Pulled Pork

2. June 2018

Pulled Pork

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Pulled Pork

2. June 2018
: 6-8
: 30 min
: 17 hr
: 17 hr 30 min
: Medium


  • 25 grams paprika
  • 8 grams salt
  • 3 grams black pepper
  • 1,5 grams rose pepper
  • 24 grams brown sugar (brun farin)
  • 40 grams sugar
  • 5 grams selery salt
  • 3 grams cayenne pepper
  • 3 grams mustard powder
  • 4 grams garlic powder
  • 3 grams opinion powder
  • 3 grams smoked paprika
  • 1 gram allspice
  • Pork Collar (nakkefilet) / Boston But
  • Step 1 Fire up the grill and set it at 107 C (225 F)
  • Step 2 Trim the meat
  • Step 3 Mix the rub and rub the meat on all surfaces
  • Step 4 Add the meat and smoke wood to your grill
  • Step 5 Place the meat in tinfoil once it hits a core temperature of 82 C (180 F)
  • Step 6 Take the meat of at 93 C (200 F)

In 2017 I participated in the WBQA Danish National BBQ Championships and where so lucky to win 1st place in Pulled Pork together with my team, BBQ Vikings. The rub used during the national championships is sweeter than what I prefer when doing BBQ at home. The rub in this recipe is very close to the rub used during the championship – but with a few twists to tweak it better to my personal taste.


First things first; it is all about finding that perfect cut of meat. In the US it is customary to use the so called “Boston Butt”, while we in Denmark uses the Pork Collar (“Nakkefilet”). No matter what, it is important that the cut you use is of a reasonable size; I prefer a minimum 2.4 kilo (5.3 lbs).

Start by removing any tendons and large chumps of fat – you will, however, want to leave som fat on.

Mix the spices found in the top of this page to a good allround BBQ rub.

For a long time I believed that the rub must set on the meat for 24 hours. After some intense testing I found that it makes little to no difference – I therefore rub my meat with the dry rup about 30 minutes before cooking.

Set up your grill for indirect grilling ( 1) if using a gas grill place the meat over the burners not fired up, 2) if using a kettle grill only put charcoal in one side and place the meat on the other side, 3) if you are using a kamado grill, place the meat above the deflector plates.

Your grill should ideally hit 107 C (225 F). Add smoke wood to your grill (I prefer a mix of 50/50 hickory and cherry wood). Be sure not to use to much; I use two chunks in total about the size of a fist.

Leave the meat on the grill for about 14 – 17 hours (each pice of meat is different and therefore take different amounts of time). At some point you will experience what is now as a “stall” where the temperature can remain the same for hours – do not panic. Once the fat inside the meat has melted, the temperature will continue to rise.

Once the meat hits a core temperature of 82 C (180 F) wrap it in tin foil and cook in until it reaches a core temperature of 93 C (200 F).

Take the meat of and let it rest for at least 30 min. If your meat is done way sooner than expected, just put it in a polystyrene box.

Shred the meat, put in a burger bun together with coleslaw and BBQ sauce.

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