Pulled Pork

I put my pork in the slow cooker last night for dinner today, but I did it a little different. I kinda winged it as I wanted to see if it would work - It did. Some of the most tender and flavoursome pork I have ever eaten. This is what I did:

I put a ring of foil in the slow cooker for the meat to sit on, then put some chopped carrots, onion, celery and garlic in. Added a Bay Leaf and a little rosemary and thyme. Added enough chicken stock to cover the vegetables, and then placed the pork in. Cooked on Low from around 1am last night, until 4pm today.

It fell apart as I lifted it from the slow cooker. I removed the vegetables (I didn't serve them as they had been cooked into oblivion - I only wanted the flavour anyway) and then skimmed off the fat and boiled the sauce until reduced and slightly thickened. Added back to the pot along with the "pulled" pork and then served with boiled potatoes and steamed brocolli.
 
I regularly do pulled pork on my smoker. Typically takes 10 - 12 hours for a 8lb shoulder cooked @ 225 - 250 f (I normally go for a cut with the bone in - just think it tastes better). I usually take it off the smoker when the internal temp is around 190f and then let it rest for an hour or two wrapped in foil in a cool bag. Definitely one of my favourite things to cook and always a crowd pleaser.
 
j.col said:
i have cooked it before in a bbq.
but do as acidhell2 said, cook it low in an oven for around 8hrs (250.F or 120.C)
here is a pic of mine :)
before
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after
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i cooked it for 4 hours on the bbq and then 3 hours in the oven, and the meat was soooo soft. yum, yum :D
(ignore the ribs)

here is a lovely rub recipe
2 teaspoons dry mustard
2 teaspoons sweet paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 to 1 teaspoon cayenne pepper

just rub it on the shoulder.

also baste it every hour, i just used some BBQ sauce and some cider/apple juice mixed and brushed on every hour.

here is full recipe from primal grill
http://www.primalgrill.org/recipe_details.asp?RecipeID=29&EpisodeID=7
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So if I was cooking this in the oven, I'd follow this recipe?

Also what do you mean by baste? What BBQ sauce?
 
kenmare said:
So if I was cooking this in the oven, I'd follow this recipe?

Also what do you mean by baste? What BBQ sauce?
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Basting is just spooning or brushing the meats juices back over the meat periodically while cooking which helps prevent the meat drying out. You could also brush on a marinade like j.col did which adds flavour while maintaining moisture.
 
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Ziddy1232 said:
Basting is just spooning or brushing the meats juices back over the meat periodically while cooking which helps prevent the meat drying out. You could also brush on a marinade like j.col did which adds flavour while maintaining moisture.
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In BBQ land this is normally called a mop and is often some vinegar/acidic thin liquid.
 
i done my first pulled pork last week....i am having it again tomorrow, best food ive had in yrs. right guys and gals i oven cooked mine in a ceramic cook pot with a tight fitting lid, low and slow ie about 130c/ 260f for 6 hrs basicly allow a cooking time of about 2 hours per pound of pork, The rub i made for it is as follows

1 tbs ground cumin
1 tbs garlic powder
1 tbs onion powder
1 tbs chilli powder
1 tbs ground black pepper
1 tbs salt
1ts cayenne
half a cup of brown sugar

chuck it all in a bowl and mix well, then slap all over your pork ( i used shoulder) leave to marinate for an hour at room temp, then in the oven and for get about it. like i say a 3 to 4lb joint should take no more than six hrs....happy cooking all. this is deffo well worth the wait and to be honest it taste even better the next day.....Enjoy all
 
Turned out well! Probably cooked it for a little too long and at a little too high a temperature as the edges were a bit tough but it tasted amazing.

Now I just need to decide what to do with 1ft long piece of pig's skin :p.
 
I did a very slow cooked pork yesterday. It was a whopper of a pork shoulder, with a peuto rican rub on it (cumin, garlic salt, onion flakes, salt, white & black pepper, parsley, oregano) and cooked for 7hrs at about 120-140deg. Foil covered & placed on a wire rack with water beneath it to keep the moisture in. Last 30mins upped it to 180deg and foil off.
Came out crackingly moist and fell apart!

I've loved doing my slow cooked meat at the moment
 
Fat Cap = the layer of fat that is normally on top of a pork shoulder. I only ever BBQ Low & Slow pork shoulders so normally trim this down to no more than 1/4 inch - most of the fat then renders out during the cook. Most of my pulled pork cooks take 12 hours plus.
 
frosti3 said:
1 tbs ground cumin
1 tbs garlic powder
1 tbs onion powder
1 tbs chilli powder
1 tbs ground black pepper
1 tbs salt
1ts cayenne
half a cup of brown sugar
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Trying this tonight for lunch tomorrow :D

Wanted this for tea but wasn't ready in time.

EDITED TO ADD - had this the next day for lunch with friends........ REALLY wish I hadn't done it - share it, not cook!!! Really tasty and very moist.

I would probably cut out a bit of the cayenne as my missus found it too hot (just the outside of it) but after a couple of hours it cooled.

2kg shoulder fed 4 of us a very big lunch and about 1/3 left for sandwiches.
 
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boxman2000 said:
Trying this tonight for lunch tomorrow :D

Wanted this for tea but wasn't ready in time.

EDITED TO ADD - had this the next day for lunch with friends........ REALLY wish I hadn't done it - share it, not cook!!! Really tasty and very moist.

I would probably cut out a bit of the cayenne as my missus found it too hot (just the outside of it) but after a couple of hours it cooled.

2kg shoulder fed 4 of us a very big lunch and about 1/3 left for sandwiches.
Click to expand...

Glad u enjoyed it....just 1 question did u use 1 tea spoon of cayenne or a table spoon ? 1 tea spoon is plenty, allthou i think half a teaspoon only would be good too. :-)
 
I used 1 teaspoon. It was actually more than fine for me, and to be fair after a couple of hours being out of the oven the spice mellowed and everyone found it spicy rather than hot.

Had leftovers for tea yesterday and even after being heated through in the oven it was still so moist. Sadly it didn't make it to my lunch for work!

I'm buying two more pieces of pork tonight to keep so I can do this again soon.

I will marinade the next one for at least 24hrs and see what difference that makes.

Thanks frosti!
 
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Do you think this would work back to front? What with having to BBQ earlier this time of year you can't get the 12 hours cooking in that easily. Could you maybe set it off in the oven at midnight, and do the last 3-4 hours on the BBQ to smoke it? Or does the smoking have to been done first to penertrate the meat?

I don't fancy getting up all night to keep a BBQ temp constant. It's probably worth it though :D

Maybe there is only one way to find out!
 
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