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Smoked Pulled Pork Platter
Created by: Howcan Team
Ingredients
- 5-6 lbs pork shoulder
- 1/4 cup brown sugar
- 2 tbsp paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp salt
- 1 tbsp black pepper
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1 cup barbecue sauce
- 8-10 hamburger buns
Instructions
- In a small bowl, mix together 1/4 cup brown sugar, 2 tbsp paprika, 2 tbsp garlic powder, 2 tbsp onion powder, 2 tbsp salt, and 1 tbsp black pepper to create a dry rub.
- Rub the dry rub all over the pork shoulder, covering it completely. Let it sit in the refrigerator for at least 4 hours, or preferably overnight.
- Prepare your smoker according to manufacturer's instructions and preheat to 225°F.
- Place the pork shoulder in the smoker and smoke for 6-8 hours, or until the internal temperature reaches 195°F. Add wood chips as needed to maintain smoke.
- Remove the pork shoulder from the smoker and let it rest for 30 minutes. Then, use two forks to shred the meat into pulled pork.
- In a small saucepan, heat 1/2 cup apple cider vinegar, 1/2 cup chicken broth, and 1 cup barbecue sauce over medium heat. Once heated, pour the sauce over the pulled pork and mix well.
- Toast the hamburger buns in the oven or on a grill.
- Assemble the pulled pork platter by placing a generous portion of pulled pork on each bun. Serve with coleslaw, pickles, and extra barbecue sauce on the side.
- Enjoy your delicious smoked pulled pork platter!
The history of the Smoked Pulled Pork Platter dates back to the Southern United States, where it has been a staple of barbecue cuisine for generations. This dish is a testament to the art of slow-cooking and smoking meat, resulting in tender, flavorful pulled pork. Chefs in regions like the Carolinas and Tennessee have perfected the art of smoking and seasoning the pork, often using a mix of spices and a signature barbecue sauce. The best versions of this dish can be found in renowned barbecue joints and restaurants across the South, where pitmasters take pride in their smoking techniques and secret spice blends. The key to a perfect Smoked Pulled Pork Platter lies in the quality of the pork, the slow smoking process, and the balance of flavors in the seasoning and sauce. For a unique twist, some chefs use alternative methods such as incorporating fruit woods for smoking or experimenting with different spice rubs to create their own signature take on this classic dish. Whether served with traditional sides like coleslaw and cornbread or as a sandwich with pickles and onions, the Smoked Pulled Pork Platter continues to be a beloved favorite for barbecue enthusiasts and food lovers alike.
500 min
8-10 servings
450 per serving calories
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