How do YOU make Pulled Pork?

[mamiecarter]

I bought a pork shoulder to make pulled pork but my version is just so-so.Anyone have a good pulled pork plan? Ingredients?

 

[applegirl]

I make pulled pork sandwiches with the leftovers from a pork roast that I cook in the crock pot. Whatever liquid you put in the crockpot isn't all that important, it's how long you cook it (all day almost) so that it is fall apart tender. Then you shred it and heat it up with a sweet BBQ sauce (Like Tony Romas carolina honey sauce) then serve on rolls. If serving kids, serve the pulled pork sandwiches on hot dog buns as it makes it easier for them to eat!

Good luck,
Janna

 

[Texasbelle]

My friend cooks hers in Coke. Really good.

 

[MelBay]

I let mine sit out for about 30 minutes, covered in my favorite rub. Then I sautee' it on all sides in a pretty hot skillet with just a little oil. This seals in the juices.

The I toss it in the crock pot and dump an entire bottle of my favorite BBQ Sauce (KC Masterpiece, Dave's, Jim Beam, etc. There are SO many!)

8-10 hours usually makes it fall apart. I prefer to buy the pork that comes wrapped in the "hairnet". I just have better luck with those.

Dang it, this made me hungry.

 

[Passepartout]

I use a pork roast, shoulder, or country-style ribs. I put 'em in the slow cooker and empty a bottle of 'Liquid Smoke' in there too. (use less if you don't want it as smoky). Start checking it for pull-apart-ability after 5-6 hours on high. (my slow cooker seems a little hot, so I use low). It might take more time, but don't cook to mushiness. Remove meat. drain liquid into a bowl and put that in the fridge or freezer to separate the fat. Skim the fat off the liquid. Pull the meat apart, adding some of the de-fatted juice for flavor and moisture. At this point and never before do I add some BBQ sauce (Masterpiece Honey Hickory) for those who like it a little sweet. I just like it smoky/juicy.

Mmmmm Good. Serve on onion rolls or sub rolls. Beans on the side with fresh cucumber/onion pickles. And sweet tea or lemonade. That's Summer eatin'.

Jim Ricks

 

[ScoopKona]

Crock pots?!?!?

I inject a two (or more) Boston butts with several syringes of pineapple juice (the cooking syringe variety, not the leftover insulin variety). Then I dust the butts with salt/pepper/brown sugar and place in a smoker at 180f for at least five hours. For smoke I use mesquite, grape vines or coconut husks, as the season dictates.

During the cooking process, I shave off the outer (cooked) parts, re-dust, and place the shavings in a pot with cider vinegar and more pineapple juice. These get simmered on low while the operation progresses. When I'm down to just bone, I add BBQ sauce (made from reduced pineapple juice, commercial sauce, bourbon, honey and fresh spices), and also add browned diced onions and garlic.

Crock pots? Fiddlesticks!


EDIT - PS - You'll notice a pineapple pattern in my pork processing. (Lovely alliteration, there.) Pineapple contains two enzymes that break down collagen and tenderize meat. The main one is called Papain, found in pineapples and papaya. The other is called Bromelain, which is pineapple-only. That's why meat cooked with pineapple tastes so good. The meat is tender and the hard, tough collagen has been broken down to succulent gelatin. When you get down to it, barbecue is basically about collagen/gelatin conversion. Simmering in a crock pot won't get you to BBQ Nirvana. The best conversion happens at < 212f.

 

[pittle]

No Crock Pots for Us

We smoke pork loins in a smoker that my husband made out of an old hot water heater tank. We do not inject the meat with anything or put rubs on it. Just cook it for 4-5 hours depending on the amount of meat we put in.

We pull it with forks while it is still hot and then slather it in KC Masterpiece BBQ Sauce. I personally love the Burnt Ends

 

[caribbeansun]

Traeger smoker here - similar process to Scoop but I've yet to try the pineapple but from their description that's now on the weekend agenda (thanks for the detailed description!).

Personally, I enjoy mine without the BBQ sauce as I prefer the smoked taste on its own, however, DW prefers with the BBQ sauce.

 

[Don]

At least the day before I cook the pork shoulder I make:
North Carolina Vinegar BBQ Sauce
(original recipe was too hot for my wife, so I use the variation which is in parenthesis)

This is the traditional sauce added to “eastern style” barbequed pork after shredding it and before serving it. The sauce adds a nice sharp kick to the meat without covering up the smokey flavor.

2 cups cider vinegar
1 tablespoon sugar —> (1 - ½ Tbsp)
1 tablespoon crushed red pepper flakes –> (1 - ½ tsp)
1 tablespoon Tabasco sauce –> (1 - ½ tsp)
Salt and freshly cracked black pepper to taste.

