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Thread: Pulled Pork

  1. #1

    Pulled Pork

    Okay, so I know some of you are really crazy about pulled pork. Anybody have a favorite recipe for me? I would really appreciate it.

  2. The Following User Says Thank You to Catsrus For This Useful Post:

    FresnoJoe (08-23-2015)

  3. #2
    Buy; cook; eat.

  4. The Following User Says Thank You to fuego For This Useful Post:

    FresnoJoe (08-23-2015)

  5. #3
    Quote Originally Posted by fuego View Post
    Buy; cook; eat.
    Of course you're the first poster on this thread.

    Fuego, you've cooked it before, you even posted a pic of the finished product. Was it done in a slow cooker?

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    FresnoJoe (08-23-2015)

  7. #4
    No. I smoked it on a grill for a couple of hours, then wrapped in foil in the oven for the rest of the time, maybe another couple of hours if not too big. Cook about 225 to 250 and after the two hours in the oven check the temperature. Internal about 190 - 200 degrees.

    BUT, you can do the whole thing in the oven. Cook it a couple of hours at 225-250, then wrap tight in foil and finish. It's done when it's done. Just check the temp after about 4 hours. If it's real small you may want to check sooner. Larger will take longer.

    You want the butt/shoulder. They are the same thing. Just Google a pork rub and put it on the meat before cooking. Salt, pepper, brown sugar, etc. That's basically it. It's an art. It may take you a few tries. :)

    I've used this from Alton Brown and I've edited it a little bit for the oven.

    Heat the smoker(oven) to 225 degrees F. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours (not that long if small. just check the temperature after a couple of hours).

    Once the meat reaches 150 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours (depending on size). Remove from the oven and rest, covered for 30 minutes before serving.

    Read more at: http://www.foodnetwork.com/recipes/a...ml?oc=linkback

  8. The Following User Says Thank You to fuego For This Useful Post:

    FresnoJoe (08-23-2015)

  9. #5
    I'm wanting to do it in the crock pot. I see that a lot of the recipes put a liquid in with it, which I'm hesitant to do. I always think the liquid draws the natural meat juices out of the meat. So that's my main concern. Then also I'm kind of wanting to get it to the shredded apart part and then refridgerate it and be able to pour in some BBQ sauce and heat it up in slow cooker the next day. Do you think that will work?

  10. The Following User Says Thank You to Catsrus For This Useful Post:

    FresnoJoe (08-23-2015)

  11. #6
    Quote Originally Posted by Catsrus View Post
    I'm wanting to do it in the crock pot. I see that a lot of the recipes put a liquid in with it, which I'm hesitant to do. I always think the liquid draws the natural meat juices out of the meat. So that's my main concern. Then also I'm kind of wanting to get it to the shredded apart part and then refridgerate it and be able to pour in some BBQ sauce and heat it up in slow cooker the next day. Do you think that will work?
    Oh yeah. The crockpot works too. Do it just like a roast or whatever. You might even want to pour BBQ sauce in when you cook it and just let the juices of the pork dilute it and cook it in that. Cook it all day. My MIL does that with a chicken or turkey breast. Just dump the BBQ sauce in there and slow cook with nothing else. Or you might add a little chicken stock. Maybe put an onion in it.

  12. The Following User Says Thank You to fuego For This Useful Post:

    FresnoJoe (08-23-2015)

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