Does pulled pork inspire you like it does me? If so, you could win a prize worth $3,000 from the National Pork Board. According to Google Insights internet searches for 'pulled pork' recipes have doubled over the past four years. And this Summer pulled pork is more popular than ever before. Pulled pork has seen a recent surge in popularity, as home cooks and chefs alike discover new ways to prepare and serve this savory favorite. “Pulled pork’s irresistible flavor is reason enough to add it to the shopping list, but it’s also a great time-saver in the kitchen. One batch of pulled pork provides delicious leftovers that can be served up in creative ways throughout the week. You won’t find a more versatile ingredient that you can cook once and enjoy so many times,” says Traci Rodemeyer, Director of Pork Information for the National Pork Board. I'm a huge fan of pulled pork. There is nothing better than waking up in the morning to the aroma of a pork butt roast that has been slowly cooking away on my smoker. One of the frequently asked questions on internet BBQ forums, posted by newbies to BBQ, is what should their first cook be. The answer is simple, pork butt. The pork butt roast is not only one of the most flavorful and versatile cuts of pork to smoke, but for the first timer it's also one of the most forgiving cuts of pork. You have to really work at it to mess it up.
The result of slow cooking a pork butt roast is a heaping pile of pulled pork. Pulled pork can be used be used in a variety of creative and flavorful ways. Need some inspiration? Here are a couple of my favorite BBQ Grail pulled pork blog posts:
The first step to a successful pulled pork meal is cooking the pork so it can be pulled (shredded). Here is a flavorful and easy recipe from Pork Be Inspired that can start you on the road to the perfect pulled pork.
- 1 3-pound boneless pork shoulder or sirloin roast
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 4 cups wood chips, soaked in water for at least 1 hour (optional)
- Barbecue sauce to taste (optional)
- In a small bowl, combine the garlic powder, onion powder, salt, pepper, and oregano. Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it).
- Prepare a grill to medium indirect heat. For a charcoal grill, scatter about half of the wood chips, if using, over the coals. For a gas grill, place about half of the wood chips, if using, in the grill’s smoker box. Place
- the pan with the pork on the grill over indirect heat, cover, and cook, adding more coals or adjusting the gas as necessary to maintain a temperature between 250 and 300 degrees F and adding more wood chips every 1½ to 2 hours, until the pork is very tender, 5 to 6 hours.
- Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bitesized pieces. Moisten/season with cooking juices and/or barbecue sauce to taste.
Now that you’ve got yourself a big bowl of piping how pulled pork what are you going to do with it? Here are some recipes you can try.
- Pulled Pork Greek Salad
- Pulled Pork Salad with Peaches and Cilantro
- Pulled Pork Pizza
- Pulled Pork Baked Potato
- Pulled Pork Quesadilla
- Pulled Pork Fried Rice
- Pulled Pork Scramble
- Pulled Pork Soft Tacos
- Pulled Pork Tostadas with Slaw and Chipotle Cream
- Pulled Pork Caesar Wrap
The Required Disclaimer! This blog post is the result of a paid partnership between the BBQ Grail Media Group and the National Pork Board.