Home Smoked Texas-Style Pulled Pork
Discover > BBQ at Home > Home Smoked Texas-Style Pulled Pork
As a child growing up in Texas, I was always surrounded by the delicious aroma of smoked meats (What wine goes well with smoked meats?). My father was an avid barbecue (What wine goes well with barbecue?) enthusiast and would often host large family gatherings centered around his expertly smoked brisket, ribs, and his pulled pork sandwiches. It was during these gatherings that I developed a love for the traditional Texas-style smoked pulled pork.
Smoked pulled pork is a popular dish that is made by slow-cooking a pork shoulder or butt over wood or charcoal until it is tender and flavorful. The meat is then shredded or "pulled" into small pieces and mixed with barbecue sauce or other seasonings.
Smoking the pork adds a distinct smoky flavor to the meat, which is highly prized by many barbecue enthusiasts. The low and slow cooking process also allows the fat and connective tissues in the meat to break down, resulting in a tender and juicy final product.
Smoked pulled pork is a versatile dish that can be served on its own, on a bun as a sandwich, or used as a topping for pizza or nachos. It is also a great choice for feeding a crowd, as a large smoked pork shoulder can provide plenty of meat for many people.
The History of Smoked Meats and How Pulled Pork Came to Be
The history of smoked meats in Texas can be traced back to the early 1800s when German and Czech immigrants brought their meat smoking techniques to the region. The dry, hot climate of Texas made it an ideal place for preserving meats through smoking. Over time, Texas-style barbecue evolved to include a variety of meats, including beef, pork, and chicken, each cooked low and slow over wood-fired pits.
Pulled pork is believed to have originated in the southern United States, where it was a popular way to use up leftover pork roast. As barbecue gained popularity in Texas, pulled pork also became a staple of the state's barbecue scene. Today, Texas-style pulled pork is known for its tender, juicy meat and smoky flavor.
Mastering Your Very Own Smoked Pulled Pork
Remembering the very first time I tried my luck at pork roast using my drum smoker BBQ-D2 , I had a checklist that I made specifically for long drawn-out barbecue cookouts. At that time, the store-bought pork shoulder I got was an estimated 8-hour of cook time down the line.
It was a test of patience, intuitiveness, adaptability, and a gut for sharing with a friend a triple six-pack of local craft goodness. And from that experience, all I can say to you is that it's a journey in itself.
Spotting the Right Pork Butt
To make Texas-style smoked pulled pork, you will need a pork butt, also known as a Boston or smoked pork butt. This cut of meat comes from the upper shoulder of the pig and is well-marbled with fat, which helps keep it moist during the long cooking process.
Before smoking, you'll want to trim any excess fat and remove the tough membrane on the underside of the meat. Some pit masters also choose to leave a thin layer of fat on the meat, known as the fat cap, to help keep it moist during cooking.
Rub-a-Dub-Dub
Puns aside, you need a good ratio of spices to make a dry rub to add that much-needed flavor to your pulled pork. The barque is where the flavors' at and you want these flavors to jive well with the smokiness of your preferred wood of choice (I used mesquite).
To create a flavorful crust on the meat, you'll want to rub it with a mixture of spices, such as salt, pepper, garlic powder, and paprika. Use either hot sauce (how long does hot sauce last?) or mustard (how long does mustard last?) as a slather to rub on the meat. This will allow your rub to stick to the surface of the meat as well as letting a good bark form outside of the meat. Once you've evenly coated the pork butt, it's time to fire up the smoker.
The Long-Haul
You can use any type of wood you prefer, such as hickory, mesquite, or oak. The key is to maintain a steady temperature of around 225-250°F throughout the cooking process. A pork butt can take anywhere from 8-12 hours to smoke, depending on its size and the temperature of your smoker.
To ensure the meat is cooked to perfection, use a meat thermometer to check the internal temperature. The ideal internal temperature for the best pulled pork ever is between 195-205°F. Once the meat reaches this temperature, remove it from the smoker and let it rest for at least 30 minutes before shredding it with two forks.
Pulling Together Flavors
While Texas-style pulled pork is absolutely delicious on its own, it's even better when paired with a tangy barbecue sauce. To make a simple barbecue sauce, combine ketchup, brown sugar, apple cider vinegar (how long does apple cider vinegar last?), and your favorite spices in a saucepan and simmer for 10-15 minutes. You can also add a touch of heat with some hot sauce or red pepper flakes (how long do red pepper flakes last?).
One popular way to serve Texas-style pulled pork is on a bun with a dollop of barbecue sauce and some coleslaw. This tender pulled pork also makes for a delicious pulled pork sandwich that's perfect for any backyard barbecue or tailgate party. Whether you're a seasoned pitmaster or a beginner, this smoked pulled pork recipe is sure to impress.
Instructions:
1. Mix together the brown sugar, salt, paprika, garlic powder, onion powder (how long does onion powder last?), and black pepper in a bowl.
2. Rub the spice mixture all over the pork butt, ensuring it's evenly coated.
3. Place the pork butt in a slow cooker or smoker and pour the apple cider over it.
4. Cook the pork butt on low heat for 10-12 hours, or until it reaches an internal temperature of 195°F.
5. Remove the pork butt from the slow cooker or smoker and let it rest for 10-15 minutes before shredding it with a fork.
6. In a small bowl, mix together the BBQ sauce and apple cider vinegar.
7. Pour the sauce over the shredded pork and mix well.
8. Serve the pulled pork on a bun with additional BBQ sauce if desired.
This recipe is just one of many variations of pulled pork in Texas. Some regions use a tomato-based sauce, while others prefer a mustard-based sauce. The key is to find a flavor that you love and stick with it.
The Texan Smoked Pork Shoulder
Texas-style smoked pulled pork is a beloved tradition in the Lone Star State, and it's not hard to see why. The tender and flavorful meat of good pulled pork, combined with the perfect barbecue sauce, makes for a delicious and satisfying meal. With a little patience and some good old-fashioned barbecue skills, anyone can make a flavorful pulled pork that would make a Texan proud.
And if there are any leftover pulled pork, you can always use it with a wide variety of dishes. You can add it to chili instead of using ground meat or top it on a hot bowl of rice with some of your homemade BBQ sauce.
Dont forget to check out our all in one resource for texas bbq!
Our experts at TexasRealFood have compiled a list of 22 exceptional barbecued brisket restaurants in Texas. From food trucks to long-standing pits, these renowned establishments are known for their mouthwatering and delicious meats.
