FlyerTalk Forums - Consolidated "Pulled Pork" thread

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Quote:

Originally Posted by Steph3n (Post 9749925)

BBQ is NOT just pork, there is brisket as well :)

And in parts of Kentucky, Tennessee, and south Texas, there is GOAT! :)

Quote:

Originally Posted by deubster (Post 9749941)

And in parts of Kentucky, Tennessee, and south Texas, there is GOAT! :)

oh yea good stuff!

Quote:

Originally Posted by Steph3n (Post 9749925)

BBQ is NOT just pork, there is brisket as well :)

And when you grill a burger, it doesn't have to be beef. :)

Quote:

Originally Posted by deubster (Post 9749941)

And in parts of Kentucky, Tennessee, and south Texas, there is GOAT! :)

:D I offered Mom a goat for Mother's Day. She turned to Dad & commented that it would save him mowing the yard all summer... "and then we could barbecue him".

Quote:

Originally Posted by deubster (Post 9749357)

Next week. Trust me, I'm serious about my brisket. Great Texas brisket: Smitty's, Black's, & Kreuz's in Lockhart,

I've heard a lot about Kreuz's--worth a trip (worth a mileage run :D)?

Quote:

City Market in Luling, Cooper's in Llano, Louie Mueller's in Taylor, and deubster's in Lubbock! Being 350 miles away from Lockhart matters not, because I have a large pile of Central Texas post oak in the back yard. :D

I'm rather pleased with our first smoked pork butt. I fork shredded it all last night. The roast had one bone that didn't look all that large after cooking. All fat and connective tissues were completely gone - distributed through the meat and into the water pan. The 6.5 lb roast filled a two quart tub, after our dinner (four piled-on sandwiches). We pulled the tub out of the fridge today and just nibbled on the cold bits. Very, very tasty! :p Interior pieces (no crusty bits) have the consistency of good, moist Turkey thigh meat.

Nothing like smoking a pork butt on the grill and then shredding and eating it right there in your kitchen--gives you a real sense of accomplishment (and maybe delusions of grandeur--it's always tempting to quit your job and go into the BBQ business, right when it comes off the grill and before you do the cleanup).

Quote:

Originally Posted by BNA_flyer (Post 9752221)

I've heard a lot about Kreuz's--worth a trip (worth a mileage run :D)?

Nothing like smoking a pork butt on the grill and then shredding and eating it right there in your kitchen--gives you a real sense of accomplishment (and maybe delusions of grandeur--it's always tempting to quit your job and go into the BBQ business, right when it comes off the grill and before you do the cleanup).

or before you go to the grocery store and look at how wild the costs are on a regular basis(not when you pick it up on sale)

Will get STICKER SHOCK even buying from distributor(oh and they don't have sales as often!)

I'm about to embark on my first ever effort to attempt pulled pork (I'm not much of a cook).

I'll be sticking it in my crockpot overnight.
Anything that I should absolutely do or not do?

Quote:

Originally Posted by AllTheNamesWhereTaken (Post 10900275)

.... Anything that I should absolutely do or not do?

Had some great homemade pulled pork last Saturday night at a Christmas party with a Southern theme. The cook said he saved about half of the drippings in his crock pot and mixed them in with the BBQ sauce he added after "pulling" the pork.

Our holiday menu included collard greens, sweet potato casserole, cheese grits casserole and cole slaw with some chopped apples. My wife prefers pulled pork "Memphis style" and loved the slaw.

get ready for the smell....

My wife will make this three or four times a year with a boston butt..... great taste, the process is something that I am greatful for.

She throws a halved onion in the crock pot and away we go.

Barky, what's Memphis style?

I'm planning on putting it in the pot right before I go to bed tonight so it'll be ready for lunch.

The crockpot is a good start for pulled meats. After a bit of cooling we cut the meat into large chunks, then use two large dinner forks to 'pull' it.

Generally works best to stab the meat with the forks towards the center with the forks facing out and then pull outwards.

Sauce it up, reheat, and you should be good to go. Enjoy!

Let me know how it goes -- I tried some in a crockpot a few months back. Didn't come out like I hoped tho :(

I just mixed up the sauce. I have to admit that it's really really yummy.

Quote:

Originally Posted by AllTheNamesWhereTaken (Post 10900496)

Barcky, what's Memphis style?

Memphis style means topped with the cole slaw.

Earlier this year I was in Hawaii (my first time ever), and on the free day before I had to leave I got a tour around the island and lunch at the Royal Kitchen ("Home of the Baked Manapua, Since 1974"). My host told me, y'know, in the old days, a pig would be roasted all day long, in a pit in the ground, on hot rocks, covered with leaves ...

Yes, I know, I said, I've seen it on TV.

Well, he said -- bursting my sentimental bubble -- now it's all done in Crock-Pots with Liquid Smoke.

Do toss in a little Liquid Smoke. Contrary to some foodsnobs' opinions, there's nothing artificially colored or flavored about it; it is exactly what it says it is. And does it make make pulled pork taste great!

Be sure to trim a lot of the fat off the shoulder or you're gonna end up with some really fatty pulled pork.