Pulled Pork

Name: Pulled Pork
Total time: 8 h
Ingredients: 16 g Paprika; 12 g Brauner Zucker; 8 g Salz; 8 g Schwarzer Pfeffer; 4 g Knoblauchpulver; 4 g Zwiebelpulver; 2 g Cayennepfeffer; 2 g Kreuzkümmel

SmokingPorkHot SmokingMedium8-12 hrs93-96 °C110-130 °CHickory + Apple (70/30)

Pork shoulder (Boston Butt) rubbed with spices and slowly smoked until it falls apart.

Ingredients(for 1 kg)

Paprika16 g

Brown sugar12 g

Salt8 g

Black pepper8 g

Garlic powder4 g

Onion powder4 g

Cayenne pepper2 g

Cumin2 g

Instructions

Preparation

1 day before

Mix rub, rub onto meat, optionally brine overnight. Wrap in plastic, refrigerate.

Smoking Phase 1

Hours 1-4

120 °C, smoke ON. Keep door closed. Bark develops slowly.

Stall Phase & Texas Crutch

Hours 4-8

At 75 °C core wrap in foil with apple juice. Lower temp to 110 °C.

Finish

Hours 8-12

Remove at 93-96 °C core. Rest in towel + cooler 1-4 hours. Then pull.

Pro Tip

During the stall phase, wrap the meat in aluminum foil with apple juice (Texas Crutch).

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