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
