Chimichurri Pulled Pork
Tom Jackson
Rated 4.3 stars by 13 users
Category
Pork
Servings
24
Prep Time
15 minutes
Cook Time
14 hours
Calories
293
Prepare to embark on a mouthwatering journey with our tantalizing Smoked Boston Butt Pork Shoulder, infused with the robust flavors of Cattleman’s Grill Lone Star Brisket Rub and complemented by a vibrant Chimichurri sauce. Begin by crafting the Chimichurri: a blend of shallots, cilantro, parsley, oregano, garlic, capers, red wine vinegar, Saica Sicilian Extra Virgin Olive Oil, and a touch of Cattleman’s Grill Lone Star Brisket Rub, all expertly combined in a food processor until reaching the perfect consistency. Next, preheat your Yoder Smokers YS640s Pellet Grill to a gentle 190ºF, setting the stage for slow and flavorful smoking. Trim the Boston Butt pork shoulder and generously season it with the savory Cattleman’s Grill Lone Star Brisket Rub before placing it on the second shelf of the grill to smoke overnight, allowing the rich flavors to develop over 8-12 hours. Once the pork reaches an internal temperature of roughly 160ºF and a delectable bark has formed, remove it from the grill to wrap. Slathered in a luscious layer of Chimichurri and bathed in pineapple juice, tightly wrap the pork in heavy-duty foil before returning it to the grill to continue cooking until it reaches a tender 205ºF and the blade bone effortlessly slides out. Finally, shred the succulent pork and serve it topped with a generous spoonful of Chimichurri, delivering a symphony of flavors that will tantalize your taste buds with every savory bite. Get ready to savor the irresistible combination of smoky pork and vibrant Chimichurri—a culinary masterpiece that will leave you craving more.
Ingredients
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1 Boston Butt pork shoulder
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Cattleman’s Grill Lone Star
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1/2 cup pineapple juice
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6 tbsp (2 oz) shallot, chopped
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3/4 cup fresh cilantro, chopped
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3/4 cup fresh parsley, chopped
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2 tbsp fresh oregano
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3 cloves garlic, crushed, peeled
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2 tbsp capers
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3 tbsp red wine vinegar
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6 tbsp Saica Sicilian Extra Virgin Olive Oil
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1 tsp Cattleman’s Grill Lone Star Brisket Rub
Chimichurri
Directions
To make the chimichurri, combine all ingredients in a food processor and blend to desired consistency.
Preheat your Yoder Smokers YS640s Pellet Grill to 190ºF.
Trim your pork butt, then season with the Cattleman’s Grill Lone Star Brisket Rub.
Place the pork butt on the second shelf of the grill and smoke overnight (8-12 hours).
When the internal temperature reaches roughly 160ºF and a bark is set, remove from the grill to wrap.
Place the pork on two sheets of heavy-duty foil and turn up the edges of the foil. Slather the pork in about one-half cup of the chimichurri (the rest can be reserved for later) and add the pineapple juice. Wrap tight in the foil.
Raise temp to 275. Return to the grill and continue cooking until the pork is over 205ºF and the blade bone easily slides out.
Shred the pork and serve topped with more chimichurri.
Recipe Note
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Recipe Highlights and Insights:
Chimichurri, a quintessential Argentinean sauce, masterfully harnesses the power of aromatics to create a flavor profile that is both bold and captivating. At its core lies the pungent punch of garlic, finely minced or crushed to release its robust essence. This aromatic powerhouse infuses the sauce with its distinctive sharpness, adding depth and intensity to every spoonful. Paired with the bright, herbaceous freshness of fresh parsley, chimichurri bursts to life with a verdant hue and a refreshing grassy aroma. Each leaf of parsley, finely chopped and carefully blended, contributes to the sauce's vibrant character, inviting the senses on a culinary journey that is as aromatic as it is flavorful.
But the allure of chimichurri doesn't stop there. Oregano, whether dried or fresh, adds a savory, earthy complexity to the sauce, its aromatic notes intertwining with the sharpness of garlic and the freshness of parsley. With each whiff, hints of the Mediterranean dance on the palate, transporting diners to sun-drenched landscapes where flavors abound. Red wine vinegar, a key acidic component, further enhances chimichurri's aromatic profile, infusing it with tangy brightness that balances the robustness of the herbs and spices. Its fruity aroma intermingles with the other ingredients, creating a symphony of scents that tantalize and delight.
Finally, olive oil, the luscious base of chimichurri, serves as a conduit for the aromatic compounds of garlic, parsley, and oregano, enveloping them in its smooth, velvety texture. Its fruity aroma adds a luxurious dimension to the sauce, elevating it to new heights of indulgence. As the aromatics meld together, chimichurri emerges as a true culinary masterpiece – a sauce that not only tantalizes the taste buds but also captivates the senses with its aromatic allure. Whether drizzled over grilled meats or used as a marinade, chimichurri stands as a testament to the artful use of aromatics in creating dishes that are as aromatic as they are delicious.
Check out our article on building flavor with aromatics for more information on how to harness the power of aromatics to level up your cooking game.
Nutrition
Nutrition
- Serving Size
- 24
- per serving
- Calories
- 293
- Fat
- 19.9 grams
- Saturated Fat
- 6.1 grams
- Cholesterol
- 53 milligrams
- Sodium
- 307 milligrams
- Carbs
- 14.8 grams
- Fiber
- 4.3 grams
- Sugar
- 0.8 grams
- Protein
- 15.4 grams
Valorie- Agreed, the fresh herb flavor really brightens up the pork. In the video, he raises it to 275° to finish. Let us know how the recipe comes out!
This looks delicious…and we plan to make it this weekend. We do have a question though…..when the pork has been wrapped, and put back on the smoker, is the temperature of the grill raised from 190? If so, to what? Just want to make sure we duplicate this correctly as it sounds so good!!
Thank you!!