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low and slow smoked pulled pork
low and slow smoked pulled pork

Before you jump to low and slow smoked pulled pork recipe, you may want to read this short interesting healthy tips about Stamina Raising Treats.

We are very mindful that having healthy snacks can help us feel better within our bodies. If we eat more healthy foods and a lesser amount of of the bad ones we typically feel much better. A salad allows us to feel a lot better than a piece of pizza (physically at any rate). This is usually a problem, nonetheless, in terms of eating between goodies. Shopping for snacks can be a struggle because you have countless options. Why not try one of the following wholesome snacks the next time you need some extra energy?

Yogurt is a snack many people take for granted. The truth is, many individuals will substitute a container of yogurt for a healthy lunch-something we don’t recommend. You can’t beat yogurt when it comes to a nutritious snack though. Along with calcium, it really is a good source of necessary protein and vitamin B. Easily digestible, yogurt can also help your digestive tract work appropriately depending upon the culture used to create it. Yogurt unites perfectly with nuts as well as seeds. It’s an excellent method to enjoy a flavorful snack without the need of too much sugar.

You will not have to look far to locate a wide selection of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s easy to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to low and slow smoked pulled pork recipe. You can have low and slow smoked pulled pork using 20 ingredients and 12 steps. Here is how you do it.

The ingredients needed to prepare low and slow smoked pulled pork:
  1. Take 10 lb pork shoulder (Boston butt)
  2. Provide 1 cup prepared yellow mustard (your favorite)
  3. Provide 4 medium jalapeños
  4. You need 2 medium white or red onions
  5. Use rub
  6. Use 1/2 cup brown sugar
  7. Provide 1/4 cup chipotle powder
  8. Prepare 1/4 cup black pepper
  9. Provide 2 tbsp thyme
  10. Provide 2 tbsp dried parsley
  11. Use 2 tbsp cinnamon
  12. Prepare 1/4 cup garlic salt or 1/8 cup salt and 1/8 garlic powder
  13. Provide 1/4 cup ground coffee (i used this as well as making a coffee bbq but it can be left out)
  14. Use coffee bbq sauce (if desired)
  15. Take 1 bottle bbq (i used a spicier one, and i found a thicker sauce works better for this)
  16. Take 1 1/2 cup brewed black coffee
  17. Prepare 2 tbsp warchestershire
  18. Take 1/2 cup brown sugar
  19. Use 2 tbsp cinnamon
  20. You need 1 clove garlic
Steps to make low and slow smoked pulled pork:
  1. trim excess fat from pork (you can't and don't need to get it all) rinse thoroughly and pat dry with paper towels
  2. lather mustard ask over pork, mix together rub ingredients and apply generously to meat. (I find using cooking gloves helps keep the rub on the meat instead of on your hands). wrap the meat and let marinade overnight.
  3. prepare your smoker for indirect heat, place a pan of water in with it as well. (in the water pan if you have a vertical smoker, place a pan on the rack underneath where the meat will be if using a horizontal grill/smoker). also soak your wood chips following the directions (this might require preparing them overnight
  4. let the pork sit outside if the fridge for at least an hour before cooking. get the charcoals fired up and the grill at a consistent temp of 225
  5. throw a few pieces of wood on the coals, place the meat on the grill at the furthest point from the heat, stick a meat thermometer in the thickest part
  6. close the lid and let it work. avoid peeking! do check it occasionally to regulate the internal temp (again the less number of times the better) until the internal temp reaches at least 190 ( this seems very high, but this is the temp that the collagens in the far begin to break down, I aim for right about 200 myself which will take about 12 hours. if using a horizontal smoker, rotate it half way through to ensure it cooks evenly (this step is not as important if using a vertical smoker)
  7. I keep a spray bottle full of an red wine vinegar and some juice around and any time I open the grill, I spray it down just to ensure it stays good and moist… you can also use things like beer or Dr pepper… after about 8 hours you won't need any more smoke flavor so I quickly wrapped it in tin foil and put it back on for the remainder of the time
  8. add coals and wood chips accordingly to regulate the heat and smoke in the grill. smoke keeps it tender as well as giving it the delicious flavor but make sure to keep the smoke constantly moving to avoid it getting bitter… I prefer hickory, cherry or wood wood to mesquite because mesquite is much stronger flavored and it will have plenty of smoke flavor as it is…
  9. at this point make the sauce ( for the sauce I used, add all the ingredients in a sauce pan, bring too a boil then let simmer and thicken up for about 15 minutes). also slice onions, and jalapeños (I did half diced and half slices and kept the seeds, but you can do them however you like and keeping the seeds or not is up to you)
  10. once pork had reached desired temp, remove from heat, wrap in foil and let rest for an hour.
  11. preheat oven to 300
  12. unwrap and place on a glass baking dish (or if using metal coat with tin foil) the bone should pull right out. using hands or 2 forks pull pork apart, removing any excess fat as needed. add jalapeños and pour enough sauce to coat the meat, not enough to over power it and mix all together. then place in the oven for 15- 30 minutes. remove from oven and mix in the onion slices…

Generally when people talk about pulled pork, they're talking smoked meats. Competition guys will usually finish theirs a little lower, so they can slice and have larger chunks. Pulled pork, along with brisket, ribs and whole hog are the cornerstones of low and slow BBQ. Once you make your own pulled pork sandwich you will I like to bury hunks of hickory into the coal and sprinkle apple chips on top. Try not to add too much raw wood as too much smoke can be a problem.

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