ngc; pulled pork recipe

[azguzzirep]

Got one?

Tom

[Chuck in Indiana]

Got one?

Tom

Absolutely. Smoking it?

[jbell]

If you're doing more than one, I'd invest in "bear claws".

Rub: 2 tspn dry mustard                           Mop Sauce:  2 cups white vinegar
        2 tspn paprika                                                    1/2 cup dijon mustard
        2 tspn salt                                                          1/2 cup water
        1 tspn white pepper                                            1 tblspn salt
        1 tspn garlic pwdr                                               2 tspn black pepper                               
        1 tspn onion pwdr
        1/2 tspn vayenne pepper
        1 tspn black pepper

Cook to internal temp of 195, mopping once/hour.  Smoking will make a big difference in flavor vs in the oven.

[Guzzistajohn]

^^^ That'll work^^^^ Slow and low is the key, and smoke. The vinegar mop is a good tenderizer


I like to apply a dry rub like above and coat in about a 1/2 inch of horseradish and let it sit in the fridge overnight.

Then smoke as low as I can for 3hrs, then wrap in foil and put it in the oven @ 180 or 200 degrees for 2 hrs.

Then open foil and cover pork butt with sauerkraut, re-seal and put it back in the oven for 2 more hrs. let cool and pull that pork and mix in Kraut

Serve with a nice dark rye bread and brown mustard. Maybe some spatzle noodles

It's the German way baby! 

[giusto]

Agreed smoke is key...I use apple wood...OMG

[John Ulrich]

Costco Pulled Pork.
One large Crock Pot.   

[drums4money]

Quick, cheap, and cheerful:  you couldn't screw this up if you tried.

Pack of pork loin- usually two in a pack.

Trim loins of as much external fat as you like.  Cut trimmed loins into 4" lengths.
Dust with sea-salt & fresh cracked pepper.  Throw it all into the crock pot.
Pour in A&W or other favorite root beer until almost topped.
Cover & cook until the meat pulls apart with a fork.  High or Low temp - doesn't matter.
Drain but leave just a little damp.
Now rip the whole mess apart with fork & wooden spoon.  Stir in your favorite BBQ sauce.

Serve on hot-dog or hoagie buns - they hold drippy stuff better than split hamburger/kaiser rolls.
I like the bread slathered with mayo and dill pickle slices- don't care for kosher pickle slices.

[Guzzistajohn]

Costco Pulled Pork.
One large Crock Pot.   

But no telling WHO'S pulling your pork when you get it @ COSCO <SHRUG>

[LarryinKC]

I have a Weber and I bought a Smokenator 1000 last summer and it really does what they say it will.

https://www.smokenator.com/

I start with a bone in Boston Butt pork shoulder. Put whatever rub on it you like the day before, wrap it in Saran wrap and put it back in the fridge.

I smoke it in a Weber, indirect heat and try to keep the cooker at 250 and smoke it until the internal temp is 200.

Wrap it in foil and a towel and let it  rest for a couple of hours or so, shred and enjoy.

[cwiseman]

Mix peach Brandy with BBQ sauce, mainly on ribs but gives a great flavor! The rest of the brandy I drink ice cold out of the freezer

[Perazzimx14]

I used to go with multi ingredient rubs but now only use black pepper kosher salt and a bit of yellow mustard.

1. 10 to 12lb pork shoulder skin removed and bone intact
2. Coat lightly w/ yellow mustard
3. Liberally coat w/ S&P
4. Put water pan in smoker with 1 quart ACV and top of w/ water.
5. Smoke at 220 over apple wood until internal temp reaches 193-195 or until bone pulls clean (12 to 16 hours).
 
Then all you need is a vinegar sweet slaw for a topping off your pork sandwick and broccoli rabe w/ roasted pepper relish as a side dish.

[Chuck in Indiana]

This is an eastern North Carolina mustard sauce.. actually a dip.. and dip is pronounced with 2 syllables BTW.. "Dee ip"  that is great on a pork butt. Along with the other tips on cooking above, when you can pull the bone out, it's done. Here's the Roxy sauce that Dorcia loves..

From Roxy:
My favorite sauce to add to pulled pork is a mustard vinager sauce. I add just a bit, maybe 1/2 a cup, to moisten the meat and add a bit of flavour after its been pulled.
When making a Sammich I add some more of the sauce with a shake or two of the rub I used to season the butt. To my taste this sauce is a perfect match with cole slaw and I dont be eatin me no pulled pork sammich without the slaw.
I dont hear any one mention using this sauce but I find it is the tastiest addition to pulled pork. From what I've read most of ya'll are stuck in north carolina, now theres nothing wrong with vinegar or piedmont sauce, I just find this sauce has more flavour and makes better pairing with pork butt.

Mustard Vinegar Sauce

1 cup apple cider vinegar
1/2 cup Yellow mustard
1/4 cup onion finely minced
2 cloves garlic pureed
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Combine ingredients and simmer for 15 minutes, stirring occasionally.

For a smoother sauce, blend on high for a few minutes.
 

[charlie b]

Ours is simpler.  First, no smoke.  Green chiles.  Maybe some standard old Kraft BBQ sauce.

[azguzzirep]

Absolutely. Smoking it?
[/quote)

I don't have a smoker as of yet, but I do have two grills, one has one charcoal..

Perhaps I will buy a smoker. I had two of them in AZ and used them often smoking turkeys.

Tom

[LowRyter]

I used this rub

1 tablespoon kosher salt
2 teaspoons pure chile powder
2 teaspoons dried oregano
1 teaspoon granulated garlic
1 teaspoon ground cumin

and it worked great on my Green Chile Verde.

I've also used it mixed with BBQ rub and mobbed with BBQ sauce and it work well together.  It give layers of flavor.

Bottom line, you have to smoke for several hours.  I like Hickory.  Then you might wrap it in foil and finish it for a couple of hours to keep the juices in.

[Chuck in Indiana]

Absolutely. Smoking it?
[/quote)

I don't have a smoker as of yet, but I do have two grills, one has one charcoal..

Perhaps I will buy a smoker. I had two of them in AZ and used them often smoking turkeys.

Tom

You can smoke with a grill, it's just harder to do. If you have 2 burners, only light one, put the meat over the one that isn't lit. Put the wood chip and water trays over the lit burner. It will do an acceptable job.. but you have to watch it like a hawk. (emos quit again) :)

[jbell]

Looking good, LowRyter!!  You're making me hongry.