Smoky, tender pulled pork cooked on the BBQ. Served in soft tacos with homemade salsa and spicy mayo.

What to eat with pulled pork?

You can make pulled pork tacos, burgers, nachos, or pizzas for a delicious twist on classic dishes.
Pair them with sides like coleslaw, mac 'n' cheese, cornbread, or grilled corn for a complete meal. 

What cut is pulled pork? 

Pulled pork is typically made from pork shoulder, also known as pork butt or Boston butt.
This cut is ideal for slow cooking, making the meat tender and easy to shred.

How to prepare pulled pork? 

Pork butt can be procured at any butcher’s. Make sure to ask the butcher to remove the skin but leave a layer of fat on it. This will help keep the pork moist as the fat slowly melts and drips down
the rest of the meat.

Binding the pork with mustard and hot sauce helps seasonings adhere better, adds moisture, and enhances flavour with tang and heat. This creates a well-seasoned, flavourful crust on the meat.

Why wrap pulled pork during the cook? 

Wrapping pulled pork partway through cooking helps retain moisture, speed up the cooking process, and ensure the meat stays tender. It also helps prevent the outer layer from becoming too dry or overly crisp while the inside continues to cook evenly.

What is the internal temperature for pulled pork?

Pulled pork should reach an internal temperature of 100 °C. This allows the collagen in the meat to break down, making it tender and easy to shred. At this temperature, the pork becomes juicy, flavourful, and perfectly cooked for pulling.

We recommend using a wireless probe like RFX MEAT to monitor the internal temperature of your pork as it cooks — plus, RFX comes with an air probe for keeping an eye on your pit temperature, too. With low and slow cooks, it’s ideal to be able to check in and make sure your pit temperature is staying on track and your meat is slowly coming up to temperature. Once it has reached temperature, check it all over with a Thermapen and make sure there is little resistance. 

When setting up your RFX MEAT, make sure to insert the probe in the correct place for accurate results. You’re aiming for the centre of the butt and the thickest part, making sure to avoid any bones. 

How long should pulled pork rest for?

Resting is crucial to ensure that the meat remains moist and flavourful, as cutting or pulling it too soon can cause the juices to run out, resulting in drier meat.

Continue to monitor the internal temperature of your pork as it rests. You want the temperature to come down to at least 50 °C to prevent from losing moisture when serving. It should take at least an hour for the meat to finish resting and drop to the optimal temperature. 

What to do with leftover pulled pork?

You can use leftover pulled pork for anything — tacos, sandwiches, and nachos are all great choices. You can also freeze it for later or use it in soups, quesadillas, or breakfast burritos. Make sure it reaches 75 °C when reheating so that it’s safe to eat. 

What equipment do you need to make pulled pork? 

Deflector plates
Deflector plates will prevent the meat from being exposed to direct heat and prevent flare-ups.

Wireless meat thermometer 

RFX is the perfect wireless system for monitoring the temperature of your cook. The RFX MEAT probe features unrivalled radio frequency technology, which blasts the readings through your BBQ lid for accurate wireless monitoring. The kit also comes with an air probe for monitoring your pit temperature — perfect for keeping low and slow cooks like pulled pork on track. 

Pit temperature control fan

Pit temperature is crucial for getting the results you want over fire. But tending to the BBQ can be a hassle, especially for low and slow dishes. The Billows BBQ Control Fan works alongside your RFX system to automatically inject air into the BBQ every time the temperature drops. Simply connect Billows to your RFX GATEWAY and BBQ, use the ETI app to set your desired pit temperature, and monitor the progress from your device.  

Meat claws 

Meat claws will help to shred the meat more quickly and easily. But you can also use forks or your hands if you prefer. 

INGREDIENTS 

Serves 10

• For the pork
• Boston butt
• 200g table salt
• 1½ tbsp sugar
• 2 tsp paprika
• 1½ tbsp garlic powder
• 1½ tbsp onion powder
• 1½ tbsp black pepper
• 2 tsp oregano
• French's American Mustard
• Frank's Hot Sauce
• Soft taco wraps 

For the salsa

• 4 salad tomatoes 
• 1 white onion
• Fresh coriander
• 1 lemon
• 2 chillies 
• 1 garlic clove 

Frank’s mayo

• 50g Frank's hot sauce 
• 200g mayo

Method

• Place the Boston Butt in a tray, remove the packaging and pat it dry.
  
  
• Apply a very generous amount of Frank's Hot Sauce and American Mustard.
  
  
• Combine all the ingredients for the rub and heavily season the meat (cover any visible surface).
  
  
• Leave the meat to absorb the rub and prep your grill to be at 150 °C. Use the Billows BBQ Control Fan to bring your BBQ up to temperature and maintain it throughout the cook.
  
  
• Clip the RFX air probe to the grill and insert the RFX MEAT into the pork. Make sure to place the probe in the thickest part of the meat, avoiding the bone. 
  
  
• Use the ETI app to set your desired temperature 75 °C.
  
  
• Place the pork in the smoker, fat cap facing up. Close the BBQ lid and monitor your meat and pit temperature from your device.
  
  
• While the pork cooks, prepare the salsa.
  
  
  
  

• Roughly chop the tomatoes, onions, garlic and chilli.
  
  
• Heat up a pan to medium-high heat and cook the ingredients until they are soft and slightly browned.
  
  
• Place the ingredients in a blender, squeeze in some lime juice, and add fresh coriander and salt to taste.
  
  
• Blend and set aside until the pork is ready.
  
  
• Once the pork hits 75 °C, carefully remove it from the smoker and wrap thoroughly in 2-3 sheets of foil. Reinsert the RFX MEAT probe. Set the temperature to 100 °C in the app.
  
  
• Return the pork to the smoker and wait until it reaches 100 °C internal temperature. Double check the temperature all over with your Thermapen, and use the probe to feel for resistance as you go — when it’s done, the probe will slide through the meat like butter.
  
  
• Once it’s ready, very carefully place the pork in a pan or tub and cover it up. Let the pork rest for at least an hour, continuing to monitor the temperature using RFX until it drops to around 50 °C.
• Shred the meat. Fill your tacos with pulled pork, top with salsa and spicy mayo and enjoy.