Pulled Pork

[Rickard N]

Ok, so how do you guys do this? I have tried to figure it out for some time now and since I haven't tried before I have a bit of a hard time experimenting

 

Pretty please?

 

/R

[snafu_72]

Get a nicely marbled pork shoulder roast.

Slather on a nice layer of dry BBQ rub

Let sit in a cool place for 1 hour while you prepare the smoker (add some nice wood that brings out additional flavor... apple, hickory, cherry, mesquite)

Smoke at 275 degrees until internal temp raises to 160 deg F (you can convert to C if you need to)

While pork is on the smoker prep the sauce (I prefer a good, homemade sauce with a touch of vinegar, brown sugar, mustard powder/brown mustard, and a little heat on the back end)

Bring port into prep area and let rest for 10-15 minutes

Pull the pork apart with your fingers and place it on a platter. Some people would then chop it into smaller pieces, it all depends upon your style

DO NOT. I repeat. DO NOT put the BBQ sauce on the pork. Let people add it if they so choose

Serve on a bun with some creamy coleslaw on the side

Side dishes include baked beans, aforementioned coleslaw, potato salad

Ice tea, cold beer, or lemonade to drink

Bread pudding for dessert

[Rickard N]

Wow, thanks Snafu! Problem is I don't have a smoker

I think I missed the part of "how to do it in an oven"

[Mr King]

Wow, thanks Snafu! Problem is I don't have a smoker

I think I missed the part of "how to do it in an oven"

 

Do you have a slow cooker?

 

Edited February 2, 2014 by Mr King

[Ivanhoe]

1) make brine; 1 gallon of purified/spring water, 1 cup of kosher salt, 2 cups of brown sugar or molasses, 4 tablespoons of liquid smoke flavoring, 1 tsp ground black pepper. mix ingredients in a cook pot, simmer for about 5 minutes, let cool. its easier to simmer the above ingredients with only a quart of water, then add the rest of the water during cooling. needless to say, its the ratios that count; if you're starting out with a 3 lb roast, reduce above quantities by a factor of 3 or 4.

 

2) obtain a pork roast that hasn't already been injected with "flavoring solution" (i.e. salt water). a relatively fatty cut is best. check the label; if the sodium content is like 400 mg per 100g serving, reject.

 

3) soak the roast in the brine overnight in the fridge. add water as needed to ensure all the pork is submerged. if you need to, feel free to chop the roast into smaller chunks to fit your containers.

 

4) put the roast, along with enough brine to reach about 1 inch deep in the bottom of the pot, in a slow cooker on low setting for 8-12 hours. when you can easily break up the roast into strands with just a fork, its done.

 

if you have dogs, you might need to board them elsewhere while the slow cooker is working. that aroma is torture.

[BP]

Gold recipe here, eastern Carolina style (vinegar and pepper-based sauce, North Carolina down to about Charleston on the SC coast). Any of that mustard-based sauce is heresy.

 

http://userealbutter.com/2007/11/09/carolina-style-pulled-pork-recipe/

 

You can make it in the oven. Dunno what a Boston Butt cut would be called in your neck of the woods, but it is a pork shoulder.

 

http://en.wikipedia.org/wiki/Boston_Butt

[Mr King]

Richard I made some slow cooked pulled pork shoulder a few weeks ago and it came out really well.

 

I applied pork rub (seasoning) liberally over the roast. In the slow cooker I made a bed of chopped white onions, and placed the roast fat cap up in the slow cooker on top of the onions. Then I added some pineapple juice, and chopped green chilies to the bottom of the slow cooker. Let it cook till the meat was pull apart tender, then I took the roast out of the cooker, strained the drippings / pineapple juice through a colander, pulled the pork and put it back in the cooker, and added back in the strained onions and green chilies. Then I took one of my favorite off the shelf BBQ sauces, added it to the pork, along with a good dose of the drippings /. pineapple juice mixture.

 

There are tons and tons of variations on pulled pork. I have even seen recopies that call for adding in a can of Dr Pepper.soda while it is cooking. There are also lots of videos on Youtube of recipes and instructions on how to make pulled pork. Just type your cooking method and pulled pork and you should get plenty of results.

[Mr King]

Started cooking this bad boy last night. Varied the recipe a little from last time. I added fresh chopped garlic to the onions, a little apple cider vinegar to the pineapple juice, and I sprinkled in a healthy dose of salt in addition to the rub on the meat. I just pulled, and I have to say it is some of the best pulled pork I have ever had, despite not being smoked. Can't wait for it to warm up because I am finally going to tackle learning how to use my water smoker. Pulled pork is probably the first thing I will do.

 

 

Finished product. I dont drench it in sauce, I add enough sauce to incorporate with some of the drippings to bring the flavors together and coat the meat. When I go to make sandwiches I will add more sauce as desire at the time. For store bought tomato based sauce I like Sweet Baby Rays. I have had some really decent homemade sauces at a few BBQ's, and I plan to try to work on a homemade sauce over the summer.

 

Edited February 8, 2014 by Mr King

[snafu_72]

As an aside if you want a "smoked" flavor but don't have access to a smoker then add a little liquid smoke to your roast in the crockpot. Its not the same but it does impart a small part of the flavor. BTW your dish looks good enough to eat!

[Mr King]

Thanks Snafu.

[Rickard N]

Great stuff guys!

What do you put in your bbq sause btw?

 

/R

[X-Files]

CHICAGO (Reuters) - John Goihl, a hog nutritionist in Shakopee, Minnesota, knows a farmer in his state who lost 7,500 piglets just after they were born. In Sampson County, North Carolina, 12,000 of Henry Moore's piglets died in three weeks. Some 30,000 piglets perished at John Prestage's Oklahoma operation in the fall of 2013.

The killer stalking U.S. hog farms is known as PEDv, a malady that in less than a year has wiped out more than 10 percent of the nation's pig population and helped send retail pork prices to record highs. The highly contagious Porcine Epidemic Diarrhea virus is puzzling scientists searching for its origins and its cure and leaving farmers devastated in ways that go beyond financial losses.

 

http://news.yahoo.com/killer-virus-spreads-unchecked-u-hog-belt-pushing-180045876--finance.html

[Murph]

I love pulled pork. I love pork, mmmmmmmm.

[T19]

Must get pulled pork for lunch.