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Filipino Pulled Pork with Pickled Papaya: A Bold, Bright Flavor Bomb!

When you think of pulled pork, a familiar picture probably comes to mind: smoky, sweet, perhaps a hint of spice, served generously on a bun with a side of creamy coleslaw. It’s a barbecue classic, a staple found in virtually every smokehouse and backyard grill-out across the country. But what if we told you there’s a way to reinvent this beloved dish, taking it from pleasantly predictable to absolutely extraordinary?

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Introducing a revolutionary twist on pulled pork that will tantalize your taste buds and redefine your barbecue expectations: Filipino Pulled Pork. This isn’t just another pulled pork recipe; it’s a vibrant, sweet, and savory explosion of flavors that promises to be genuinely unforgettable. Drawing deep inspiration from the beloved Filipino delicacy, tocino—a sweet, cured pork often enjoyed for breakfast—this recipe elevates classic pulled pork to an entirely new dimension. Forget your average barbecue; this is a culinary adventure.

Woodfire Tocino Pulled Pork

This Filipino pulled pork is marinated in tocino-inspired flavors and smoked to perfection. Topped with homemade pickled papaya (atchara), it’s a bold, sweet-savory dish that’s anything but ordinary.

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Course:
Main Course

Cuisine:
Filipino

Keyword:
ninja woodfire

Prep Time:

20 minutes

Cook Time:

6 hours

Achara Rest:

2 days

Calories:

2645
kcal

Author:
Dad

Equipment

▢

Glass Mason Jar with a Lid
▢

Half Sheet Steamer Pan

Ingredients

▢

2
lb
Bone In Boston butt
▢

¼
White granulated sugar
▢

3
tablespoon
Granulated Garlic
▢

3
tablespoon
Sea Salt
▢

3
tablespoon
Black pepper
▢

½
tablespoon
MSG
▢

¼
Cup
Annatto Seed Pulverized
▢

2
tablespoon
Smoked Paprika
▢

¼
Cup
Pineapple Juice

Tocino BBQ Sauce:

▢

2
Cups
Pineapple Juice
▢

8
Cloves
Minced Garlic
▢

¼
Cup
Soy Sauce
▢

¼
Cup
White Vinegar
▢

¼
Cup
Mirin
▢

¾
Cup
Brown Sugar
▢

⅛
Cup
Annatto Seed
crushed
▢

⅛
Cup
Avocado Oil

Instructions

Prepare the Pork: Pineapple juice serves as an excellent binder for our rub. Generously coat the pork shoulder with your “Tocino Rub,” ensuring it’s evenly distributed across the entire surface. Place the seasoned shoulder in a half sheet pan to collect any precious juices that render during cooking.
Cold Smoke: Fill your woodfire smoker with your favorite pellets (hickory or apple wood work wonderfully for pork). Set the woodfire to the “smoker/CLD” setting for 1 hour. Carefully place the pork (still in its pan) into the woodfire grill and allow it to cold smoke for the designated hour, infusing it with deep smoky flavor.
Raise Temperature: After the initial cold smoke, check your pellet hopper to ensure sufficient fuel. Increase the smoker temperature to 200°F (93°C) and set a timer for 4 hours. If using an XL Pro Connect model, insert a meat probe and set a target internal temperature of 170°F (77°C) for the pork.
Prepare the Tocino BBQ Sauce: While the pork is diligently smoking, combine all the ingredients for the Tocino BBQ sauce in a saucepan. Place the pan over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 30 minutes. This simmering process will deepen and intensify the flavors, creating a rich, glossy sauce.
Wrap Time: Once the pork shoulder reaches an internal temperature of 170°F (77°C), it’s time to wrap it securely in heavy-duty aluminum foil. Return the wrapped pork to the smoker and continue cooking until its internal temperature reaches 200°F (93°C). This wrapping step helps break down tough connective tissues and keeps the meat incredibly moist.
Rest and Shred: Remove the pork from the smoker and let it rest, still wrapped, for 30-45 minutes. This crucial resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful finished product. After resting, unwrap the pork and shred it using two forks, discarding the bone and any large pieces of fat.
Sauce and Serve: Serve the shredded tocino pulled pork as is, or piled high on your favorite bun as a sandwich. For an authentic Filipino experience and the ultimate flavor contrast, pair it with homemade Filipino Achara (pickled papaya). You can find a fantastic recipe for achara here: Panlasang Pinoy Achara Recipe.