Mix the ingredients in a bowl and you’re done. Add the sauce to the pork to taste, or use as a basting sauce.
It is better after it sits awhile and the flavors blend.

Cooking the pork:
I cut the skin and most of the fat from a shoulder. Sprinkle on onion and garlic powders and put it on the grill for about 15 min. on both sides, but that isn't necessary. I then bring it in and to a roaster I add 1 cup of water, about 1 Tbsp. of liquid smoke, and more onion and garlic powder to the broth. I then cook it, covered, at 275 deg. for around 5 hrs.,turning over every hr.
The result is a pork shoulder that literally has fallen off of the bone, is juicy and tender.

 

[Icc5]

Crock

We do ours in a crock and then toast some rolls, put bbq sauce on it and (if you like coleslaw) fill with coleslaw and the pulled pork. Just had last night.
Bart

 

[JudyH]

I get mine at this great BBQ place down the street from me. After making my own, having way too much, still not tasting great, I just buy what I need from Smokies. :rofl:

 

[Bxian]

I put a pork loin in the crockpot and add 2 onions, a bottle of BBQ sauce and a quarter cup of honey-shred after cooking for several hours-delicious!

 

[Barbeque]

Crock Pot and season with Pappys Spicy rub
(Pappy's is from Fresno CA)
then about 4 hours before we take it out
use Bone Sucking Sauce (From Fords in NC)
I prefer the Spicy
http://bonesuckin.com/

 

[RonB]

illegal food???

My friend cooks hers in Coke. Really good.

I've heard of marijuana brownies, but never coke pork... :hysterical:

Ron

 

[RonB]

Here is the one place that will tell you all the "hows" and "whys" of bbqing pork.
There is also a review of the "Smokinator 1000" made for use with a large Weber Kettle.
Ron

 

[Janis]

Slather the butts with yellow mustard, coat with your favorite rub (homemade or store-bought - we like Smokey Mo's from TX). Then put in the smoker for hours and hours.

When done, pull the pork and add NC style vinegar-based BBQ sauce (cider vinegar, brown sugar, red chili flakes and a touch of ketchup)

 

[laurac260]

I bought a pork shoulder to make pulled pork but my version is just so-so.Anyone have a good pulled pork plan? Ingredients?

I cook boneless country style ribs in the crock pot all day, in sauce. I make my own sauce.

When they have cooked all day, I take them out of the crock, put them in a pot on the stove, shred them, then add some of the bbq sauce from the crock and cook them just a bit more. I do this because they wind up being a bit watery for me right out of the crock.

My hubby thinks I make the best bbq in the world, by the way

 

[Don]

When done, pull the pork and add NC style vinegar-based BBQ sauce (cider vinegar, brown sugar, red chili flakes and a touch of ketchup)

The ketchup makes it western NC style sauce.

 

[Stricky]

Rub down with my secret rub.
Let it marinate overnight.
Let it rest for 30 minutes and reach room temperature.

Smoke it on the smoker for 6 to 8 hours.

Pull it and add my famous sauce. Eat a sandwich quick because there will be none left for me to enjoy latter.

 

[mbeach89]

I've followed the directions on this sight and it turns out great!!!

http://www.exit109.com/~mstevens/pullpork.html

and the slaw to top the pulled pork sandwiches is a must:

http://www.barbecue-recipes.net/pork/r1022.htm

...and you MUST try this Mustard Vinegar Based BBQ Sauce!

http://www.barbecue-recipes.net/pork/r1147.htm

 

[AKFisher]

I've been making mine in the slow cooker as well. But no more! I am buying a smoker this week to try Scoop's method! :whoopie:

Thanks for all the great recipes!

 

[RonB]

I've been making mine in the slow cooker as well. But no more! I am buying a smoker this week to try Scoop's method! :whoopie:

Thanks for all the great recipes!

If you have a large Weber kettle, take a look at the Smokenator 1000. I have one and it really works, and you save a lot of space by not having multiple cookers.
Ron

 

[beachsands]

I spread yellow mustard all over the pork butt, rub it in paprika, onion power and brown sugar mix. I smoke until the internal temperature gets between 195 degrees and 205 degrees. It pulls really well at these temps.

It took about 10 hours at 275 cooking temp to get them done today.

I did sixteen pork butts today, that will last about 10 days at my restaurant.


Joel

 

[jberndt10]

For a south of the border flare:
1 packet of taco seasoning
1 cup of water
Cook in slow cooker on high for 1 hour and low for another 7or more.
Serve on flour tortillas
My kids who turn there noses up at Tacos love these.