BBQ Pulled Pork

Name: BBQ Pulled Pork
Total time: 8 h
Yield: 8
Cuisine: American / Southern
Ingredients: 2.5 kg Pork shoulder (boston butt); for the rub Brown sugar and paprika (dry rub); for the rub Salt, pepper, garlic, cumin; 120 ml Apple cider vinegar; 360 ml Barbecue sauce; to serve Soft buns and slaw (to serve)

Pork shoulder rubbed with spice and cooked low and slow until it shreds with a fork, tossed in tangy barbecue sauce.

Источник

Автор рецепта American BBQ tradition · 🏠 Домашняя кухня

Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.

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Смотри, как это готовят

Natashas Kitchen

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Ингредиенты

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Приготовление

Pat the pork dry and rub it all over with the brown sugar, paprika, salt, pepper, garlic and cumin; ideally leave it overnight.
Cook it low and slow — a smoker or a 130°C (270°F) oven — for 6–8 hours until the meat pulls apart easily.
Spritz or baste with cider vinegar every hour or two to keep the surface moist.
Rest the whole piece, wrapped, for at least 30 minutes so the juices settle.
Shred the pork with two forks, discarding large lumps of fat.
Toss the meat with barbecue sauce and a little of the resting juices, and pile onto buns with slaw.

💡 Советы

Low and slow is the whole game — rushing the heat makes it tough, not tender.
Cook to how it feels, not the clock; it's done when it shreds with no resistance.
Save the resting juices to moisten the shredded meat before saucing.