Recipe of Tender Pulled Pork in 19 Minutes at Home

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, tender pulled pork. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

The term "fork-tender" was invented for slow-roasted pork shoulder. Sure it takes half a day, but the building anticipation makes that first bite into the sticky, succulent pulled pork meat even better. Everyone needs a good pulled-pork recipe, and this, my friends, is the BEST.

Tender Pulled Pork is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Tender Pulled Pork is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook tender pulled pork using 14 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Tender Pulled Pork:

1. Take Pork Butt (Bone-in)
2. Get Olive Oil
3. Get Dry Rub
4. Prepare Kosher Salt
5. Make ready Lemon Pepper
6. Take Sugar
7. Prepare Turmeric Powder
8. Prepare Paprika
9. Take Garlic Powder
10. Prepare Celery Salt
11. Make ready Garam Masala
12. Take Fennel Powder
13. Take Cayenne Powder
14. Make ready White Pepper Powder

Whether you're planning food for a party, BBQ, or a simple weeknight dinner, this pulled pork recipe is a guaranteed crowd pleaser. Pulled pork is great for tailgating, a game day party, or a family weekend meal or potluck. A pork shoulder roast starts in a hot oven and then the temperature is decreased and it's slow-roasted until fall-apart tender. The roast is then shredded and mixed with a homemade barbecue sauce.

Instructions to make Tender Pulled Pork:

1. Set up your grill for an indirect heat method. An insulated cooker such as The Akorn works well for this. Simply create a small pile of charcoal (roughly pyramid or cone shaped) interspersed with large chunks of hard wood. Place a fire starter under the top few pieces of charcoal and light. Close the lid and fully open all the vents. Give the charcoal 20 to 30 minutes to light. Throttle the top and bottom vents to barely open and allow the temperature to settle into the desired cooking range. This should take another 20 to 30 minutes. For this cook, get the grill around 300 to 325 Fahrenheit. This will reduce your cook time and give you a nice crust on the meat. However, you will not get as much smoke flavor on the meat.
2. Note: The Akorn has a smoke stone accessory that works great at creating a barrier between the meat and the heat, plus you can put an aluminum pan on it to catch the meat drippings to make clean up easy.
3. Thoroughly combine all the dry ingredients. - - Note: Old plastic take out containers with lids work great for mixing and storing dry rubs. Simply add the ingredients to the container, cap, and shake.
4. Trim excess fat from the pork butt leaving about a quarter inch layer. - - Note: Sam's Club sells trimmed pork butts in a 2 pack for a reasonable price. They are trimmed and ready for seasoning straight out of the package. Freeze the second butt for use later.
5. Rinse the butt with cold water and then pat dry with a paper towel. The surface of the meat needs to be as dry as possible.
6. Coat the meat with a very light coating of olive oil to help the the dry rub stick to the meat. - - Note: Just about any oil will work for this or you can use yellow mustard if you prefer.
7. Sprinkle the meat with the dry rub and spread the rub with your hands. The meat should be completely coated with a thin layer of rub.
8. Put the meat on the grill. Cook for 5 to 6 hours. Resist the urge to open the grill to look at the meat. Monitor the grill temperature. Throttle the bottom vent as necessary to maintain between 300 to 325 Fahrenheit.
9. After about 5 hours check the meat. The best method for telling if the meat is done or not is to poke the meat with a skewer. If the skewer slides into the meat without any resistance (like cutting warm butter) the meat is done. Be sure to check several locations on the butt as different parts cook at different rates. Continuing cooking until done. - - Note: The number one rule when it comes to BBQ is it's done when it's done. Meaning be patient.
10. When done, remove the meat from the grill. Set aside and lightly cover with foil and let rest for at least 30 minutes, preferably 1 hour. - - Note: Do not tightly wrap in foil as this will steam the outside and you will lose the some the crispy crust on the meat. Placing the meat in a disposable aluminum pan and covering with foil allows enough air space to prevent the steaming effect.
11. After the meat has rested, remove the bone. It should practically fall out on it's own. Pull the meat into long strands. Try not to eat all the crispy bits before you serve your family and guests. For a little extra zing, sprinkle a small amount of the dry rub onto the pulled meat and mix. A little bit goes a long way. Serve and enjoy. - - CAUTION: The meat will still be extremely hot at this point.

The Goan version of pulled pork - so named because the meat is so tender when cooked that you can literally pull it apart - is a meal for times of celebration, and this version makes an. Pulled pork is perfect for the slow cooker. Cooking the pork low and very slow is the secret to the juiciest and most tender pulled pork. Serve the pork as is or feel free to stir in your favorite barbecue or other sauces at the end of cooking. Pork butt is an unbelievably versatile cut of meat: It works as a roast, for pulled pork, and responds well to virtually any flavor profile.

So that’s going to wrap this up with this special food tender pulled pork recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!