The Ultimate Guide to Pulled Pork: Southern Style

Pulled pork is a favorite in Southern cooking. It’s a dish that shows off the magic of slow cooking. Whether it’s smoked, baked in the oven, or spiced up with chorizo, pulled pork is tasty and can be used in many meals. This guide will show you different ways to make pulled pork, so you can impress your family and friends.

What is Pulled Pork?

Pulled pork is more than just food; it’s a tradition. The slow-cooking process makes the pork so tender that it can be “pulled” apart easily. The secret to great pulled pork is the cut of meat, the seasoning, and the cooking method.

Picking the Right Cut

The best cut for pulled pork is the pork shoulder, also called pork butt or Boston butt. This cut has the right amount of fat and tissue, which breaks down during slow cooking, making the meat tender and juicy.

Seasoning and Rubs

A good rub is key for flavoring pulled pork. Traditional Southern rubs often include brown sugar, paprika, salt, pepper, and other spices. Rub the seasoning all over the pork shoulder to let the flavors soak in. For extra flavor, brush the pork with yellow mustard before applying the rub.

Smoked Pulled Pork

Smoking is the classic way to make pulled pork. It gives the meat a deep, smoky flavor that is hard to beat.

Ingredients

• 1 pork shoulder (about 8-10 pounds)
• 1/4 cup brown sugar
• 1/4 cup paprika
• 2 tablespoons salt
• 2 tablespoons black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper

Instructions

1. Prepare the Pork Shoulder: Trim any extra fat from the pork shoulder. Mix the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper in a bowl to make the rub. Cover the pork shoulder with the rub.
2. Preheat the Smoker: Preheat your smoker to 225°F. Use wood chips like hickory or applewood for a traditional smoky flavor.
3. Smoke the Pork: Place the pork shoulder in the smoker, fat side up. Smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F.
4. Rest and Pull: Take the pork shoulder out of the smoker and let it rest for at least 30 minutes. Use a meat thermometer to check the internal temperature. Use two forks to pull the meat apart into shreds.

Oven-Cooked Pulled Pork

If you don’t have a smoker, you can still make delicious pulled pork in your oven. This method is easy and needs less attention than smoking.

Ingredients

• 1 pork shoulder (about 8-10 pounds)
• 1/4 cup brown sugar
• 1/4 cup paprika
• 2 tablespoons salt
• 2 tablespoons black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 cup apple cider vinegar
• 1 cup water

Instructions

1. Prepare the Pork Shoulder: Trim any extra fat from the pork shoulder. Mix the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper in a bowl to make the rub. Cover the pork shoulder with the rub.
2. Preheat the Oven: Preheat your oven to 450°F.
3. Cook the Pork: Place the pork shoulder in a roasting pan. Pour the apple cider vinegar and water into the pan. Roast at 450°F for 20 minutes, then reduce the temperature to 325°F and cook for about an hour per pound, or until the internal temperature reaches 195°F.
4. Rest and Pull: Take the pork shoulder out of the oven and let it rest for at least 30 minutes. Use a meat thermometer to check the internal temperature. Use two forks to pull the meat apart into shreds.

Crispy Slow-Roasted Pork Shoulder

For those who love a crispy outside, the slow-roasted method is perfect. This way, you get tender meat with a crispy crust.

Ingredients

• 1 pork shoulder (about 8-10 pounds)
• 1/4 cup brown sugar
• 1/4 cup paprika
• 2 tablespoons salt
• 2 tablespoons black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper

Instructions

1. Prepare the Pork Shoulder: Trim any extra fat from the pork shoulder. Mix the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper in a bowl to make the rub. Cover the pork shoulder with the rub.
2. Preheat the Oven: Preheat your oven to 250°F.
3. Cook the Pork: Place the pork shoulder on a wire rack inside a baking sheet. Roast until the internal temperature reaches 165°F. Cover the pork tightly with aluminum foil and continue to cook until the internal temperature reaches 203°F.
4. Crisp the Pork: Increase the oven temperature to 500°F. Roast the pork shoulder for another 20-30 minutes, or until the outside is crispy.
5. Rest and Pull: Take the pork shoulder out of the oven and let it rest for at least 30 minutes. Use a meat thermometer to check the internal temperature. Use two forks to pull the meat apart into shreds.

Chorizo-Spiced Pulled Pork with Mexican Street Corn Slaw

For a fun twist on pulled pork, try this chorizo-spiced version. Paired with a tasty Mexican street corn slaw, it’s a flavor explosion.

Ingredients

• 1 pork shoulder (about 8-10 pounds)
• 1/4 cup chorizo seasoning
• 2 tablespoons salt
• 2 tablespoons black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper

For the Slaw

• 4 ears of corn, grilled and kernels removed
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup cotija cheese, crumbled
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

1. Prepare the Pork Shoulder: Trim any extra fat from the pork shoulder. Mix the chorizo seasoning, salt, black pepper, garlic powder, onion powder, and cayenne pepper in a bowl to make the rub. Cover the pork shoulder with the rub.
2. Preheat the Oven: Preheat your oven to 300°F.
3. Cook the Pork: Place the pork shoulder in a roasting pan. Cover the pan tightly with aluminum foil. Cook for about 6-8 hours, or until the internal temperature reaches 195°F.
4. Rest and Pull: Take the pork shoulder out of the oven and let it rest for at least 30 minutes. Use a meat thermometer to check the internal temperature. Use two forks to pull the meat apart into shreds.
5. Prepare the Slaw: In a large bowl, mix the grilled corn kernels, mayonnaise, sour cream, cotija cheese, cilantro, lime juice, salt, and pepper.
6. Serve: Serve the chorizo-spiced pulled pork with the Mexican street corn slaw on the side or as a topping for sandwiches.

Tips for Perfect Pulled Pork

• Be Patient: Pulled pork takes time. The slow cooking method is important for making the meat tender and juicy.
• Resting Time: Letting the pork rest after cooking is important. This helps the juices spread throughout the meat, making it more flavorful and easier to pull apart.
• Add Sauce: While pulled pork is tasty on its own, adding a sauce can make it even better. Try traditional Southern barbecue sauce, vinegar-based sauce, or a spicy chipotle sauce.

Conclusion

Pulled pork is a versatile and loved dish in Southern cooking. Whether you like the smoky flavor of smoked pork, the ease of oven-cooked pork, the crispy texture of slow-roasted pork, or the unique taste of chorizo-spiced pork, there’s a method and recipe for everyone. With these tips and recipes, you’ll be ready to make amazing pulled pork and wow your family and friends with this Southern classic.