Grammy's Kitchen · Pulled Pork · Low-and-Slow Pulled Pork (Smoked Pork Should
One of 176 pulled pork recipes we measured
from www.seriouseats.com
It ranks #1 of 176 for gravy quality among the pulled pork recipes we compared. 1 cooks on www.seriouseats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 176.
| this recipe | typical | |
|---|---|---|
| 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.
| 4536 g | 1 10-pound (4.5kg) skinless, bone-in pork butt, or one 6-pound (2.7kg) skinless, boneless pork butt (see note) |
| Kosher salt | |
| Brown or yellow mustard, for slathering | |
| Hot sauce, such as Texas Pete, for slathering (optional) | |
| Lean and Mean Dry Rub for Pulled Pork | |
| Eastern North Carolina Vinegar-and-Pepper Barbecue Sauce | |
| Potato buns, for serving | |
| Coleslaw, for serving |
Method: 9 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“@SteveDin It really depends on your smoker, though I'm curious about this minion method @MichaelmcD mentioned. Managing the heat and smoke is one of the most difficult aspects of barbecue, and it varies tremendously by smoker type, wood type (not just hickory ” — a cook
“@ SteveDin Replying months later-- when we smoke a pork butt we generally start it on the smoke the day before we want to eat it, however many hours of smoke we want before we figure we'll want to be done for the night (usually 4-6 hours). We smoke with oak lo” — a cook