Grammy's Kitchen · Pulled Pork · Best Smoked Pulled Pork
One of 176 pulled pork recipes we measured
from www.chilipeppermadness.com
It ranks #4 of 176 for depth of browning among the pulled pork recipes we compared. 6 cooks on www.chilipeppermadness.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 176.
| this recipe | typical | |
|---|---|---|
| liquid | 12% | 0% |
| fat | 1% | 0% |
| aromatics | 0% | 0% |
| sweetener | 0% | 6% |
| salt | 0% | 0% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2722 g | 6 pounds pork shoulder |
| 27 g | 2 tablespoons olive oil |
| 4-5 tablespoons of your favorite seasoning blend | |
| Salt to taste | |
| 340 g | 12 ounces beer or chicken stock |
Method: 5 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Excellent advice on the low-n-slow cooking. When I do pulled pork, instead of moving to the slow cooker, I vac seal the butt and sous vide at 145° for 24 hours ,sometimes longer. (after 24 hours I pinch the bag to check for tenderness....if it's not quite th” — a cook, 5★
“Excellent advice on the low-n-slow cooking. When I do pulled pork, instead of moving to the slow cooker, I vac seal the butt and sous vide at 145° for 24 hours ,sometimes longer. (after 24 hours I pinch the bag to check for tenderness....if it's not quite ther” — a cook, 5★