Yes, this recipe may be a little more difficult than most. You are going to need a smoker for this one! Not an oven or stove top smoker, but a smoker that fits right into your kitchen. I use a Mountain Chef Smoke Vault (http://www.mountainchef.com/smoke-utility-kit.aspx) . It’s heavy, and bulky, but it has a built in temperature gauge, a fan, and a thermometer. It’s also a smoker, so you can cook your meat right next to it, and then finish it off in the oven. The recipe: 2 lbs. of pork shoulder. I always say the key to a great pulled pork is
Pulled pork is a favorite barbecue food, and it’s quick and easy to make. In the latest issue of Everyday Food, New York Times food writer Mark Bittman has a recipe for the dish, but the recipes he offers are based on the traditional Memphis tradition. He leaves out the spice rub, adding only a little bit of honey, tomato paste and mustard. Instead of regular barbecue sauce, he makes a vinegar-based sauce, which he says is more traditional.
Can you believe it’s a Monday? My Monday has been wrong so far–it started with me running on the treadmill for an hour and a half. After that, I came home and made a huge pot of Texas Pulled Pork. Then I used some of the leftovers for tacos and burritos for lunch. Despite all that goodness, I’ve been exhausted. The good news is that I won’t have to cook or clean for at least another few hours, and I can relax for a bit without worrying about food prep.
Tender, juicy Texas pork is a phenomenal tasting dinner that is super easy to prepare and sure to please your family. The sweet, smoky flavor that comes from smoking the meat blends beautifully with the mustard and spices. This Texas pork, the best in the world, melts in your mouth and requires fewer ingredients than a classic pulled pork recipe. Slow cooking results in a dish that falls apart while retaining the juicy, tender texture of the pork and infusing it with excellent flavor. Texas pork can be smoked in advance, making it ideal for serving at picnics, Thanksgiving or backyard barbecues.
What is the best cut of pork to cook Texas pork?
The best cut of pork to prepare pulled pork is the shoulder or back. Take a piece with a bone. This gives the pork a richer taste. You can also try different cuts of pork for different combinations.
How to cook Texas pork
Cooking Texas pork that tastes great and is very tender is a labor of love. You should cook it for about 2 hours per pound at 225°F on low heat. Still, it’s not that hard to cook. First, cut off the fat cap so the spices can penetrate the meat. Then rub the pork shoulder with mustard. Rub it with spices and put it on the grill. Close the grill and let the pork cook for 2 hours, then open the grill and spray it with a mixture of apple cider vinegar and water. Then they spray it every hour to create more smoke until the meat reaches an internal temperature of 160°F.
When it does, remove the pork, wrap it in foil and continue cooking until the temperature reaches 195 to 205°F. The higher the temperature in this range, the more tender the pork will be. Take it out and let it rest for 1 to 2 hours before cutting.
Tips for cooking the best Texas pork in the slow-cooker
– The pork can be removed from the grill when it has reached an internal temperature of 195 to 205°F. The higher the internal temperature, the more tender the pork, but it can also be cut at 195°F if desired.
– There are different types of wood that can be used to smoke pork, and each gives it a slightly different flavor. The best options are apple, cherry, hickory, maple and oak.
– Wrapping the pork shoulder in foil is optional – some recipes call for it, others do not. This makes it easier to handle when removed from the grill and also helps reduce cooking time.
– Texas pork goes well with a variety of side dishes. Serve with freshly baked warm rolls, a hearty salad, homemade macaroni with cheese or roasted vegetables like broccoli or onions. The burger is also delicious in sandwiches, wraps or in a hamburger bun with coleslaw.
How to store Texas pork
Store the pork in an airtight container in the refrigerator for 4 days. Frozen pork can be kept for up to 3 months.
Preheat grill to 225°F.
Apply a mesh pattern to the thick cap.
In a small bowl, mix salt, garlic powder, pepper and paprika.
Sprinkle the spice mixture over the entire surface of the pork shoulder. Press it into the grater and repeat the process on the other side.
Place the pork in the center of the grill. Use a meat thermometer to check the temperature.
Pour the water and apple cider vinegar into a spray bottle and shake to combine.
Smoke the pork for 2 hours with the lid closed. After 2 hours, brush the pork with the apple cider vinegar mixture every hour until the internal temperature reaches 160°F. Once it reaches 160°F, wrap it in foil and continue smoking.
When the pork has reached a temperature of 195-205°F, remove it from the grill and let it rest for 1 to 2 hours before slicing.
If you are using a larger or smaller pork shoulder, adjust the cooking time. On average, it takes 2 hours at 225°F to cook a pound.
When removing the fat layer, make deep holes to cut into the meat to the bottom. Rub the meat with mustard to coat it.Based on my husband’s love of barbecue, and with the help of my grandmother’s recipe, this recipe turned out pretty darn good! For the rub, I used my grandmother’s recipe for dry rub barbecue sauce, which is a mixture of brown sugar, chili sauce, Worcestershire sauce, chili powder, and garlic. For the rub, I used my grandmother’s recipe for dry rub barbecue sauce, which is a mixture of brown sugar, chili sauce, Worcestershire sauce, chili powder, and garlic. I wasn’t able to find a homemade barbecue sauce that had all of these ingredients, but I used my grandmother’s recipe for dry rub barbecue sauce, which is a mixture of brown sugar, chili sauce, Worcestershire.
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Frequently Asked Questions
What is the best meat for pulled pork?
The best meat for pulled pork is pork shoulder.
What is the best BBQ sauce for pulled pork?
The best BBQ sauce for pulled pork is a sweet and tangy sauce.
Why do you put vinegar in pulled pork?
Vinegar is a great tenderizer and helps to break down the meat.