This slow-smoked pork pull delivers incredibly tender, juicy meat infused with a vibrant, tangy kick from a chipotle and cider vinegar marinade. The pork butt is smoked low and slow over hickory wood to develop a deep, rich smoky flavor and a perfect bark. After smoking, the meat is pulled by hand and tossed in a spicy, garlicky glaze that penetrates every fiber. The result is a savory, slightly spicy dish that is moist and flavorful. It is perfect for casual gatherings, barbecue parties, or a hearty weekend meal. Serve it warm in soft rolls with a side of crisp coleslaw for a complete, satisfying experience that captures the essence of home-style barbecue.
Pork Pull
Description
This slow-smoked pork pull delivers incredibly tender, juicy meat infused with a vibrant, tangy kick from a chipotle and cider vinegar marinade. The pork butt is smoked low and slow over hickory wood to develop a deep, rich smoky flavor and a perfect bark. After smoking, the meat is pulled by hand and tossed in a spicy, garlicky glaze that penetrates every fiber. The result is a savory, slightly spicy dish that is moist and flavorful. It is perfect for casual gatherings, barbecue parties, or a hearty weekend meal. Serve it warm in soft rolls with a side of crisp coleslaw for a complete, satisfying experience that captures the essence of home-style barbecue.Ingredients
Directions
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In a large bowl, whisk together the cider vinegar, chopped chipotles, minced garlic, black pepper, and salt to create the marinade.
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Place the pork butt in a large resealable bag or container and pour the marinade over it, ensuring the meat is fully coated.
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Seal the bag or container and refrigerate for at least 8 hours or overnight to allow the flavors to penetrate the meat.
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Preheat your smoker to 225-250&# 194;°F (107-121ðC) using hickory wood chips or chunks for smoking.
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Remove the pork from the marinade, reserving the liquid, and pat the surface dry with paper towels.
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Season the pork butt generously with additional salt and freshly ground black pepper.
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Place the pork butt on the smoker grate and smoke for 8 to 10 hours, until the internal temperature reaches 195-205ðF (96ðC) and the meat is tender enough to pull apart easily.
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Remove the pork from the smoker and let it rest for 15-20 minutes to allow the juices to redistribute.
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Using two forks, pull the meat apart into shredded pieces.
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Chop the pulled meat slightly if desired, then place it in a large bowl.
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Pour the reserved marinade over the pulled pork and toss thoroughly to coat the meat evenly.
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Let the meat rest in the marinade for 1 hour to absorb the flavors fully.
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Serve the pork pull warm on soft white rolls with a side of coleslaw.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1373.3kcal
- % Daily Value *
- Total Fat 79.5g123%
- Saturated Fat 28.4g142%
- Cholesterol 454.0mg152%
- Sodium 351.8mg15%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 153.2g307%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use a pork butt that is well-marbled for added moisture and flavor during the long smoking process.
If you prefer less heat, reduce the amount of chipotles or remove the seeds and membranes before chopping.
Leftover pork pull can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of vinegar or broth to maintain moisture.
For a sweeter profile, you can add a tablespoon of brown sugar or honey to the marinade mixture.
Ensure your smoker maintains a consistent temperature throughout the cooking process to avoid drying out the meat.
