Food Nutrition Facts
Nutrition Facts For
Recipe - Tim's Pulled Pork On A Smoker
Portion Size: ~1/2 Lb
| Nutrient | Value | % Daily Value* |
|---|---|---|
| 423.0 kcal | 21% | |
| 18.0 g | 3% | |
| 7.0 g | 0% | |
| 154.0 mg | 51% | |
| 641 mg | 28% | |
| 1294.0 mg | 43% | |
| 6.0 g | ||
| 0.0 g | ||
| 4.0 g | ||
| 6.0 g | ||
| 57.0 g | ||
| Pork |
*Daily value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs and health goals.
Calculate your daily calorie needs here
Nutrition Facts For ~1/2 Lb of Recipe - Tim's Pulled Pork On A Smoker
Tim's Pulled Pork On A Smoker is a barbecue classic, renowned for its deeply smoky flavor and incredibly tender, easily shredded texture. It typically starts with a 8 to 10 pound pork shoulder or pork butt, which is well-marbled with fat and connective tissue.
Before hitting the smoker, the pork is seasoned generously with a dry rub, a blend of spices that can include anything from salt, pepper, and paprika to sugar, and garlic powder. A binder like mustard is used to help the rub adhere to the meat.
The magic happens in the smoker, where the pork is cooked "low and slow" – at a low temperature (usually between 180°F and 225°F) for a long period, often many hours. This extended cooking time allows the heat and smoke to penetrate deeply into the meat. The low temperature gently renders the internal fat and breaks down the tough connective tissues.
The smoke, generated by burning wood, Tim typically uses Hickory, infuses the pork with a distinct smoky aroma and taste. Over the long hours, the exterior of the pork develops a rich, dark crust known as the "bark," which is a flavorful combination of the rub, rendered fat, and smoke.
As the internal temperature of the pork rises, it goes through a phase often called "the stall," where the temperature plateaus for an extended period. This is due to evaporative cooling and is a normal part of the process. Simply increase the heat by 50 degrees and you'll pull right through the stall.
Once the pork reaches a well done temp of 165 degrees, we wrap the pork in foil and turn the heat up to high and cook until the internal temperature (typically between 195°F and 205°F).
After cooking, a crucial step is resting the pork, still wrapped, for at least an 20 minutes. This allows the juices to redistribute throughout the meat, ensuring it remains moist and flavorful.
Finally, the "pulling" process involves shredding the cooked pork into strands using forks, specialized meat claws, or a mixer with a shredding tool. The result is a pile of incredibly juicy, smoky, and tender pulled pork, ready to be enjoyed on its own, in sandwiches, or in a variety of other dishes. The bark adds textural contrast and concentrated flavor to the shredded meat.
