Slow cooking recipe with tasty hickory smoked pulled pork and among the easiest recipe you’ll ever make. No tricky measurements involved and a mouth-watering smoky barbecue result with insanely tender pork that makes you dream about it.
The low and slow cooking process will bring out the entire flavor from the pork while making the meat as tender as it can be. But, don’t worry; the long wait is worth it.
I recommend 1kg cut of pork for this recipe (perfect for leftovers). I almost always use a Boston butt. Note that it is also sometimes called “Pork Collar, Pork Butt, Pork Neck, Pork Shoulder” and they’re the same thing, in my eyes.
There are many ways to enjoy pulled pork, including:
– Pulled pork sandwiches/buns
– Nachos
– In tacos, burritos, or quesadillas
– Stirred into baked beans
– Served, as is, with a salad
For this recipe I used soft buns to serve the meal, really lovely:
Good to know:
Store leftover pulled pork in an airtight container in the fridge for 2-3 days.
Pulled pork can be frozen for up to 3 months.
Hickory smoked pulled pork
Equipment
- Dutch oven, cast iron pot
Ingredients
- 1 kg Boston butt
- butter
- salt flakes and black pepper
- 1 onion
- 2 bottles dark porter beer 33 cl each
- ½ l meat stock
- 1 tsp chili flakes
- 2 tbsp soy
- ½ dl Hickory BBQ sauce
- 2 tbsp syrup
- 2 tbsp Liquid smoke concentrated
- 6 garlic gloves smashed
Glaze
- 3 tbsp port wine or sherry
- 2 tbsp soy
- 3 tbsp syrup
- 1 tbsp olive oil
- 4 garlic gloves pressed
Oven baked onions
- 2 red onions
- 2 onions
- 3 tbsp olive oil
- salt flakes and black pepper
Instructions
- Trim the meat from excessive fat and rub it with salt and pepper. Don't be shy, it will require some amount. I'll ended up to about twice the amount of salt/pepper as shown in the picture.
- Heat up a cast iron pan on the stove. Sear the meat on all sides in butter. When ready put the meat in a Dutch oven, pour over the remaining butter from the pan. the butter will give some additional taste.
- Mix together the other pot ingrediens, peel and divide the onion and pour it all into the pot together with the meat.
- Bring to the boil and then simmer under a lid for 6-7 hours. Turn the meat every 2 hours. Poke it with a potato pin to feel that the meat is soft and tender.
- Take out the pork and let it rest in a large bowl. In the meanwhile make the glaze and brush the meat a couple of times with glaze. Pull the meat apart with a fork in the bowl with the glaze. Let the juices sink in.
- Baked onions: Set the oven to 225 C°/435F°. Divide the onions in halves and place on a plate. Salt and pepper. Drizzle over the oil and place in the oven for 15-20 minutes until the onions are soft. Turn them over after half the time. Place the meat on the oven-baked onions.
- Place the meat on top of the oven-baked onions. Enjoy!Cuisine – Only food has the answer
