Are you tired of the same old barbecue flavors? Do you wish to add a unique twist to your pulled pork recipes? If you're looking to impress your guests with an unconventional yet delightful dish, you've come to the right place. This blog post will guide you through the process of creating the perfect pulled pork with a tarragon twist, blending traditional flavors with a fresh, aromatic herb that elevates the dish to new heights.
Why Tarragon?
Tarragon, known for its delicate anise-like flavor, is an herb often overlooked in the BBQ world. Here’s why you should consider it:
- Unique Flavor Profile: Tarragon’s subtle yet distinct flavor complements the rich, smoky taste of pulled pork, adding a layer of complexity.
- Health Benefits: It’s rich in vitamins A, C, and antioxidants, making your pulled pork not just delicious but also nutritious.
- Versatility: Tarragon pairs well with both sweet and savory components, making it ideal for various recipes.
Ingredients You’ll Need
Before you start, gather these ingredients for your perfect pulled pork:
| Ingredient | Quantity |
|---|---|
| Boneless Pork Shoulder | 3-4 pounds |
| Kosher Salt | 2 tablespoons |
| Black Pepper | 1 tablespoon |
| Garlic Powder | 1 tablespoon |
| Onion Powder | 1 tablespoon |
| Paprika | 2 teaspoons |
| Dried Tarragon | 2 tablespoons |
| Apple Cider Vinegar | 1 cup |
| Brown Sugar | 1⁄2 cup |
| Chicken Stock | 1 cup |
| Fresh Tarragon Leaves | 1 tablespoon |
Preparation Steps
Here’s how to make your tarragon-infused pulled pork:
- Season the Pork: Rub the pork shoulder with kosher salt, black pepper, garlic powder, onion powder, paprika, and half of the dried tarragon. Let it sit at room temperature for about 30 minutes to absorb the flavors.
- Prepare the Grill: Preheat your smoker or charcoal grill to about 225°F. Ensure you have plenty of wood chips for smoking if you’re not using a smoker.
- Create the Mop: Mix apple cider vinegar, brown sugar, and the remaining dried tarragon to make a mop sauce. This will help keep the meat moist during the slow cooking process.
- Grill the Pork: Place the seasoned pork shoulder on the grill or smoker. Use indirect heat if grilling, or simply smoke if using a smoker. Mop the pork with your vinegar-tarragon mixture every hour.
- Check Internal Temperature: After about 6-7 hours, when the pork’s internal temperature reaches 190-195°F, it’s ready for pulling.
- Pull the Pork: Remove the pork from the heat and let it rest for 30 minutes before shredding it with forks or pulling it with your hands.
- Add Fresh Tarragon: Mix in the fresh tarragon leaves to enhance the herbaceous note after pulling.
Serving Suggestions
Your tarragon twist pulled pork can be served in various delightful ways:
- On Buns: Make sliders or sandwiches with soft brioche or potato buns.
- Tacos: Use warm tortillas, add some coleslaw, and a splash of vinegar-based hot sauce.
- Over Polenta: Serve with creamy polenta to soak up the rich flavors.
- Nachos: Top nachos with pulled pork, cheese, and a tarragon cream sauce.
🌿 Note: When using fresh tarragon, add it towards the end of the cooking process to preserve its delicate flavor.
Pairing Suggestions
To enhance the experience of your tarragon-infused pulled pork, consider these pairing options:
- Wine: Opt for a crisp white like Sauvignon Blanc or a light Pinot Noir to cut through the richness of the pork.
- Beer: A beer with herbaceous notes, like a wheat beer or a Belgian ale, would complement the tarragon beautifully.
- Sides: Pair with grilled vegetables, a zesty coleslaw, or a potato salad for a complete meal.
Final Thoughts
By incorporating tarragon into your pulled pork, you’re not just cooking; you’re creating a culinary experience. The unique flavor profile of tarragon elevates traditional BBQ to something extraordinary, making your dish memorable. Remember, the key is to balance the herb’s presence, so it complements rather than overshadows the pork. This recipe not only adds a gourmet touch to your backyard BBQs but also introduces your palate to new possibilities in flavor pairing.
Can I use fresh tarragon instead of dried?
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Yes, you can use fresh tarragon, but reduce the quantity to about 2⁄3 because fresh herbs are more potent. Add it at the end of the cooking process for the best flavor.
What can I use if I don’t have a smoker?
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You can use your oven to mimic a smoker effect. Set it to the lowest heat possible, place a pan of water in the bottom for moisture, and use wood chips in a foil pouch to smoke. Ensure you leave the door slightly open for air flow.
How long does it keep?
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When stored properly in an airtight container, your pulled pork will last up to 4 days in the refrigerator or up to 3 months in the freezer.
