Recipe: Perfect low and slow smoked pulled pork

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Before you jump to low and slow smoked pulled pork recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Spend less Money In The Kitchen.

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A massive amount of electricity is actually consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. If you might be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Another way to save electricity is to keep the condenser clean, for the reason that the motor won't have to go as often.

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We hope you got insight from reading it, now let's go back to low and slow smoked pulled pork recipe. You can have low and slow smoked pulled pork using 20 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to prepare low and slow smoked pulled pork:

1. Take of pork shoulder (Boston butt).
2. Provide of prepared yellow mustard (your favorite).
3. Provide of jalapeños.
4. Get of white or red onions.
5. Prepare of rub.
6. Take of brown sugar.
7. Get of chipotle powder.
8. Prepare of black pepper.
9. Get of thyme.
10. Prepare of dried parsley.
11. Take of cinnamon.
12. Use of garlic salt or 1/8 cup salt and 1/8 garlic powder.
13. Use of ground coffee (i used this as well as making a coffee bbq but it can be left out).
14. Take of coffee bbq sauce (if desired).
15. You need of bottle bbq (i used a spicier one, and i found a thicker sauce works better for this).
16. You need of brewed black coffee.
17. Use of warchestershire.
18. Use of brown sugar.
19. Prepare of cinnamon.
20. Provide of garlic.

Instructions to make low and slow smoked pulled pork:

1. trim excess fat from pork (you can't and don't need to get it all) rinse thoroughly and pat dry with paper towels.
2. lather mustard ask over pork, mix together rub ingredients and apply generously to meat. (I find using cooking gloves helps keep the rub on the meat instead of on your hands). wrap the meat and let marinade overnight..
3. prepare your smoker for indirect heat, place a pan of water in with it as well. (in the water pan if you have a vertical smoker, place a pan on the rack underneath where the meat will be if using a horizontal grill/smoker). also soak your wood chips following the directions (this might require preparing them overnight.
4. let the pork sit outside if the fridge for at least an hour before cooking. get the charcoals fired up and the grill at a consistent temp of 225.
5. throw a few pieces of wood on the coals, place the meat on the grill at the furthest point from the heat, stick a meat thermometer in the thickest part.
6. close the lid and let it work. avoid peeking! do check it occasionally to regulate the internal temp (again the less number of times the better) until the internal temp reaches at least 190 ( this seems very high, but this is the temp that the collagens in the far begin to break down, I aim for right about 200 myself which will take about 12 hours. if using a horizontal smoker, rotate it half way through to ensure it cooks evenly (this step is not as important if using a vertical smoker).
7. I keep a spray bottle full of an red wine vinegar and some juice around and any time I open the grill, I spray it down just to ensure it stays good and moist... you can also use things like beer or Dr pepper... after about 8 hours you won't need any more smoke flavor so I quickly wrapped it in tin foil and put it back on for the remainder of the time.
8. add coals and wood chips accordingly to regulate the heat and smoke in the grill. smoke keeps it tender as well as giving it the delicious flavor but make sure to keep the smoke constantly moving to avoid it getting bitter... I prefer hickory, cherry or wood wood to mesquite because mesquite is much stronger flavored and it will have plenty of smoke flavor as it is....
9. at this point make the sauce ( for the sauce I used, add all the ingredients in a sauce pan, bring too a boil then let simmer and thicken up for about 15 minutes). also slice onions, and jalapeños (I did half diced and half slices and kept the seeds, but you can do them however you like and keeping the seeds or not is up to you).
10. once pork had reached desired temp, remove from heat, wrap in foil and let rest for an hour..
11. preheat oven to 300.
12. unwrap and place on a glass baking dish (or if using metal coat with tin foil) the bone should pull right out. using hands or 2 forks pull pork apart, removing any excess fat as needed. add jalapeños and pour enough sauce to coat the meat, not enough to over power it and mix all together. then place in the oven for 15- 30 minutes. remove from oven and mix in the onion slices....

The art of smoking meat is all about taking tough cuts of meat such as pork shoulder and brisket and turning them into tender, juicy, flavorful masterpieces by controlling low cooking temperatures over time. A Boston butt roast covered with spicy mustard and a savory rub is slow-smoked until it pulls apart easily in this crowd-pleasing recipe. This simple yet effective Boston butt recipe gives the pulled pork a mildly spicy and tangy flavor. The combination of smoke and moisture from the drip pan works very. Low and slow over wood smoke will guarantee a tender, succulent cut of meat and is ideal for making super delicious and juicy pulled pork.

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