One of our favorite sandwiches. The meat that gets tender after having been penetrated by the heat, that without its authorization surrounds it and applies a pressure that gets inside with the energy of 225º F, slowly, very slowly making the spices, juices, and fat combine. The meat that accepts its destiny having been seduced by the caresses of the applewood smoke, knows that in the end, it will become more beautiful and tastier. Earning the trophy of being the topic of conversation at the table. The guests celebrate her and they call you a genius!
Pulled Pork comes from what in the USA is called Pork Shoulder or Boston Butt, contrary to its name, the Boston Butt comes from the front of the pig, not the back. It is the top of the front leg, relatively hard and marbled. This makes it ideal for this indirect heat cooking technique, and at a low temperature (100ºC, 225ºF) for a long period of time, 8 to 14 hours.
While this cooking process when learned properly is relatively simple, it is not for outdoor cooks with little patience. And the reason a piece of protein smoked is dry, tough, or too smoky is that the cook loses focus on the temperature of the smoker and/or the meat.
If you want to be a master smoker you need patience, dedication, practice, and personal pride. After all cooking barbecue is like photography, music, or watching a sunset on the beach. It is the expression of art. Practice, practice, practice!
BBQ Pulled Pork Sandwich
Ingredients
- 8 to 10 pounds pork shoulder or boston butt bone in. Trim excess fat and vein
- 10 hamburger buns
- ½ cup kosher salt
- ¼ cup brown sugar
- ¼ cup black pepper
- ¼ cup paprika
- ¼ cup garlic powder
- ¼ cup onion powder
Instructions
- Mix the kosher salt, brown sugar, black pepper, paprika, garlic powder and onion powder and apply generously over all the meat, lets tand in the refrigerator for 2 hours.
- Turn on the smoker fire and bring to, 225ºF (107°C). and put the meat with the fat side down
- After 5 hours or when it reaches the internal temperature of 160°F
- Wrap in aluminum foil and add ½ cup of apple, pineapple (anana), or mango juice, depending on your preference. Return to the smoker until the internal temperature of the meat reaches 200°F or when pierced it has the texture of butter when it is at room temperature.
- Let it rest for 20 minutes, shred and mix with the juice that accumulated in the aluminum foil.
Assembling the sandwich:
- Warm the BBQ Sauce and hamburger bun.
- Open the bun in half and put 6 to 8 oz of meat on it, brush with the BBQ sauce to taste and serve with French fries and sautéed spinach with a little bit of natural garlic. What a dish !!!!