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The star of this dish, a perfectly cooked pork shoulder, undergoes a transformative marinade in a rich, deep red, sweet-savory blend. This secret concoction caramelizes into an irresistible bark as it’s smoked low and slow on a Woodfire Grill. But the true game-changer, the element that elevates this dish from great to glorious, is the homemade atchara—a traditional Filipino pickled papaya. This vibrant, crunchy, tangy, and subtly sweet condiment provides the perfect counterpoint to the succulent, rich pork. Prepare yourself, because you’ve genuinely never experienced anything quite like this flavor combination before. And yes, if you’re going to dive into something this deliciously sticky, you might as well look stylish doing it, perhaps with a pair of pink gloves!

Why This Filipino Pulled Pork Stands Out

Traditional pulled pork recipes often emphasize heavy smoke and bold spice profiles. While delicious, they can sometimes lack a certain dynamic edge. Our Filipino Pulled Pork, however, is a masterclass in balance and audacious flavor. The marinade is a carefully orchestrated symphony of tastes: aromatic garlic, umami-rich soy sauce, deep brown sugar, the earthy subtle sweetness and vibrant color from annatto, and that quintessential Filipino sweetness that makes every mouthful an utterly crave-worthy experience. The magic truly happens when the pork is allowed to marinate overnight, ensuring these incredible flavors penetrate right down to the bone. Thanks to the precise temperature control and consistent smoke generation of a Woodfire Grill or any quality smoker, the pork develops a flawless smoky bark while remaining incredibly juicy and tender throughout.

What makes this recipe particularly exciting is its brilliant fusion of culinary techniques and cultural influences. Imagine the comforting, slow-cooked goodness of classic American low-and-slow barbecue traditions beautifully intertwining with the vibrant, sweet-savory profiles reminiscent of a hearty Filipino breakfast. It’s an unexpected yet harmonious blend, much like donning a colorful Hawaiian shirt for your taste buds—bold, joyful, and unequivocally fun. This creative marriage of flavors and methods results in a dish that’s both familiar and exhilaratingly new.

While the temptation to simply shred this tender pork and serve it on a plate is strong (and perfectly acceptable, we assure you!), its true potential shines when integrated into other preparations. Envision it in a fragrant rice bowl, topped with a fried egg and fresh herbs, offering a complete and satisfying meal. The rich, yielding texture of the pork, combined with the crisp, zesty crunch of the atchara, perhaps with an additional drizzle of that reserved, deeply flavored marinade, creates a culinary experience that is truly next-level. You may not be ready for such an intense flavor journey, but you soon will be!

Filipino Pulled Pork Meets Atchara: The Ultimate Sweet & Tangy Combo

This isn’t merely a pork dish; it’s a complete culinary experience, and the secret weapon, the undisputed co-star, is the humble yet extraordinary pickled green papaya, known as atchara (or achara). You might be inclined to consider it an optional garnish, a fancy flair to skip. We strongly urge you: don’t. Skipping the atchara would be missing out on a fundamental component that elevates this pulled pork to its iconic status.

Atchara isn’t just a side; it’s a flavor multiplier, a textural marvel, and a crucial balancing act for the rich, sweet-savory pork. The bright acidity of the vinegar in the atchara masterfully cuts through the luscious richness of the pulled pork, preventing the dish from becoming overly heavy. Simultaneously, the inherent sweet notes contributed by elements like raisins, bell pepper, and sugar in the atchara beautifully complement and enhance the tocino-inspired marinade of the pork. The contrast in textures is equally compelling: the melt-in-your-mouth tenderness of the pork meets the crisp, refreshing bite of the pickled papaya, creating a dynamic interplay that hits every single flavor and texture note. It’s a culinary duet where each component truly shines, enhancing the other in perfect harmony.

