First, you have to make a Pork Butt. This is the most important part.
You need a nice thick piece of meat that will hold up to the cooking process. A pork shoulder is ideal because it’s got a good amount of fat and collagen. This helps keep the meat moist during the smoking process.
Once you get your butt ready, I recommend using an offset smoker with an automatic temperature probe that can monitor the internal temperature of your meat. This way you know exactly when the pork is done.
But if you don’t have one of these, don’t worry, it will still come out great. You will just have to check the internal temperature more often.
Once the pork is smoked, you will want to remove it from the smoker and let it rest. This will help dry out the meat and give it a deeper flavor.
Pulled Pork Ingredients
- Pork Butt (bone-in)
- ONE per person as a main dish or 2 per person as a side dish (500g), we prefer bone-in pork belly if available but we’ve also used boneless pork shoulder in this recipe.
- One thumb-sized piece of fresh ginger root (about 4cm)
- 1 small clove of garlic
- 1 tbsp of kosher salt
- 2 tsp of paprika
- Half tbsp chili powder
- 0.5 tbsp brown sugar
- Half tbsp cayenne pepper
- 0.5 tbsp dry rub spice
How To Make The Perfect Pulled Pork In Offset Smoker
Preheat your smoker to 225°F (110°C). You can use either charcoal or wood chips. We recommend using wood chips as a smoking fuel but you can use either.
We also recommend using hickory, apple, or pecan wood chips as they taste amazing. Coconut wood works too but we don’t think it makes the best smoke flavor.
Line the bottom of your smoker with aluminum foil to catch any juices that may leak out during the cooking process.
Insert an air-tight thermometer into your smoker to monitor the internal temperature of your meat.
Take out your pork butt and pat it dry with a towel (not too dry or else it will be too tough). Rub it evenly throughout with your spice mixture and set aside for at least 5 minutes before cooking in order for the spices to really stick to the meat and aid in locking in moisture during cooking time.
Smoked Pork Belly-Offset Smoker
You can also make pork belly in this same way. We just prefer the smoked pork belly because it’s so much more flavorful. The key is to rub the spice mixture on the pork before you put it into the smoker to really infuse flavor into your meat.
How To Serve Pork Butt
Pulled pork is best served with a mixture of BBQ sauce, red pepper sauce and complemented by a little bit of brown sugar. But we also like to add some sweet chili sauce or sriracha (optional) to give it a little extra kick.
Pulled pork is traditionally served with coleslaw and potato salad. We’ve added our own twist to the traditional flavors by using homemade BBQ sauce, red pepper sauce, and sriracha.
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How to Make a Rub
This rub is made up of a few different spices but all are commonly used in barbecue. We have included a list of the ingredients below to help you make your own rub at home. You can also purchase all of these spices individually if you prefer.
Ingredients:
- 1 tbsp paprika
- 1 tbsp chili powder
- ONE tbsp brown sugar
- 1 tsp kosher salt
- 1 tsp black pepper
How to make the perfect rub:
Combine all ingredients in a small bowl and mix well. Use as directed on your smoker’s instructions or use as you desire.
How to make a BBQ Sauce
For the perfect BBQ sauce, all you need is a ratio of 3 parts ketchup, 1 part mayonnaise, and 1 part brown sugar. That’s it! However, we’ve also included a recipe below if you’d prefer to use your own favorite brand of ketchup, mayonnaise, and brown sugar.
Ingredients:
- – 2 cups ketchup
- – 1 cup mayonnaise
- – 4 tbsp brown sugar (or to taste)
- – 1/8 tsp garlic powder (or to taste)
- – 1/8 tsp onion powder (or to taste)
- – 3 tbsp apple cider vinegar (or to taste)
FAQs
Q: What kind of wood should I use for smoking?
A: We recommend apple, hickory, mesquite, oak, and pecan woods.
Q: Can I cook my pulled pork in an oven?
A: Yes! You can cook your pulled pork in a slow cooker or oven. Just adjust cooking times accordingly.