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Before you jump to low and slow smoked pulled pork recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.
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Make several trail mix of nuts or seeds. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etcetera are all fantastic for helping to boost your mood. This is because these nuts are high in magnesium, which helps to boost your production of serotonin. Serotonin is the “feel good” chemical substance that tells your brain how you feel all the time. The more of it in your brain, the better you’ll feel. Not just that but nuts, specifically, are a great source of protein.
So you see, you don’t have to turn to junk food or foods that are not good for you so you can feel better! Try some of these hints instead.
We hope you got insight from reading it, now let’s go back to low and slow smoked pulled pork recipe. To make low and slow smoked pulled pork you only need 20 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make low and slow smoked pulled pork:
- Get 10 lb pork shoulder (Boston butt)
- Get 1 cup prepared yellow mustard (your favorite)
- Get 4 medium jalapeños
- Get 2 medium white or red onions
- You need rub
- Prepare 1⁄2 cup brown sugar
- Prepare 1⁄4 cup chipotle powder
- You need 1⁄4 cup black pepper
- Get 2 tbsp thyme
- Use 2 tbsp dried parsley
- Get 2 tbsp cinnamon
- Prepare 1⁄4 cup garlic salt or 1⁄8 cup salt and 1⁄8 garlic powder
- Provide 1⁄4 cup ground coffee (i used this as well as making a coffee bbq but it can be left out)
- Use coffee bbq sauce (if desired)
- You need 1 bottle bbq (i used a spicier one, and i found a thicker sauce works better for this)
- Get 1 1⁄2 cup brewed black coffee
- Use 2 tbsp warchestershire
- Provide 1⁄2 cup brown sugar
- Take 2 tbsp cinnamon
- You need 1 clove garlic
Steps to make low and slow smoked pulled pork:
- trim excess fat from pork (you can't and don't need to get it all) rinse thoroughly and pat dry with paper towels
- lather mustard ask over pork, mix together rub ingredients and apply generously to meat. (I find using cooking gloves helps keep the rub on the meat instead of on your hands). wrap the meat and let marinade overnight.
- prepare your smoker for indirect heat, place a pan of water in with it as well. (in the water pan if you have a vertical smoker, place a pan on the rack underneath where the meat will be if using a horizontal grill/smoker). also soak your wood chips following the directions (this might require preparing them overnight
- let the pork sit outside if the fridge for at least an hour before cooking. get the charcoals fired up and the grill at a consistent temp of 225
- throw a few pieces of wood on the coals, place the meat on the grill at the furthest point from the heat, stick a meat thermometer in the thickest part
- close the lid and let it work. avoid peeking! do check it occasionally to regulate the internal temp (again the less number of times the better) until the internal temp reaches at least 190 ( this seems very high, but this is the temp that the collagens in the far begin to break down, I aim for right about 200 myself which will take about 12 hours. if using a horizontal smoker, rotate it half way through to ensure it cooks evenly (this step is not as important if using a vertical smoker)
- I keep a spray bottle full of an red wine vinegar and some juice around and any time I open the grill, I spray it down just to ensure it stays good and moist… you can also use things like beer or Dr pepper… after about 8 hours you won't need any more smoke flavor so I quickly wrapped it in tin foil and put it back on for the remainder of the time
- add coals and wood chips accordingly to regulate the heat and smoke in the grill. smoke keeps it tender as well as giving it the delicious flavor but make sure to keep the smoke constantly moving to avoid it getting bitter… I prefer hickory, cherry or wood wood to mesquite because mesquite is much stronger flavored and it will have plenty of smoke flavor as it is…
- at this point make the sauce ( for the sauce I used, add all the ingredients in a sauce pan, bring too a boil then let simmer and thicken up for about 15 minutes). also slice onions, and jalapeños (I did half diced and half slices and kept the seeds, but you can do them however you like and keeping the seeds or not is up to you)
- once pork had reached desired temp, remove from heat, wrap in foil and let rest for an hour.
- preheat oven to 300
- unwrap and place on a glass baking dish (or if using metal coat with tin foil) the bone should pull right out. using hands or 2 forks pull pork apart, removing any excess fat as needed. add jalapeños and pour enough sauce to coat the meat, not enough to over power it and mix all together. then place in the oven for 15- 30 minutes. remove from oven and mix in the onion slices…
Generally when people talk about pulled pork, they're talking smoked meats. Competition guys will usually finish theirs a little lower, so they can slice and have larger chunks. Pulled pork, along with brisket, ribs and whole hog are the cornerstones of low and slow BBQ. Once you make your own pulled pork sandwich you will I like to bury hunks of hickory into the coal and sprinkle apple chips on top. Try not to add too much raw wood as too much smoke can be a problem.
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