When the weekend rolls around, there’s something undeniably special about gathering friends and family for a barbecue feast. The smoky aroma of seasoned pork wafting through the air can instantly turn the most ordinary backyard into a vibrant culinary celebration. I discovered the magic of Barbecue Pulled Pork during a lazy summer afternoon, armed with nothing but a smoker and a hunger for authentic flavors.
There’s a certain satisfaction that accompanies the slow-cooked preparation—transforming a humble pork butt into tender, shredded perfection that can take center stage in a delicious sandwich or served alongside your favorite sides. With just a few simple ingredients and some patience, you’re on your way to serving up a dish that is not only deeply flavorful but also a crowd-pleaser. This recipe combines the savory allure of Meathead’s Memphis Dust with the ease of smoking, allowing you to infuse your pork with a richness that you simply can’t find in fast food. Let’s dive into the secrets that will help you achieve barbecue greatness!
Why will you love Barbecue Pulled Pork?
Flavor explosion: The smoky infusion paired with Meathead’s Memphis Dust creates a rich, mouthwatering profile that’s hard to resist.
Tender perfection: Slow-cooking transforms pork butt into soft, pull-apart goodness, elevating your dish beyond compare.
Easy prep: With minimal active cooking time, you can focus on enjoying the moment while the smoker does its magic.
Crowd-pleaser: Perfect for gatherings, this dish satisfies every palate and sparks smiles around the table.
Versatile serving: Whether in a sandwich or served with sides, this pulled pork adapts beautifully to any occasion!
Barbecue Pulled Pork Ingredients
Discover the essentials for the perfect dish!
For the Pork
- Pork Butt or Shoulder – 5 pounds (2.2 kilograms) for a succulent, flavorful base.
- Morton Coarse Kosher Salt – 2 ½ teaspoons to enhance meat’s natural flavors.
For the Rub
- Meathead’s Memphis Dust – ⅓ cup adds a delightful smoky and spicy kick that defines barbecue pulled pork.
For the Buns
- Kaiser Rolls or Hamburger Buns – 12 pieces provide the perfect vessel for your mouthwatering pulled pork.
For the Sauce
- Barbecue Sauce – 1 cup to drizzle and bring it all together for that sweet and tangy finish.
How to Make Barbecue Pulled Pork
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Trim the Meat: Start by trimming most of the fat from the exterior of the pork butt, leaving a thin layer of no more than 1/4-inch. This helps achieve a balance between flavor and tenderness.
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Season the Pork: If you have the time, sprinkle the pork with the kosher salt and refrigerate for 12 to 24 hours. This step deepens the flavors and enhances moisture retention.
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Apply the Rub: Just before cooking, lightly wet the surface of the meat with water and generously sprinkle on Meathead’s Memphis Dust, ensuring it adheres well for that bold flavor.
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Prepare the Smoker: Get your smoker ready, aiming for a cooking temperature of about 225°F (107°C). If you’re using a grill, set it up for indirect smoke cooking instead.
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Insert Thermometer: Position the probe of your digital thermometer into the center of the pork butt, avoiding the bone, to accurately monitor its internal temperature as it cooks.
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Smoke the Meat: Place the pork on the smoker or on the indirect heat side of your grill. Allow it to smoke uninterrupted, maintaining a steady temperature between 225°F (107°C) and 250°F (121°C) for even cooking.
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Add Wood Chips: After one to two hours of smoking, add additional wood chips sparingly to intensify that amazing smoky flavor without overpowering the meat.
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Monitor Temperature: If the internal temperature of the pork stalls around 150°F (65°C), you have a choice: either maintain your patience or wrap the meat in foil and increase the heat to about 300°F (148°C) to get it cooking again.
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Cook for Tenderness: Keep smoking until the internal temperature reaches 170°F (77°C), at which point the pork will begin breaking down, ensuring a tender and juicy result.
