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Re dello street food

Pulled Pork: how is it prepared?

The recipe for pulled pork

The recipe proposed for Pulled Pork respects the American tradition and lends itself to the first summer barbecues where you can experiment and invent, proposing particular cuts of meat that complement the classic rib: Tomahawk , Fiorentina and T-Bone .

Ingredients for traditional Pulled Pork

  • Pork shoulder
  • Unrefined coarse salt
  • Sour sauce 2 tablespoons in addition to the marinade
  • Hamburger Sandwich
  • 2 green cabbage salad leaves

For the marinade:

  • 2 cups of apple cider vinegar
  • 1 cup of water
  • Fine salt

If you want to give an extra touch to your meat we recommend our Pork Rub : a mixture of spices and salt with which you need to massage and cover the pork shoulder.

To prepare the sour sauce you will need:

  • 1/3 cup apple cider vinegar
  • 1 cup of water
  • 2 tablespoons of brown sugar
  • 1 tablespoon honey
  • Pinch of salt


  • Terrine
  • Blotting paper
  • Temperature probe
  • Spray bottle (for sour sauce)
  • Portable cooler
  • Small saucepan
  • Kitchen gloves

Procedure for preparing pulled pork

First you need to prepare the sauce: melt the brown sugar in a saucepan over a low heat and slowly add the apple cider vinegar, water, honey and a pinch of salt. Create a homogeneous mixture.

Turn on the barbecue at 120°C and prepare the meat while it reaches the temperature. Using absorbent paper, pat the cut of meat dry to remove any oily residue. Then sprinkle with salt and immerse in a bowl with the sour sauce.

Leave to marinate for at least 20 minutes, so as to make the meat "sweat" and make it softer.

Remove the cut of meat from the bowl and place it on the barbecue grill, remember to keep a probe handy to monitor the temperature and allow constant and even cooking.

Using the spray bottle, spray the sauce on every part of the cut of meat, this creates a sort of protective ring that allows complete smoking and helps maintain a good level of humidity. Furthermore, the acidic sauce allows the creation of a superficial crust.

After 5 hours, immerse the probe in the cut of meat: if it is soft to the touch and the color is to your liking, remove from the barbecue and proceed with shredding, otherwise leave to cook for another few minutes. The internal temperature of the cut of meat must be 90°C.

In the meantime, wash and cut the coleslaw that will be used to complete the pulled pork sandwich.

When the meat is ready, remove it from the barbecue and place it in a portable cooler to let it rest and allow the juices to re-compact. Wait at least an hour.

Subsequently, using kitchen gloves, proceed with shredding the meat: pay attention to the temperature, as the inside will still be hot! Cut the sandwich in half, fill it with pulled pork, add the salad and enjoy your meal!

Extra advice:

If in America it is paired with beer, in Italy you can opt for a compact and fragrant red that complements the flavor of the smoked meat without overpowering it. The perfect idea is Barbera d'Asti 2018 .