Making pulled pork

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Step by step you can make delicious juicy slow-cooked pork in the BBQ or in the oven. Delicious on a sandwich!


Barbecue sauce



Preferably take the meat out of the fridge an hour in advance and let it come to room temperature.
Make a delicious dry rub from different herbs or use a ready-made spice mix. Rub the meat well with this.
You can let the meat marinate for a few hours, but half an hour was enough for me.
Heat the barbecue between 100° and 120° degrees and make sure most of the smoke has disappeared. Or preheat the oven to 90° degrees. Try to keep this temperature constant on the BBQ all the time. Place an aluminum container with water under the grill on the coals or on the bottom of the oven. The water that evaporates keeps the meat extra tender. This tray also functions as a drip tray for the fat that drips from the meat.
Place the meat on the grill and insert the meat thermometer. Make sure the end is centered on the piece of meat. You have fancy digital meat thermometers but also simple ones from a few euros like me that also work fine.
Close the lid of the barbecue and let the meat cook slowly. Check the core temperature from time to time. Once it is about 72 degrees, wrap the piece of meat in aluminum foil. With me this was after about 4 hours, but this depends on the thickness of the meat.
Insert the thermometer at the top through the foil back into the center of the meat. Place the package back on the BBQ (or in the oven) and continue cooking until the core temperature is approximately 92 degrees. for me this took about 2.5 hours.
Remove the meat from the grill (or from the oven) and let rest in the foil for another half hour. This keeps juices better. Not sure if the meat is well cooked and tender? Then pierce the meat with a skewer and if it slides through easily, it is tender.
Meanwhile, mix all the ingredients for the barbecue sauce well with a spoon or small whisk in a pan and heat. Make sure the sugar is completely dissolved.
Remove the meat from the foil and collect the moisture. Add (partially) the liquid from the package to the barbecue sauce until it is a bit thinner.
Place the meat in a bowl and pull apart with 2 forks.
Then add this sauce little by little to the pulled pork until you have a smooth mass. Serve the pulled pork traditionally on a bun with the coleslaw and pickles.
Tips: do you have leftover pulled pork? Then you can freeze it or warm it up the next day in the oven covered with some aluminum foil.
Use wood chips for an extra smoky flavour. Soak these in water beforehand and sprinkle them between the briquettes or charcoal.
While wrapping in aluminum foil, add a small splash of apple juice and pour over the meat. The moisture ensures that the meat remains extra juicy and immediately gives a delicious taste.
Cut open the bun and briefly toast on the barbecue for a nice smoky taste and a crispy bite.
View more barbecue recipes here.

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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