| Low and slow No Images? Click here   Real-Deal Pulled Pork: Easy Enough for Novices, Big Enough for a Crowd Pulled pork is one of the more forgiving recipes in the world of barbecue. Season it well, smoke it low and slow, and you're pretty much guaranteed to get incredible results, perfect for sandwiches or just eating with your fingers. Your recipe kit  After many hours at low heat in a smoker, pork shoulder comes out silky, tender, with a crusty and crunchy bark, and ready for shredding into terrific pulled pork.  One of the classics of American barbecue sauce, and a favorite on pulled pork in particular, this vinegary sauce is big on spicy-tart flavor.  Unlike a lot of overly complicated dry rubs, this one includes just a handful of ingredients but packs layers of flavor, making it perfect for pulled pork. The essential equipment Get a kamado started, bring it to temp, and there's little need to touch it until the meat is ready. They're superb smokers and roasters, and they're unmatched as backyard pizza and bread ovens.  When it comes time to pull the pork, you can use forks without too much trouble, but dedicated bear claws make it even easier. To use them, you slip a plastic claw onto each hand, then tear at the meat.
Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. |
