Remember my pulled pork recipe request? There are some awesome recipes in that thread! Who knew there were so many ways to cook it. I decided to make my very first pull pork the authentic way, on the smoker.
I had a 6 pound pork shoulder (procureur in Dutch) in my freezer but defrosting it would have taken way too long, so yesterday morning we just bought a 2.5 pounder instead, applied a rub and slapped it on the v-rack. Since it’s not really a recipe—you simply apply yellow mustard and a rub and settle in for a long wait—I’m posting it here instead of the recipes section.
It was delicious! Succulent and soft with just enough kick to be really interesting. It was so much fun to cook it like this, waiting to see if I’d survive ‘the zone’. Now I’m debating with myself over whether I’m going to BBQ the 6-pounder as well, or try an oven-version just for the sake of comparison. I think I might try the oven version first, have some ideas for that as well.
I applied a generous amount of yellow mustard, your typical run-of-the-mill yellow mustard not to be confused with Dijon mustard. I then used the BBBR, which worked wonders on the pork! Wrapped it in plastic wrap and let the piggy rest for a while giving the rub a chance to penetrate the meat.
And onto the v-rack it went. I kept the temp steady at 230F (110C), and after a few hours we hit the zone—the temperature plateau where the magic happens and the collagens and fat are breaking down—sprayed it with apple juice now and then and after 9 solid hours it was done.
I let the meat rest for another hour and then pulled it apart using two forks all the while stealing bites here and there. It was so soft and succulent, especially on top of a white bun slathered with tangy BBQ sauce.
I kinda figured that while the BBQ pit was fired up anyway, I might as well throw a big pan of bacon baked beans on there for a few hours. They were divine! So divine that by the time I remembered to take a photo they were almost gone.
It was a really successful first time pulled pork and I loved every single bite! Definite do-again. I liked it both with and without coleslaw on top. Very undutch. Hard to believe we don’t really have this in our repertoire! Must try several versions.