Introduction
Pulled pork is a classic dish that never ceases to impress whether at family gatherings, barbecues, or festive celebrations. The secret to achieving tender, flavorful pulled pork lies in the meticulous preparation and slow roasting of the meat. In this article, we will explore the ingredients and step-by-step instructions for creating an irresistible pulled pork dish that is sure to be a crowd-pleaser.
Detailed Ingredients with Measures
For the Pork:
– 4 – 5 kg (8 – 10 lb) pork butt / Boston butt / square cut pork shoulder (skinless, bone-in, fat cap on)
For the Dry Brine:
– 6 tablespoons brown sugar
– 2 tablespoons paprika powder
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 tablespoon mustard powder
– 2 teaspoons cumin powder
– 2 teaspoons dried oregano
– 1 teaspoon cayenne pepper (optional)
– 2 tablespoons cooking/kosher salt
– 2 teaspoons black pepper
For the Roasting Liquid:
– 1½ cups beer (any type except dark beers like Guinness)
– 1 cup water
For the Barbecue Sauce:
– 1 cup apple cider vinegar
– 3 cups ketchup (or Australian tomato sauce)
– 1 cup water
– 3 tablespoons molasses (original, not blackstrap)
– ⅔ cup brown sugar
– 4 teaspoons Worcestershire sauce
– 2 teaspoons Tabasco (optional, for spiciness)
– 4 teaspoons mustard powder
– 3 teaspoons garlic powder (or substitute with onion powder)
– 2 teaspoons cooking/kosher salt
– 2 teaspoons black pepper
Prep Time
Prep Time: 24 hours (dry brining)
Cook Time, Total Time, Yield
Cook Time: 12 hours
Total Time: 36 hours (including prep)
Yield: Serves 10-12 people
To create this delectable pulled pork, follow the outlined instructions closely for the best results. Each step contributes to achieving perfectly seasoned, tender meat that can be served in various ways. Pair the finished dish with your favorite sides for a complete meal experience. Enjoy the satisfaction of serving homemade pulled pork that rivals any restaurant.
Detailed Directions and Instructions
Dry Brine the Pork:
Pat the pork dry and place it in a large ceramic dish. In a small bowl, mix together all the dry brine ingredients. Rub the mixture all over the pork, ensuring it gets into all the crevices. Position the pork fat side up, covered with as much rub as possible. Refrigerate uncovered for 24 hours.
Prepare for Roasting:
Preheat the oven to 110°C (230°F). Transfer the pork to a roasting pan, keeping the fat side up. Do not remove the rub. Discard any liquid and residual rub left in the brining dish. Pour the beer and water around the pork in the roasting pan, ensuring the liquid level is about 2.5 cm (1 inch) deep. Add extra water if necessary to maintain this level.
Slow Roast the Pork:
Roast the pork, uncovered, for 12 hours, or until the internal temperature reaches 95°C (203°F) and the meat easily falls apart with two forks. Ensure your oven does not automatically turn off during the cooking process, as some ovens have auto-off functions that activate after 12 hours.
Shred the Pork:
Transfer the cooked pork to a large pan, reserving the juices in the roasting pan. Let the pork rest for 20 minutes. Shred the meat using tongs or forks. The fat cap can be discarded at this stage if desired, though leaving some can enhance juiciness.
Prepare the Barbecue Sauce:
In a large saucepan, combine all the barbecue sauce ingredients. Whisk to combine and bring to a simmer over medium heat. Reduce the heat to low and let it simmer for 45 minutes, stirring occasionally. After the pork is cooked, add ½ cup of the reserved roasting pan juices to the barbecue sauce and simmer for an additional 5 minutes. Adjust the sauce’s thickness with water if necessary; it should have a thick, syrupy consistency. Serve the sauce warm or at room temperature.
Combine and Serve:
Pour ¾ cup of the reserved roasting pan juices and 1 cup of the prepared barbecue sauce over the shredded pork. Toss to combine. Serve the pulled pork with the remaining barbecue sauce on the side. Accompany with sides like cornbread, coleslaw, and potato salad, or use the pulled pork to make sandwiches with soft rolls and coleslaw.
Notes
Brining Time:
The pork should be dry brined for a full 24 hours to maximize flavor and moisture retention during cooking.
