Australian BBQ Pulled Pork Recipe
Marinate the pork shoulder in a flavorful blend of spices, such as paprika, garlic powder, and black pepper.
Print Recipe
Pin Recipe
Servings: 8 Servings
Calories: 296 kcal
Equipment
- Large cutting board: Used for preparing the pork shoulder and slicing ingredients.
- Mixing bowl: Used for combining the rub ingredients and tossing the shredded pork with barbecue sauce.
- Plastic wrap: Used to cover the seasoned pork shoulder during refrigeration.
- Barbecue smoker or grill: Used for cooking the pork shoulder.
- Meat thermometer: Used to check the internal temperature of the pork shoulder.
- Paper towels: Used for patting dry the pork shoulder and absorbing excess moisture.
- Forks or heat-resistant gloves: Used for shredding the cooked pork shoulder.
- Serving platter or plates: Used for presenting the Australian Barbecued Pulled Pork.
Ingredients
Pork Recipe
- 1 8 pound pork shoulder
- 2 Tbsp paprika
- 3 cups beer
- 2 Tbsp garlic powder
- 2 Tbsp black pepper
- 2 Tbsp salt
- 2 Tbsp brown sugar
- 1 Tbsp cayenne pepper optional
- 1 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- barbecue sauce
Rub Recipe
- 1 cup brown sugar
- 1 cup paprika
- 2 Tbsp chili powder
- 2 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 Tbsp salt
- 2 Tbsp black pepper ground
- 2 tsp cayenne pepper (Optional)
Instructions
Preparing the Rub:
- a. In a bowl, combine the brown sugar, paprika, chili powder, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
- b. Mix the ingredients together until well combined. This will be the flavorful rub for the pork.
Preparing the Pork Shoulder:
- a. Place the pork shoulder on a clean cutting board.
- b. Pat the pork shoulder dry with paper towels to remove excess moisture.
- c. Rub the prepared spice rub generously all over the pork shoulder, making sure to coat it evenly.
- d. Cover the seasoned pork shoulder with plastic wrap and refrigerate it for at least 4 hours, or overnight for maximum flavor infusion.
Preparing the Barbecue Smoker or Grill:
- a. If using a barbecue smoker, preheat it to a temperature of 225°F (107°C) according to the manufacturer's instructions. If using a grill, set it up for indirect grilling.
- b. Fill the water pan or drip pan with the beer, apple cider vinegar, and chicken broth. This will help keep the pork moist during the cooking process.
Cooking the Pork Shoulder:
- a. Place the seasoned pork shoulder on the smoker or grill, fat side up.
- b. Close the lid and let the pork cook low and slow for approximately 1.5 hours per pound, or until the internal temperature reaches 195-203°F (90-95°C). This slow cooking process ensures tender and juicy pulled pork.
- c. Maintain a consistent temperature throughout the cooking process, adding charcoal or wood chips as needed to maintain the heat and smoke.
Shredding the Pork:
- a. Once the pork shoulder reaches the desired internal temperature, carefully remove it from the smoker or grill.
- b. Transfer the pork shoulder to a cutting board and let it rest for about 20 minutes to allow the juices to redistribute.
- c. Using two forks or heat-resistant gloves, shred the pork into bite-sized pieces, discarding any excess fat or skin.
- d. Place the shredded pork in a large bowl and add the barbecue sauce. Mix well to evenly coat the meat with the sauce.
Notes
Allow the pork shoulder to marinate in the spice rub overnight for maximum flavor.
Use disposable gloves when applying the rub to avoid staining your hands with spices.
Ensure the barbecue smoker or grill is properly preheated and at the desired temperature before placing the pork shoulder on it.
Maintain a consistent temperature throughout the cooking process to ensure even and tender results.
Baste the pork shoulder with the barbecue sauce during the last hour of cooking for a glossy and flavorful finish.
Let the cooked pork shoulder rest before shredding to allow the juices to redistribute and ensure moist and tender meat.
Nutrition
Calories: 296kcal | Carbohydrates: 63g | Protein: 4g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.4g | Cholesterol: 0.4mg | Sodium: 3971mg | Potassium: 668mg | Fiber: 8g | Sugar: 44g | Vitamin A: 8669IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 5mg
Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!