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Check for Doneness: Once you hit an internal temperature of 203°F (95°C), it’s time to check readiness. Wiggle the bone or perform the fork test—if it flops easily, it’s ready!
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Adjust Cooking Time: If the pork is not quite ready, continue cooking and check again in an hour. Patience is key for this melt-in-your-mouth experience!
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Rest the Meat: Once ready, take the pork off the heat and let it rest before pulling it apart. Discard any big chunks of fat and save the drippings for extra flavor!
Optional: Serve with pickles or coleslaw for added crunch and contrast.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Barbecue Pulled Pork preparations are a lifesaver for busy weeknights! You can season the pork butt with kosher salt and refrigerate it for up to 24 hours in advance, allowing the flavors to deepen. Additionally, you can prepare the Meathead’s Memphis Dust rub ahead of time and store it in an airtight container, so it’s ready for use. When you’re ready to cook, simply wet the meat, apply the rub, and smoke it as directed. This prep ensures all the delicious flavors meld beautifully, making your pulled pork just as flavorful and tender, evening out the busy schedule while delivering mouthwatering results to your table!
How to Store and Freeze Barbecue Pulled Pork
Fridge: Store cooked barbecue pulled pork in an airtight container for up to 3 days. Make sure it’s cooled down before sealing to maintain freshness.
Freezer: For longer storage, freeze pulled pork in a vacuum-sealed bag or airtight container. It lasts up to 3 months, perfect for future meals!
Reheating: When ready to enjoy, thaw in the fridge overnight, then reheat in a skillet or microwave until piping hot. Add a splash of barbecue sauce for extra moisture!
Leftovers: Keep any leftover barbecue pulled pork well-sealed to prevent drying out, and feel free to use it in various dishes like tacos, nachos, or a hearty casserole!
Barbecue Pulled Pork Variations
Get ready to elevate your barbecue pulled pork experience with these delightful twists and substitutions!
- Spicy Kick: Add cayenne pepper or hot sauce to your rub for a fiery punch that will awaken your taste buds.
- Sweet and Savory: Mix in brown sugar with the Memphis Dust to create a caramelized crust that balances the smokiness perfectly.
- Herb Infusion: Toss in fresh herbs like rosemary or thyme with the rub for an aromatic lift that adds depth to your dish.
- Applewood Smoke: Experiment with different wood types, like apple or cherry, for a unique sweet flavor that pairs beautifully with pork.
- Drunken Twist: Marinate the pork in your favorite beer overnight for an added richness that gives an interesting twist to classic flavors.
- Cola Brine: Soak your pork in cola before seasoning to create a tender texture and a hint of sweetness that pairs well with barbecue sauce.
- Crispy Finish: Before serving, crisp up the pulled pork in a hot skillet for a few minutes to add that satisfying crunchy texture.
- Vegetarian Version: Substitute the pork with jackfruit for a meatless version that delivers a similar pulled texture and absorbs flavors beautifully.
Each variation invites you to explore and express your culinary creativity. So gather your ingredients and let’s make barbecue pulled pork like never before!
What to Serve with Barbecue Pulled Pork?
As you prepare to feast on tender, smoky pulled pork, consider complementing this flavorful dish with delightful sides and pairings.
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Coleslaw: This crunchy, tangy salad adds a refreshing crispness that perfectly contrasts the richness of the pulled pork. A classic side for any barbecue gathering!
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Baked Beans: Smoky and sweet baked beans offer a hearty texture that rounds out your plate. The flavors meld beautifully, making each bite such a satisfying experience.
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Cornbread: Soft, warm cornbread serves as the ideal canvas for soaking up savory juices. Its slightly sweet flavor creates a wonderful balance with the rich pulled pork.
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Pickles: A zesty assortment of pickles brings a burst of brightness, cutting through the meat’s richness. They are a great garnish and a refreshing crunch!
