Mastering Pulled Pork: The Ultimate Guide to Smoking Pork Shoulder with a Special Spice Rub
If you’re looking to make incredibly tender and juicy pulled pork, then look no further than this simple and delicious smoked pork scotch recipe. By following these easy steps, you’ll never have to worry about dry pulled pork again.
First, lightly trim any hard fat from the pork scotch, but don’t worry too much about it. Next, generously apply mustard as a binder to all sides of the meat. Then, sprinkle your favorite BBQ Pork Rub over all sides to add flavor.
Place the seasoned pork scotch into the smoker or BBQ set at 120℃ and let it cook for about 4 hours. Once the bark has set nicely, remove the pork and transfer it to a foil tray. Pour in a full bottle of beer, wrap tightly with two layers of foil, and continue smoking for another 3 hours.
When the pork reaches an internal temperature of 93℃ and is probing tender, remove it from the heat and allow it to rest for 1 hour. Then, remove the foil and pull the pork into delicious, juicy chunks that are ready to be enjoyed.
Key takeaways:
1. Trim any hard fat from the pork scotch before seasoning.
2. Use mustard as a binder and a BBQ pork rub for flavor.
3. Smoke the pork at 120℃ for 4 hours, then add beer and continue cooking for 3 more hours.
4. Let the pork rest before pulling it into juicy, tender chunks.
By following these simple steps, you’ll be able to make mouthwatering pulled pork that will have your guests coming back for more. Enjoy the delicious flavors of this perfectly cooked smoked pork scotch with a splash of beer for maximum tenderness. #cheatmeats #pulledpork #bbq #barbecue #porkbutt #porkshoulder #bbqpork #lownslow #americanbbq #webergrill #meat #perth #pertheats #perthfoodie #bbqrecipes #perthbbq
@cheatmeats Pulled Pork Basics 🤤 It doesn’t get any easier than smoked pork scotch with a splash of beer for maximum tenderness! Forget about dry pulled pork this is the ONLY recipe you need to follow ⬇️ – Lightly trim the pork scotch of any hard fat but it shouldn’t need much. – Generously apply mustard as a binder to all sides. – Sprinkle your favourite BBQ Pork Rub over all sides. – Place into the smoker or bbq at 120℃ for roughly 4 hours. – Once the bark has set nicely remove the pork and transfer to a foil tray, then pour in 1 full bottle of beer. – Wrap tightly with two layers of foil and continue smoking for a further 3 hours. – Once the pork reaches an internal temp of 93℃ and is probing tender, remove and allow to rest for 1 hour. – Remove the foil and pull the pork into delicious juicy chunks. #cheatmeats #pulledpork #bbq #barbecue #porkbutt #porkshoulder #bbqpork #lownslow #americanbbq #webergrill #meat #perth #pertheats #perthfoodie #bbqrecipes #perthbbq
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