I LOVE Pulled Pork. But I can't make pulled pork. Teach me please. What meat works best? What sauce makes it taste really, really good. What method of cooking is recommended? Teach me like this is BBQ'ing for Dummies. I did check the index 3 times and went back in the posts 40 days, so if I missed it, oops. But help me out. Okay? The first one to help me gets a gift. :-)
LOL! I get's a prize? Well, if there's a bribe involved, I'm sure your gonna get lots of recipes NOW! But you need to clarify your request. Please describe YOUR favorite kind of pulled pork, and what style of "sauce" you like. Everyone has their own taste, and there are lots of styles, so.......
Wow, we are losing it gang! I can't believe that we don't have a single pulled pork recipe in here! I make it all the time, perhaps we que'rs just take it for granted.
Maidmim, the only way that I do pork is in the smoker, long slow cooking. I will generally use a pork loin, But any pork roast will do. Lemon is spot on about sauces, ask 20 people and you will get 20 different sauces, some like em hot some like em sweet, some don't require sauce at all!
I smoke pork using apple and hickory. For sauce I like Jack Daniels Original. Here's a recipe that I got with my smoker, I use it for cokking temps and time but have not made the sauce.
Ingredients • 3 kg (6 lb) pork butt roast Rub: • 30 ml (2 tbsp) paprika • 10 ml (2 tsp) brown sugar • 3 ml (1/2 tsp) onion salt • 3 ml (1/2 tsp) celery salt • 3 ml (1/2 tsp) garlic salt • 3 ml (1/2 tsp) dry mustard • 3 ml (1/2 tsp) ground black pepper • 3 ml (1/2 tsp) cayenne pepper • 3 ml (1/2 tsp) salt Basting Sauce: • 250 ml (1 c) apple cider vinegar • 60 ml (1/4 c) water • 30 ml (2 tbsp) Worcestershire sauce • 15 ml (1 tbsp) coarsely ground pepper • 15 ml (1 tbsp) coarse salt • 10 ml (2 tsp) vegetable oil
Preparation The night before serving mix together rub ingredients and massage into the pork roast. Cover with plastic and refrigerate overnight. Remove from refrigerator and let stand for 45 minutes to an hour.
Smoking Method Preheat Bradley Smoker to between 100°C and 120°C (220°F and 250°F). Using Hickory flavor bisquettes smoke /cook for approximately 8 hours or until the meat reaches a minimum internal temperature of 70°C (160°F). Mix together the sauce ingredients and baste the pork with sauce, setting aside remaining basting sauce. Continue smoke/cooking for an additional hour.
To Serve To serve pull/shred the pork into slivers. Pile on hamburger or Kaiser buns and drizzle with remaining basting sauce.
I just use a pair of forks to shred the pork, you'll know when it's done because it basically falls apart!
LOL! I tried to warn you to be specific Mim! You need to figure out what kind of device you want to cook this in, even if it is your oven. That's first. Then you need to figure out if you want a smoky flavor. Then, you need to figure out that sauce. Is it thin, like a salad dressing? Does it have a lot of "tang"? Or is it thick and red, like a bottled sauce? Does it come with coleslaw on top, on a bun? Or do you like the Mexican version? You gotta give us more input here! Or like Juste said, we'll be here all day filling up pages and pages for ya! Well, actually, he says we got all day! And, well, heck, there's always tomorrow too!!! :-)
Juste said "Oh Yes…we can hook ya up! What are your preferences? In the oven, smoker, grill? Type of sauce (vinegar…mustard?) we got all day!"
Well, hook me up then. I have no preference on the cooking method since I don't know how to prepare it anyway. I'll try them all to find the perfect one for me.
I have a Brinkman Pitmaster Deluxe smoker/grill. Can use the oven or crockpot if that is what your instructions call for.
Whoever THINKS their recipe is the best, just send it my way. Gonna try out Mass's next weekend since he posted his recipe first.
ONLY restriction, it CAN NOT feel like fire in my mouth. I have a sensitive palate. :-)
Gifts for everyone that tries to help. I've given 2 already. On my way to hand out the 3rd.
Mass, I'm gonna go behind your back here, and instead of that wimpy bastin' sauce, recommend Rusty's Ark-n-sass Moppin' sauce. (on this page Mim, goes by the name Arkansas marinade/Bbq sauce) But ya gotta pick your style of cooking!
Hey lemon, I can handle a little heat in my mouth, just not FIRE! I think the Arkansas marinade will work. I'll give it a try.
I don't understand about the method of cooking. Why do I have to choose? I'll try whatever anyone suggests except digging pits in the ground and burying stuff. Wayyy too much work for me. :-)
