Pulled Pork Recipe?

[RIJIMMY]

Joe, sandwich or entree, its the same thing, just a matter of how you serve it.
The problem with smoking it, is that it takes a LONG time. At lease 12 hrs for a decent size roast. I am a big smoker fan, but its a lot of effort to get a tender pulled pork.
Here are a few options I have used to get decent pulled pork. The magic is the rub, I use one called Rudy's rub, they're are many that you can buy at a grocery store. usually they're made of chili pwder, pepper, garlic powder, paprika etc.
I use pork shoulder or butt, I season the meat HEAVILY with the rub, pressing it in. Then you can do to things. You can sear the meat in a friying pan, browning it up on all sides, or you can grill it, browning it on all sides.
The next step is the cheating, I then put the meat in a crock port, usually with one of the following - plain water, or apple cider, or beer, or chicken stock. Usually cover the bottom with 2 in of liquid or so. Then let her rip on the crock pot overnight 8hrs or so.
By morning, its tender falovorful meat and cooked perfectly.

[Joe]

Thanks Jimmy - Also thanks to Bernzy who called and talked me thru it.
Good barbeque is something we all can share - regardless of political leanings - its truly what makes this country great.
I'd like to go down to the Mississippi Delta and Louisiana and go on a backroads gastronomical journey.

[RIJIMMY]

Originally Posted by Joe

Thanks Jimmy - Also thanks to Bernzy who called and talked me thru it.
Good barbeque is something we all can share - regardless of political leanings - its truly what makes this country great.
I'd like to go down to the Mississippi Delta and Louisiana and go on a backroads gastronomical journey.

I have driven across the US 4 times and made it a point to try lots of obscure barbecue all over the south. The best I ever had was a place called Rudy's in texas. There are few of them, I went in Austin and in Leroy Springs. The brisket was like beef flavored butter, the ribs - like bacon on a stick. I need to go back soon.

[striperman36]

Originally Posted by RIJIMMY

I have driven across the US 4 times and made it a point to try lots of obscure barbecue all over the south. The best I ever had was a place called Rudy's in texas. There are few of them, I went in Austin and in Leroy Springs. The brisket was like beef flavored butter, the ribs - like bacon on a stick. I need to go back soon.

Bastard, I hate you for this. Plus the other stuff

[maddog2020]

Joe,

Go to epicurious.com - search:

Carolina Pulled-pork sandwiches

We made that recipe a few summers back and every one raved about it! You do have to do some prep work for it, but like anything worth doing - it takes time!

The chili baked ribs recipe is to die for - slow baked in oven and it slides off the bone. Gawd - deadly on your body!

Good luck - what time should we come over?

[Joe]

I made test dish yesterday - I had a hard time keeping the temperature down to less than 300 in my grill, so it cooked a little faster. Other than that though, it went off very well. It tasted really good. I'll post a picture soon.
I usually don't serve a new dish the first time I cook it.
Thanks - Joe

[Crafty Angler]

Joe - FOr a good smoker with easy to maintain temps, go to Wallyworld and get one of those Brinkman bullet shaped smokers - they're like $29 - or you can find them at Home Depot too if memory serves.

I've used them for years with great sucess smoking everything from slamon to bluefish to pork and beef - and cheeses.

Believe me, if I can do it well, then it can't be all that difficult...

[The Dad Fisherman]

Originally Posted by Joe

I had a hard time keeping the temperature down to less than 300 in my grill,

less charcoal

[HighTide]

Originally Posted by Joe

I made test dish yesterday - I had a hard time keeping the temperature down to less than 300 in my grill, so it cooked a little faster. Other than that though, it went off very well. It tasted really good. I'll post a picture soon.
I usually don't serve a new dish the first time I cook it.
Thanks - Joe

Is it a gas grille? Try propping the lid open a bit with a piece of wood, I kepp it down to about 250 when I'm finishing my ribs.

Speaking of pulled pork, I brush it down and inject it with a mixture of apple juice and liquid smoke. Then rub it down with Penzey's BBQ 300, slow cook it in the oven overnight (about 10 hrs at 225F) skin side up. Take it out, let it cool, then pull it apart and add bbq sauce.