Pork BBQ...needing advice, please!

[barncat]

The best coleslaw I ever had was homemade. My friend used the bag of shredded coleslaw from the grocery store and used mayo, vinegar and sugar. I forget the exact measurements. I think the vinegar and sugar were equal parts and mayo to taste. It was super yummy. They were from down south so they had the southern meals down perfectly.

[SEABREEZE 1957]

Originally Posted by lugebob

I have been experimenting with pulled pork for a couple of years.. there is 50 ways to do the same thing but a few steps are important for maximum taste.

1. Trim any major fat packs.... not to much... the flavor and juice is in the fat.
2. lightly rub olive oil all over the meat then season with a rub, steak seasoning or salt pepper, garlic.
3. Put your big pan (Iron Skillet prefered) on the stove with a little olive oil in it and get'er hot hot hot. drop the meat in and "sear" the meat on ALL sides till nice and brown. Searing meat in hot oil causes chemical reactions that result in intense flavors and deep brown color. But if the oil isn’t hot enough, meat will just stick to the pan and the inside will cook to fast.
4. Now you slooooow cook it...with some fresh crushed garlic.... dutch oven, crock pot, foil pan cover with foil in the oven or if you have the time for best flavor... smoke it. If the cooking process does not create enough juice I pour a little bit of left over party beer on it.. (really the best use for the Budweiser someone left at your house)
5. Cook until it falls apart by prodding with a fork.... It usually takes 3 or more hours.. I have gone as long as 14 on the smoker.... just dont ever dry it out.
6. Pull the meat out and start pulling... I use 2 forks to shred the pork.

7. If for some reason it got to dry.. you can kind of recover it by mixing in some of the cooked off broth or BBQ sauce..... but it will never be the same.


If you are serving friends have a tomato and non-tomato based sauce (mustard base) for them to top with.... along with the best coleslaw you can find..

enjoy and dont forget to invite me over

bob

That's pretty much how I do it also. I think Pork Butt makes a moister BBQ, but just the other day I used a tenderloin & it turned out pretty good.

1. Sear it in a dutch oven on top of the stove; I try to get some of the fat crispy.

2. Put the dutch oven in the oven; bake at 325 degrees for about an hour, then turn temp down to 250 degrees for an hour, then turn down to 200 degrees for an hour. Test the 'shreddiness' at hour 3....

3. Drain any excess fat & pull away....

[dn0121]

I take a good butt, sear it, put it in the crock pot, cover it with beer or BBQ sauce. Eat. Yum Yum.

[lugebob]

Well? How did it come out???????????? Where was my invite???




bob

[Vince]

Originally Posted by vraiblonde

Typically for pulled pork, you use a butt. It's got a lot more fat to it, so it's juicier and has more flavor.

All the recipes are fine, rubs, seasonings, liquid smoke, etc., but for the cut of meat, Vrai is correct, you have to use a "Boston Butt." That's the label you will find in the meat section. Use whatever seasoning tickles you, but you'll probably cook it most of the day until it falls apart. I think I did my last one with a BBQ sauce recipe that Kwillia gave me.

[BadGirl (Premo)]

Originally Posted by Dougstermd

I think pork loin is too dry and grainy to use for pulled pork.


crockpot will suffice with some vinegar and tabasco maybe a splash of liquid smoke

That's what I was thinking. Pork Butt baby.. LOTS of Pork Butt!

How far away is Memorial Day???

[multitaskerJuls]

Originally Posted by lugebob

Well? How did it come out???????????? Where was my invite???




bob

Sorry, I have been busy all evening with my children. I actually had a big tenderloin (close to 8 lbs.) that the meat guy had cut in half for me. I cooked one half in a dutch oven on the stove and the other half in the crock pot. I overcooked the one in the crockpot so I am just going to slice that one. The one that was cooked in the dutch oven was perfect (but I must admit a little dry) and turned out wonderful after pulling it apart and moistening it in the juices and bbq sauce. It was all gone before 7pm., if that tells you anything with only 4 people eating and it was about 4lbs. of bbq. I will be making more again soon and this time I will be purchasing a BOSTON BUTT and hopefully have a smoker by then. Thanks again for all the pointers, good to know for next time.

[vraiblonde]

Originally Posted by BadGirl

How far away is Memorial Day???

TOO far.

[GWguy]

Trying something just a bit different today. After searing the butt, I seasoned it with garlic and Jambalaya seasoning, put it in the crock with 2 small cut up apples and 1/2 cup vinegar. It smells really good......

Just an experiment, so don't everyone ride me for not doing it on the smoker.....

[toppick08 (Premo)]

Originally Posted by GWguy

Trying something just a bit different today. After searing the butt, I seasoned it with garlic and Jambalaya seasoning, put it in the crock with 2 small cut up apples and 1/2 cup vinegar. It smells really good......

Just an experiment, so don't everyone ride me for not doing it on the smoker.....

You don't to BBQ on a smoker anyway...relax GW guy.......enjoy the fruits of your labor...........