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Smoked Pulled Pork Platter with Cornbread
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 tbsp cayenne pepper
- 1 cup apple cider vinegar
- 1 cup barbecue sauce
- 8-10 pieces of cornbread
Instructions
- In a small bowl, mix 1/4 cup brown sugar, 2 tbsp paprika, 2 tbsp garlic powder, 2 tbsp onion powder, 2 tbsp salt, 1 tbsp black pepper, and 1 tbsp cayenne 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 2 hours, or preferably overnight.
- Prepare your smoker for cooking, bringing the temperature to 225-250°F. Add wood chips or chunks to the smoker for flavor.
- Place the pork shoulder in the smoker and cook for 6-8 hours, or until the internal temperature reaches 195°F. Use a meat thermometer to check for doneness.
- Once the pork is done, remove it 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 cup of apple cider vinegar and 1 cup of barbecue sauce over medium heat. Once heated, pour the mixture over the pulled pork and toss to coat.
- Serve the smoked pulled pork on a platter with pieces of cornbread on the side. Enjoy!
The Smoked Pulled Pork Platter with a side of cornbread has a rich history rooted in Southern barbecue traditions. This iconic dish features tender, hickory-smoked pulled pork, slow-cooked to perfection and infused with a smoky flavor. The succulent pork is often seasoned with a blend of spices and then hand-pulled to achieve its signature texture. The accompanying side of cornbread adds a delightful sweetness and crumbly texture that perfectly complements the savory pork. This classic combination is a staple in Southern cuisine, with renowned barbecue joints in regions like Texas, Tennessee, and the Carolinas serving up their own unique takes on this beloved dish. For the best version of this dish, seek out a restaurant with a pitmaster who has honed their smoking technique to achieve that perfect balance of tenderness and smokiness in the pork. The key to getting this dish right lies in the quality of the pork, the slow smoking process, and the art of seasoning. Whether it's served on a platter with a side of cornbread or in a sandwich, the Smoked Pulled Pork Platter remains a timeless favorite for barbecue enthusiasts.
510 min
8-10 servings
450 per serving calories
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