Sharps RoastHouse Pulled Pork: A Journey of Flavor and Tenderness

At Sharps RoastHouse, we take pride in serving the finest pulled pork, carefully crafted to deliver an unforgettable barbecue experience. From selecting the right pork to the final low-and-slow cooking process, each step is crucial in creating a consistently flavorful and tender product that keeps our customers coming back for more. Join us as we unveil the secrets behind our mouthwatering Sharps RoastHouse Pulled Pork.

Step 1 – Choose the Right Pork
Contrary to its name, pork butt doesn’t actually come from the rear end of the pig; it is cut from the front shoulder. We are committed to using natural and sustainable pork of the highest quality. Our pork is selected with precision, ensuring uniformity in size, weight, and marbling. The well-marbled meat contributes to the richness and succulence of our BBQ, as the rendering fat adds moisture and flavor. This attention to detail guarantees a consistently delectable and tender product.

Step 2 – Dry Brine
To infuse our pulled pork with a harmonious blend of sweet and savory flavors, we begin by hand-rubbing the pork butt with our Signature BBQ Spice dry brine. This blend includes kosher salt, brown sugar, chili powder, garlic powder, onion powder, and pepper. After applying the dry brine, we let the pork butt rest for a minimum of 12 hours. The salt in the dry brine works its magic by relaxing the meat fibers, allowing the flavors to penetrate deeply. The result? A juicy and flavorful pulled pork that leaves your taste buds craving more.

Step 3 – Custom Smoking Works
To elevate our pulled pork to new heights of smoky deliciousness, we employ the Applewood Cold Smoker, an exclusive design crafted specifically for our restaurant. This unique smoker ensures that the meat is infused with the delicate yet distinct flavor of local Wenatchee Applewood, sourced from the apple capital of the world. Our pork butt spends a dedicated 3 hours within the embrace of this cold smoker, allowing the fragrant smoke to permeate every fiber. The cold smoking technique guarantees an intense smoky essence while maintaining the meat’s tender texture. Moreover, our cold smoker is proudly positioned in the heart of our restaurant, serving as a focal point for all to see.

Step 4 – Low and Slow
Once our pork butt has absorbed the aromatic applewood smoke, it is time for the next stage of its transformation. We smother the meat in our House-made Bar Boss™ Bourbon Barbecue Sauce, carefully crafted to complement the flavors already present. The pork butt is then cooked low and slow for an additional 14 hours, allowing the flavors to meld and the meat to reach the pinnacle of tenderness. Once fully cooked, the pork is meticulously shredded by hand and generously coated with our signature sauce. This final step gives birth to our renowned Pulled Pork, ensuring a melt-in-your-mouth texture that is unparalleled.

The journey from selecting the right pork to the final low and slow cooking process is what makes Sharps RoastHouse Pulled Pork a culinary masterpiece. With each step meticulously executed, our pulled pork delivers a symphony of flavors that dance on your palate. The well-marbled meat, the dry brining process, the infusion of Wenatchee Applewood smoke, and the hours of slow cooking work in harmony to create a consistent, flavorful, and tender experience for all who indulge. Visit Sharps RoastHouse to savor this culinary delight and embark on a gastronomic adventure you won’t soon forget!