Pulled Pork Recipes
A Deep South Tradition

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Pulled Pork Recipes are the barbeque pride of many Deep South states. When they say "Pulled Pork Barbeque" it means pork butt cooked on a bbq pit or smoker for hours, making it tender enough to pull off or shred with your hands.

Sit down in a barbeque restaurant in the Deep South and ask for Barbeque. The response will not be "What kind of meat?" No, it will be "What size plate do you want...small or large?" And it will be pulled pork barbeque ... Guaranteed.

Pulled pork recipes are some of the easiest barbeque recipes to execute. What makes these recipes almost fool-proof are the qualities of the pork butt itself(pork butt is actually the pork shoulder of a pig).

Pork butt soaks up smoke and seasonings like a sponge...and with limited baby-sitting of the pit. And there is enough fat throughout the pork shoulder that you don't have to be afraid of opening the cooker along the way to add more flavor. Just following any one of a number of good pulled pork recipes is enough to keep it moist and flavorful.

Try one of the pulled pork recipes below and you'll do great. Your guests will be thrilled and so will you, because it will look like you really killed yourself over this barbeque.

Straight-from-the-Carolinas Pulled Pork

1 Pork Shoulder(Boston butt), 6 to 8 lbs.

RUB INGREDIENTS:
2 tablespoon paprika
1 tablespoon each packed brown sugar, chili powder, ground cumin, and granulated sugar
2 teaspoons kosher salt
1 1/2 teaspoons black pepper

INSTRUCTIONS:
In a small bowl, mix together the paprika, brown sugar, chili powder, cumin, granulated sugar, salt and pepper. Rub the mixture into the meat. Wrap the pork in plastic wrap and refrigerate for at least 3 hours or as long as 24 hours.

SAUCE INGREDIENTS:
1/2 cup cider vinegar
2 tablespoon brown sugar
1/2 teaspoon Tabasco sauce
1 tsp kosher salt

In a medium saucepan over medium-high heat, combine the cider vinegar, brown sugar, Tabasco sauce, and salt. Bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes. Allow to cool to room temperature. Warm the sauce over low heat before serving.

Follow the grill's instructions for using wood chips. Grill the pork, fat side up, indirectly over low heat until very tender but still juicy (the internal temperature should be 170 to 180 degrees F), 3 hours or more. Remove the pork from the grill, cover it loosely with aluminum foil, and allow it to rest for 30 minutes.

Remove any skin from the meat. Tear the pork into shreds with two forks or your fingers. Put the shredded meat in a large bowl and toss with the warm vinegar sauce.

Pile the pulled pork on hamburger buns and serve with coleslaw. And if you really want to go Carolina, put the slaw on the bun with the pulled pork.

Southern Pulled Pork BBQ

INGREDIENTS:
1 (6-8 pound) boneless pork shoulder or butt

RUB INGREDIENTS
2 tablespoons salt
2 tablespoons paprika
1/2 tablespoon black pepper
1 teaspoon cayenne (for HOT!)

Simmer for 5 minutes:
1/2 cup bourbon
2 tablespoons molasses
1 1/2 cup apple cider vinegar
1 cup water
2 tablespoons salt
pinch crushed red pepper
1/2 tablespoon black pepper
Wood chips of choice, soaked in water for 1 hour

DIRECTIONS:
Rub meat with rub mixture; cover and refrigerate up to 24 hours. Prepare a medium fire in smoker (or covered grill with banked coals).

Smoke pork shoulder with soaked hardwood chips, adding more charcoal and wood chips to maintain a medium-low heat -- between 250 and 300 degrees F. -- and smoke until internal temperature of pork shoulder shows between 170 and 180 degrees F on an instant-read thermometer. This slow cooking process should take 5 or 6 hours.

Baste the shoulder every 20 to 30 minutes during the last couple of hours of cooking.

Boil any leftover basting sauce for 5 minutes, shred ("pull") the meat and sauce it; serve on sandwich buns with cole slaw.

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