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Recipe: Pulled Pork in Westside BBQ Style
Along with spareribs and beef brisket, pulled pork is one of the supreme disciplines of THE BBQ – together the three ingenious dishes from the smoker result in the "Holy Trinity", i.e. the holy trinity of the BBQ. We asked the KCBS proven professionals from Westside BBQ in Kitzbühel how they prepare their pulled pork, which is coveted beyond the Tyrolean borders. You can find your KCBS Pulled Pork recipe here!
preparation
First, adjust the smoker to 140 degrees. Until the smoker has its operating temperature, the Sweet Berry Dust (Lollipop), Magic Dust and Allround BBQ Rub from STAY SPICED ! made a rub mixture – just mix all three rubs together. Then trim the Boston Cut, lightly brush with oil and rub with the Rub mixture (Lollipop, Magic Dust and Allround BBQ).
At 140 degrees, the Boston Butt is now mothballed for 3 hours. The meat is then wrapped in foil – but before that, brushed with a BBQ sauce of your choice and garnished with pieces of butter. Sounds crazy, but then just tastes good for licking your finger! Now the temperature sensor is used: The pulled pork may now pull in the film until it has a core temperature of about 96 degrees.
Finally, comes the eponymous part: The pulled pork is "pulled", i.e. plucked apart into small parts. This is best done with your fingers and gloves, so that you can sort out sinewy parts in case of doubt before the pulled pork is served.
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