A BBQ Tradition: Texas Pulled Pork
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Growing up in Texas, I remember the delicious smell of Central Texas-style pulled pork always managing to creep out of the takeaway bag to fill our small family van after Church Sundays. That always meant a delicious meal and an appetite-inducing drive home and how we eventually realized the Texas pride of being able to come up with more flavorful cuts of meats that are above the rest.
When it comes to barbecue, few regions are as iconic as Texas. Known for its bold flavors and hearty meats, Texas-style pulled pork is a classic dish that should be on every barbecue lover's radar.
But before we delve into how to make your very own juicy bark-crusted slab of pork butt, read on to know of the history of Texas pulled pork.
The History of Texas-Style Pulled Pork
Pulled pork is a classic staple of southern barbecue and has been part of Texan culture for centuries. The history of this flavorful pork dish can be traced back to the early settlers when they first arrived. This use of pork is because most of the cattle that they brought over died off and it was only pigs that could weather the harsh climate of the South.
German and Czech settlers in Texas also played a role in perfecting pulled pork recipes using the technique of slow-cooking pork over an open fire. This combination of cultures resulted in what we now recognize as classic Texas pulled pork and its many variations from family-entrusted pulled pork recipes.
Check out the best way to prepare Beef Brisket. Click here for more.
Patience and Preparedness to get that 'Pull'
Central Texas-style pulled pork is a true delicacy that requires a great deal of patience and dedication to making. Despite the lengthy cooking process and the different factors you have to consider, pork butt is one of the more forgiving cuts of meat to smoke. This mouth-watering dish is a staple in many Southern states, and its slow-cooked, smoky flavor is perfect for any barbecue or family gathering.
Now before you rush in and spark up your smoker, here are a few things you need to remember to successfully have your very own homemade pulled pork.
Pulled Pork BBQ Rub
If you're planning to buy a pre-mixed dry rub for your pork shoulder roast from your local farmers and crafts markets, by all means do so. But if you're looking to come up with your own set of spices like adding garlic, chili powder, or other spices it's best to make your own from scratch. But for the sake of practice, just stick to the basics for now to get that perfect bbq bark.
But before you experiment to come up with your very own pulled pork recipe, it's important to start with a basic rub. This is because you'll bring the flavor down of the meat to its most basic flavor - allowing you to gauge how the overall cook went when it comes to the flavor of your shredded pork shoulder.
Start with simple Kosher salt, ground black pepper, and paprika for color. In a small bowl, mix together equal parts of salt and black pepper that have been ground as fine as café coffee grounds. Then add a small amount of paprika to give color to your pulled pork.
Once your rub is ready, you'll need something to slather onto the meat to make the rub stick. You can either use hot sauce (how long does hot sauce last?) or yellow mustard for this since their flavors mesh well with the rub and also the viscosity of these sauces allows the dry seasoning powder to stick to the meat - effectively forming a bark around the meat.
Proper Equipment for Texas Pulled Pork BBQ
To make Texas-style pulled pork, part of the preparation is to have the right equipment on-hand. You'll find that this Southern barbecue staple takes a bit of patience and for that to pay off, you can't simply just improvise unless you know how to weld together your own smoker [I wish I could]. Here are a few things that you need to get before you start your journey into smoking slabs of pork shoulder and calling it your very own.
Smoker for Texas BBQ
A smoker is a type of slow cooker that is the most important piece of equipment for making pulled pork. It allows you to cook the meat low and slow, infusing it with a smoky flavor and making it incredibly tender. There are several types of smokers, including charcoal, electric, and wood pellet smokers, each with its own advantages and disadvantages. Choose the one that works best for your needs and budget.
A Proper Meat Thermometer
A meat thermometer is essential for monitoring the internal temperature of the meat as it cooks. For pulled pork, you want to monitor the internal temperature as well as a great way to poke holes on top of your aluminum foil-wrapped meat when in its final stage of the cooking.
Wood Chips or Wood Chunks for BBQ
To add more flavor to the meat, you'll need to use wood chips or chunks in your smoker. Take note that the size and type of wood are essential in helping you build the right amount of smoke that is just right for your home smoker. Different types of wood produce different flavors, so experiment with different woods to find the one you like best. Oak is a popular choice for making pulled pork in Texas.
