loads of lovely smoke. I usually calculate 12-14 hrs , depending on temperature in grill, temp outdoors, kind of smoke etc.
I prefer to do my PP of Pork Collar but other kind of cuts of fatty pork will do.
It is the fatty content of the meat that does the magic. All fat, sinews, tendons sort of melt down when cooked this way. This usually occurs at cooking temp (inner temp in meat) of 85-95 degr C
The melting of fat etc will NOT happen when heat is too high, so very important not to exceed 125 degrees C. The curing whilst smoking happens during the first 3 hrs, after that the meat simply can not internalize more smoke flavor.
Here I used a mix of apple and hickory, but You might want it your way…
I usually brush or spray the meat every once in an hour, to keep surface moist and cool. I also inject meat with water, applejuice and spice – you may find many ways of doing PP – this is my way!
- Pork collar
- 2 tsp salt
- 2 tsp sugar
- 2 tsp brown sugar
- 2 tsp cumin
- 2 tsp chilipowder
- 2 tsp freshly ground black pepper
- 1 tsp cayennepepper
- 1/2 dl paprikapowder
- Wood/Chunks for smoking
- Lots of time
Mix all spices for the rub.
Rub meat properly and thoroughly, preferably night before – cover with cling foil. Rest in fridge over night.
The mopping sauce now, I use my own – named Moppping sauce from Hell, and it is devilishly hot. Although, only on the surface – so when you shred the meat it blends well and adds enough spicy heat. If You do not want too much heat, exclude the Blair´s and use tabasco instead.
For Mopping sauce You need:
- 1 tbsp(!) Blairs death sauce or other really spicy hot sauce
- 2 dl apple cider vinegar
- 1 dl water
- 1 dl ketchup
- 1 tbsp freshly ground White pepper
- 1 tbsp freshly ground black pepper
- 2 tbsp Salt
- 3 tbsp brown sugar
- ½ tbsp chili flakes
- 2 tbsp of the rub you did earlier
BEWARE – do not get this on your fingers ands avoid getting it in EYES!
Start your grill or smoker.
Of importance here is LOW&SLOW, indirect grilling.
I use the Minionmetoden in my smoker, to keep low temp for long hours.
When grill is stable in temperature, put the meat on. Add smoke wood, it is supposed to give off so much smoke that your neighbours will complain.
Wait. Check temp in grill once in a while. Add smokechunks if necessary. 100-125 degr C is perfect.
Mop with sauce every 45 min.
Aim is 95 degr C in meat. Wrap in foil, let rest for an hour or so. Shred meat.
Serve in burger buns with coleslaw and BBQsauce. Or however You fancy it…