Pulled pork is one of those dishes many people like to order when they’re eating out, but few ever try to make at home. But when you read this recipe, you’ll realize how easy it is, especially if you have a home smoker. (I make pulled pork entirely in the oven, so that works too.) The piquant taste comes from a dry rub made of everyday spices, and slow cooking at a low temperature is the secret to making the pork soft enough to shred. The hardest part is the waiting. From Sage Hill Inn Above Onion Creek in Kyle, Texas.
Pulled Pork Sandwiches
Pulled pork with a homemade rub
8 hr 45 min
8 hr 45 min
- 1 cup kosher salt
- ¾ cup brown sugar
- ½ cup freshly ground black pepper
- ½ cup garlic powder
- ½ cup onion powder
- ½ cup paprika
- ½ cup ancho chile powder
- ½ cup cayenne powder
- ¼ cup mustard powder
- Pork shoulder
- 1. Apply rub on all sides of the pork shoulder. (It’s best to do this the day before.)
- 2. Preheat the smoker to 200-250 degrees.
- 3. Place the shoulder as far away as possible from the heat source. The idea here is to infuse the meat with the smoke for half its cooking time. The other half will be done in the oven. Three to four hours in the smoker should be plenty of time.
- 4. After the meat is properly smoked, put it in a 225 degree oven for about four hours or until a fork slides in easily.
- 5. When the shoulder is done, let it rest for 15-20 minutes. Use two forks to “pull” the meat into bite-sized chunks.
- 6. Make sure to put some of the pan drippings (make sure to skim the fat) back into the meat. The rest of the drippings can be used to fortify your favorite barbeque sauce. Any barbeque sauce will do.
- 7. Serve the pork on toasted rolls or buns with sliced onion and pickles and enjoy.
- This will make plenty of rub. Make sure to store in an airtight container for future use.
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