Restaurant Secrets For Perfect Pulled Pork

Ingredients

• 7.5 lb Bone-In Pork Butt (Pork Shoulder) (Preferably well‑marbled, from a reputable butcher)
• 200 g Kosher Salt (For the green salt dry brine)
• 200 g Granulated Sugar (Balances the salt in the green salt)
• 50 g Garlic (Finely pressed through a garlic press)
• 6 g Fresh Thyme Leaves (Leaves only, stems removed and chopped)
• 1 cup Apple Wood Chips (Medium‑sized, soaked for 30 minutes before use)
• 6 pieces Brioche Buns (Soft, slightly sweet, toasted before assembling)
• 1/4 cup Mayonnaise (Divided between bottom and top buns)
• 1 cup Creamy Cabbage Slaw (Store‑bought or homemade, adds crunch)
• 1 piece Baguette (Bon‑Me Style) (Crisped in oven for 2 minutes before assembling)
• 1/2 cup Cucumber (Cut into batons)
• 1/4 cup Pickled Daikon and Carrots (Shredded, adds acidity)
• 1 piece Fresh Jalapeño (Thinly sliced for heat)
• 1/4 cup Fresh Cilantro (Roughly chopped)
• 12 pieces Corn Tortillas (Heated before filling)
• 1/2 cup Red Onion (Finely diced for tacos)
• 1/2 cup Tomatillo Salsa (Fresh, mild green salsa)
• 1/2 cup Shredded Chihuahua Cheese (Or queso fresco, for tacos)

Instructions

1. Make Green Salt

   Combine 200 g kosher salt, 200 g granulated sugar, 50 g pressed garlic, and 5‑8 g chopped fresh thyme leaves in a mixing bowl. Stir until evenly distributed.

   Time: PT5M

2. Dry‑Brine the Pork

   Pat the 7.5 lb pork butt dry. Rub roughly 1/4 cup of the green salt all over the meat, massaging it into the surface. Apply another 1/4 cup to the opposite side and repeat the massage.

   Time: PT5M

3. Cure Uncovered in the Fridge

   Place the seasoned pork on a rack set over a tray and leave uncovered in the refrigerator for at least 2 hours, preferably 24 hours. This forms a pellicle that helps smoke adhere.

   Time: PT24H

4. Prepare the Grill Smoker

   Remove one grill grate to expose the burners. Place a smoker chip box on the exposed burners and fill with two to three heaping handfuls of soaked apple wood chips. Turn the burner under the box to high, set the other two burners to low or off to achieve ~300 °F smoke temperature.

   Time: PT15M

   Temperature: 300°F

5. Initial Smoke Phase

   Place the cured pork shoulder on the side of the grill where the burners are off. Close the lid and maintain the internal grill temperature between 275 °F and 325 °F.

   Time: PT45M

   Temperature: 300°F

6. Transfer to Oven

   Remove the pork from the grill and place it in a roasting pan lined with parchment paper and covered with two layers of foil. Insert into a pre‑heated 315 °F oven.

   Time: PT5M

   Temperature: 315°F

7. Low‑and‑Slow Roast – First Phase

   Roast for 3 hours. This allows the connective tissue to break down while the meat stays juicy.

   Time: PT3H

   Temperature: 315°F

8. Flip the Pork

   After 3 hours, remove the pan, flip the pork shoulder so the top side now faces down, re‑cover with foil, and return to the oven.

   Time: PT5M

   Temperature: 315°F

9. Low‑and‑Slow Roast – Final Phase

   Continue roasting for an additional 1‑2 hours, or until the bone pulls out cleanly and a fork slides into the meat with little resistance.

   Time: PT2H

   Temperature: 315°F

10. Rest the Meat

    Remove the pork from the oven, keep it covered, and let it rest for 30 minutes. This allows juices to redistribute.

    Time: PT30M

11. Shred the Pork

    Using two forks, pull the meat into large, chunky shreds directly in its rendered fat and juices. Avoid over‑shredding into fine threads.

    Time: PT10M

12. Assemble Classic Smoked Pork Sandwich

    Toast brioche buns, spread mayo on both halves, add 5‑6 oz of shredded pork, top with 1 cup creamy cabbage slaw, and close the sandwich.

    Time: PT5M

13. Assemble Bon‑Me Style Sandwich

    Warm the baguette for 2 minutes, spread mayo, add 5‑6 oz pork, cucumber batons, pickled daikon & carrots, sliced jalapeño, and chopped cilantro.

    Time: PT5M

14. Assemble Smoked Pork Tacos

    Warm corn tortillas, place 4 oz pork on each, top with diced red onion, chopped cilantro, drizzle tomatillo salsa, and sprinkle shredded Chihuahua cheese.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g