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OfflineSan Pedro GirlS
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SPG’s BBQ Pulled Pork * 3
    #28273505 - 04/11/23 08:07 PM (9 months, 12 days ago)

After a lifetime of mastering one of the most unhealthy foods, this recipe I’ve perfected is not only the best pulled pork I’ve ever had, it’s also one of the easiest! This is authentic BBQ with no cheats! (sorry to those of you that think “BBQ” is a type of sauce or burgers on a gas grill or pulled pork made in an oven or anything else that isn’t purely cooking with smoke.😜)

First, here’s how it works. The 3 day dry brine allows salt to penetrate the entire pork shoulder, going to work on breaking down the muscle fibers long before it hits the BBQ. Next, spending a full 24 hours in the BBQ allows the citric acid, salt, heat and smoke to create the chemical reaction responsible for amazing bark. If you think you need fancy BBQ rub and spritzing to make bark, then you don’t understand how it works yet. Finally, the finishing sauce soaks in completely to perfectly compliment the pork without overpowering it.

Enjoy!



SPG’s BBQ Pulled Pork

1. Wash and dry a pork shoulder that is as close to 10lbs as you can get. Always go a bit heavier rather than using one less than 10lbs. The fat cap should be as thin as you can reasonably manage and always considered the bottom.

2. Dry brine with 5tsp coarse salt for 3 days @ 3°C. Just rub the salt over the entire pork shoulder and throw it uncovered in the refrigerator.

3. Coat with spicy mustard. This provides something for the citric acid to adhere to and serves as the base of the bark.

4. Rub with citric acid. Nothing crazy. Just sprinkle it on for full coverage. This takes the place of the common vinegar/apple juice spritz that many swear by.

5. BBQ @ 230°F with mesquite until internal temp of 195°F. I use a wifi pellet BBQ that’s set and forget for the full 24h. Don’t peek or open the lid for the full 24h and don’t even think about a foil wrap of any kind. Ignore it and let it do it’s thing. Every pork shoulder varies, but this should come out to be a full 24h on the BBQ. When cooking for others, I use an apple and cherry blend since many find mesquite too strong.

6. Add finishing sauce and rest in an insulated cooler for 2h. The goal during the rest is for the meat to reabsorb fluid as it cools. It needs to rest until it’s at or below 145°F.

7. Shred and thoroughly mix the bark and finishing sauce into the internal meat while you marvel at the depth of the smoke ring and richness of the bark.

Finishing Sauce

Blend the ingredients together and allow to sit at room temperature for the entire 4 days it takes to prepare the pulled pork. It will change over time, but it won’t go bad and any fermentation will just add to the sauces flavor.

1. 520g Apple Cider Vinegar

2. 605g Apples. Use whatever apples you like, everything but the core.

3. 8g Garlic Powder

4. 8g Onion Powder

5. 8g Black Pepper

6. 8g Chile Powder. This needs to be actual chile powder that’s 100% dehydrated chiles. I’m talking to all of you that think chile is spelled chili or that cayenne or jalapeños are peppers. Don’t confuse this with the US creation that’s a blend of chiles, salt and other spices. Use whatever you want. I use habanero or super hots like carolina reaper, but cayenne or jalapeño powder is good for those less tolerant of la comida picoso.

7. 8g Mustard powder

8. 8g Smoked paprika


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Edited by San Pedro Girl (04/13/23 04:10 PM)


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OfflinegeokillsA
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Re: SPG’s BBQ Pulled Pork [Re: San Pedro Girl] * 2
    #28273584 - 04/11/23 09:07 PM (9 months, 12 days ago)

Nice lookin' butt ya got there.


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InvisibleBeeZee
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Re: SPG’s BBQ Pulled Pork [Re: San Pedro Girl] * 2
    #28276107 - 04/13/23 03:59 PM (9 months, 10 days ago)

Great recipe, will definitely be following this for the future!


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