Barbeque pulled pork is a tradition in the barbeque world, and while there is a lot of variation in how it’s prepared, barbeque pulled pork seems to be one of the few things that are enjoyed today as it first was. Barbeque pulled pork typically makes use of the tougher cuts of pork because barbeque pulled pork can make the tough meat really delicious.

The best cut of meat for barbeque pulled pork is the shoulder, but any cut with a bone in it is the best because it adds flavor and sweetness to the barbeque pulled pork.

When you have you cut of meat you’ll want to apply a barbeque pulled pork rub for flavor. When you make barbeque pulled pork you’ll typically apply brown sugar, pepper, cayenne pepper, and paprika and then rub it deep into the meat. You’ll let the rub sit on the raw meet for at least an hour so that the spices and seasoning can fully penetrate the meat, making it ideal for barbeque pulled pork.

Barbeque pulled pork is typically smoked over hickory or oak wood, and the fire should burn at about two hundred to two twenty five as a hotter fire will make the barbeque pulled pork tough and dry. You’ll want to smoke the barbeque pulled pork for about an hour and a half per pound, so you’ll be at it for a while.

Technically, barbeque pulled pork should be cooked to one hundred sixty five degrees, but it should stay over the fire until it shreds easily with a fork. When barbeque pulled pork is done, it should sit for thirty minutes before pulling it apart.

You can pull the barbeque pulled pork apart with your hands or shred it when a fork. Typically, a vinegar sauce is poured over the meat. A tasty barbeque pulled pork sauce usually contains apple cider vinegar, cayenne, and paprika. While the sauce is usually drizzled over the barbeque pulled pork, it’s also traditional to offer it on the table, too.

Barbeque pulled pork is a traditional barbeque meal, but it’s fun, delicious, and relatively easy. So, if you are looking to try something new, try barbeque pulled pork!