Pulled Pork Recipe?

[Joe]

I'd like to make barbequed pulled pork. I've looked at recipes online, but they all seem to be stove top and are primarily for pulled pork sandwiches. I'd like a simplistic, meat-centric recipe, and I want to smoke or barbeque it. I want to serve it as an entrée, not a sandwich.
I'd like to hear from someone who actually makes it, rather than just a recipe. Please include the cut of meat to use.
Thanks....

[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?

[The Dad Fisherman]

I have a recipe at home that I use that is very good. I'll post it when I get home.

Do you have a smoker or are you using a gas grill? If you are using a gas grill they sell small cast iron boxes that you can put wood chips in to smoke it...they only run about $15 so its worth the investment.

also check out this guys books...any of them are good and contain some great BBQ recipes.

http://www.barbecuebible.com/

[Nebe]

mmmmmmmmm pullled pork....

[Joe]

I've got a Weber charcoal grill. Its got a thermonter built in, a pretty good one. Its says you can smoke with it - though I've never done any smoking with it.

[The Dad Fisherman]

you'll want to pile the charcoal to one side (unless it can be split to 2 sides then put the meat in the middle) and put the meat, fat side up, on the other side....you need to sloooowwwww cook the meat, seriously 10-12 hours. put fresh coals and fresh chips (Hickory for Pork and Beef, Mesquite for Poultry is a good guideline but you can mix it up and try others too) in every hour, don't forget to soak the chips for an hour before you put them in....I like to soak them in beer.

you want the grill to stay at about 210-225 to cook.

and don't forget the vinegar sauce

[wheresmy50]

Joe, no hotter than 250 degrees and you'll be fine. If you want to cheat a little without losing flavor, you can wrap it with tin foil for the first 2 hours. Save the fat that collects. You can only get so much smoke into meat anyway, so you really don't lose much. Soak some hickory (or fruit wood) or mesquite. Put pieces of the soaked wood on the charcoal for smoke. Make the heat as indirect as possible.

Use the fat to make a sauce to pour over the pulled pork when you heat it up.

I consider pork "pullable" at 190F.

[missing link]

Can't resist,
I just pulled my pork
ML

[gldnbear93]

Originally Posted by missing link

Can't resist,
I just pulled my pork
ML

You must have been watching rijimmy's mind blowing marissa tomei movie

sorry i couldn't resist either