Pickle Pulled Pork Recipe for a Flavorful Bbq Meal

Why This Recipe Works

The magic of this recipe lies in the brining process. By soaking the pork butt in dill pickle juice overnight, you’re infusing it with flavor and moisture. The acidity in the pickle juice helps break down the meat, ensuring that it’s tender and juicy when it’s done cooking.

Plus, that little bit of zing from the pickles takes the flavor profile up a notch. Pair that with your favorite BBQ rub, and you’re in for a treat.

Ingredients

Here’s what you’ll need for the best pickle pulled pork:

• 1 (8 to 10 pound) pork butt
• 2 to 3 jars dill pickle juice, enough to fully submerge the pork
• Yellow mustard for a binder
• Your favorite BBQ rub
• Extra pickle juice, for mopping (optional)

How to Make It

Start by placing the pork butt in a large container or a brining bag. Pour in enough dill pickle juice to fully submerge the meat. If you need more liquid, don’t hesitate to top it off with some store-bought brine. Cover it up and pop it in the fridge overnight.

The next day, pull that pork out of the brine. You’ll want to pat it dry to get rid of excess moisture. This is important because we want that bark to form nicely when it cooks. Now, here’s a little trick I’ve picked up: slather a thin layer of yellow mustard, or my favorite, hot sauce all over the pork. It might seem strange, but it acts as a binder for the rub and burns off during cooking, so you won’t even taste it in the end.

Once that binder is on, it’s time for the BBQ rub. Use your favorite blend and make sure to cover every inch of the meat. Now, you can fire up your smoker. Set it to 225 degrees F. This low and slow method is key to getting that perfect pulled pork texture.

When the smoker is ready, place the pork butt on the grill. You’re going to cook it until it reaches an internal temperature of 165 degrees F. If you want a little extra flavor, mop the pork with some pickle juice halfway through the cooking process. It’s a nice way to add a bit more tang to the bark.

After it hits that 165 mark, it’s time to wrap it up. Grab an aluminum pan, put a small amount of pickle juice on the bottom, and place the pork inside. Cover it tightly with foil and return it to the smoker. Now, you’re aiming for an internal temperature of 203 to 205 degrees F. This is when the meat will be probe-tender, which is exactly what you want.

Once it’s done, let that pork rest for at least 30 minutes- though, I'll go up to 2-3 hours depending on when it needs to be served.

I know it’s hard to wait, but this resting period is crucial for juicy pulled pork. When you can’t stand it anymore, shred the meat using two forks. For an extra kick, drizzle some warm pickle juice over the top just before serving. You can serve it as is or with your favorite BBQ sauce on the side.

Tips / Variations

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If you want to switch things up, feel free to experiment with different BBQ rubs. A spicy rub can add a nice contrast to the tanginess of the pickle juice. Also, don’t skip the resting step. It’s tempting to dive right in, but letting the meat rest really makes a difference in texture and juiciness.

If you don’t have a smoker, you can roast the pork in the oven at a low temperature, though the smokiness will be missed.

Serving Ideas

When it comes to serving your pickle pulled pork, the options are endless. I love piling it on a toasted bun with some coleslaw for a classic BBQ sandwich. You can also serve it over nachos, in tacos, or just on its own with a side of pickles for that extra zing. A drizzle of BBQ sauce or a spicy vinegar sauce can also complement the flavors nicely.

Closing

So there you have it! Pickle pulled pork is a fantastic way to elevate your BBQ game. The combination of pickle juice and your favorite rub creates a flavor explosion that’s sure to impress everyone at your next cookout. Give it a try, and I promise you won’t be disappointed. Happy cooking!

Savory Pickle Pulled Pork Recipe for Flavorful Meals

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 8 minutes minutes

Servings: 12

Ingredients

• 1 (8 to 10 pound) pork butt
• 2 to 3 jars dill pickle juice, enough to fully submerge the pork
• Yellow mustard, as a binder
• Your favorite BBQ rub
• Extra pickle juice, for mopping (optional)

Instructions

• Place the pork butt in a large container or brining bag and pour in enough pickle juice to fully submerge it, topping off with extra store-bought brine if needed. Cover and refrigerate overnight.
• The next day, remove the pork from the pickle juice and pat it dry.
• Coat the pork butt in a thin layer of yellow mustard, covering all sides, then season evenly with your favorite BBQ rub. The mustard helps the rub stick and burns off during the cook, so you won't taste it in the finished bark.
• Preheat your smoker to 225 degrees F. Place the pork butt on the smoker and cook low and slow until the internal temperature reaches 165 degrees F, mopping with a little extra pickle juice partway through if you want more tang on the bark.
• Place the pork in an aluminum pan with a small amount of pickle juice on the bottom of the pan, cover tightly with foil, and return it to the smoker until it reaches an internal temperature of 203 to 205 degrees F and feels probe-tender.
• Rest the pork for at least 30 minutes, then shred it with two forks. Drizzle a little warm pickle juice over the shredded meat right before serving for extra tang, and serve as is or with your favorite BBQ sauce on the side.