Pulled pork
Pork shoulder smoked ten hours at low heat and pulled into threads.
Ingredients
For 10 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Mix the paprika, sugar, mustard and garlic powders, cayenne, salt and black pepper.
Smear the shoulder with mustard as a binder and coat it all over in the dry rub.
Leave the meat in the fridge overnight, covered with film.
Bring the smoker or oven to 110 °C and take the meat out an hour ahead so it warms up.
Smoke it fat side up for six hours, spritzing with the vinegar and apple juice mix every hour.
When the internal temperature reaches 75 °C and stalls, wrap the meat in foil and return it to the heat.
Hold it to 95 °C inside, about four hours more, rest it an hour still wrapped, and pull it apart by hand.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Thogru · CC BY-SA 3.0