Smoked Pulled Pork Recipe | From Grilling to Burger Making to Storage in One Step

Smoked Pulled Pork Recipe

Smoked Pulled Pork Recipeis an authentic barbecue-style dish that uses low-temperature smoking to cook the meat moist and tender so you can tear it to shreds. It requires a long time of smoking, but it's not hard to accomplish if you follow our step-by-step guide. Pulled pork burgerYou can also enjoy it directly with Smoked Pulled Pork Recipe Let's get started!

Preparation materials

• 8 kg pork shoulder (neck and front leg can be used)
• Dry rub (2% in and out of meat)
  50 g salt / 50 g sugar / 50 g pepper
• Yellow Mustard
• Spritz: 1:1 ratio of Summersby cider + water

Pulled pork burger ingredients

• Bread
• Cheddar cheese
• Pulled forks
• Mayonnaise

Source material

• Stubbs Barbecue Sauce
• Sriracha
• Honey
• Whole Grain Mustard

Tools to use

• Size 57 grill
• 2-Channel Deep Thermometer
• Compact Chimney Starter
• Thermal gloves
• Aluminum foil
• Briquettes
• Smoked Chips
• WriterCube
• Grease trap
• Water pan container

* All ingredients were measured using measuring spoons (1T=15cc, 1t=5cc).

How to create

Making Smoked Pulled Pork

• First, make the dry rub. The ratio of salt to pepper to sugar is 1:1, and you should use about 21 TP3T of dry rub for the weight of the meat.

• If the meat is frozen, thaw it ahead of time (about 2 days in the refrigerator).

• Remove the thawed meat and wipe off any blood.

• Lightly trim off any dirty spots on the outside and any clumped fat.

• Spread a thin layer of yellow mustard and drizzle with the reserved dry rub.
  💡 Rub, seal, and refrigerate for at least 4 hours before serving.
  💡 If your meat is large and will separate, like mine did, you can work in two chunks.

• Set the briquettes on the grill in a snake arrangement. 100 to 110 °C (212 to 230 °F) Set the goal to maintain the temperature.

• Place 15 briquettes in a small chimney starter.

• Light the two LighterCubes and place the ChimneyStarter on top of them.

• After about 20 minutes, when the briquettes are all white, stack them up against the start of the snake arrangement briquettes.

• Place a drip pan farthest away from the fire and add smoked chips.
  💡 Make sure to place the smoker chips so that there is a lot of smoke in the beginning.

• Raise the grill and move the meat to the top of the drip pan farthest from the fire.

• Place one thermometer in the center of the meat and one on the grill right next to the meat to measure the temperature where it touches the meat.
  💡 For wired thermometers, you can pass the top damper through for a cleaner look.

• Place a water pan directly over the fire.
  💡 I have to pour hot water into the water pan to keep the temperature from dropping.

• Close the lid and adjust the bottom and top dampers to set the 100 to 110 °C (212 to 230 °F) Adjust the temperature.
  💡 Make sure the temperature is maintained for at least 10 minutes at the beginning.
• Let it cook uncovered for 3 hours.

• In the meantime, make the spritz and add it to the atomizer. For the spritz, simply dilute 1 part Summersweet to 1 part water.
  💡 You can also use apple juice or apple cider vinegar diluted with water instead of Summersweet.

• After 3 hours, remove the lid and quickly spread the meat over the surface, turning the grill with the movement of the fire. The water pan should come to the fire and the meat should move away from the fire. Core temperature 75 °C (167 °F)Repeat every hour until
  💡 Check the water in the water pan when spreading and add hot water if necessary.

• Core temperature 75 °C (167 °F)remove the meat and wrap it in foil. Place the foil-wrapped meat back on the grill and remove the water pan. Continue to cook on the Core temperature 95°C (203°F)Cook on the grill until done.

• Core temperature 95°C (203°F)Once it reaches this point, place it in an icebox or thermos, cover, and let it rest for at least 1 hour.

• Remove the meat from the roast and shred it. The meat will be very hot, so wear a double pair of gloves, or you can use a fork to shred it.

• Set aside the hard skin and mince it with a knife, then mix it with the meat.
• Use a vacuum sealer to freeze small portions, except for the amount you'll eat right away.

Make a Pulled Pork Burger

• To make the sauce, heat 8 T Stubbs BBQ sauce, 2 T Sriracha, 1 T honey, and 1 T Dijon mustard in a saucepan. When the sauce starts to simmer at the edges, remove from heat and whisk to combine.
  💡 Add 0.5-1T of apple cider vinegar or balsamic vinegar, depending on your preference, for a fancier flavor.

• Cut the breakfast bread in half and spread a thin layer of mayonnaise.

• Toss 70% of the sauce with the pulled pork, place on the buns, and drizzle the remaining sauce over the top.

• Top with cheddar cheese, cover with bread, and microwave or air fry until cheese is melted.
  💡 Add lettuce, coleslaw, onions, pickles, and more to your liking.

Storing and reusing leftover pulled forks

• Pulled pork is hard to finish in one sitting, so tear the meat into pieces and freeze in a vacuum bag.
  It retains its flavor and texture for up to 6 months.

• When thawing, refrigerate for a day and reheat over medium heat to keep it moist and not chewy.
  💡 If you don't have a sous vide machine, simply bring a pot of water to a boil, turn off the heat, and let the vacuum pack sit for 10-15 minutes.

Caveats & tips

• Maintaining temperature: When adjusting the damper, don't make big moves at once, but make small adjustments every 5-10 minutes.
• Utilizing Spritz: Keep the surface from drying out and keep the flavors alive. Spray thinly and quickly, as excessive spraying can cause a temperature drop.
• Refill the water pan: If water evaporates, the temperature can rise rapidly. Refill with hot water only.
• Listing: You'll need to marinate for at least 1 hour to stabilize the juices. We recommend using an ice chest.
• Assembling Burgers: Spreading mayonnaise on bread acts as a moisture barrier, making the bread less soggy.

Product information used

• Pork Mocktail 👉 See products
• Black Pepper Powder👉 See products
• Yellow Mustard👉 See products
• Weberbricket👉 See products
• Smoked chips👉 See products
• Napoleon Grill👉 See products
• Compact Chimney Starter👉 See products
• Deep Thermometer👉 See products
• Heat Protection Gloves👉 See products
• Lighter Cube👉 See products
• Stubbs Barbecue Sauce👉 See products
• Sriracha👉 Products Go to view
• Whole Grain Mustard👉 See products
• Large quantities of honey👉 See products
  "This post is part of my work with Coupang Partners, for which I receive a small commission."

Closing thoughts

Smoked Pulled Pork Recipetakes a little time, but if you follow the steps, you can bring the flavor of authentic barbecue to your home. Make burgers right away or freeze them for sandwiches, tacos, fried rice, and more. You'll be glad you did.

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