Pulled Pork, The Ultimate Basic Recipe

The Ultimate Basic Pulled Pork Recipe

Pulled pork is the barbecue dish every pork lover wants to make at least once. Tender, juicy, full of smoky flavor, and with that irresistible crust, this is comfort food in its purest form. With this ultimate basic pulled pork recipe, you'll learn step-by-step how to transform a simple pork neck or pork neck into a melt-in-your-mouth flavor bomb.

The best thing about pulled pork? You can cook it on almost any barbecue. Whether you use a kamado, a classic charcoal barbecue, a smoker, or a gas barbecue, as long as you keep the temperature low and consistent, it's always a success.

Slow Cooking: The Secret to Perfect Meat

The key to good pulled pork is patience. By cooking the meat slowly at a low temperature (around 110–120°C), the fats and collagen in the meat break down. This creates that characteristic, stringy texture for which pulled pork is famous.

During cooking, a dark, flavorful crust forms, the bark, which adds depth and texture. Inside, the meat remains buttery-soft and juicy.

Smoke, Rub, and Rest

For this recipe, we recommend using cherry smokewood, which produces a mild, slightly sweet smoke. Combined with a spicy dry rub, it creates a wonderful balance of smoky, salty, sweet, and spicy flavors. After seasoning, let the meat rest in the refrigerator for at least an hour (preferably overnight) to allow the flavors to fully develop. And just as importantly, let the meat rest for another hour after cooking, well wrapped. This allows the juices to redistribute and the meat to stay wonderfully tender.

Serving Inspiration

Pulled pork goes with almost anything. Serve it classic on a soft bun with coleslaw and barbecue sauce, or use it as a topping on nachos, in tacos, or even on pizza. The combination of smoky flavor and spicy juiciness elevates any dish.

Summary

With this basic pulled pork recipe, you'll learn the fundamental techniques of low and slow barbecuing. It takes some time, but the result—sweet, tender meat with a deep smoky flavor and a beautiful bark—more than makes up for it. Whether you're grilling on a kamado, smoker, or regular barbecue, this recipe always works.

Recipe: Pulled Pork, The Ultimate Basic Recipe

Preparation time: 6-12 hours
Serves:

Ingredients

• 1.5 kg pork neck (procureur) or Boston Butt
• Valhal Outdoor Viking Rub

Equipment

• Cherry wood
• Meat thermometer (with core temperature measurement)
• Baking paper
• Butcher's twine
• Meat claws or two forks

Preparation (at least 1 hour in advance)

1. Pat the meat dry with paper towels.
2. Generatively rub with Valhal Outdoor Viking Rub VH.RUB2.
3. Cover and refrigerate to allow the flavors to meld.

Preparation

1. Light the barbecue for indirect cooking and stabilize the temperature at 110–120°C (230–250°F).
2. Add cherry smokewood to the hot coals for a mild, sweet smoky flavor.
3. Place the meat in a skillet or directly on the grill.
4. Insert the core temperature probe into the thickest part of the meat.
5. Smoke the meat until the core temperature reaches approximately 70°C (168°F), which usually takes 5–6 hours. A flavorful bark (crust) will now form.
6. At around 70–75°C (168–175°F), the temperature stagnates: this is called the stall. Don't be alarmed; be patient! Open the kamado grill as little as possible; it's part of the process.
7. When the stall is over and the temperature rises again, remove the meat from the barbecue.
8. Wrap it tightly in parchment paper (or aluminum foil, but parchment paper preserves the bark better).
9. Return the wrapped meat to the kamado grill and cook until a core temperature of 90–95°C (194–205°F). Test by poking it: it should feel like soft butter.
10. Remove the meat from the barbecue and let it rest for at least 1 hour, still wrapped. This allows the juices to distribute evenly throughout the meat.
11. Pull the meat apart with meat claws or two forks.
12. Stir in the reserved juices (and possibly some barbecue sauce) for extra flavor and smoothness.

Tips for extra success

• Injecting: Spray the meat beforehand with a mixture of apple juice, apple cider vinegar, and spices for extra flavor.
• Keeping it moist: Spray occasionally with apple juice or apple cider vinegar during smoking to prevent drying out.
• Extra bark: If you want a thicker, crispier crust, wrap the meat later or not at all.

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