Tell me your secrets to delicious Pulled Pork

"nermal" (nermal) 06/19/2015 at 17:59 • Filed to: meat and greet, yummy, i can't believe i ate the whole thing, BBQ

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Spices? Cooking methods? Saucings? Spill it.

I’m looking to cook up a big hunk of pig this weekend, but want to try something different.

HammerheadFistpunch > nermal 06/19/2015 at 18:03

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Crock pot, lots of dr. Pepper.

nermal > HammerheadFistpunch 06/19/2015 at 18:08

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I’ve heard of doing Dr Pepper / Coke / Root Beer, but was thinking that I could improve that by skipping that part and just dumping in straight Jack Daniels instead.

It works for my drinks, why not on meat?

scoob > nermal 06/19/2015 at 18:09

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I was already starving before this picture. Now it’s even worse. :(

HammerheadFistpunch > nermal 06/19/2015 at 18:09

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The logic is sound...I wouldn’t leave that much alcohol stewing in a crocpot all day long though.

Luke's Dad Sold His 2000TL To Get a Sienna > nermal 06/19/2015 at 18:12

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I made one last summer. Cayenne, dry mustard, salt, pepper, paprika, throw in some general dry rub and use that to give it a dry rub. Left it covered with plastic wrap on the counter for 30 minutes and then threw it into the over low and slow. Supposed to be 5 hours, but it finished in 3 and a half (I used a small pork butt.)

The flavor didn’t get into the meat that much, but it was tender. I’d pull the meat and add a sauce with it. The one I found online was mustard, ketchup, apple cider vinegar and spices. Mustard base I think. YOU COULD REALLY taste the mustard, and I’m not mustard’s biggest fan, but it ended up pretty good.

Shankems > nermal 06/19/2015 at 18:16

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And now i’m off to my local bbq place. DAMN YOU!

XJDano > nermal 06/19/2015 at 18:17

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I walk up to the counter and order it. It's usually pretty good.

nermal > Luke's Dad Sold His 2000TL To Get a Sienna 06/19/2015 at 18:21

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Oooh that sounds good.

TahoeSTi > nermal 06/19/2015 at 18:34

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For cooking i use a Smoker at 225-240 degrees for 1 - 1.5 hours per pound of Boston butt pull the pork off at 190-195 degrees.

FrankAtlanta > nermal 06/19/2015 at 18:37

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Three words: Big Green Egg.

If only EssExTee could be so grossly incandescent > nermal 06/19/2015 at 18:44

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I’ve never made it but my grandmother’s recipe uses orange juice.

 · · · · · · · · · · · ·  > nermal 06/19/2015 at 18:49

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Eastern NC style sauce

2 C apple cider vin, 2 rounded T dark brown sugar, 2 T texas pete’s, 2 T butter, 1 tsp each salt, b pepper, crushed red pepper. combine all and heat for a few min to melt butter and combine flavors. let cool to room temp and drizzle to drown your pork with it. I’d also suggest adding some sugar both white and dark to any rub you may use. Will promote brown and pork loves the sweet. think honey ham. Also if making sandwiches don’t for get the slaw to top it with.

AM > nermal 06/19/2015 at 18:55

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Funny you mention pulled pork, I'm just about to get some on a bun.

Spaceball-Two > nermal 06/19/2015 at 20:51

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I brine in pink peppercorns salt and sugar for 24-48 hours. Smoke with apple wood for another 6 hours. Toss in a dutch oven with garlic, onions, a little tomato paste and a dab of chipotle in adobe. Simmer a few hours. Add brown sugar and fresh tomatoes to taste. Simmer for another couple hours. Eat.

coqui70 > nermal 06/19/2015 at 22:43

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Make a paste with garlic, oregano, salt, pepper and cumin. Spread liberally over the pork butt or shoulder roast (skin on if possible - get the mix into the fatty portions). Let sit overnight in the fridge. Next day put in a 350 degree oven and cook covered until fork tender in a large metal pan tall enough to capture all the juices. Prepare a spray bottle with salt water. Once the port is cooked to temperature and tender uncover and turn on the broiler. Once the skin starts to crisp and bubble spray salt water on it.

ArmadaExpress drives a turbo outback > nermal 07/07/2015 at 14:33

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Pioneer woman's Dr. Pepper pulled pork. Seriously my wife and I love good food and this is definitely awesome!