Easy Smoked Pulled Pork with Homemade Maple Sriracha BBQ Sauce
If you love BBQ, we’ve got the perfect smoked pulled pork recipe for you. It’s made with a 1.5 lbs. of pork collar and 8hrs of low and slow smoking goodness. This recipe is a must and worth the wait and best of all it can be done on a gas BBQ if you don’t have a smoker.
The Easy Guide to Smoking Pulled Pork
Smoked pork butt is a BBQ classic, and most recipes call for pork shoulder, also known as a Boston butt roast or just pork butt. Even though these names might make you think you’re getting meat from the pig’s rear end, they refer to the upper part of the shoulder.
Picking the Right Cut for your Smoked Pulled Pork
The pork butt or pork shoulder has a bunch of muscle groups held together by tight connective tissue. This makes it perfect for smoking. If you tried to slice and serve it without smoking it low and slow, you’d be eating a pretty tough piece of meat.
Pork Shoulder vs. Boston Butt
For smoking pulled pork, you have two main options: pork shoulder and Boston butt. Don’t stress about choosing between them—they’re often used interchangeably in recipes. Here’s a quick rundown of each:
- Pork Shoulder: This cut comes from the top part of the pig’s front leg. It’s got more fat marbling, making it more forgiving when cooking. It also has a stronger pork flavour.
- Boston Butt: This cut is from the upper part of the shoulder. It’s slightly leaner with a milder taste and is easier to carve thanks to its uniform shape.
Smoking Pork Tips
No matter which cut you choose, the low and slow smoking process is key. Keep the temperature steady and use good wood like hickory, oak, or cherry for the best results. Using a water pan can help keep the meat juicy, and don’t forget your favourite BBQ sauce when serving.
Nailing the Perfect Rub for Your Pork
There are tons of ways to season your pork before smoking it. You can use a dry rub, a glaze, or a marinade. For this recipe, we’re keeping it simple with a rub made from rock salt and a packet of Texas BBQ rub from Grill mates, which you can easily find at your local supermarket. The real trick to tasty pork is choosing the right wood chips for smoking and nailing the smoking process.
Smoking your Pork: The process
Smoking Pork Shoulder per Pound
When you’re aiming to smoke a pork shoulder just right, having a ballpark idea of the cooking time is super helpful. Generally, you can count on needing about 1.5 to 2 hours per pound of pork shoulder if you’re cooking at 225-250°F. This gives the meat plenty of time to soak up all those smoky flavors and get to that juicy, tender goodness we all love
Estimate 1.5-2 Hours Per Pound
The cooking time for smoking pork shoulder is not set in stone, but rather an approximate guide to help you plan your smoking session effectively. For instance, if you have a 10-pound pork shoulder on hand, you can anticipate it taking anywhere from 15 to 20 hours in total.
Monitoring the Temperature During Smoking
Using a Meat Thermometer to Track Internal Temperature
To get that perfectly smoked pork shoulder, keeping an eye on the internal temperature is super important. Grab a good meat thermometer to make sure your pork hits the right temp for juicy tenderness and safety. Stick it into the thickest part of the shoulder, for the best reading.
Wrapping the Pork Shoulder During Smoking
Wrapping in Foil or Butcher Paper to Retain Moisture and Tenderness
When smoking pork shoulder, knowing when to wrap it can make all the difference in keeping it juicy. Once the internal temperature hits around 70°C (160°F), it’s a good time to wrap your meat in foil or butcher paper. This helps lock in the juices, resulting in a more tender end product. Wrapping also prevents the pork from getting too much smoke, which can lead to overpowering flavours
Knowing When to Wrap Based on Bark Formation
To check if the bark is ready, take your finger and lightly scrape the surface. If it starts to rub off, the bark hasn’t set yet and you should continue cooking unwrapped. If the bark doesn’t rub off when you scrape, then it’s set, and it’s time to wrap.
Understanding the Pork Stall Phase
Dealing with the Dreaded Pork Stall
Ah, the notorious pork stall phase—a real headache for barbecue lovers. But don’t worry, understanding this is key to nailing your BBQ game.
What’s the Pork Stall?
The stall happens when the internal temp of your pork butt or shoulder just stops rising, sometimes for hours. It’s super annoying, especially when you’re dying to dig into that juicy, smoky meat. So, why does it happen? It’s all about science and physics.
