I love cooking with different textures and flavours, and it’s no secret that I enjoy a good BBQ. I find that the combination of good quality meat and vegetables, combined with spices, smoke, and time, can create some of the most delicious and complex flavours.
Texas Style Smoked Pulled Pork
This smoked pulled pork recipe is a barbeque classic with good reason. In my opinion, moist, tender pork coated in tasty spice blends and drizzled in sauce is something very close to heaven on a plate.
It’s one of my go-tos when I have family and friends visit for a BBQ. Plus, there’s usually some left over for lunch the next day!
Texas Style Smoked Pulled Pork
This recipe creates an unmistakable sweet, smokey aroma as the pulled pork cooks slowly 'til falling apart. The tender red meat enhances the blend of spices to create a flavour explosion in your mouth.
Equipment
- Smoker
- Charcoal
- Hickory wood chips
- Grilling tools
- Meat thermometer
- Meat shredders or two large forks
Ingredients
- 2.75-3.0 kg Boston butt pork shoulder (ask your butcher for bone-in for the best flavour)
- 65 g (¼ cup) Dijon mustard
- 50 g Big Dog Spice Rub of your choice (we recommend: SPG, Memphis Red, Kansas Kick, Big Tex or Double Chipotle)
- barbeque sauce, if desired
Spritz:
- 60 ml apple cider vinegar
- 60 ml water
Instructions
- Preheat the smoker to 110-120 °C.
- Trim excess fat from pork, leaving about a 6 mm layer of fat.
- Score the fat just deeply enough to reach the meat below the fat layer.
- Slather pork with mustard.
- Massage the dry rub onto the pork.
- Mix apple cider vinegar and water in a spray bottle.
- Insert a heat-resistant probe thermometer into the centre of the pork (do not let the probe touch bones).
- Smoke for two hours, open the smoker and spritz with vinegar and water mixture.
- Spritz pork every hour until pork reaches an internal temperature of 70-75 °C.
- Wrap pork in foil and return to the smoker.
- Continue smoking until pork reaches an internal temperature of 90-95 °C.
- Remove from smoker and let wrapped pork rest for 1-2 hours in a cold oven.
- Remove pork and shred. Place in a serving dish, add barbeque sauce or serve on the side.
- Serve with sandwich buns, pickles, and coleslaw for an authentic Texas Pulled Pork sandwich.
Video
Nutrition
Calories: 244kcal
Tried this recipe?Let us know how it was!
While there are several ways to make pulled pork, the best way to get that deep, enticing flavour is to smoke the meat. I personally use the Pit Boss Champion Charcoal Smoker, which can be purchased from Bunnings here.
Smoking is a way to infuse your pork with a rich taste and inviting aroma. It is a slow, hands-on process that takes a lot of patience, but the payoff is well worth it when you sink your teeth into a succulent and unforgettable meal.
Spritzing meat is a great way to add moisture and a bit of a unique flavour profile to your meat.
Go on, try this smoked pulled pork recipe! You wont be disappointed.