BBQ or Grilling Tongs
No, you can't fork the meat when you need to move it around the smoker or take it out once it's done. Tongs are used to handle the meat without piercing it and losing precious juices. A good pair of medium-large-sized tongs will allow you to turn the meat easily and move it around as needed.
Aluminum Foil
The foil is used after cooking the pork roast or butt for around eight hours in your smoker. To measure the amount of foil per pork roast that you'll need, you can get a rough measurement by looking at the widest side of the cut of meat and then multiplying this by four.
Cut two sheets of the set length so you can fully wrap the meat and prevent those flavorful juices from seeping the excess fat back out into the smoker.
Spray Bottle and Spritz
An important part of making pulled pork is the cooking liquid to keep it moist. The spray bottle is filled with a mixture of cider vinegar and water that is used to spritz the meat occasionally during cooking. This cooking liquid helps prevent the meat from drying up.
Having the right equipment is crucial for making delicious pulled pork, so make sure you have everything you need before you start cooking. With the right tools and a little patience, you'll be able to make mouth-watering pulled pork that will impress your family and friends.
Texas Pulled Pork BBQ: A Recipe
Texas Pulled Pork BBQ Ingredients:
6-8 lbs Pork shoulder or Boston butt
1 3/4 Oz. Dry rub seasoning
1 bottle of Mustard/Ketchup for a slather
1 roll of Aluminum Foil
Texas Pulled Pork BBQ Instructions:
Trim the thin layer of fat from the pork shoulder or Boston butt, leaving a good layer to keep the meat moist during the cooking process.
Slather the meat with either yellow mustard or ketchup and generously apply the dry rub to the meat, making sure to coat all sides evenly. Place the meat in a covered container or wrap it tightly in plastic wrap and refrigerate overnight to allow the rub to penetrate the meat.
After letting the meat sit to let the flavors of the rub penetrate, remove the meat from the refrigerator and let it sit at room temperature for at least 1 hour before cooking.
Preheat your smoker to 270°F and make sure to observe that your smoker is producing 'clean smoke.' And once up to temperature, place a 5-inch pan filled with warm water to make the inside of your slow cooker moist, allowing the smoke to stick to the meat.
Place the meat on the smoker, fat side up, and cook for up to three hours undisturbed while maintaining the ideal internal temperature of your smoker.
After three hours of cooking undisturbed, you can now check on your pork shoulder and Spritz the meat occasionally to keep it moist and add flavor. Do this for another five hours.
After eight hours of cooking in your smoker, take it out carefully and make sure you don't remove any of its bark. A good indicator that your pork shoulder is ready to be wrapped in is when the fat on top starts to break apart the bark. Place it on a surface where you have your pre-cut aluminum foil spread out.
Spritz the meat and the surface of the foil. Wrap it and place it back in the cooker with the dull side of the shoulder facing outwards. Leave it in the cooker for 2 more hours.
Once you think it’s almost done, you can use your meat thermometer to poke a couple of holes on top of the foil wrapped meat. This will give you a good indicator that the meat is cooked when the thermometer effortlessly pokes into the meat.
Once it's done, unwrap the meat and begin pulling it apart into small pieces with a fork or your hands. Discard any excess fat or bone.
You can mix in your preferred bbq sauce or plain vinegar when you're mixing it around. Make sure that the bark formed around the tender meat part is evenly distributed because these also add flavor to every bite.
Serve the pulled pork on toasted buns or as a main dish with your favorite sides.
Following these steps will result in succulent and flavorful pulled pork that is sure to impress your guests and satisfy your taste buds. Once you've mastered these steps is the time when you can add your own touch to the rub. Experiment by adding cayenne pepper, chili powder, or any spice that you think will move closer to the taste you're looking for.
And, if there's any leftover pulled pork after, you can always enjoy it the next day by making pulled pork sandwiches. Just remember to give tender pork and yourself plenty of time as slow-cooking is the key to tender and delicious, pulled pork sandwiches.
No matter how you slice it, Texas pulled pork is definitely one of the state's best-loved dishes – and with good reason! Its delicious flavor, tender texture, and cultural history make the best pulled pork in it a truly unique dish that can be enjoyed for generations to come. No visit to Texas would be complete without sampling some of this delicious barbecue.
