From the article: About Pulled Pork
There are lots of tricks and tips for making great pulled pork barbecue. Now its your turn to share your best methods and recipes for your favorite pulled pork. You don't have to be too specific, but any ideas you want to share would be greatly appreciated. Share your Method
pulled pork
- 6-8 pound pork butt rub salt, pepper and cayanne pepper over outside. place in crock pot on with 1/2 cup water to cushion. baste with 1/2 cup cider vinegar. Cook on high 10 hours. baste occassionally with liquid in crock. Turn off crock and let rest 1-2 hours. pull meat apart and let soak in remaing juice. add 1 cup of your favorite bbq sauce and mix together with juice in crock. Serve on roll with coleslaw topping
- —mistyskitchen
pulled pork
- i like to brine for 24 hours with a mix of, apple juice, brown sugar and sea salt. next remove from brine pat dry. cover pork with yellow mustard and then the rub. put on smoker for 8 hours at 200F. remove and wrap with foil and return to smoker for another 8 hours. remove and put them in a room temp ice chest for 2 hours. I make about 6 butts at a time (4-6 lb ea) so that covers the long smoke time.
- —Guest gdubois
pulled pork
- The last time I did pulled pork I used 6 pounds of country style pork ribs instad of a pork butt and smoked them at 220 degrees for 6 hours as I would baby back ribs with a dry rub. This allowed more of the smoke and rub to penetrate more of surface of the meat as compared to a pork butt. Pulling the pork was easy as the country ribs were cut across the meat grain. When I was done pulling I had less than 8oz of grissle and fat waste and many pounds of great smoked and tangy pulled pork. This method would also allow you to make a smaller quantity of Pulled Pork. I will use this method again to make Pulled Pork because for me it turned out better, was easier to pull and l could better control the amount of meat cooked.
- —Guest Bill Wonsik
Fast but fall apart tender butt
- I always inject the butt with a sauce bought locally here in Memphis. Walter's sauce. & use Willingham's dry rub. Ideally let set overnite. The secret to fast but tender here is the grill. I use the Weber Performer(has propane starter but uses charcoal) & the total cooking time is 6 hrs. Using both charcoal baskets spread apart as far as possible, I add some hickory or apple wood for first two hours. after that there is a bitter taste from the smoking wood. Use a 1/2 aluminum pan between baskets half filled with beer, apple juice, & cider vinegar. Place butt fat side up on grill over aluminum pan. Cook for 3 hrs at 325 degrees & turn over. You will need to add 6-8 briquets to each side at this point. Then after 5 hrs wrap totally in heavy duty aluminum foil for 45 min & then unwrap and allow to dry out for 15 more minutes. The big bone should pull right out without any meat attached. Very good and will have some crunchiness to crust also. The outside cut is my favorite. Good luck.
- —Guest Jim Gibbs
pitmaster
- when making pulled pork i have found that if i have an enternal temperture of at least 185 degrees the meat pulls apart better and also doing while it is still warm(i wear a thick black rubber glove for protection from the heat)
- —Guest phillip knight
Brined Pork
- I brine overnight. I mix the hot water and rub together in a large pot, then add everything else. 1 Cup Hot Water 1 Cup Sweet Hot Style Rub 1 Cup Cabernet Wine 1 Cup Beer 1 Cup Lemon Juice 8 Cups Cold Water I fire up the smoker to 240 degrees and use pecan wood. It cooks a little over an hour per pound. Spray with apple juice every 2 hours. I try not to foil until I take it off and let rest for about 2-3 hours in a hot box before pulling to let the juices reconstitute into the meat. I pull the money muscle and the tubes out, and then mix the rest. I serve with the money muscle and tubes on the outside of the platter with the rest of the pulled meat in the center.
- —jschliesman
awesome pulled pork
- rub butt with 1 tablespoon cayanne 1 tablespoon chille powder 1/2 cup rock salt thyme corriander black pepper mustard powder 1 cup brown sugar mix well rub butts let butt sit for 24 hours 2 hours prior to smoking remove butts from frig, pre heat smoker, use hard wood as a soft wood has pitch and will give a nasty taste usually to smokey.let butts sit till room temp cold meat on smoker left for those experienced and as the fats warm they absorb the rub more effectively place butts on 180 degree grill or smoker for 10 to 12 hours, when 185 degrees is reached internal let sit 30 minutes, shred with 2 forks removing fat and unedible parts. Sauce 1/3 cup white vinegar 3 teaspoons white pepper 2 cloves garlic crushed 2 reasppons fennel crushed 1/2 tablespoon crushed red pepper or till desired heat is reached mix well after pork is pulled pour sauce over and mix well, serve over rolls with coleslaw enjoy
- —Guest chef Tim Binder
Piedmont
- There are two recipes on this site that are key to a delicious butt. The first is Piedmont rub and the second is Piedmont sauce. I use the rub quite liberally and rub it in the nooks and crannies. I let it se in the fridge for a couple hours or overnight wrapped in plastic wrap. In the morning I take the butt out and let it warm a bit on the counter. (plastic wrap removed) I heat my Weber Genesis on high for 15 minutes then turn off the front and middle burners off and set the back burner between low and medium, about 225 degrees. Place the butt near the front of the grill and grill for about 9 hours, when the butt is between 185 to 190 degrees. Spray with Piedmont sauce every hour. Remove from grill and let sit until your able to pull it apart by hand. Squirt with a little Piedmont sauce and mix. Serve on cheap white buns topped with a bit of Piedmont sauce squirted on top.
