Pulled pork

[simitaly]

hello to all friends, Saturday night I will cook my first pulled pork (of course in Italy you can hardly find the Boston butt) .... I wanted to ask you ..... I put the rub before putting the meat in cooking or I put it a a few hours before? the day before I also do some injections .... then when I put it in the foil do I have to put some liquid in it too? like broth, beer or something else? Thanks in advance

[02ebz06]

My way is to put rub on day before, wrap in plastic wrap, and put in fridge overnight.
I don't wrap in foil or inject.
Cook at 275ish until the internal temp hits 200F+ and pulls apart easily.

You can put a pan under to catch the drippings.
When done, put the pan in the fridge so fat can harden.
Remove fat and warm the liquid to pour over the pulled pork.

I'm sure you will get a half dozen different methods from others.
We all have our own way.

[bsooner75]

One thing I’ve found makes a big difference too is to sprinkle a little more rub on the meat after you’ve pulled it and mix it in. Gives it a little extra flavor


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[strength_and_pow]

One thing I’ve found makes a big difference too is to sprinkle a little more rub on the meat after you’ve pulled it and mix it in. Gives it a little extra flavor


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Never done this but I like the concept. Gonna have to try this.


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[strength_and_pow]

My standard regimen:
Lightly score the fat cap in a 1” crosshatch pattern. I believe this helps the smoke get a little deeper
Coat butt in mustard
Apply rub
Wrap tightly in Saran Wrap and place in fridge overnight
Remove from fridge and unwrap 15-30 minutes prior to putting on the smoker
250-300* is the smoker temp I shoot for
I place the butt on a wire rack in a foil pan to catch any drippings.
U.S. food safety guidelines recommend the internal temp to go from 40* to 140* in 4 hours or less.
At 165*, I will add some apple juice to the pan, usually to the top of the wire rack and cover with foil.
At 195*-200* I will test with a probe for tenderness, should be very little resistance
Once probe tender, rest in a cooler filling the space around with towels or you can rest the covered pan in the oven with the heat off. Rest for 1-4 hours.
Remove butt from pan and pour the liquid into a clear glass and put in the freezer. The rendered fat will rise to the top, discard this and mix the remaining liquid back into the pulled pork.
The bone should pull out easily and have very little to no meat sticking to it.
Shred/pull the butt with a pair of forks. There will be some chunks of fat, gristle, cartilage, etc in the meat that won’t shred. Discard those pieces.
Serve and enjoy.
If there happens to be any left, pulled pork freezes and reheats very nicely. Vacuum seal in bags if you have the means or use ziploc bags. Reheat in the bag in a pan/pot of hot (not boiling)water on the stove. A Sous Vide set up works great for reheating.
No cook is complete without some pictures and a write up on the forum.


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[Papa Tom]

My regimen is similar to others but has differences.

I apply rub just an hour or two before putting in the cooker I don't have anything against overnight except refrigerator space.

1) put it in on "smoke" (pellet cooker) for at least the first hour longer if loose schedule or you have to make a beer run.
2) switch temp to 275°F and leave it go to 160°F IT.
3) place in foil pan add a cup of apple juice cover with foil and leave it go to 200-205°F IT the bone should easily pull out or you can probe test.
4) put in cooler to rest according to your schedule this is really optional depending on that schedule.
5 pull the bone if you haven't already and pull the pork keeping only the amount of fat you choose sprinkle with Lexington sauce as you pull the meat.

Lexington Sauce

This comes from western North Carolina and doesn't sound all that good but it can make your PP SPECTACULAR

Since it is mostly vinegar, it keeps a long time in the fridge.
Recipe
Yield: Makes about 1 1/2 cups.
Preparation time: About 30 minutes.
Ingredients
1 cup distilled vinegar (do not use cider vinegar)
1/4 cup ketchup
1/4 cup apple juice
1 teaspoon hot sauce
3 tablespoons light brown sugar
1/2 tablespoon salt
1 teaspoon crushed red pepper
1 teaspoon finely ground black pepper
About the vinegar. I've seen both distilled and cider vinegar used in NC. I usually prefer cider vinegar in most of my sauce recipes because it has more flavor, but in this recipe I prefer distilled. Try both on meat and see which you prefer.
Method
1) Whisk together all the ingredients and let them sit for at least three hours to allow the flavors to meld. Overnight is better. A week is best.

[02ebz06]

I'll give the Lexington Sauce a try. Thanks PT

[Bockbock]

Definitely put it in a pain after you wrap to catch all of the juice. Put the juice through a sieve to get all the clumpiness out of it. As you pull it apart, add the juice with more rub as someone mentioned earlier and it will have an awesome flavor in every bite. I'm sure you will do it justice!!! Magnifico!

[simitaly]

Sunday is finally here and it's time to eat pulled pork !!! .... unfortunately due to this darn covid 19 which is back here in Italy with the second wave we had to cancel my son's birthday party but the desire to eat was so great that I decided to cook anyway .... the result was DELICIOUS !!! I put aside the cooking juices as you advised me and let it cool to divide it from the fat then I heated it and poured it over the meat .... now my belly bursts !!

[bsooner75]

Sorry that the party was cancelled but glad you got to eat and eat good!


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[strength_and_pow]

You nailed it


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[Bockbock]

BOOOM!!!!!!