Hickory Smoked Pulled Pork Recipe
Smoked Pulled Pork is a traditional southern recipe and the locals know that hickory wood chips offer an almost magical alchemy, yielding strong and rich flavor when combined with the right seasoning. Perfect for burgers, or the main protein for a delicious summer supper.
Ingredients
3 Kg (6 lb) pork butt roast
Rub:
30 Ml (2 tbsp) paprika
10 Ml (2 tsp) brown sugar
3 Ml (½ tsp) each onion salt, celery salt, garlic salt, dry mustard, ground black pepper, cayenne pepper, and salt
Preparation
Basting Sauce:
250 Ml (1 c) apple cider vinegar
60 Ml (¼ c) water
30 Ml (2 tbsp) Worcestershire sauce
15 Ml (1 tbsp) coarsely ground pepper
15 Ml (1 tbsp) coarse salt
10 Ml (2 tsp) vegetable oil
The night before serving, mix together rub ingredients and massage into the pork roast. Cover with plastic and refrigerate overnight. Remove from refrigerator and let stand for 45 minutes to an hour.
Smoking Method:
Preheat Bradley Smoker to between 100°C and 120°C (220°F and 250°F). Using Hickory flavour bisquettes, smoke /cook for approximately 8 hours or until the meat reaches a minimum internal temperature of 70°C (160°F). Mix together the sauce ingredients and baste the pork with sauce, setting aside the remaining basting sauce. Continue smoking/cooking for an additional hour.
To Serve:
To serve pull/shred the pork into slivers. Pile on a hamburger or Kaiser bun and drizzle with the remaining basting sauce.
Hickory
Wood
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.
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