Grill & BBQ
Pulled Pork
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Pork shoulder cooked slowly in a smoker with paprika, pepper and a touch of apple juice. Cook it until tender enough to pull apart easily.
Timing
- Preparation: 25 min.
- Cooking: 480 min.
- Indicative tenderness target: about 90 °C; checking the texture remains decisive.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 1025 kcal
- Protein
- ≈ 102.8 g
- Carbohydrates
- ≈ 5.2 g
- Fat
- ≈ 65.1 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Paprikapulver (Matvaretabellen)
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 2 kg boneless pork shoulder · ≈ 2000 g · Assumed quantity / reference product
Schwein Dicker Bug (mit Fett und Schwarte) roh (U664100) - 2 tbsp paprika · ≈ 14 g · Assumed quantity / reference product
Paprikapulver (Matvaretabellen) (PAPRIKA) - 2 tsp pepper · ≈ 5 g · Assumed quantity / reference product
Pfeffer schwarz, getrocknet (R258100) - 1 tsp garlic powder · ≈ 3 g · Assumed quantity / reference product
Knoblauch getrocknet (G490400) - 150 ml apple juice · ≈ 150 g · Assumed quantity / reference product
Apfelsaft (F110600)
Not included in the base calculation
- 1 tbsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 2 kg boneless pork shoulder
- 2 tbsp paprika
- 1 tbsp salt
- 2 tsp pepper
- 1 tsp garlic powder
- 150 ml apple juice
Instructions
- Rub the shoulder with the dry spices; keep refrigerated until cooking begins.
- Stabilise the smoker at about 110–125 °C and use only suitable smoking wood.
- Smoke the shoulder over indirect heat for several hours; moisten with a little apple juice if needed and cook until tender enough to pull apart easily.
- Pulled pork often needs a high final temperature of around 90–96 °C; check with a thermometer and a probe for tenderness, then rest covered and shred.
Tips
- Equipment: Smoker
- Food safety: Handle raw and cooked food separately; keep refrigerated; use a food thermometer. Check the minimum temperature and resting time specified in the recipe.
- Technique: An interpretation of the country's cooking techniques for home barbecue equipment; regional traditional versions may differ.
- Tip: Times are guidelines: the stall, the size of the cut and the equipment can greatly affect cooking.
- For extended hot holding, maintain at least 60 °C throughout the meat (BfR) and monitor the temperature. Do not leave it lukewarm for hours.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
