Pulled Pork Recipe: A Savory Delight for Any Occasion
Pulled pork is a classic comfort food that has earned its place in the hearts of many for its rich, smoky flavor and tender, juicy texture. This recipe for pulled pork takes you through the process of seasoning a large pork shoulder with a blend of spices, slow cooking it on a barbecue, and finishing with a tangy, homemade sauce that brings everything together. Whether you’re serving it as a stand-alone dish or making delicious sandwiches, this pulled pork will surely impress your guests and family alike.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork shoulder (spalla di maiale) | 5 kg |
| Mustard (senape) | 30 g |
| Smoked paprika (paprika affumicata) | 50 g |
| Sweet paprika (paprika dolce) | 40 g |
| Muscovado sugar (zucchero muscovado) | 50 g |
| Fine salt (sale fino) | 35 g |
| Garlic powder (aglio in polvere) | 20 g |
| White pepper (pepe bianco) | 10 g |
| Ground coriander (coriandolo in polvere) | 3 g |
| Oregano (origano) | 3 g |
| Ground black pepper (pepe) | 5 g |
| Ground anise (anice in polvere) | 2 g |
| Ketchup | 300 g |
| Apple cider vinegar (aceto di mele) | 30 g |
| Additional salt (sale fino) | 3 g |
| Ground ginger (zenzero in polvere) | 2 g |
Nutritional Information
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 450 kcal |
| Protein | 60 g |
| Carbohydrates | 20 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sodium | 600 mg |
Instructions
-
Prepare the Dry Rub:
Start by mixing the dry rub for your pulled pork. In a large bowl, combine smoked paprika, sweet paprika, muscovado sugar, fine salt, garlic powder, white pepper, ground coriander, oregano, ground black pepper, and ground anise. Stir everything together until it forms a homogeneous spice blend. -
-
Season the Pork:
Take the pork shoulder and generously rub the spice mixture all over the meat. Make sure to coat every part of the pork, ensuring an even distribution of flavors. Let the meat sit for about 15-20 minutes to absorb the spices before cooking. -
Prepare the Barbecue:
While the pork is resting, set up your barbecue for indirect cooking. Place charcoal on one side of the grill, leaving the other side clear for the pork to cook without direct heat. This indirect cooking method ensures that the meat cooks slowly, becoming tender and infused with smoky flavors. -
Cook the Pork:
Preheat the barbecue to around 150°C (300°F). Once the grill reaches the desired temperature, place the seasoned pork shoulder on the cool side of the grill, away from the direct heat. Close the lid and allow the pork to smoke for at least 2 hours, keeping the temperature steady. This slow cooking process will help tenderize the pork and infuse it with the flavors of the smoke. -
Wrap and Continue Cooking:
After 2 hours, transfer the pork to an aluminum tray and cover it tightly with aluminum foil. Place the tray back on the barbecue, ensuring that it continues to cook in the indirect heat. This step helps to retain moisture and allows the pork to cook until it becomes super tender. -
Finish the Pork:
Let the pork cook for an additional 4-5 hours, or until it reaches an internal temperature of 90°C (195°F). At this point, the pork should be fork-tender and easy to shred. Remove the pork from the barbecue and allow it to rest for a few minutes. -
Shred the Meat:
Once the pork has cooled slightly, use two forks to pull apart the meat into shreds. Remove any bones and discard any excess fat. If desired, you can leave some larger chunks for texture. -
Prepare the Sauce:
In a separate bowl, combine the ketchup, apple cider vinegar, additional salt, and ground ginger. Stir well until the sauce is smooth and fully combined. Taste the sauce and adjust seasoning as needed, adding more salt, vinegar, or ginger to suit your preference. -
Serve the Pulled Pork:
Now that the pork is perfectly shredded and the sauce is ready, it’s time to assemble your dish. You can serve the pulled pork as-is, or for an extra treat, make pulled pork sandwiches by placing the meat on soft buns and topping with the tangy sauce and a side of coleslaw. The tender, flavorful pork paired with the zesty sauce and creamy coleslaw makes for a crowd-pleasing meal.
Tips and Variations
- Cooking Method: If you don’t have a barbecue, you can also make pulled pork in the oven. Cook the pork shoulder at a low temperature (around 150°C or 300°F) for 6-7 hours, covered with foil to retain moisture.
- Serving Ideas: Pulled pork is incredibly versatile. You can serve it as a sandwich, on a baked potato, or as part of a platter with sides like mac and cheese, corn on the cob, or roasted vegetables.
- Storage: Leftover pulled pork can be stored in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little bit of extra sauce to keep it moist.
Whether you’re hosting a barbecue, looking for an impressive dinner, or simply craving something savory, this pulled pork recipe will be a hit. The blend of spices and the slow-cooked method makes for a flavorful, tender, and juicy meat that’s perfect for any occasion. Enjoy it alone or transform it into a delicious sandwich, and don’t forget the coleslaw for the ultimate pulled pork experience!
