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Pulled Pork Recipe?

post #1 of 13
Thread Starter 

I'm looking for a good rub to make some pulled pork tomorrow. I have one in mind, but it involves brining the pork butt over night, and it is the only recipe I can find that uses a brine.

post #2 of 13
Thread Starter 

Wow i screwed up that title...

 

Posting now has a 1 drink maximum. "Prok" is in the fridge coated with dry rub, I'll let you know how it comes out sometime tomorrow afternoon.

post #3 of 13

I used Stubbs Rub for years.  It is tough to find the further north you get.  I can't even find it here in northern Kentucky.

 

There is a Stubbs bbq sauce also,  but in the south land they use that primarily to dip with rather than cook.

 

My pulled pork ritual includes smoking over very high indirect heat to start and then moderate to low heat for most of a day, after seasoning the stuff for a day ahead of time. I try to only open the smoker once to flip stuff, after the first hour or so, placing the meat fat side (if it has one) up first.  After shredding the pork I throw a few pounds of it in some tin foil and add some Bulls Eye Original bbq sauce, seal it and throw it back on the grill under low heat for an hour or so.

post #4 of 13
Thread Starter 

Wow did that make a good meal!

 

Pulled Pork

 

Excuse the blurry cell phone picture, I wasn't about to go find my real camera.

 

I pretty much used Tyler Florence's Pulled Pork Barbecue Recipe, with a few substitutions to make it my own. I put the dry rub onlast night and let it sit in the fridge overnight, then  I put it in at 9:30 and let it go at 250 degrees untill about 4:30 today. I've now got about 8lbs of pulled pork to eat...

post #5 of 13

Nicely done! Coincidentally I had some bo ssam Korean pork butt this weekend with seven other friends–fantastic!

 

How'd yours turn out? Inquiring minds would like to know...

post #6 of 13

My wife makes bang up "prok"  She uses some rub concoction she got off food network and a home made NC vinegar sauce to die for  Sometimes we'll cook a whole pig or several butts for church functions in our Caja China

 

post #7 of 13
Thread Starter 

 

Quote:
Originally Posted by reducedfatoreo View Post

Nicely done! Coincidentally I had some bo ssam Korean pork butt this weekend with seven other friends–fantastic!

 

How'd yours turn out? Inquiring minds would like to know...

 

Well after I burned my fingers pulling all that pork I divided it up into 2 bowls, one bowl got doused in the sauce, the other left for my roomate.

 

I think I nailed it. The pork has the perfect tenderness, and came right apart with a fork/hands during the pulling. My sauce has a sweet and tangy taste at first, but then the slight heat hits you after a bit. It isn't just one flavor, it's got quite the mix, which IMHO is the best. Flavor is all about the complxity...

 

BTW, if you use that reciped i posted cook it at 250 degrees F, NOT 300.

post #8 of 13

Definitely drool-worthy...your roommates ought to treat you like a god, if they don't already!

 

I'll try out that recipe at some point. Sounds like the perfect thing to pop in the oven, go for a century ride, and then come back to feast on!

post #9 of 13
Thread Starter 

 

Quote:
Originally Posted by reducedfatoreo View Post

Definitely drool-worthy...your roommates ought to treat you like a god, if they don't already!

 

If you only knew the half of it...

 

Roomate is a she btw.

post #10 of 13
You're a sly one, aren't you...Heh! 
post #11 of 13
Thread Starter 
Quote:
Originally Posted by reducedfatoreo View Post

You're a sly one, aren't you...Heh! 


Unfortunately, things don't work quite like that anymore
post #12 of 13
This isn't a rub exactly, but I've found that if I make an entire pork shoulder with one flavor I usually lose interest before I've eaten it all (that's a lot of meat!).  I recently found a blog where the lady was just doing a fairly basic recipe but then enhancing it for different purposes later on:

http://budgetbytes.blogspot.com/2009/11/perfectly-pulled-pork-834-recipe-093.html

Definitely cheap, and incredibly delicious!  I used the meat from this recipe to make "Freezer-ritos;" little foil-wrapped burritos with beans and cheese.  Put them in a zip-lock in the freezer... perfect for microwaving when you need a quick, tasty meal or snack.
post #13 of 13
For rub I use most of the time is a recipe out of www.amazon.com/Complete-Meat-Cookbook-Bruce-Aidells/dp/061813512X/ref=sr_1_1

There's tons of good recipes around though.  Don't be afraid to experiment.

It's much cheaper to make your own rub if you mix it yourself, especially if you buy spices in larger containers.  I got though one or two lbs of Gebharts chili powder a year between rubs and chili so it doesn't go stall.

I often slather the butt with mustard before rubbing to get more rub to adhere.  You'd think all you taste is mustard but you almost don't taste it at all when it's cooked.

For sauce, I use my own recipe -- http://mysite.verizon.net/kenmandoski/kenzmustardbbqsauce.html

I usually don't brine but it can't hurt to brine if you find the time.  Just read the package on your butt first.  Some brands, like Swift, have about 7% water and salt added.  That basically means it's pre-brined.  If you want it brined and don't have the time, buy one of those.  Do not brine it again if the package says added water and salt.

That butt looks pretty tasty.  Did it in the oven?  For real flavor, you ought to get a smoker.  I use a Weber Smokey Mountain charcoal smoker.  Sometimes I wish I also had a gas one for ease of use but running charcoal is fun too.
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