Bbq Dinner - Pulled Pork Dinner Recipe

Prep the pork

Trim any excessive outer skin or very large fat caps from the pork shoulder, leaving a thin layer of fat to keep meat moist. Pat the pork dry with paper towels.

Apply binder and rub

Rub the entire pork shoulder with the yellow mustard to act as a binder. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and chili powder. Massage the dry rub evenly all over the pork, pressing it into crevices.

Preheat smoker

Preheat your smoker to a steady 225°F (107°C). Prepare wood chips or chunks (hickory or apple recommended) according to your smoker's instructions.

Smoke the pork

Place the pork shoulder fat-side up on the smoker grate. Insert a probe thermometer into the thickest part of the meat without touching bone. Smoke at 225°F, maintaining consistent temperature. Every 45–60 minutes, spritz the pork with apple juice to keep the exterior moist and promote bark formation.

Monitor and wrap (optional)

Smoke until the internal temperature reaches about 160–165°F (71–74°C). At this point, many cooks wrap the shoulder tightly in butcher paper or foil (the 'Texas crutch') to speed cooking and retain moisture. Return to smoker and continue until internal temperature reaches 195–205°F (90–96°C) and a probe slides in with little resistance.

Rest the meat

Remove the pork from the smoker and let it rest, still wrapped, in a cooler or warm oven for at least 45–60 minutes to redistribute juices.

Shred

Unwrap the pork. Using two forks or meat claws, shred the pork into bite-sized pieces, removing large pieces of fat and bone. If desired, mix in 1/2–1 cup of your chosen BBQ sauce to moisten; reserve extra sauce for serving.

Provide both sauces warm. If using store-bought, heat gently in a small saucepan over low heat or microwave in short bursts until warm. For homemade versions: Sweet Vinegar Sauce: mix 1/2 cup apple cider vinegar, 1/4 cup water, 2 tbsp brown sugar, 1/2 tsp red pepper flakes, pinch of salt—heat to dissolve sugar. Tomato-based BBQ Sauce: combine 1 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire, 1/2 tsp smoked paprika; simmer 5 minutes. Offer sauces on the side so diners can choose.

Make quick coleslaw

In a large bowl combine shredded cabbage (4 cups) with 3 tbsp mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, and a pinch of salt and pepper. Toss to coat. Taste and adjust seasoning. Chill until serving. This can be made a few hours ahead to let flavors meld.

Heat and enhance baked beans

Warm 2 cups canned baked beans in a saucepan over medium heat. For extra flavor, stir in 1 tbsp chopped cooked bacon (optional), 1 tsp brown sugar, and a splash of your BBQ sauce or mustard. Simmer 5–8 minutes, stir occasionally, and keep warm for serving.

Preheat oven and prepare tin

Preheat the oven to 400°F (200°C). Grease a 6–8 cup muffin tin or line with paper liners and brush with a little vegetable oil or melted butter.

Make batter

In a bowl whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 tbsp sugar, 1 tbsp baking powder, and 1 tsp salt. In a separate bowl whisk milk, 1 large egg, and 1 tbsp melted butter. Pour wet into dry and stir until just combined. Do not overmix.

Bake

Divide batter evenly into the muffin tin (for 6–8 muffins). Bake at 400°F for 12–18 minutes or until tops are golden and a toothpick inserted comes out clean. Let cool a few minutes before removing.

Portion about 1 to 1.5 pounds (approx. 450–680 g) of shredded pork per person for a hearty dinner plate; for this recipe (6 lb raw shoulder) expect 8–10 servings of pulled pork. Place a generous mound of pulled pork on each plate, offer both sauce choices on the side, add two chosen sides (coleslaw and baked beans recommended), and serve one warm cornbread muffin each. Garnish with pickles or chopped parsley if desired.