How to Perfectly Prepare Pulled Pork with Shoulder of Pork | Grill Sheriff Grüningen - Howdy everybody! Today we are heating up our Cactus Express with a fine shoulder of pork - Now on #GrillSheriffTV

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So, here we are today making a fitting start with the Cactus Express, which is heating up around the corner, with a fine shoulder of pork.

00:15: So, here we have the prepared shoulder of pork. The shoulder of pork is a classic in the American BBQ. Prepared on a BBQ Smoker in a way that we can make a Pulled Pork at the end. The meat is cooked until it is soft and tender enough to be pulled with a fork and enjoyed in a burger.

00:40: The rind is first cut in to allow the spices to penetrate into the meat. We do this with a knife. We use our "Buffalo Bill" BBQ Rub for rubbing in or seasoning. It fits to our "BBQ Smoker" and our Cactus Jack Express topic, which is heating up around the corner.

01:01: I cut the rind a little so that we have nice pockets where the spice can penetrate. Also on on this side of the meat. I do this at a distance of a few inches across the meat. It is not match deciding how many inches, but simply with a nice distance of a few cuts across the rind. So we made a few cuts, where we can add our rub on it, and season it nicely all around.

01:48: Now we season generously. All around, also in the cuts on the rind and here also in between, so that the aroma of the spice gets in. Then we turn our meat on the side and here again we do the same. This spice mixture already has salt in it. That means we don't have to add salt here. You can spice it very generously and press in what's left over. Lovely from all sides, including the front. Also here we can press it in. In American BBQ you always season dry. There is a very simple and practical reason for this. Imagine you wet it or rub it with a marinade and have a big party with many kilograms of meat: Then you would need a whole bathtub full of marinade. So it' s much easier if you marinate it dry and season it dry, the so called "Dry Rub" as the Americans call it.

03:07: The shoulder of pork is now finished all around. Now we can put it on the smoker. At the beginning we don't have to measure the core temperature. That is not necessary yet, because it takes a few hours until it is ready.

03:21: So, now we have our "sample" prepared. Now we put it in the smoker. Tip top, the whole shoulder.

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How to Perfectly Prepare Pulled Pork with Shoulder of Pork | Grill Sheriff Grüningen