The beauty of atchara also lies in its surprising simplicity. To prepare this delightful condiment, you’ll start by grating unripe green papaya. Then, generously salt the grated papaya and allow it to sit, drawing out excess moisture. After a short period, squeeze out the liquid with surprising vigor (imagine you’re letting out some frustration!), ensuring the papaya retains its crispness. Finally, toss the papaya in a vinegary-sweet brine infused with pungent garlic, spicy ginger, and other aromatic spices. Once mixed, let this vibrant concoction chill in the fridge for a few hours, or ideally overnight, to allow the flavors to meld and intensify. The waiting is the hardest part, but the flavor fireworks that follow are absolutely worth it.

Serving Suggestions & Tips for Success

Once you’ve mastered this Filipino Pulled Pork, a world of serving possibilities opens up. While it’s undeniably excellent on its own, here are some ideas to truly make it shine:

Rice Bowls: For a hearty and authentic meal, serve the pulled pork over a bed of steamed white rice. Add a generous helping of atchara, maybe a fried egg with a runny yolk, a sprinkle of toasted sesame seeds, and fresh cilantro or green onions for garnish. A drizzle of the reserved tocino BBQ sauce over the rice and pork brings everything together.
Sliders or Sandwiches: Pile the tender pork high on soft Hawaiian rolls or brioche buns. The atchara is a must, but consider adding some thinly sliced pickled red onions, fresh cucumber, or a dollop of a spicy sriracha mayo for an extra kick.
Tacos or Lettuce Wraps: For a lighter, more vibrant option, tuck the pulled pork and atchara into warm tortillas or crisp lettuce cups. Add a squeeze of lime juice and a sprinkle of chopped peanuts or fresh mint for an unexpected twist.
Noodle Bowls: Incorporate the pork into a savory noodle dish with some broth and fresh vegetables for a comforting and satisfying meal.

To ensure your Filipino Pulled Pork is nothing short of perfect, remember these essential tips:

Marination is Key: Don’t skimp on the overnight marination. This allows the deep, sweet-savory flavors of the tocino-inspired rub to fully penetrate the pork shoulder, creating a truly flavorful experience.
Low and Slow is the Way: Patience is a virtue when smoking. Maintaining a consistent low temperature allows the connective tissues to break down slowly, resulting in incredibly tender, pull-apart pork.
Trust Your Thermometer: Always cook to temperature, not just time. An accurate meat probe ensures your pork reaches that perfect internal temperature for shredding (around 200-205°F or 93-96°C) while staying moist.
Resting is Crucial: After cooking, let the pork rest, still wrapped, for at least 30-45 minutes. This step is vital for redistributing the juices, ensuring every strand of pulled pork is succulent and flavorful.
Make Atchara Ahead: The pickled papaya improves with time. Preparing your atchara a day or two in advance allows its flavors to fully develop and meld, making it an even more potent counterpoint to the pork.

Final Thoughts: This Pork is a Whole Vibe

If you find yourself yearning for a departure from the conventional barbecue fare, this Filipino Pulled Pork offers an exciting and deeply satisfying alternative. It delivers a complex yet harmonious symphony of tastes—sweet, savory, smoky, and tangy—all in a single, remarkable dish. This recipe confidently marches to the beat of its own drum, and that’s precisely what makes it so incredibly special. Whether you choose to savor it nestled in a fluffy rice bowl, as delectable sliders, or even devoured straight from the cutting board with your (highly recommended) pink-gloved hands, this is a dish destined to capture attention and earn rave reviews.

Beyond the incredible taste, there’s a unique satisfaction in preparing something truly distinctive. It’s not every day you get to proudly declare, “I smoked tocino-style pulled pork and crafted homemade atchara from scratch!” Your discerning tastebuds—and certainly your appreciative friends and family—will be profoundly grateful for this unforgettable culinary adventure.

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Wood-Fired Filipino Tocino Pulled Pork