Best Chef Tais Pulled Pork Bbq Recipes

EASY SMOKY BBQ PULLED PORK

Steps:

• Preheat your smoker. You want your smoker running at 275 degrees for this recipe. You can use your favorite hardwood for flavor, but I recommend apple, cherry, or maple.
• Trim your pork shoulder. Use a sharp knife to remove some of the fat cap on top of the pork shoulder. You want about 1/8th inch of fat left on top of the shoulder. I don't generally remove the fat cap, but with this higher heat cooking process and the foil wrap (read on for that step), I wanted to remove excess fat now.
• Season your pork shoulder. Use your favorite BBQ seasoning and shake on all sides of the pork shoulder. I am using my Signature Sweet Rub (you can find the recipe HERE or purchase your own bottle HERE).
• Smoke the pork. Place your seasoned pork shoulder on the grates of your smoker, close the lid, and smoke at 275 degrees F until the pork reaches an internal temperature of 165 degrees F. This process typically takes about 4.5-5 hours for an 8-pound shoulder.
• Wrap your pork shoulder. Using Reynolds Wrap® Heavy Duty Foil, wrap your pork shoulder tightly with a healthy drizzle of 3/4 cup of your favorite BBQ Sauce. The thick layer of Heavy Duty Foil will keep all of the moisture and the heat in the pork shoulder during the last phase of the cooking process.
• Finish cooking the pork. Place the tightly wrapped pork shoulder back on the smoker at 275 degrees F and cook until an internal thermometer reads at least 200 degrees F in the thickest part of the shoulder. You want the thermometer to slide into the meat easily with very little resistance. Every pork shoulder is different and yours might not be super tender until 203 or even 205 degrees F. This wrapped cooking phase typically takes 90 minutes, to 2 hours.
• Rest the finished pork. When your pork shoulder is nice and tender, turn off the smoker and transfer the foil-wrapped pork shoulder to a baking pan or dish. Allow the roast to rest at room temperature in the foil for at least 30 minutes, or up to an hour.
• Shred your BBQ Pulled Pork. Unwrap the pork shoulder and allow all of the extra moisture in the foil to drip into the baking dish. Use forks or meat shredder claws to shred apart the pork and discard any gristle or chunks of remaining fat. Toss the pulled pork with the juices in the pan.

CHEF JOHN'S PULLED PORK BBQ

Steps:

• Preheat oven to 210 degrees F (100 degrees C).
• Sprinkle dry rub generously on all sides of pork roast and place meat into a heavy pan or Dutch oven.
• Pour 1/4 teaspoon of liquid smoke flavoring into each of two 6-ounce ramekins; fill ramekins with 1/2 cup water each. Place ramekins into the Dutch oven on either side of the roast. Place lid onto Dutch oven.
• Roast pork in the preheated oven until very tender, 12 hours. Remove roast from Dutch oven, place onto a work surface (such as a cutting board), and separate the meat from the bone using your fingers. Discard any large pieces of fat.
• Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbeque sauce. Season with salt and black pepper.
• Spread about 1 tablespoon barbeque sauce onto each bun and pile pork on buns to serve.

CHEF JOHNS PULLED PORK BBQ

Steps:

• Preheat oven to 210*F.
• Sprinkle roast generously with rub and place in heavy Dutch oven.
• pour 1/4 t liquid smoke into each of two ramekins, add 1/2 c water to each and place in Dutch oven on either side of the roast. Cover with lid.
• roast pork for 12 hours, until very tender. Remove from Dutch oven and place on work surface. Discard bone and any large pieces of fat.
• roughly chop pork with knife or cleaver. Drizzle with bbq sauce. Season with salt and pepper.
• spread bbq sauce on buns and pile pork on buns to serve. Top w coleslaw if desired.