Are you ready to elevate your pulled pork game to new heights? Look no further than your trusty Pit Barrel Cooker. In this article, we’ll walk you through the steps to create a succulent and mouthwatering smoked pulled pork shoulder that will have your taste buds dancing with joy. Say goodbye to dry and flavorless pulled pork, because this recipe is a game-changer!
Spices for the sugar-free rub.
The Secret to Flavorful Pulled Pork
Let’s start by talking about the heart and soul of this recipe – the sugar-free BBQ rub. Crafted with a blend of smoky spices, this rub takes the flavor profile of your pork to a whole new level. We’re talking about a symphony of smoked paprika, cacao powder, chili powder, garlic powder, and more. The combination is truly magical.
Choosing the Perfect Cut of Pork
When it comes to pulled pork, the cut of meat plays a crucial role. We recommend using a boneless pork shoulder or pork butt. These cuts are known for their tenderness and ability to absorb flavors. However, if you prefer bone-in pork, go ahead and embrace it. The choice is yours!
Before you dive into seasoning your pork, make sure to pat it dry with some paper towels. This helps the spice mixture adhere to the meat perfectly. While some enthusiasts swear by spreading a thin layer of mustard before applying the spices, it’s entirely optional.
The Perfect Fire for Smoking
Now, let’s get that fire started! Fill your coal basket with charcoal, reserving some for your chimney. Light a fire starter on the grate, place the chimney on top, and watch the flames ignite. Once the charcoal is burning beautifully, transfer it to the empty side of your Pit Barrel Cooker.
The Art of Low and Slow Cooking
This is where the magic happens. Once your Pit Barrel Cooker is set up with the coal basket, temperature probes, and the lid slightly ajar, it’s time to let the low and slow cooking process work its wonders. Aim to maintain a temperature between 225°F to 275°F (107°C to 135°C), with 250°F (121°C) as the ideal target.
Cook the pork until its internal temperature reaches 205°F (96°C). The journey can take around 10 hours, but trust us, it’s worth the wait. If your barrel temperature starts to drop after seven hours, don’t fret. Simply add more burning charcoal for that extra oomph.
Rest, Shred, and Savor
Once the pork reaches 205°F, remove it from the cooker and tent it with aluminum foil. Let it rest for a glorious 30 minutes. If you need to hold it longer, wrap it tightly in foil and place it in a small ice chest to keep it hot without overcooking. This resting period allows the flavors to harmonize and the meat to become even more tender.
After the rest, it’s time to shred that beautiful piece of meat. Now is also the perfect opportunity to add your favorite BBQ sauce, if desired. Slather it on and prepare to indulge in a symphony of flavors.
Share the Love
If this recipe has won your heart, don’t keep it to yourself! Share it with your friends and fellow food enthusiasts. And if you’re hungry for more smoking adventures, check out our Pit Barrel beef brisket or chuck roast recipes. They’re sure to take your BBQ game to the next level.
In conclusion, this Pit Barrel Pulled Pork recipe will transform your cooking experience. With its tantalizing flavors, tender texture, and mouthwatering aroma, it’s sure to impress even the most discerning palates. So, fire up your Pit Barrel Cooker, gather your ingredients, and embark on a culinary journey that will leave you craving more.
Visit Hook’d Up Bar and Grill for more BBQ inspiration and mouthwatering recipes.