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Low-and-Slow Pulled Pork (Smoked Pork Shoulder) Recipe. After many hours at low heat in a smoker, pork shoulder comes out silky, tender, with a crusty and crunchy bark, and ready for shredding into terrific pulled pork. The same recipe can be used for gas smokers and pallet smokers.

To get started with this recipe, we must first prepare a few components. You can cook low and slow smoked pulled pork using 20 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make low and slow smoked pulled pork:

1. Prepare 10 lb pork shoulder (Boston butt)
2. Take 1 cup prepared yellow mustard (your favorite)
3. Get 4 medium jalapeños
4. Make ready 2 medium white or red onions
5. Take rub
6. Prepare 1/2 cup brown sugar
7. Prepare 1/4 cup chipotle powder
8. Make ready 1/4 cup black pepper
9. Get 2 tbsp thyme
10. Take 2 tbsp dried parsley
11. Prepare 2 tbsp cinnamon
12. Prepare 1/4 cup garlic salt or 1/8 cup salt and 1/8 garlic powder
13. Take 1/4 cup ground coffee (i used this as well as making a coffee bbq but it can be left out)
14. Make ready coffee bbq sauce (if desired)
15. Prepare 1 bottle bbq (i used a spicier one, and i found a thicker sauce works better for this)
16. Prepare 1 1/2 cup brewed black coffee
17. Take 2 tbsp warchestershire
18. Take 1/2 cup brown sugar
19. Take 2 tbsp cinnamon
20. Prepare 1 clove garlic

This simple smoked pulled pork butt (AKA pork shoulder) only requires a few pantry ingredients and a smoker to achieve melt-in-your-mouth tender smoked pulled pork. By smoking low and slow, the pork butt begins to break down, tenderize, and create amazing strands of super succulent smoked pork shoulder. Smoked low and slow to make some amazing pulled pork sandwiches, taquitos, or anything you can dream up, like these pulled pork cheese fries! After doing some research on how to smoke my pork shoulder (or Boston butt), I read through Aaron Franklin's Meat Smoking Manifesto.

Steps to make low and slow smoked pulled pork:

1. trim excess fat from pork (you can't and don't need to get it all) rinse thoroughly and pat dry with paper towels
2. lather mustard ask over pork, mix together rub ingredients and apply generously to meat. (I find using cooking gloves helps keep the rub on the meat instead of on your hands). wrap the meat and let marinade overnight.
3. prepare your smoker for indirect heat, place a pan of water in with it as well. (in the water pan if you have a vertical smoker, place a pan on the rack underneath where the meat will be if using a horizontal grill/smoker). also soak your wood chips following the directions (this might require preparing them overnight
4. let the pork sit outside if the fridge for at least an hour before cooking. get the charcoals fired up and the grill at a consistent temp of 225
5. throw a few pieces of wood on the coals, place the meat on the grill at the furthest point from the heat, stick a meat thermometer in the thickest part
6. close the lid and let it work. avoid peeking! do check it occasionally to regulate the internal temp (again the less number of times the better) until the internal temp reaches at least 190 ( this seems very high, but this is the temp that the collagens in the far begin to break down, I aim for right about 200 myself which will take about 12 hours. if using a horizontal smoker, rotate it half way through to ensure it cooks evenly (this step is not as important if using a vertical smoker)
7. I keep a spray bottle full of an red wine vinegar and some juice around and any time I open the grill, I spray it down just to ensure it stays good and moist… you can also use things like beer or Dr pepper… after about 8 hours you won't need any more smoke flavor so I quickly wrapped it in tin foil and put it back on for the remainder of the time
8. add coals and wood chips accordingly to regulate the heat and smoke in the grill. smoke keeps it tender as well as giving it the delicious flavor but make sure to keep the smoke constantly moving to avoid it getting bitter… I prefer hickory, cherry or wood wood to mesquite because mesquite is much stronger flavored and it will have plenty of smoke flavor as it is…
9. at this point make the sauce ( for the sauce I used, add all the ingredients in a sauce pan, bring too a boil then let simmer and thicken up for about 15 minutes). also slice onions, and jalapeños (I did half diced and half slices and kept the seeds, but you can do them however you like and keeping the seeds or not is up to you)
10. once pork had reached desired temp, remove from heat, wrap in foil and let rest for an hour.
11. preheat oven to 300
12. unwrap and place on a glass baking dish (or if using metal coat with tin foil) the bone should pull right out. using hands or 2 forks pull pork apart, removing any excess fat as needed. add jalapeños and pour enough sauce to coat the meat, not enough to over power it and mix all together. then place in the oven for 15- 30 minutes. remove from oven and mix in the onion slices…

Pulled Pork Recipe - Competition Style Slow-Smoked Pork Butt Method If you want to produce delicious pulled pork recipe, you MUST start with a good quality raw product. Knowing how to select the perfect butt is crucial. Either way, I always get the product fresh from my local butcher. When you have the time to do it up right then grab a drink and a chair and let that baby go low and slow but when you are under the gun, this is your method for pulled pork. For this recipe, we are taking a low and slow approach to roast the pork loin, keeping the pork moist yet creating a nice crust on the pork loin before it is pulled.

Above is how to cook low and slow smoked pulled pork, very simple to make. Do the cooking levels correctly, calm down and use your heart then your cooking shall be delicious. There are many recipes you could try from this web site, please discover what you need. In case you like this recipe please share it with your friends. Glad cooking.