Foolproof Pulled Pork

Pulled pork is perhaps one of the most popular long-cooked dishes in the world of smoking and grilling. There are so many different instructions for making pulled pork that it can feel overwhelming to start. We decided to present the easiest possible way to make really good pulled pork – a method that guarantees success!

Everything starts with choosing the right meat. In this recipe, we use a 2 kg pork neck, which is widely available in stores. Begin by trimming the meat: remove excess membranes and fat chunks with a knife. Once the piece is cleaned up, it’s time to salt it using injection.

Mix a brine for injection: 1 dl per kilo of meat. So for this 2 kg piece, you need 2 dl of brine. The brine is made by dissolving 1 tsp of salt per 1 dl of water – so 2 tsp of salt in 2 dl water. Inject the brine into the meat in several spots using a marinade injector. You’ll see the meat puff slightly when the liquid stays inside. Place the meat in a sealed container or bag and refrigerate overnight. A few hours is enough, but longer is better.

If you don’t have a marinade injector, you can soak the meat in brine instead, but this takes much longer (2–3 days). In that case, use 2 tbsp of salt per 1 liter of water.

Once the meat is brined, pat the surface dry with paper towels. Next, season the meat by brushing it with a thin layer of Poppamies American Classic Yellow mustard. The mustard adds flavor, helps the rub stick, and supports bark formation. Then sprinkle generously with Poppamies Burgers & Ribs RUB seasoning – as much as the meat can hold. Let the rub moisten from the meat juices for about 15 minutes. The meat is now ready for cooking!

Set the grill or smoker to low heat, about 100–110°C. Cook the meat over indirect heat for about three hours until the surface has developed a nice color. If you need a refresher on grill or smoker basics, check out Poppamies Grillikoulu on YouTube! Halfway through, flip the meat to ensure even cooking.

After three hours, move the meat into a heatproof dish, like a cast iron pot. This helps keep it moist and saves all the delicious juices. Raise the grill or smoker temperature to about 120°C and continue cooking for another four hours. The meat is done when a skewer slides in effortlessly. You can also test it by pulling with two forks – if it falls apart easily, it’s ready. If not, continue for about another hour and test again.

Before shredding, let the meat rest in a closed container at room temperature for about an hour. Then shred the meat in its own juices using two forks. Finally, mix in Poppamies Smoky Apple BBQ barbeque sauce – use about 1 dl per kilo of meat (so 2 dl total here).

And there you have it – easy and guaranteed delicious pulled pork! Try it in a burger instead of a patty, or as a topping for tacos or pizza!