- —pedally
Swine Dining
- When it comes to barbecue, I find that the simpler, the better. Rub a pork but with equal parts salt, chili powder, garlic powder, onion powder, paprika, and brown sugar. I let it sit long enough for me to get the smoker ready. If I'm feeling fancy, I inject with equal parts apple juice, whiskey, and hot sauce. I use hickory and apple wood. I go for a steady smoke throughout the cook time at 225 degrees. Smoke until internal temp. is about 180, wrap in foil, a beach towel, and throw in the cooler for an hour or so. Serve with a simple cider vinegar/cayenne/worchestershire/brown sugar sauce on spongy white buns. The best eatin' in the world.
- —Guest Brad
Virtues in general
- No Texan has ever been "shown the door" over barbecued brisket, there's only those with tender palettes who fail to recognize how well it retains the smoke and flavors a good barbecuing imparts to it, not to mention the hearty texture and feel that belongs to beef. Nor do we eschew the virtues of pork, either. We're quite egalitarian when it comes to barbecue. Still, anyone who doubts the full-bore satisfaction of a great barbecued brisket should follow the trail of the yearly "Texas Monthly" issue "Best Barbecue in Texas". That's an epicurean delight unique in the world. AND I'd note that none other than Julia Child her own self visited Sonny Bryan's Barbecue in Dallas and had the beef brisket, along with a cold beer, and pronounced it divine.
- —Guest True Texas
8 Hour Pulled Pork
- I get it done in 8 hrs and enjoy. Never had a complaint yet. Get your hickory chunks, not chips soakin. Chips burn up to quick for this. Rap the soaked chips in aluminum foil and poke some holes in it. I use 8-10 lb picnic shoulder or pork butt which evers on sale. I prefer the fattier the better. Give a good rub down with your favorite rib rub and be generous. Remember your tryin to make your neighbors mouth water. Let it sit for a minimum of 2 hrs coverd, over night is even better. Get your grill goin. Make sure there is no fire directly under the meat. You want this cookin with indirect heat. Put your wood chips directly over the burner under the grate or on top of the coals if using charcoal. Get it smokin before the meat goes on. With the fat side up, I put the meat on the top rack of my gas grill with the 2 end burners on, grill temp 250 deg. Keep smoke goin for the first 2-3 hrs. After 6-8 hrs and 185 deg internal temp it is done. Enjoy!
- —Woody87
Hog Heaven Pork Butt
- Preheat water smoker to 225 degrees, using hickory charcoal and hickory wood chunks. Trim fat from shoulder. Sprinkle shoulder of butt well with your favorite dry rub and rub into every inch of meat. Place on cooker and cook at 225 degrees for 6 to 8 hours. Using a spray bottle, spray meat with apple juice very well every hour or so to keep it moist. Using heavy-duty rubber gloves, very carefully remove meat. Wrap meat with heavy-duty aluminum foil making sure it is sealed. Cook on the smoker or an oven at 225 degrees for another 8 – 10 hours or until internal meat temperature is 180 to 195 degrees. Remove meat from cooker and let cool. Pull the meat and place in pan for serving. You can sprinkle a little rub or BBQ sauce or both on if you like. Serve with buns, slaw, baked beans and Hog Heaven BBQ Sauce.
- —jbacinti
Alburta
- You will not believe this until you try it. After my husband died, I simply did not accept the fact that I would never have pulled pork again. So this works for me and is heavenly delicious. I use a clay cooker with top. Put a 5 lb. Boston butt in cooker. Pour over it about half a cup or more of Allegro. Cover and cook at 325 for about 5 or 6 hours in the OVEN or until the wedgie bone can be removed by hand. Put falling-apart pork on cookie sheet and pull meat apart when it is cool enough not to burn hands. !! Eat and enjoy !!! Does not have smoke flavor, but hey, it is pulled pork!!! I eat for two days and freeze about 5 servings.
- —Guest Kay
Rubs
- I think a rub is eesential to seasoning any BBQ. Brining is also necessary with Pinic but not the Boston Butt. My favorite Rub AKA "Bubba Rub" Equal parts of each Black Pepper Red Chile Powder or Cayenne Dry Mustard Thyme Old Bay Seasoning Garlic Powder Then add 2 parts Brown Sugar COmbine completely. BTW rub is not a good term for this. The seasoning should be spread liberally, then gently patted, niot rubbed!. Let meat sit for minumum 2 hours refreigerated after rub is applied. Let's all have a Hootenanny!!
- —Guest Chris
Pulled pork
- I like to brine the pork shoulder for about 12 hours. I generally don't spice up the surface with more than freshly ground black pepper. I smoke for about 3-4 hours on a combination of fruit wood mixed with either hickory or mesquite - and then give it a hot grill to kinda caramelize the surface. I wrap in foil after a slosh of good farmers market apple cider. Cook for 10 - 12 hours until internal temp is 195F degrees or a bit higher. Cool and pull apart with gloved hands. Any fat or cartledge that hasn't reduced I add to a sauce pan with some water and boil a bit to extract some more flavor and mix those juices with the pulled pork. Serve "au natural" and sauce on the side. What the heck - after all that time preparing why cover with sauce!
- —Guest CB