The Temperature Plateau Phenomenon
Picture this: you’ve been babying your smoker, keeping an eye on the temps, and getting that beautiful bark on your pork. Then, out of nowhere, the temp stops climbing. You’ve hit the temperature plateau—a phase where evaporation and heat balance out, causing the meat’s temp to stall. It’s frustrating but hang tight; it’s just nature’s way of making sure your BBQ turns out tender and flavorful.
Strategies to Beat the Pork Stall
Wrapping Techniques: Foil vs. Butcher Paper
When you hit that stall, one trick is to wrap your meat in either foil or butcher paper. Foil creates a tight seal, locking in moisture and helping the meat power through the stall faster. Butcher paper allows some airflow while keeping moisture in, giving a different texture and bark. Try both and see which you prefer.
Spritzing/Mopping with Liquid
Another way to handle the stall is to spritz or mop your meat with a flavorful liquid while it cooks. This helps regulate the meat’s surface temperature and keeps it from drying out. You can use apple juice, vinegar, or even beer for extra flavour. Just be gentle to avoid messing up your rubs or seasonings.
Embrace the Stall
So, next time you hit the stall, don’t panic. Embrace it as part of the BBQ journey. It’s just one more step towards that perfect, melt-in-your-mouth pork shoulder. Happy smoking!
Introduction to Maple Sriracha Sauce
Looking to add a little sweet and spicy kick to your dishes? This Maple Sriracha Sauce is just the thing. It’s super easy to make and perfect for drizzling over grilled meats, roasted veggies, or even as a dip. Here’s a quick recipe to get you started.
Maple Sriracha Sauce Recipe
Ingredients:
- 1/2 cup maple syrup
- 2 tablespoons butter
- 2-3 tablespoons Sriracha chili sauce (adjust to taste)
- 1/2 teaspoon liquid smoke
Instructions:
- Melt the Butter:
- In a small saucepan, melt the butter over medium heat.
- Add Maple Syrup:
- Pour in the maple syrup and stir until it’s well combined with the melted butter.
- Mix in Sriracha:
- Add the Sriracha chili sauce. Start with 2 tablespoons, taste, and add more if you want it spicier.
- Add Liquid Smoke:
- Stir in the liquid smoke. This gives the sauce a subtle smoky flavor that pairs perfectly with the sweet and spicy elements.
- Simmer:
- Let the sauce simmer for about 5 minutes, stirring occasionally. This helps all the flavors meld together.
- Cool and Store:
- Remove from heat and let it cool. You can store the sauce in a jar or container in the fridge for up to a week.
Tips for Use
- Drizzle over grilled chicken, pork, or beef.
- Use as a dipping sauce for fries, chicken wings, or roasted vegetables.
- Mix into your favorite stir-fry for an extra layer of flavor.
FAQ
What are the best cuts of pork for smoking to make BBQ pulled pork?
The best cuts for smoking are rich in marbling like pork belly and shoulder. They absorb smoke well, becoming tender and flavorful—perfect for pulled pork.
Can I make my own smoked pork shoulder rub for a better flavour profile?
Yes, you can! Making your pork rub lets you pick your favorite flavors. This ensures your BBQ pork has a crust that’s just the way you like it.
What is the key to setting up a pulled pork smoker?
Steady temperature, the right wood for the smoke, and using a pan and rack are key. These lead to clean, crispy, and well-smoked meat.
What’s the secret to a balanced Maple Sriracha BBQ sauce?
The secret is in mixing maple syrup for sweetness and sriracha for heat. Make it perfect by adding tangy and umami flavors. Simmering these ingredients together brings balance to the sauce.
How long should I slow cook my pork to make it fall apart for pulled pork?
Pork needs to cook slowly for about 6 to 7 hours to become tender enough for pulling. This time may change based on the pork shoulder’s size.
What’s the difference between smoked pork loin and pork shoulder for pulled pork?
Pork loin cooks fast and is lean. Pork shoulder, with more fat, is juicier and tender after slow smoking. This makes it the best choice for pulled pork.
What should I consider when crafting a pork rub for smoking?
When making your rub, think about balancing spices like chili powder, smoked paprika, and cumin. Be sure to coat the pork evenly. This way, you get the most flavor while smoking.
What sides and beverages pair well with smoky pulled pork?
Traditional sides like coleslaw, baked beans, and cornbread go well with pulled pork. They bring out its smoky flavor. Drink-wise, dark ales, lagers, or a full-bodied red wine complete the BBQ meal.