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Potato Salad: Creamy and savory, potato salad adds a satisfying texture and a flavor profile that complements the smokiness of the pork. It’s always a hit at gatherings!
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Grilled Vegetables: Colorful grilled veggies provide a light and healthful touch while their smoky notes enhance the overall barbecue experience. They’re a delicious and nutritious option!
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Sweet Tea: A classic Southern beverage, sweet tea’s delicious sweetness is the perfect drink to wash down your pulled pork, adding to the overall experience.
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Chocolate Dessert: End your meal on a sweet note with a rich chocolate dessert. The sweetness pairs surprisingly well with savory barbecue flavors, creating an indulgent finale.
Expert Tips for Barbecue Pulled Pork
• Choose Quality Meat: Select a well-marbled pork butt for extra flavor and tenderness; lean cuts won’t yield the same mouthwatering results.
• Don’t Rush the Seasoning: If possible, try seasoning the pork butt the night before. This allows the salt and spices to penetrate deeply for enhanced flavor.
• Maintain Temperature Control: Fluctuations in your smoker’s temperature can lead to uneven cooking. Keep a close eye on it for the best barbecue pulled pork experience.
• Patience is Key: If you encounter a stall in temperature, resist the urge to crank up the heat too soon. This could dry out the meat; let it do its magic slowly.
• Rest and Shred: Allow the pork to rest after cooking, as this lets the juices redistribute. Use two forks to shred it for the perfect texture!
Barbecue Pulled Pork Recipe FAQs
How do I select the best pork butt for barbecue pulled pork?
Absolutely! For the best flavor and tenderness, choose a well-marbled pork butt rather than a lean cut. Look for pieces with a good amount of fat, as this will render down during the slow cooking process and keep your pulled pork juicy and flavorful.
What’s the best way to store leftover barbecue pulled pork?
To keep your cooked barbecue pulled pork fresh, seal it in an airtight container and refrigerate for up to 3 days. Make sure the pork is completely cooled before sealing to maintain its moisture. This makes it easy to enjoy later!
Can I freeze barbecue pulled pork?
Yes! For longer storage, vacuum-seal your pulled pork or place it in an airtight container. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and then reheat, adding a bit of barbecue sauce to keep it moist.
What if my pulled pork isn’t tender enough?
Very! If you find your barbecue pulled pork isn’t shredding as easily as expected, it might not have cooked long enough. Make sure it reaches an internal temperature of 203°F (95°C). If not tender, simply continue cooking and check again in one hour. Patience can make all the difference for that melt-in-your-mouth texture!
Are there any allergy considerations I should keep in mind?
Indeed! If you’re serving barbecue pulled pork to guests with allergies, be mindful of potential allergens in seasonings or sauces. Many barbecue sauces contain gluten, soy, or high fructose corn syrup. Offer a few options, including a homemade sauce, to accommodate various dietary needs.
How should I reheat leftover pulled pork?
For the best results when reheating your barbecue pulled pork, thaw in the refrigerator overnight. Then, place it in a skillet over medium heat or microwave it until piping hot. Adding a splash of barbecue sauce will help keep it juicy and delicious!
Mouthwatering Barbecue Pulled Pork for Ultimate Comfort Food
Ingredients
Equipment
Method
- Trim the meat, leaving a thin layer of fat for balance.
- Season the pork with kosher salt and refrigerate for 12 to 24 hours.
- Apply Meathead's Memphis Dust to the pork just before cooking.
- Prepare the smoker to a cooking temperature of about 225°F (107°C).
- Insert thermometer probe into the center of the pork butt.
- Smoke the meat at a steady temperature, between 225°F and 250°F.
- Add wood chips after 1 to 2 hours to enhance smoky flavor.
- Monitor the internal temperature; wrap in foil if it stalls around 150°F.
- Continue smoking until the internal temperature reaches 170°F.
- Check for readiness at 203°F using the fork test or bone wiggle.
- Let the pork rest for 30 minutes before shredding.