How to Cook Low and Slow BBQ Pulled Pork

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It’s a great dish for a party because one pork shoulder can be shared and feed a lot of people.

This cook will take anywhere from 8 to 10 hours, so it’s an early start if you want to serve it for lunch!

Step 1: You Can Use Remade Pork Rubs But I’m Going to Show You a Simple Rub That’s Packed Full of Flavour.

In a bowl add:

  • 2 Tbsp Salt
  • 2 Tbsp Pepper
  • 4 Tbsp Sweet Paprika
  • 2 Tbsp Garlic Powder
  • 2 Tbsp Onion Powder
  • 1 tsp Cayenne Pepper

Thoroughly mix the together.

Step 2: Now We Want to Cover Our Pork But With the Rub.

I’ve got a 2.5 kg or 5.5-pound pork but with the bone in.

Funny enough this cut of meat doesn’t come from the rear of the pig, it’s from the shoulder.

If I was cooking this on the offset I might trim some of the fat but because the heat source will be so close to the meat it’s safer to leave it on.

Cover the pork with the rub, make sure it’s fully coated.

Step 3: Setup Up Your BBQ for the Snake Method and Light a Chimney of Charcoal.

Also setup a water tray.

I’m using a water pan, this will help catch any fat but it will also add moisture.

Step 4: Place the Pork Fat Side Up.

Place the pork fat side up.

For a long cook like this, I like to add the wood along the way, this will give you greater control over the flavour of the meat.

Cover with the lid, this pork will need to cook for 8 to 12 hours at a temp of around 275f or 135c.

The reason for cooking pork buts low and slow is to render down all the fat and make it super tender and easy to pull a part.

Step 5: About 4 to 5 Hours Into the Cover the Meat Should Have Formed a Nice Bark and Will Have Start to Because Tender.

Step 6: Layout Some Sheet of Foil

Place the pork in the middle, mop the pork with a blend of half water and half apple cider vinegar. This will add a bit of flavour and moisture.

Wrap it up tight.

Step 7: Place the Pork Back on the BBQ and Cook for Another 4 to 5 Hours.

Step 8: When the Meat Simply Fulls Apart by Just Touching It, It’s Finished Cooking.

Take it off the BBQ and it rest for an hour.

It’s time to pull this pork. You can use a pair of tongs or claws like these, my sister gave me these for Christmas.

Once the pork is largely pulled apart, I like to use two forks to really get the meat pull apart into strips.

Step 9: I Like to Make Pulled Pork Slider Using the Pulled Pork, Topped With Some BBQ Sauce and Coleslaw.

This takes time and patience but is well worth it.

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    4 Discussions

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    MitchellB49

    1 year ago

    I appreciate the simplicity of your rub recipe. I have found the simpler the rub the flavor of the meat and smoke is highlighted.

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    thebiggourdhead

    1 year ago

    I have smoked anything (food that is) you can think of for at least thirty years. I like what you've done.

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    danzo321

    1 year ago

    Standard good Memphis practice. I like the way your spice mix looks like gold to start. Wood smoke matters the most at the first couple of hours. I never saw the charcoal snake but I like it. Don't be thinking that snake will last 12 hours!

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    seamster

    1 year ago

    These look sooo good!!