Pulled pork is a barbecue staple, and when done right, it’s tender, juicy, and packed with flavor. Texas-style pulled pork, as perfected by The Original Black’s Barbecue, focuses on simplicity, smoke, and technique. Whether you’re a barbecue novice or looking to perfect your skills, this guide will walk you through how to master Texas-style pulled pork, ensuring your meat is melt-in-your-mouth delicious every time.
Starting with the Right Cut of Meat
The foundation of great pulled pork starts with choosing the right cut of meat. For Texas-style pulled pork, the cut of choice is pork butt, also known as pork shoulder. This cut is rich in fat and collagen, making it ideal for low-and-slow cooking, which breaks down the fat and connective tissue, resulting in tender, juicy pork. Barrett Black, pitmaster at The Original Black's Barbecue, emphasizes the importance of fat in barbecue:
"Fat is flavor," he says. A pork butt weighing around 4-5 pounds is perfect for smoking.
One trick to enhance the flavor and speed up the cooking process is to cut the pork butt into smaller pieces, roughly the size of a baseball. This increases the surface area, allowing for more smoke to penetrate the meat and creating a more substantial bark — the flavorful crust that forms during smoking. Plus, smaller pieces cook faster, making the whole process a bit more efficient.
Prepping the Smoker and Seasoning the Pork
Once your pork is cut into smaller pieces, it’s time to prep the smoker. Preheat your smoker to 275°F. This temperature is ideal for low-and-slow cooking, which is key to achieving tender pulled pork. Smoke adds flavor to the meat, so it’s important to maintain a steady temperature and keep the smoke flowing evenly.
Before placing the pork on the smoker, season it generously. You can use The Original Black's Barbecue Dry Rub, or keep it simple with a mixture of salt and pepper. The goal is to create a flavorful crust on the outside of the meat that contrasts with the tender, juicy interior. Be sure to coat all sides of the pork pieces evenly to ensure every bite is packed with flavor.
Smoking the Pork: Developing the Bark and Flavor
With the smoker preheated and your pork seasoned, it’s time to start smoking. Place the pork pieces directly on the smoker grates, leaving space between each piece to allow the smoke to circulate around the meat. Smoke the pork for about 4 to 5 hours, or until the internal temperature reaches 165°F. During this time, the pork will develop a beautiful bark, the dark, flavorful crust that forms on the surface as the meat smokes.
Barrett Black offers a pro tip: You’ll know the pork is ready when it has “the jiggle.”
This means that when you squeeze the meat, it should start to fall apart easily. Another key indicator of doneness is when a probe thermometer slides in and out of the meat with little resistance — Barrett describes it as feeling “like butter.” These signs show that the collagen in the meat has broken down, creating that signature tender texture.
Wrapping the Pork for the Final Cook
Once the pork has developed a good bark and reached an internal temperature of 165°F, it’s time to wrap it and finish the cooking process. Transfer the pork pieces to an aluminum pan and cover it tightly with foil. Wrapping the meat traps in the steam, which helps further break down the connective tissues and tenderize the meat.
Return the pan to the smoker and continue cooking at 275°F for another 2 hours, or until the internal temperature reaches 200°F. At this point, the pork should be incredibly tender and ready to pull apart easily. This final step ensures that the pork is not only flavorful but also melt-in-your-mouth tender, which is the hallmark of perfect pulled pork.
Shredding the Pork: Creating That Perfect Texture
Now comes the fun part — pulling the pork. After removing the pork from the smoker, let it rest for a few minutes to allow the juices to redistribute throughout the meat. This resting period is crucial for maintaining moisture in the pork.
Once the pork has rested, use two forks or meat claws to shred the meat into pieces. You should notice that the meat pulls apart easily into stringy, tender strands. Be sure to incorporate any rendered fat or juices from the pan back into the shredded pork. This adds extra moisture and flavor, ensuring that every bite is rich and delicious.
Taste the pulled pork as you shred it, and adjust the seasoning if necessary. Adding a little extra salt and pepper at this stage can make a big difference in enhancing the overall flavor.
Serving Up Texas-Style Pulled Pork
Once your pork is perfectly pulled, it’s time to serve it up Texas-style. Pulled pork is incredibly versatile and can be used in a variety of dishes, but one of the classic ways to enjoy it is in a pulled pork sandwich. Simply pile the pork onto soft hamburger buns, top with pickles, onions, and your favorite barbecue sauce, and enjoy.
For an authentic barbecue experience, serve your pulled pork alongside traditional sides like coleslaw, baked beans, or mac and cheese. Or, get creative and use pulled pork to top off loaded baked potatoes, mix it into pinto beans, or create a barbecue pulled pork pizza. The options are endless, and the smoky, tender flavor of the pork will elevate any dish.
Pulled Pork Recipe by The Original Black's Barbecue: Recipe
Here’s a quick recap of the pulled pork recipe from The Original Black's Barbecue:
Ingredients:
- 1 raw, boneless pork butt
- The Original Black's BBQ Dry Rub (or salt and pepper)
- Hamburger buns
- Pickles, onions, and barbecue sauce
Instructions:
- Prepare the Pork: Cut the boneless pork butt into 3-4 baseball-sized pieces. Season generously with dry rub or salt and pepper.
- Smoke the Pork: Preheat your smoker to 275°F and smoke the seasoned pork for 4-5 hours, or until it reaches 165°F and develops a smoky crust.
- Wrap and Continue Cooking: Transfer the pork to an aluminum pan, cover tightly with foil, and cook for another 2 hours, or until the internal temperature reaches 200°F.
- Shred the Pork: Let the pork rest, then shred it with forks or meat claws. Add rendered fat for extra flavor and moisture.
- Serve: Serve on hamburger buns with pickles, onions, and barbecue sauce. Use leftovers creatively in other dishes like mac and cheese or beans.
Conclusion: Mastering Texas-Style Pulled Pork
Perfecting pulled pork requires patience, attention to detail, and a love for the art of barbecue. By following these steps and tips from The Original Black’s Barbecue, you can create tender, flavorful pulled pork that’s perfect for any occasion. Whether you’re making BBQ sandwiches for a weekend barbecue or serving it up with classic sides, Texas-style pulled pork is a crowd-pleaser that will have everyone coming back for seconds. So fire up your smoker, and get ready to impress with this Texas barbecue classic!