Ultimate Pulled Pork

   Last week I offered up a recipe for a great Carolina barbecue sauce that is a perfect companion to any smoked pork product. Well here is the greatest canvas to add that sauce to, the ultimate pulled pork sandwich.

   As I wrote about last week, "pulled pork" has become somewhat of a food marketing term that you can find in a lot of restaurants these days that refers to any shredded pork that is drenched in barbecue sauce and added to sliders, generic sandwiches, quesadillas, nachos, wontons, egg rolls, etc. In my mind pulled pork has become a chain restaurant's dream as it is a great canvas to make a variety of menu items that will cause those consumers who have drank the "pulled pork craze" kool aid to salivate at the very mention of pulled pork. The only problem with this? This is not real pulled pork!!!

   To be a true pulled pork, you need a pork butt that is smoked at low temperatures for hours and hours to create that beautiful smoke kissed interior and blackened crust packed full of flavor commonly known in the BBQ world as "bark." I have a hunch that Applebees isn't smoking a pork butt out back in the parking lot to create their "pulled pork" sliders and wontons. These restaurants have mastered creating an oven or crock pot version of pulled pork and smothering it in some store bought barbecue sauce.

   Next time you want to spend a weekend day at home watching some games with friends or in my case give yourself a real good reason to stay home and get some house chores done on a Saturday, fire up the smoker, crack open some good home brews, and try my "ultimate" pulled pork recipe. I promise you will never go back to the oven made faux pulled pork ever again. If you love all these fancy pulled pork sliders, wontons, and quesadillas, that's great, they will taste even better with a real smoked pork butt highlighting the show.

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   Smoking a pork butt for fourteen hours is a long process so don't go with too heavy of a beer during the process, or you might wind up napping in the corner instead of monitoring your smoker to keep that magical temp at 225. Last weekend as I tended to the smoker all day I opted for a mixed bag of some lighter ales from one of my favorite California beer makers, Ballast Point Brewery. Their Wahoo Wheat and Yellowtail Pale Ale are perfect for a fall day hovering around the smoker.

  

 Once the mighty pulled pork is off the smoker and ready to be pulled apart, I think the rich flavors of the pork and bold smokiness from the bark needs to be paired with a beer that can match the smokey rich notes but isn't super heavy on the alcohol or full bodied like a stout. A good smokey, roasted Porter is a great match, such as Black Butte Porter from Deschute's Brewery in Bend, OR. Enjoy the beer and the pulled pork, and let me know how it all turned out. Remember, if it looks tasty, smoke it! If it looks hoppy, drink it!

CHEERS!!!

Ultimate Pulled Pork

Ingredients

1 pork butt, bone in (about 6 pounds)

1/2 cup BBQ rub (see previous post for recipe)

Carolina BBQ sauce (see previous post for recipe)

1. Take the pork butt and place on a baking sheet or roasting pan and cover in spice rub, making sure to evenly coat the pork butt and massage spices into the meat.

2. Cover the rubbed pork butt with plastic wrap and place in the refrigerator over night.

3. Remove pork butt from the fridge and let sit at room temperature for 45 minutes. While this happening get your smoker ready. Bring your smoker to a temperature of 225 degrees, using applewood chunks. You can use mesquite or hickory for a heavier smoke flavor but I think applewood is the best for long smoking times with pork.

4. Once your smoker is ready, take the pork butt and place in the smoker on a rack and smoke for 12-14 hours at 225 degrees or until your meat's internal temp is about 195 degrees. This is important as this is when the butt's collagen melts down and creates that juicy tender final product that allows you to easily pull the pork apart. Another way to test for doneness is to stick a fork into the pork butt and twist. If the fork can turn 360 degrees easily then the pork butt is finished.

5. Once cooking process is complete, remove the butt from the smoker and let rest for about 15 minutes and then begin to pull apart the pork using two forks or your hands if you have those heat callused fingers of a true pitmaster. This will create those shredded pieces of a traditional pulled pork. Do not use a knife to chop or cut pork into chunks!

6. At this point your pulled pork is ready to eat. To create a sandwich, place the pulled pork on a soft roll or sliced white bread and mop the Carolina BBQ sauce over the top of the meat. You can top with a coleslaw if you like.

This pulled pork is great on its own dipped in the Carolina sauce or in a sandwich served alongside a creamy potato salad.

Write me a comment and let me know what you think or how yours turned out.

Enjoy!!!