Restaurant Secrets For Perfect Pulled Pork

Howto & Style

Introduction

Today, I'm sharing a really special restaurant recipe for slow-roasted pork called "Melted Pork." When I was a Sous Chef, this pork recipe won the restaurant a James Beard Award. Surprisingly, it's super easy to recreate at home. In this guide, I'll show you how to smoke meats at home, cook the moistest, most succulent pork every single time, and three classic ways to turn all that delicious pork into a meal.

Ingredients and Preparation

Ingredients

  • 7 to 8 lbs of bone-in pork butt (preferred for its even marbling of fat)
  • 200g salt
  • 200g sugar
  • 50g finely pressed garlic
  • 5 to 8g chopped thyme

Preparation

  1. Green Salt:

    • Combine the salt, sugar, garlic, and chopped thyme.
    • This mixture makes an excellent dry brine that enhances the flavor of large cuts of meat like whole chickens, fillets of salmon, or chuck roasts.

  2. Seasoning the Pork:

    • Rub approximately ¼ cup of the green salt into the pork shoulder and massage it into the meat.
    • Repeat on the other side with another ¼ cup and massage again.
    • Cure the meat uncovered in the fridge for at least 2 hours, preferably 24 hours.

Smoking the Pork

  1. Setting Up the Grill:

    • Remove one of the grill grates to expose the direct heating elements.
    • Place a smoker chip box (such as the Weber brand) on the exposed grates.
    • Load the box with 2-3 handfuls of soaked medium-sized wood chips (applewood is recommended).
    • Turn the burner under the box to high and the other burners to low or off.
    • Aim for an internal temperature between 275°F and 325°F.

  2. Smoking:

    • Place the cured pork shoulder on the side of the grill with the burners turned off.
    • Close the lid and maintain the internal temperature.
    • Smoke for about 45 minutes, then add another round of wood chips if you desire more smoke flavor.

Oven Finishing

  1. Transferring to the Oven:

    • Preheat the oven to 315°F.
    • Place the smoked pork into a roasting pan, cover with parchment and two layers of foil, and roast for 4 to 6 hours.
    • Flip the pork halfway through to ensure even cooking.

  2. Checking Doneness:

    • After about 5 hours, check that the shoulder blade bone pulls out cleanly and that a fork can push through the meat effortlessly.
    • Rest the pork for 30 minutes before shredding into large chunks.

Serving Suggestions

Classic Smoked Pork Sandwich

  • Ingredients: Squishy brioche bun, mayonnaise, pulled pork, creamy cabbage slaw.
  • Assembly: Toast the bun, spread mayo, add 5-6 ounces of pork, top with slaw, and finish with a mayo-coated top bun.

Smoked Pork Bánh Mì

  • Ingredients: Soft baguette, mayonnaise, pulled pork, cucumber batons, pickled daikon and carrots, fresh jalapeños, fresh cilantro.
  • Assembly: Refresh the baguette, add mayo, pork, cucumber, pickled veggies, jalapeños, cilantro.

Smoked Pork Taco

  • Ingredients: Heated corn tortillas, pulled pork, diced onion, chopped cilantro, tomatillo salsa, shredded Chihuahua cheese or queso fresco.
  • Assembly: Place pork on tortillas, top with onion, cilantro, salsa, and cheese.

Enjoy your delicious creation!

Keywords

  • Pulled Pork
  • Slow-roasted
  • Smoking Meats
  • Green Salt
  • Succulent Pork
  • Pork Butt
  • Smoked Pork Sandwich
  • Bánh Mì
  • Tacos

FAQ

Q: Why is pork butt preferred over picnic ham for this recipe?

A: Pork butt is fattier, and the fat is more evenly marbled throughout the muscle, which keeps the meat moist and flavorful.

Q: How long should the pork cure in the fridge?

A: For the best results, cure the pork uncovered for at least 2 hours, but preferably 24 hours.

Q: Can I use any type of wood chips for smoking?

A: Yes, any wood will work, but applewood is recommended because it pairs well with pork.

Q: Why finish the pork in the oven instead of the grill?

A: Finishing in the oven is easier as it maintains a consistent temperature without constant monitoring.

Q: What are the signs that the pork is done cooking?

A: The shoulder blade bone should pull out cleanly, and a fork should push through the meat with ease.

Q: How should the pork be shredded?

A: Shred the pork into large chunky pieces rather than tiny threads to maintain its juiciness and texture.