Step 1: Ingredients
A cut with the bone in is preferred. There is some evidence that meat holds on to it's flavor a little longer if the bone is still attached. It also give you a way to determine that the pulled pork is done cooking (we'll discuss this later).
Don't use other cuts of meat, especially the loin! They don't have enough fat or collagen and you'll end up with a dry, tough piece of meat, especially if you use a loin.
For this cook I am going to go with a very simple rub of salt and garlic powder.
Step 2: Apply Rub
- The salt in the rub pulls out some of the moisture near the surface of the meat.
- It adds different flavors.
- The rub determines the consistency of the crust, or bark, of the pulled pork after you are done cooking it. Some people like thick crunchy bark. I prefer a soft bark.
Whatever rub you use, apply it generously on your meat and rub it in (it is called rub, after all). Make sure you coat the entire shoulder. Cover it with tinfoil and stick it in the fridge for at least 4 hours to let the salt do its work. I usually let mine sit overnight.
Step 3: Smoke and Smoke and Smoke.
The StallIf you have a food thermometer in the pork you may notice that after a few hours the internal temperature of your pork stops rising, usually around 160-170 degrees. This is completely normal! This is known as "the stall" and has annoyed BBQers since sweet smoke was first used to make pulled pork. What is happening is that the temperature of the pork has become high enough that the moisture in the meat is evaporating and cooling down the meat. Somewhere between 160-170 degrees the amount of heat going into the pork from the coals equals the heat leaving the pork via evaporation. This will continue until most of the water has evaporated; once that happens the internal temperature of the meat will begin to rise again.
This does not dry out the meat appreciably. There is still plenty of fat to keep the meat moist and your guests will rave about your pulled pork. However, competition BBQers counter The Stall by wrapping the meat in foil. This has two goals: 1) prevent some of the water from evaporating and 2) shortening cook time (because less water is evaporating). To foil, open your smoker when it hits the stall and wrap with foil. Many chefs will include a few tablespoons of liquid inside the foil, like apple juice or beer.
Unless you need to shorten the cook time, foiling your pork is probably more work than it's worth. Just let it power through the stall and don't get antsy.
When is the pork done?This is the most important part of this Instructable and if you only remember one thing remember this: pulled pork is not done after it's cooked for a certain time or it reaches a particular internal temperature. It is done only when it passes the consistency test. There are multiple ways that BBQers test the consistency:
- Attempt to twist the bone and pull it out. If it comes out easily and cleanly then the pork is done.
- Take a skewer or fork and probe the meat in different areas. If the meat has the consistency of butter then it's done.
- Stick in a fork and twist it. If the fork turns easily then the pork is done.
Step 4: Rest and Pull
About half an hour before meal time take out the pork and use two forks to shred it into small pieces.
Alternative cooking strategiesMost BBQers use the low-and-slow method of smoking pork. It's hard to ruin pork using this method because it's almost impossible to overcook it or burn it. The downside is that it can be painfully slow. Large cuts of meat can take over 12 hours! It's possible to reduce cooking time by increasing the smoker temperature. For example, a 10-hour cook at 225 degrees can be accomplished in 6 hours at 300 degrees. There are, however, some drawbacks:
- Burning the meat becomes possible (although still not likely unless the smoker temperatures run away).
- The bark will be thicker and potentially tougher. Not everybody sees this as a problem.
- The resulting meat will be drier. At temperatures over 200 degrees the proteins in the meat begin to denature and dry out. A little bit of this is fine because pork shoulder has so much fat and collagen. However, if the internal temperature of the pork gets too high then too much of the meat will denature and the meat will feel tough and dry even with the fat.