Smoky Pecan Pulled Pork Delight
Indulge in the rich, smoky flavors of our Smoky Pecan Pulled Pork Delight, a dish that elevates a classic barbecue favorite to extraordinary heights. This recipe for slow-cooked smoked Boston Butt — also known as pork shoulder — offers tender, juicy meat infused with a blend of spices and the enchanting aroma of pecan wood. While it can be prepared in an oven, true barbecue enthusiasts know the irreplaceable magic of smoking over charcoal. Perfectly seasoned with a delightful dry rub and coated in tangy yellow mustard, this dish is a must-try for gatherings, family dinners, or any occasion that calls for mouthwatering barbecue. Serve it on soft buns alongside classic BBQ sides for an unforgettable meal that brings people together.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Coriander seeds
1/2 (tablespoon, toasted and ground)
Fresh ground pepper
1 (tablespoon)
Oregano
1 (teaspoon, preferably Mexican)
Garlic powder
1 (teaspoon)
Celery salt
1 (tablespoon)
Kosher salt
3 (tablespoons)
Brown sugar
1/4 (cup, packed)
Ground cumin
1 (tablespoon)
Paprika
2 (tablespoons)
Yellow mustard
1/4 (cup)
Pork shoulder blade roast
7 (lbs)
Instructions
1
Begin by toasting the coriander seeds in an iron skillet over medium heat for about 3 minutes until fragrant. This will enhance their flavor.
2
Once toasted, grind the coriander seeds using a spice grinder or mortar and pestle until fine.
3
In a bowl, combine the ground coriander with the remaining spices: fresh ground pepper, oregano, garlic powder, celery salt, kosher salt, brown sugar, ground cumin, and paprika. Mix thoroughly to create a flavorful dry rub.
4
Rinse the pork shoulder blade roast under cold water and pat it dry with paper towels.
5
Lightly cover the entire exterior of the roast with yellow mustard. This not only adds flavor but helps the dry rub adhere better.
6
Generously sprinkle the dry rub mixture over all sides of the pork, pressing it into the meat to create a nice crust.
7
Prepare the pecan wood by using about 1/3 cup of pecan pellets or chips. Encase them in a heavy-duty aluminum foil packet, punching a small hole in one end for smoke release. Alternatively, if using chunks, add four pieces (3x3x3 inches) directly onto the hot coals at the beginning of cooking.
8
Set your smoker to maintain a temperature between 250°F to 300°F and place the pork shoulder on the grill, indirect from the heat. Smoke for several hours until the internal temperature reaches 170°F.
9
Once it reaches 170°F, carefully wrap the roast in two layers of heavy-duty aluminum foil and return it to the smoker.
10
Continue to cook until the internal temperature reaches between 190°F to 200°F, at which point the meat will be tender and ready for pulling.
11
Remove the roast from the smoker and drain the juices into a container, being cautious to avoid any hot splatter. Allow the juices to cool and refrigerate to separate the fat.
12
Let the wrapped roast rest for at least 30 minutes — this helps retain its delicious moisture.
13
After resting, shred the pork using two forks or your hands, discarding excess fat as you go.
14
Finally, either mix the defatted juices into the pulled pork for added flavor or set them aside for a sauce, depending on your preference. Serve the smoky pulled pork on soft buns with your favorite barbecue sauce and enjoy with delicious sides!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the best cut of meat for Smoky Pecan Pulled Pork?
The recipe calls for a 7-lb pork shoulder blade roast, also known as a Boston Butt.
How should I prepare the coriander seeds?
Toast the coriander seeds in an iron skillet over medium heat for about 3 minutes until fragrant, then grind them into a fine powder.
What is the role of yellow mustard in this recipe?
The yellow mustard acts as a binder to help the dry rub adhere to the meat and adds an extra layer of tangy flavor.
What spices are included in the dry rub?
The dry rub consists of ground coriander, fresh ground pepper, oregano, garlic powder, celery salt, kosher salt, brown sugar, ground cumin, and paprika.
At what temperature should the smoker be maintained?
Set your smoker to maintain a consistent temperature between 250°F and 300°F.
What internal temperature signifies it is time to wrap the pork?
The pork should be wrapped in aluminum foil once the internal temperature reaches 170°F.
What is the final target internal temperature for the pork?
The pork is ready to be pulled when the internal temperature reaches between 190°F and 200°F.
How long does the meat need to rest after smoking?
Allow the wrapped roast to rest for at least 30 minutes to help retain its moisture.
Can I use an oven instead of a smoker?
Yes, it can be prepared in an oven, though smoking over charcoal with pecan wood provides a more authentic barbecue flavor.
How do I use pecan pellets for smoking?
Place 1/3 cup of pecan pellets in a heavy-duty aluminum foil packet and punch a small hole in one end to release the smoke.
What is the benefit of toasting coriander seeds?
Toasting the seeds for 3 minutes before grinding enhances their natural oils and deepens the overall flavor profile of the rub.
How much pork roast does this recipe call for?
This recipe is designed for a 7-pound pork shoulder blade roast.
What type of oregano should I use?
The recipe recommends using Mexican oregano for the best flavor results.
How should the pecan wood chunks be used?
If using chunks instead of pellets, add four 3x3x3 inch pieces directly onto the hot coals at the start of the cooking process.
How many layers of foil are needed for wrapping the roast?
The recipe specifies using two layers of heavy-duty aluminum foil once the meat hits 170°F.
What should I do with the juices collected from the meat?
Drain the juices, let them cool to separate the fat, then mix the defatted juices back into the shredded pork for extra flavor.
How is the pork shredded?
The pork is shredded using two forks or your hands after it has rested, ensuring you discard any excess fat.
What is the purpose of rinsing the pork before seasoning?
Rinsing the pork under cold water and patting it dry ensures a clean surface for the mustard and dry rub to adhere to.
Is the smoking process direct or indirect heat?
The pork should be placed on the grill indirect from the heat source to ensure slow and even cooking.
How much brown sugar is used in the rub?
The recipe uses 1/4 cup of packed brown sugar to provide a touch of sweetness and help with caramelization.
How do I separate the fat from the meat juices?
Cool the collected juices and refrigerate them; the fat will solidify at the top, making it easy to remove.
What does the dry rub create on the exterior of the meat?
When pressed into the meat, the spice mixture creates a flavorful, dark crust known as 'bark'.
How many ingredients are in this recipe?
There are 11 primary ingredients used to make this smoky pulled pork dish.
What serving suggestions are mentioned?
Serve the pulled pork on soft buns with your favorite barbecue sauce and classic BBQ sides.
How much kosher salt is required?
The recipe requires 3 tablespoons of kosher salt for the dry rub.
What kind of wood aroma is featured in this dish?
This dish features the enchanting and sweet aroma of pecan wood smoke.
Should the rub be applied generously?
Yes, sprinkle the rub generously over all sides of the pork and press it into the meat.
Is celery salt used in the rub?
Yes, 1 tablespoon of celery salt is included in the dry rub mixture.
Can I use the juices for a sauce?
Yes, you can either mix the defatted juices into the meat or set them aside to create a custom sauce.
Is this recipe suitable for large gatherings?
Absolutely, it is a perfect dish for gatherings, family dinners, or any occasion requiring mouthwatering barbecue.