This One Trick Forever Changed The Way I Make Pulled Pork

pork shoulder

🥗Healthier: lean pork loin

💰Cheaper: pork butt

Pork loin is leaner, while pork butt is often more affordable.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is usually cheaper.

Start by smoking the pork shoulder.

Combine 1/2 cup brown sugar, 1/2 cup white sugar, 6 tbsp paprika, 2 tsp ground ginger, 2 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp chipotle powder, 1 tbsp ground mustard, and 1 tbsp pepper to make the dry rub.

Salt the pork shoulder with 1/2 teaspoon of kosher salt per pound of meat, ideally the day before.

If short on time, salt the pork shoulder and let it sit for 2 hours instead of 12.

Apply a binder of French's yellow mustard to the pork shoulder to help the dry rub stick.

Douse the pork shoulder with the homemade dry rub, ensuring to cover all sides.

Take the pork shoulder outside to smoke it at 250° F using Post Oak wood.

Use a wireless probe thermometer to monitor the temperature, aiming for 165° F.

Once the pork reaches 165° F, wrap it in butcher paper and return it to the smoker.

In the kitchen, heat a medium-high pot and add a little avocado oil and one diced large onion, cooking for about 10 minutes until they start to color.

Add malt vinegar and apple cider vinegar to the onions.

Stir in ketchup, molasses, soy sauce, brown sugar, onion powder, garlic powder, black pepper, and honey into the pot.

Add 6 oz of canned chipotles, adjusting for spice level based on taste.

Let the sauce bubble gently on medium-low heat for about 25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary