Once done, use 2 forks to separate the meat from the bone, shredding it into bite sized pieces as you go. After the resting period in the fridge and remove the cling film.
Cover the remaining rub and put it to one side.
How to cook the perfect pulled pork. Place the pork into the tin and leave uncovered. You should cook the pork shoulder until the internal temperature reaches at least 195 degrees fahrenheit. To cook pulled pork, heat a smoker or grill to 225 degrees fahrenheit, place the roast on the grate, and close the lid.
Add salt to cold water and stir very well until all the salt completely dissolves. Brown the meat in the hot oil for several minutes on each side. Once your smoker is up to temp, open.
The high internal temperature allows the collagen in the pork butt to break down making the meat very tender. This pulled pork recipe can be made with a smoked pork butt or smoked pork shoulder. Feed a crowd with this tender, savory pork.
Once the rub has been added, it is time to start cooking! Smoked pulled pork on the smoker. How to prepare pulled pork
At these temps, the meat will so tender that it will start to fall apart when you prod it. I cook pork shoulders at 225 or 250 degrees. In our pulled pork recipe, we use a shoulder cut which has plenty of fat in it and place it uncovered in the oven at 120*c for up to 4 hours.
This goes well beyond the recommended 165 degrees f that most of us are used to cooking pork too. Cook the pork for 1 ½ hours per pound of meat or until you can easily insert a fork in the roast and rotate it 90 degrees. Mix all the liquid ingredients in a bowl, except the ketchup.
For pulled pork, the ideal temperature is 205 degrees f. Preheat the oven to 230 degrees celsius (450 fahrenheit, gas mark 8). Then add the brown sugar, dry rub, and bay leaves and stir well to combine.
Be sure to rotate it carefully so that the grease doesn’t splash onto your skin. Start by mixing together the brown sugar, chili powder, paprika, garlic powder, salt, and black pepper in a small bowl. The final result remains juicy due to the higher fat content but most of this has melted away during cooking.
Once the dry ingredients are well combined, rub the mixture all over the shoulder to evenly coat it, wrap the pork. Pour the liquid smoke over the pork if using, then fold the foil over the top to make a sealed parcel. At 250 the pork shoulder will cook a little faster, but you’ll sacrifice moisture.
How to cook perfect pulled pork roast. Pour off the juices and reserve. How to make pulled pork.
By then all the intermuscular fat has dissolved leaving the meat extremely juicy. Be sure to cook your pork shoulder (also referred to as a pork butt or boston butt) low and slow, between 200°f and 250°f until the meat is fall off the bone tender (usually when it reaches an internal temperature between 195°f to 205°f). Sprinkle and rub salt and pepper all over the meat.
The pork will continue to cook during the crucial resting period, which will bring it up to around 200 degrees. Line a roasting tin large enough to take the pork shoulder with foil. The foil needs to fit the bottom of the tin completely and be large enough to loosely cover the pork.
Cook in the preheated oven for 50 minutes. Any large pieces can be removed before eating if that's your preference.