Chef Todd David from Cattleback Barbeque stops by Good Day to make pulled pork sliders. He shares the recipe for the pork and the cole slaw to top things off.
Smoked Pulled Pork
Start with a BONE IN Pork butt or pork shoulder (approx. 5 lbs). If you want trim off the excess fat from the exterior but not necessary. Remember which side has the heavy layer of fat. Take a small amount of good old yellow mustard and rub all sides of the butt. Use your favorite bbq dry rub or the recipe below and sprinkle liberally all over the butt.
While it sits and gets happy ( 1 hour on the counter or up to 24 hours in the refrigerator), get your smoker, grill, bbq pit or favorite device hot. The idea with this cut of meat is to keep it away from the fire and let the heat cook it, while the smoke adds some flavor. Do not turn the meat, move it or anything. Just let it cook. If you have plenty of time, cook at 200-225 degrees. If in a hurry 250-275 but I prefer the lower settings. This process will take 12-18 hours depending on many factors. Very important since such a long cook, is keep it far away from the fire.
After about 4-6 hours, I suggest spritzing a little apple juice every hour or two. When the butt starts to get soft and very dark, you are doing good. If you have a meat temperature probe, check the center of the meat. At about 180*, its absorbed about all the smoke it will. At 190-200* its done and ready to fall apart. Its your choice as to what texture you want to have and how long it will sit before you serve it.
If you are concerned about moisture, you have the option to wrap the butt in foil during the final 20-30* of cooking. Not necessary but a good way to finish it and keep all the meat and final juices together.
When you are happy with your efforts, I suggest you let the meat rest at least an hour. It should just pull apart, or you can chop it. You can pull the bone out before separating the meat. The bone to come out with no resistance.
My favorite way to serve this is on a fresh bun, a pile of pulled meat, if you have to have sauce a little sauce on top of the meat, a big scoop of coleslaw with no mayonnaise. Some like a ring of fresh onion, and pickles.
Carolina Cole Slaw
1 lb. Chopped cabbage
4 tablespoons ketchup
1 tablespoon vinegar
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon black pepper
1/2 teaspoon red pepper
Mix all ingredients and allow at least 60 minutes in the refrigerator before serving.