BBQ pulled pork

 

Imagine a dish that embodies the spirit of a leisurely Southern afternoon, the camaraderie of a backyard gathering, and the deep-rooted tradition of American barbecue. BBQ pulled pork is not just food; it’s a culinary experience that tantalizes the senses and brings people together.

As the sun casts its golden hues over the horizon, the slow and steady rhythm of smoking wood infuses the air with an intoxicating aroma. The pork shoulder, a cut known for its rich marbling and succulent texture, sits patiently in the smoker, absorbing the complex flavors of hickory, oak, or applewood. Over several hours, the heat and smoke work their magic, transforming the meat into something extraordinary.

The exterior of the pork develops a dark, caramelized crust, known affectionately as the ‘bark’. This layer is the hallmark of expertly smoked meat, offering a contrast in texture and a burst of flavor with each bite. Beneath the bark, the pork is a different world altogether—tender strands that fall apart with the slightest nudge, each fiber glistening with the perfect balance of fat and juices.

BBQ pulled pork is a testament to the virtue of patience. It’s slow-cooked to perfection, allowing the heat to break down the collagen and connective tissues, rendering the meat so tender that it can be shredded effortlessly with a pair of forks. The result is a mound of moist, flavorful pork that is both versatile and irresistible.

The final touch is the barbecue sauce—a sacred concoction that varies from region to region, from the tangy vinegar-based sauces of the Carolinas to the sweet and sticky Kansas City-style sauces. The sauce is more than a condiment; it’s the soul of the dish, marrying the smoky flavors with notes of sweetness, acidity, and spice.

BBQ pulled pork is often served piled high on a soft bun, the bread acting as a vessel to soak up the rich, meaty juices. It’s commonly accompanied by a scoop of refreshing coleslaw, the crispness of the vegetables providing a delightful contrast to the warmth and depth of the pork.

But the beauty of BBQ pulled pork lies in its versatility. It can be the star of a sandwich, the heart of a burrito, the crown of a pizza, or the centerpiece of a traditional plate with sides like baked beans, macaroni and cheese, or cornbread. It’s a dish that invites creativity and personalization, allowing each person to find their perfect bite.

In essence, BBQ pulled pork is more than just a meal—it’s a celebration of flavor, a labor of love, and a tribute to the art of barbecue. It’s a dish that requires time, care, and attention, but rewards you with a taste that is deeply satisfying and profoundly comforting.

Ingredients:

  • 2 kg pork shoulder (bone-in for best flavor)
  • 2 tbsp brown sugar
  • 1 tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cayenne pepper (adjust to taste)
  • 1 tsp mustard powder
  • 2 tsp salt
  • 1 tsp black pepper
  • 250 ml apple cider vinegar
  • 150 ml barbecue sauce (plus extra for serving)
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 300 ml chicken stock or beer (for non-alcoholic option, use apple juice)

Instructions:

  1. Prepare the Pork:

    • Trim excess fat from the pork shoulder, leaving a thin layer for flavor.
    • In a bowl, mix brown sugar, paprika, garlic powder, onion powder, cayenne pepper, mustard powder, salt, and black pepper to create your dry rub.
    • Coat the pork shoulder evenly with the dry rub, massaging it into the meat.

  2. Slow Cook:

    • Place the sliced onion and minced garlic at the bottom of the slow cooker.
    • Put the seasoned pork on top of the onions and garlic.
    • Pour apple cider vinegar and chicken stock (or beer/apple juice) around the pork.
    • Cover and cook on low for about 8 hours, or until the pork is tender and shreds easily with a fork.

  3. Shred the Pork:

    • Once cooked, remove the pork from the slow cooker and let it rest for about 15 minutes.
    • Shred the meat using two forks, discarding any large pieces of fat.

  4. Finish with BBQ Sauce:

    • Skim off the fat from the juices left in the slow cooker and discard the onion and garlic.
    • Mix the shredded pork back into the juices, add the barbecue sauce, and stir to combine.
    • If desired, you can put the pulled pork under a broiler for a few minutes to get some crispy edges.

  5. Serve:

    • Serve the BBQ pulled pork on buns with extra barbecue sauce and your favorite sides like coleslaw

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