The Best Pulled Pork - Smoky, Sweet & Spicy Grilled Pulled Pork

 

The Best Pulled Pork Sandwich

 

Spoiled by a gorgeous day along a spectacular river.

 Needing a little outing to the great outdoors, the Hubs, the pooch and I embarked on a quick adventure and hiked to a nearby spot that beckoned on a recent warm day (when the kids were in school, it felt as if we were the ones playing "hooky").  Prior to our departure, we planned a meal of Triple S - Smoky, Sweet & Spicy Pulled Pork for dinner that evening.

Buddy the pooch in his favorite element - free in the woods!

 

While we were out hiking along this beautiful scenery, our Traeger Grill smoked a chunk of pork for over 9 hours.  

 

Pork, rubbed with spices and oiled and ready to be smoked.

 

When the meat emerged, nine hours later at an internal temperature of 200 degrees, the Hubs quickly shredded the meat in a large bowl.  

 

 

 

We had a bit of a dispute as to the best way to prepare this meat prior to loading it onto a bun.  The Hubs believes that you add the sauces to the meat after piling onto the bun but I thought it would be better to mix it in.  The Hubs was right.  More flavor emerges when you add the BBQ sauce later.

The Hubs was right!

 

The Hubs went on to educate me that our meat really needed a scoop of coleslaw as well but being that we had been hiking in the woods all day, we agreed that next time that would be a great addition.

Today, the Hubs is filling in for the recipe end of sharing how to prepare his special Triple "S" - Smoky, Sweet & Spicy Grilled Pulled Pork.

Smoky, Sweet & Spicy Grilled Pulled Pork

Recipe via Todd (a.k.a. The Hubs)

 

To my favorite blogger,

Steps to a good pulled-pork sandwich:

1.  Buy pork shoulders or pork butts, bone-in or bone out.

(This time, I bought pork shoulders, bone-in.)

2.  Rub with rub and then olive oil to seal in the rub and to help keep moist.

3.  Smoke for at least two hours unwrapped.

(This time, I smoked for seven hours)

4.  After smoking, wrap tightly with heavy-duty foil, poke meat thermometer through foil into the middle of the meat, then raise cooking temperature to 350-375 degrees F.

5.  Cook until the core temperature reaches 190 degrees and then go ONE MORE hour.

6.  Let rest at room temperature, wrapped, for 20-30 minutes so the meat absorbs the juices.

7.  Unwrap and pull apart with two forks, which should be really easy to do at this point.

8.  Serve on a bun with desired barbecue sauce and fixings or serve over steamed rice (or baked potatoes or sweet potatoes).

 

 

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