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Video:How to Smoke Pulled Pork

with Gina Miller

Want to learn how to smoke pulled pork at home? Here, see tips and tricks for doing it on your own.See Transcript

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Transcript:How to Smoke Pulled Pork

Hi I am Gina miller with About.com Food and today I am going to make smoke pulled pork.

Information About Smoking Pulled Pork

Remember when smoking any type of meat, patience is a virtue! So here is how I smoke pulled pork I use a brine and a dry rub.

Brine for Smoked Pulled Pork

The brine consist of:

  • 1 4-6 lb boston butt pork cut
  • 8 cups of water
  • 1/2 cup of salt
  • 1/3 cup of whole peppercorns
  • 1/3 cup of all spice
  • 1/2 cup of molasses

Ingredients for Smoke Pulled Pork Dry Rub

The ingredients needed for the dry rub are:

  • 1 tbsp cumin powder
  • 1 tbsp of chili powder
  • 1 tbsp onion powder
  • and 1 tbsp paprika

Instructions for the Dry Rub

For the dry rub, mix together and set aside.

Instructions for the Smoke Pulled Pork Brine

To prepare the brine boil 2 cups of the 8 cups of water In a large pan add the hot water, and add the salt, peppercorns, all spice and molasses and stir till all the ingredients dissolve, then add the remaining water. Place the pork in the pan and completely submerged in the brine, cover and refrigerate for 6 to 24 hours. After the brining, remove the pork butt from the liquid, pat dry absorbing most of the brine, and remove the peppercorns, now let the pork sit and become room temperature. about 20-30 minutes. While you are letting the pork rest, check Your smoker it should be ready and preheated to, about 250 degree F.

Tip for Smoking Pulled Pork

Here is a tip: Based on the type of smoker you own, make sure to read the instructions some smokers can take up to 2 hours to pre-heat. I also like to use some hickory or mesquite wood chips in my smoker for a robust added flavor to your pork. You can find many varieties at your local home store. Now lets make the rub for the Pulled Pork butt before placing it in the smoker. in a bowl combine 1 tbsp cumin powder 1 tbsp of chili powder, 1 tbsp onion powder, and 1 tbsp paprika. mix throughly, then spread the dry rub all over the Boston pork butt.

Now your are ready to place the pork butt in the preheated smoker, fat side up. You will need to cook the pork butt for approx. 70 minutes per pound at 225- 250 degrees in the smoker. Only lift the lid and turn the pork once during the first hour of cooking. and subsequently turn once every hour for up to 4 hours. then wrap the pork in foil and return to the smoker and cook for another 4 hours only lifting the lid once or twice in the 4 hours to check the meat.

Use a fork to check for doneness after 7.5 hours of cooking for a 5-7 pound pork butt , check for an internal temp of 190 degrees to ensure the Meat is done, and it falls apart easily when pulling with a fork. Once done, remove the pork. place in a large pan, still wrapped in the foil, and let it rest for at least 1 hour. Then unwrap and use two forks to Pull the meat apart. Serve with your favorite BBQ finishing sauce, and for a truly amazing flavor, add a spoonful of coleslaw on top of the pulled pork sandwich before digging in.

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