Pulled pork recipe — the complete low & slow guide

What is pulled pork?

Pulled pork is pork shoulder or pork neck, cooked for hours at a low temperature on the BBQ until the meat is so tender that it falls apart. It is one of the classics of American BBQ culture and a perfect opportunity to truly let a dry rub shine.

Which meat do you use?

Preferably use pork shoulder (Boston butt) or pork neck. A piece of 2–3 kg is ideal for 6–8 people. The fat and connective tissue melt during the long cooking process, ensuring juicy, flavorful meat.

Ingredients

• 2–3 kg pork shoulder or neck
• Generous amount of The Rub Kitchen dry rub
• Smoking wood: hickory or apple
• Meat thermometer
• Aluminum foil or butcher paper (optional)

Step-by-step preparation

1. Preparation (the night before)

Generously apply the dry rub to all sides of the meat. Cover and let it marinate in the refrigerator for at least 1 night for maximum dry brine effect.

2. BBQ at temperature (110–120°C)

Set your BBQ to indirect heat, 110–120°C. Add smoking wood to the coals or smoke box. Place the pork shoulder on the grate with the fat side up.

3. Smoking (6–8 hours)

Smoke the meat uncovered until it reaches an internal temperature of approximately 70°C. The bark develops during this phase.

4. The stall — what now?

Around 65–70°C, the temperature rise stops — this is called the stall. Moisture evaporates from the meat and temporarily cools it down. Wait patiently (can take 2–3 hours) or wrap the meat tightly in butcher paper or foil to break through the stall.

5. Internal temperature 95°C

Pulled pork is ready at an internal temperature of 93–95°C. Also test the doneness with the "probe test": insert a thermometer into the meat — if it goes in without resistance, it's ready.

6. Resting and pulling

Wrap the meat in foil and let it rest for at least 30–60 minutes in a cooler or oven at 60°C. Then pull the meat apart with two forks or your hands (use gloves).

Internal temperatures overview

• 65–70°C — the stall begins
• 75°C — cooked but still firm
• 93–95°C — perfect pulled pork temperature

Serving suggestions

Serve in sandwiches with coleslaw, or as a base for tacos, nachos, or a BBQ platter. Pulled pork stores excellently in the refrigerator (3 days) or freezer (3 months).