[ARCHIVED THREAD] - Pulled pork (Page 1 of 2)
Posted: 3/30/2006 1:56:41 PM EDT
I've been craving some pulled pork for a while now. I need a good recipe. Maybe with a mustard rub. I could just google a recipe but I thought "what better site for a recipe than arfcom?" |
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Pork shoulder cooked at about 275 degrees over a pecanwood bed of coals for 10+ hours. Rub it down with a little salt, black pepper, and garlic powder. Shred it from the bone with a fork. Pile it on a toasted bun with pickle relish, lettuce and a dab of your favorite BBQ sauce. Mais cher! Ca cest bon manger! |
I love it when you speak like that. Danny 
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God, I love it when I have to go to TN for work. If I could ever figger out where to get it for breakfast, I'd have it three meals a day. |
Yeah pulled pork in NY is different. It's like that wood which is nothing more than compressed sawdust. It's probably nasty pork bits that they press together then they actually try to make it look like a rib slab! Like somehow there is a boneless pig somewhere.  false advertising BS. Still good though with Tabasco!!!!! Actually pork is the one and ONLY reason why i could never be a Muslim!  I'm OK with the Four wives, I get to be king of the house, Beheading infidels, Blowing up shit, but no pork??? Fuck that!
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I take a pork shoulder roast and debone it. Then I cut the chunks into fist size bits. I rub them with fresh black pepper and sea salt. If you like spice you can add some crushed red pepper at that stage.I then get my cast iron skillet as hot as hell, then I sere all sides of the chunks. I just sere the meat, I don't cook it all the way. Then I take a cup of apple cider vinegar, one cup of white vinegar, some brown sugar, mustard powder, black pepper, salt,garlic powder and crushed red pepper. I put all of this in the slow cooker plus the meat and let it cook overnight. Check to make sure it is cooked then shred with forks and put on bun. Not very exact, I never write it down. It comes close to ok Eastern NC style BBQ without a fire pit. |
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I use a real simple dry rub: salt, pepper, and some chile powder. Make sure you don't use anything with sugar in it or it will burn and form a nasty crust on your meat. Then I put it on the smoker using oak or hickory at about 225 degrees. It is done when the pork gets to about 190-200 internal temperature. I make a special sauce for it too. 32 oz ketchup 1 cup sugar 1 cup lemon juice 2/3 cup apple cider vinegar 1 stick butter 2 tbsp black pepper 2 tbsp rep pepper flakes (adjust too taste) Bring all that to a boil for 10 or 15 mins. |
I've been waiting 20 years to hear a Texan admit that they don't know shit from applebutter about barbecue. You mean to tell me cows are good for something besides making the miracle whip that is required for nice creamy coleslaw to put on my pulled pork sammich? Yer shittin' me, right? |
Ever heard of Tbones and Sirloin mmmmmmmm!!!!!!! |
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good god- not knowing what pulled pork is- by the way you can do the same with turkey breast or beef too I just put it on low in the croc pot with 1/2 cup water or so and a pack of liptond onion soup mix. seems to come out fine 8 hrs later. I like the idea of cutting up first though- might help cook more even. |
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WOULD ALL OF YOU KINDLY STFU?!?!?! j/k  Seriously, you're making me hungry as Hell...my mouth is really watering now...I'm stuck here in Kuwait without a way to get any pulled pork...I haven't had any since April of last year and won't get any until I get back Home around the 5th of May. My favorite "food fantasy" these days is hitting Arthur Bryant's BBQ in Kansas City right after I get back and having them fix me the biggest pulled pork sandwich that they possibly can and washing it down with 3 or 4 Boulevard Unfiltered Wheat beers... Damn, I'm "jonesin'" for that stuff...  34 days and counting...  |
What?!!!!  Not even SPAM? I would die without pork in my diet.
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Chicken, Beef, Mutton, Goat and Camel...no Pork. PERIOD. I'm so fucking tired of Chicken and Beef...and NO BBQ places over here...
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Mmmm. Pulled pork. I haven't made any in far too long. I followed Alton Brown's recipe, and it waas some of the best barbeque I've ever had. Mix up some molasses, pickling salt, and water and soak a pork butt in it for 8-12 hours, refrigerated, of course. Take it out and pat it dry. Make up a dry-rub with cumin, fennel, coriander , chili powder, onion powder, and paprika. Put the rub in a sifter or shaker, and shake it all over the pork butt, patting it on as you go. I recommend gloves so the rub doesn't stick all over your hand. Smoke with hardwood of your choice for about 12-14 hours at 210 degrees. I use hickory, and give it a good heavy fistful of wood chips about every two hours until I've given it three doses. Then just let it cook until it's ready to fall off the bone. Wrap it up in foil and let it sit for about half an hour before you start pulling. |
Well, you know what I say...FUCK THEM.... We're there trying to help their sorry asses out, and they won't let our guys eat pork....goat fuckers... |
Didn't know that. Thanks for the tip! |
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I did a food pr0n on pulled pork a while back. I'll repost it. In honor of National Pork Month, I cranked up the smoker last weekend and smoked a couple pork butts. Pork butt is actually the shoulder of the pig and is also known as Boston butt, picnic roast, or shoulder blade roast.  6.4 pounds means that we will be cooking for about 9 hours. I shoot for around 1.5 hours a per pound at 225*.  Here you can see the skin and shoulder area of the pig. The skin falls right off after cooking. The end of the bone is also visible.    Raw, coated with worstershire sauce, and rubbed with dry rub. This will season the meat while we build our fire.  I use a base of lump charcoal to start my smoker. Lump charcoal doesn't have the fillers found in briquets and makes a lot less ash.  Use a chimney and a blowtorch to start your charcoal. Lighter fluid can leave an after taste.  Oak logs added to the bed of burning coals get the pit ready to cook. Oak will give long burn times, but the fire must be kept "clean", meaning keeping enough air flow that the stream of smoke is almost invisible. A "dirty" fire with oak will create very bitter-tasting meat.  Meat's on!  Wireless thermometer inserted, time to close the lid and do some yard work.  My BBQ leash. It clips to my belt and keeps me up to speed on my food.  OK, the internal temperature has reached 170*, so it's time to foil.  Looking good! We'll keep the butts on the smoker until the internal temperature hits 205*.  The butts are done! You can see the bones sticking out of the meat. We'll shred the pork with a pair of fork while it is still hot. Remove the skin, bones, and excessively fatty parts of the meat before shredding. The bones slide right out of the meat.  Mix with BBQ sauce and serve on a fresh roll for one of the finest BBQ dishes on the planet. |
You'll need a Tarheel recepie for a vinegar based suace for that! But that looks tasteeeeeeeee
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You pull it apart, either with forks or your hands. When you shred it, you get a yummy mix of bbq sauce and pork that's so tasty you'd walk over your own grandmother for it. |
| I made the Mr. Brown recipe a few weeks ago and it was amazing. Everyone here loved it. I would also make sure that every two hours you spray it with apple Juice that makes it very tasty. Here is the recipe. MR. Brown |
Thanks! I'll try some this weekend. |
