Pulled Pork Help

[The J-Man!]

Sorry for the delay guys. The pork turned out amazing! My buddies raved about the taste which made me feel so proud. They went back for thirds and fourths! Thanks for everyone's suggestions, help and encouragement.

I kept it very simple. I went with something very similar to pikestabber's method:

Rub the pork good with olive oil.

Coat with mixed rub (Grillmaster's Pork Rub).

Sear all sides of the pork in a grill pan to give it a nice crust.

Add beef broth and liquid smoke to the crock pot.

Put in the pork on low.

It was ready to eat after about 6 hours (it was only a four pounder), but it was closer to 8 hours before I pulled it (My friend had a pair of Bear Claws which made pulling it super fast). Before I pulled it people kept walking up to the crock pot with a fork and taking chunks off it. I had BBQ sauce available, but nobody wanted or needed it. It was a big hit that I will definitely repeat. I think a smoker is in order this Spring though...

Thanks everyone!

[McGurk]

Well done, sir! I think most people don't really know pulled pork from the slop you get in a bucket in the grocery store that is loaded with sauce. Simple, clean, properly cooked pork shoulder is heaven on a bun if done right!

[DonBo]

I also did a smaller one last weekend in the smoker. Wish I had been able to start it earlier in the day. I kept it in the smoker till temp reached about 160, then moved to the oven, wrapped in foil till temp just hit 200. Flavor was excellent and was very moist and tender, but there was no way it "pulled" apart.

Still, after slicing thin and removing the fatty parts, the finished product was excellent. I will try this again, but will get an earlier start so it can cook longer at a lower temp.

Even my wife, who is not a huge fan of my smoker, thought it was very good even without the sauce.

[updecreek]

Donbo how long did you let it rest? If you put it in a cooler and rest it after you hit 195 200 deg. for 3 or more hours it will pull apart so easily.

[DonBo]

Donbo how long did you let it rest? If you put it in a cooler and rest it after you hit 195 200 deg. for 3 or more hours it will pull apart so easily.

I did let it rest in a cooler, but for just over an hour. It was late. As I said, wish I would have started earlier in the day. All stages of the process were a bit rushed.

Live and learn.

[updecreek]

I always plan on eatting pulled pork the next day. The more you can let it rest the better. I put it in a cooler with newspaper or towels on top of it still wrapped in foil do not open. That way you know you cant have the pulled pork till the next day and nothing gets rushed.

[DonBo]

I always plan on eatting pulled pork the next day. The more you can let it rest the better. I put it in a cooler with newspaper or towels on top of it still wrapped in foil do not open. That way you know you cant have the pulled pork till the next day and nothing gets rushed.

So, how long can you let it sit in a cooler to "rest" without getting in cooled down? I sort of thought after a couple hours out of the oven you'd have to get it in the fridge so as not to let any bacteria get started. Not true?

[hockeybc69]

I let them rest 1 hour.

They come out plenty hot.

[Kidd]

So, how long can you let it sit in a cooler to "rest"

I use the cooler method also. I wrap the pork in aluminum foil then wrap that inside a towel and let rest for 2 or more hours. Even after a two or three hour wait the pork is still warm and bacteria is not an issue.

One other thing: I was watching one of these barbeque shows on the food network and one of the guys stated he let his pork rest the same amount of time it took to cook. So a 12-hour cook would rest 12 hours.

[kerryd15]

I did 2 shoulders, pulled one and let the other rest, wrapped in foil with a towel in a small cooler the next morning was still 140 internal.

[LABS4ME]

Yep, I've gone 10 hours in a cooler and it was still hot enough that when pulling it, your hands needed a break to cool off. Doubled up foil, wrapped in towels with wadded up newspaper all around and on top to 'fill' the cooler. The better the cooler, the warmer it'll stay. Pulls VERY easily!

No bacteria will grow at those temps!

Good Luck!

Ken

[McGurk]

The best pulled pork I have made was in a cooler over 3 hours. If you can afford to wait it will be worth it.

[DonBo]

I've made this a few times and turns out great every time. Takes some prep work and could be made a day ahead and reheated.

North Carolina Pulled Pork

America's Test Kitchen Recipe in slow cooker revolution

6 Tablespoons dark brown sugar

1/4c sweet paprika

2 Tablespoons chili powder

1 tablespoon ground cumin

salt and pepper

1-5lb boneless pork butt roast (trimmed of fat and quartered

3 smoked ham hocks, rinsed

2 cups low-sodium chicken broth

1c cider vinegar

3/4 cup ketchup

1 1/2 teaspoons liquid smoke

1. Combine 3 tablespoons sugar, paprika, chili powder, cumin, 2 ts salt, and 1 tablespoon pepper in bowl. Stick pork all over with fork. rub the sugar mixture over pork, wrap tightly in plastic wrap and refrigerate for 8 to 24 hours

2. place ham hocks in slow cooker. Unwrap pork and place on top of hocks. Pour broth over pork, cover, and cook until pork is tender, 9-11 hrs on low or 5-7hrs on high.

3. Transfer pork and hocks to large bowl, cool slightly and shred, discarding skin, bones, and excess fat, cover and keep warm. Settle the braising liquid for 5 min remove fat from surface using a large spoon.

4. Strain liquid into a saucepan and simmer until thickened and measures 1 cup (20-30 min) Whisk in vinegar, ketchup, liquid smoke, and remaining sugar. Bring to a simmer. Season with salt and pepper to taste.

5. Toss shredded pork with 1 and 1/2 cup sauce, add more as needed to keep meat moist. Serve with remaining sauce.

Thanks so much for this recipe flyfisher! Made this for the Super Bowl party and was a big hit! Only major thing I changed, I smoked the butt for a few hours first with a nice pork rub, then finished in a roasting pan in the oven overnight as my crock pot was too small.

Was more work than I expected, but was certainly worth it!