Restaurant Secrets For Perfect Pulled Pork
Recipe Overview
Overview
This Melted Pork recipe is a game-changer for anyone looking to elevate their home cooking. The process begins with a generous rub of green salt, a mixture of salt, sugar, garlic, and thyme, which not only seasons the meat but also helps it retain moisture during the long cooking process. The pork butt, with its rich marbling, is perfect for this method, ensuring a tender and juicy result.
After curing the pork in the fridge, the next step involves smoking it on a grill, which is surprisingly easy to set up. Using applewood chips adds a delightful flavor that pairs beautifully with the pork. The initial smoking phase is crucial, as it infuses the meat with a depth of flavor that is hard to replicate.
Once the smoking is done, the pork is transferred to the oven for slow roasting. This method allows for hands-off cooking, making it perfect for busy days. The result is a beautifully cooked pork that can be shredded and served in various ways, from classic sandwiches to vibrant tacos. Each bite is a testament to the care taken in the preparation, with the meat being both succulent and flavorful.
This recipe not only showcases the versatility of pork but also emphasizes the importance of technique in achieving restaurant-quality results at home. Whether you’re hosting a gathering or simply enjoying a meal with family, this Melted Pork is sure to impress and satisfy.
Recipe Details
Steps & Tips
Grab 7 to 8 lbs of bone-in pork butt.
Combine 200 g of salt, 200 g of sugar, and 50 g of pressed garlic.
Remove thyme leaves from stems and chop them.
Stir together the salt, sugar, garlic, and thyme.
Rub the green salt into the pork shoulder, massaging it into the meat.
Move the pork to the fridge to cure uncovered for at least 2 hours, preferably 24 hours.
Tip: Curing the pork the day before helps it retain moisture during cooking.
Tip: Avoid adding cure time onto a long cook time to prevent an all-day affair.
Set up the smoker or grill for indirect heat.
Remove one grate and place a smoker chip box on the direct heat.
Load the box with soaked wood chips.
Turn the burner under the box to high and the others to low or off.
Place the cured pork shoulder on the side of the grill with the burners off.
Close the lid and adjust the temperature to stay between 275°F and 325°F.
Check the pork after 45 minutes for smoke flavor.
Tip: You can speed up the smoking process by pulling the shoulder after one round of chips.
Transfer the pork to a roasting pan covered with parchment and foil.
Cook in a 315°F oven for 4 to 6 hours.
After 3 hours, flip the pork shoulder for even cooking.
Return the pork to the oven to finish cooking for 1 to 2 more hours.
Check if the shoulder blade bone pulls out cleanly and if the meat is tender.
Tip: Let the pork rest for 30 minutes after cooking for better texture.
Let the pork rest for 30 minutes.
Break down the shoulder into large chunky shreds.
Tip: Shred the pork into larger pieces to maintain its tender and juicy texture.
Serve the shredded pork with its own rendered fat and juices.
Tip: Shred the meat into its own rendered fat and juices for added flavor.
Prepare a smoked pork sandwich with a toasted bun, mayo, pork, and cabbage slaw.
Prepare a smoked pork Banh Mi with baguette, mayo, pork, cucumber, pickled veggies, jalapenos, and cilantro.
Prepare smoked pork tacos with corn tortillas, pork, onions, cilantro, tomatillo salsa, and cheese.
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using a dry brine like green salt enhances the flavor and moisture retention of the meat.
- •Applewood chips add a subtle sweetness to the smoke flavor, complementing the pork.
- •Resting the meat after cooking allows the juices to redistribute, ensuring tenderness.
- •The pellicle formed during curing helps the meat absorb smoke flavor more effectively.