Oven Temperature:
Ensure your oven is accurately set to 110°C (230°F) for a slow cook to achieve the best texture and flavor.
Meat Shredding:
Shred the pork while it is still warm for easier handling. Use two forks or tongs to pull the meat apart easily.
Barbecue Sauce Consistency:
The sauce should be thick and syrupy. Adjust with additional water as needed after simmering to achieve your desired consistency.
Serving Suggestions:
Pulled pork pairs well with a variety of sides like cornbread and coleslaw. Alternatively, consider using it in sandwiches for a hearty meal.
Cook techniques
Dry Brining
Dry brining enhances the flavor and moisture retention in the pork. By applying a mixture of brown sugar, spices, and salt directly onto the meat and allowing it to sit uncovered in the refrigerator for 24 hours, you allow the seasonings to penetrate and create a flavorful crust during cooking.
Slow Roasting
Slow roasting at a low temperature ensures the pork butt becomes tender and easy to shred. Cooking it uncovered for up to 12 hours helps render the fat and allows the meat to cook evenly. It is crucial to monitor the internal temperature, aiming for 95°C (203°F), so that the pork is perfectly succulent.
Shredding the Pork
Once the pork is done roasting, let it rest for 20 minutes. This resting period allows juices to redistribute. Shredding can be done effectively using tongs or forks. The fat cap can be removed or left on depending on personal preference for juiciness.
Barbecue Sauce Preparation
Combining ketchup, apple cider vinegar, and a variety of spices, allows for a balance of sweetness and tanginess in the barbecue sauce. Simmering for 45 minutes melds the flavors, and adjusting with roasting juices enhances the sauce’s complexity, ensuring it pairs perfectly with the pulled pork.
Combining and Serving
To serve, mix the pulled pork with some reserved pan juices and barbecue sauce to infuse it with flavor. Offering additional barbecue sauce on the side allows guests to customize their serving. Pulled pork is versatile and can be served with various sides or in sandwiches.
FAQ
How long should I let the pork dry brine?
It is recommended to dry brine the pork for 24 hours to ensure the flavors penetrate adequately.
What type of beer can I use for the roasting liquid?
You can use any type of beer except for dark beers like Guinness; lighter ales or lagers work well.
How do I know when the pork is done?
The pork is done when it reaches an internal temperature of 95°C (203°F) and can be shredded easily with forks.
Can I make the barbecue sauce ahead of time?
Yes, you can prepare the barbecue sauce in advance. Store it in the refrigerator and reheat before serving.
What sides pair well with pulled pork?
Popular sides include cornbread, coleslaw, potato salad, and soft rolls for making sandwiches.
Conclusion
The slow-roasted pork butt with a flavorful dry brine and barbecue sauce delivers a mouth-watering, tender dish that is perfect for gatherings or casual meals. The combination of spices in the dry brine enhances the meat’s flavor, while the homemade barbecue sauce adds a delicious tangy finish. This recipe not only produces a standout centerpiece but also offers versatility in how you can serve the pulled pork.
More recipes suggestions and combination
Pulled Pork Tacos
Serve the shredded pork in soft tortillas with diced onions, cilantro, and a squeeze of lime for a zesty flavor combination.
Pulled Pork Sliders
Use the pulled pork to make sliders with mini buns, topped with creamy coleslaw and additional barbecue sauce for a perfect party appetizer.
Pulled Pork Nachos
Layer tortilla chips with shredded pork, cheese, jalapeños, and your choice of toppings such as sour cream, guacamole, and salsa for an indulgent snack.
Smoky Pulled Pork Sandwiches
Pile the pulled pork onto toasted buns and top with pickles and a tangy barbecue sauce for a classic BBQ sandwich experience.
Barbecue Pork Pizza
Spread barbecue sauce over pizza dough, add pulled pork, red onions, and cheese, then bake for a gourmet twist on pizza.
Pulled Pork Burrito Bowls
Create a burrito bowl with brown rice or quinoa, topped with pulled pork, black beans, corn, avocado, and salsa for a hearty meal.
Pulled Pork and Mac N’ Cheese
Mix shredded pork into creamy mac and cheese for a comforting dish that’s perfect for family dinners.
Stuffed Peppers with Pulled Pork
Fill halved bell peppers with a mixture of pulled pork, quinoa, and vegetables, then bake until the peppers are tender for a wholesome dish.
