The Best Pulled Pork Recipe That You Will Ever Taste

Gluten Free Smoked Pulled Pork

Smoked Pulled Pork is an amazing budget friendly meal. Pulled pork provides a flavorful and tender meat to be served from a cheaper tough cut of meat. Pulled pork is gluten free provided no gluten containing products are used in the preparation of the pork shoulder. This recipe for smoked pork shoulder is gluten free.

This recipe for smoked pork shoulder requires planning ahead with the preparation beginning 48 hours before the meal is to be served. The preparation is not difficult, but the early preparation and patience result in the best pulled pork that you will ever taste.

The first time using this recipe for smoked pork shoulder after reading “Salt Fat Acid Heat” by Samin Nosrat I had new insight into why this pulled pork recipe created such a memorable and satisfying meal. Smoking a pork shoulder and creating a pulled pork feast uses so many of the principles of good food that she describes in her book.

The start of a tender and flavorful smoked pork shoulder begins with salt! Allowing the magic of salt to draw out the flavor of the meat and tenderize the tough cut. Pork fat is flavor! The scored and spice-rubbed cap of pork fat on the pork shoulder is the perfect example of this, allowing the spices and the fat to come together to create beautiful flavors while keeping the meat juicy and moist. The power of acid to balance a rich meal is found in the acid of the serving sauce, and tangy coleslaw. This acidic balance is complimented by the apple cider vinegar in the final cooking of the pork to break down any remaining tough pieces of meat. Finally, a low dry heat is used in smoking the pork shoulder. This low dry heat develops flavor and those delightful crunchy bits of pork bark to be mixed in the pulled pork.

While a smoked pork shoulder can be prepared on any smoker. A kamado style grill makes it so easy to keep the meat moist and the smoking temperature consistent. Discovering Kamado Joe Grills changed pulled pork from a good meal to a great meal for us. This recipe for smoked pork shoulder has been designed and refined for a kamado style grill. Different styles of grills or smokers may require modifications to the smoking time and temperate. However, the preparation steps and early salting remain unchanged and are required for the best pulled pork that you will ever taste.

If you do not have a smoker, slow cooker pulled pork provides the opportunity for a pulled pork feast.

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INGREDIENTS

• 8lb Pork Shoulder (Bone removed)
• Kosher salt
• Pulled Pork rub spice blend (sub recipe 1)
• Franks red hot
• Apple cider vinegar
• Pulled pork BBQ Sauce for serving (sub recipe 2)

STEPS:

1. Score the surface of the pork shoulder in a cross-hatch pattern with approximately 1” between each score line
2. To ensure the maximum flavor and juiciness of the pulled pork. Dry brine the night before the night before (48 hours prior) that you plan to serve the meal. To dry brine the pork shoulder liberally apply kosher salt to the entire surface of the pork shoulder. Place on a rack and let sit refrigerated for 24 hours before applying the pulled pork spice rub.
3. With the salt working its magic to draw out the flavor and increase tenderness and juiciness. We are now ready to apply a rub to the pork to take the pulled pork to the next level. To achieve the best adhesion of the rub to the meat a binder is needed. To give things a subtle kick, brush a thin coating of Franks Red Hot sauce over the entire surface of the pork shoulder. Followed by a coating of the pulled pork spice blend rub. Be sure to work a little of the Red Hot and spice rub into the score marks to create little flavor bombs in the crisp bark that will form during smoking.
4. Return the pork shoulder to the fridge overnight
5. Working back from the time you intend to eat determine when you need to begin cooking the pork. approximately 1 hour per pound of meat. Start a fire and preheat your Kamado Joe to get the ceramic to a steady temperature between 225°F and 250°F. Add two or three chunks of fruit smoking wood, cherry and apple are my favorite.
6. Using a Meater probe makes monitoring the cooking progress so simple. With the steady fire set all that is left to do I put on the meat and sit back and let it cook. Resist the temptation to sneak a peak, (they say if you are looking then you aren’t cooking.) Monitor the internal smoking temperature of the smoker, making very fine adjustments to vent settings if needed to keep the low slow smoking temperature steady. Slow smoke at between 225°F to 250°F. (Meater probe can show both internal temperature of the meat and the ambient grill temperature).
7. With the goal of having the pork shoulder reach an internal temp of 200°F. When the internal temperature has reached 180°F. It is time to finally open the grill and sneak your first look at the marvelous creation you are preparing.
8. Carefully remove the pork from the grill and wrap with foil. Add a ¼ to ½ cup apple cider vinegar into the foil pouch. The steam and acid from the vinegar will break down any remaining tough fibers within the meat. Return to the grill for the final hour of smoking until the internal temperature reaches 200°F
9. Use the (FTC) Foil, Towel, Cooler method as described by Smoking Dad BBQ. Use towels to wrap the foil wrapped pork shoulder. Place in a cooler for one hour to let the juices evenly distribute throughout the meat.
10. Now the fun part using Bear Claws or forks begin pulling apart the meat. I like to place a chunk of the meat in a 9×13 cake pan as I pull it apart to semi-contain the meat as it is torn apart.
11. Serve with Pulled Pork Sauce on the side. Everyone can then adjust the sauciness of the meat to their liking. Along with cornbread, coleslaw, and baked beans.
12. If you have any leftovers freeze individual serving packages for a quick meal on the run. When going through all time and effort to make a delicious pulled pork, it takes little extra effort to make more than you need for one meal.

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BONUS RECIPE – Carnitas Tacos

As great as barbeque pulled pork meal is, using the leftover for quick and easy Carnitas Tacos is what makes this the best pulled pork recipe.

1. Thaw a package of leftover pulled pork. Place in a frying pan to reheat, add a taco seasoning mix and sliced bell peppers.
2. When the meat has warmed through and bits are beginning to get crispy add ¼ cup of your favorite salsa.
3. Warm corn tortillas
4. Place the pulled pork and pepper mixture on the warm corn tortillas,
5. Top with your favorite taco toppings for a quick, easy, and delicious pulled pork carnitas taco.

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BONUS RECIPE – Pulled Pork Rub

Not only is this pulled pork spice rub delicious on pork, but it also works equally well on roast chicken. To make life easier I will typically mix up a large batch of the spice rub at the beginning of the grilling season. Using it on a number of cooks through out the year.

INGREDIENTS

• ¼ Cup Brown Sugar
• ¼ Cup Paprika
• 2 Tbsp Black Pepper
• 1 Tbsp Cayenne Pepper
• 1 Tbsp Dry Ground Mustard 

STEPS:

1. Combine all the ingredients together
2. Use the rub to season the pork shoulder before smoking
3. Store remaining spice rub in an airtight container for the next time.

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BOUNUS RECIPE – Pulled Pork Serving Sauce

This thin pulled pork serving sauce is so easy to make and adds an acidic balance to the pulled pork. Leftover sauce, stores well in the refrigerator.

INGREDIENTS

• 1-1/2 Cups Apple Cider Vinegar
• ½ Cup Ketchup
• ½ Cup Water
• 1 Tbsp Brown Sugar
• ½ tsp. Red Pepper Flake
• ¼ tsp. salt

STEPS:

1. Combine all the ingredients in a sauce pan
2. Simmer on medium low heat for 10 minutes
3. Remove the sauce from the stove to let the flavors meld together.
4. Serve with the delicious smoked pulled pork.

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Pulled Pork Requires Planning Ahead, But The Time Investment Delivers Amazing Results

Pulled pork may take planning ahead and patience to see it to the end. But, the time investment results in a symphony of flavors that will have you wanting to do it all again.

Posted By: Josh · In: Beginner, Guide, Recipes