Get ready to have some fun making pulled pork at home with Liz Evans’ simple and tasty recipe! This dish is just right for a chill get-together or a cozy family dinner!
Here’s how you can do it in a way that will leave everyone asking for seconds.
Ingredients
- 1.5 kg rolled pork shoulder
- 1 tbsp kosher salt (or sea salt)
- 1 tbsp garlic powder
- 1 tsp onion granules
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
- 1 tsp mustard powder
- ½ tsp chilli flakes
- 2-3 tbsp soft dark brown sugar
- ¼-½ cup apple cider vinegar
- 2-4 tbsp blackstrap molasses
The process
Before diving into this flavourful pulled pork recipe, let’s talk preparation. The key to tender, juicy pork lies in a simple overnight dry brine that locks in moisture. With a few easy steps, you’ll be well on your way to a mouthwatering dish that’s sure to impress!
Step#1:
The night before you’re ready to whip it up, take off any packaging from your pork shoulder and give it a little pat dry with some kitchen roll.
Next, sprinkle on the salt, making sure to cover all the surfaces nicely and evenly. Pop it back in the fridge (leave it uncovered if you can) and dry brine overnight!
Step#2:
The next morning, take your pork shoulder out of the fridge and let it hang out until it reaches room temperature.
Grab a little bowl and toss in some garlic powder, onion granules, ground cumin, sweet smoked paprika, mustard powder, and a sprinkle of chilli flakes.
Mix it all together! Give your pork shoulder a relaxing little massage with this mixture, making sure to spread it all around evenly!
Now, sprinkle the brown sugar over the dry rub and give it a thorough pat down. Make sure to focus on the skin side—that’s where the magic happens, and you’ll end up with some deliciously crispy caramelized bits later on!
Step#3:
Grab some good quality charcoal and toss in a lump of your favourite smoking wood—apple or hickory work wonders!
Now, let’s get that barbecue heated up to just above smoking temperature, around 150-200°C. Happy grilling!
Pop a temperature gauge into the thickest part of your pork and lay it skin-side down on the grate. This way, the skin can soak up some direct heat and get that lovely caramelisation going!
Close the lid and adjust the grill vents to reduce the heat to a comfortable smoking temperature of 100-105°C.
After about 10 minutes, switch your BBQ to indirect heat and place that pork shoulder skin-side down on the grate to let it soak up all that smoky goodness.
Step#4:
When your pork hits that perfect 60°C mark, gently transfer it to a roasting tin. Pour in some apple cider vinegar and molasses at the bottom, then snugly cover it all with foil.
Easy peasy! Pop the tin back on the BBQ and let your pork continue cooking low and slow, soaking up all that delicious flavour and moisture!
Your pork is ready to go for pulling when it easily falls apart with a little nudge—I like to check it around 90°C.
Step#5:
Once you lift the foil, you’ll discover that the vinegar, molasses, and cooking juices have come together to create a delightful sauce.
Grab two forks and have some fun pulling that pork apart! Let it mix together and soak up all of that delicious sauce. Grab those tongs and serve it up!