Consolidated "Pulled Pork" thread
Jan 17, 2009 | 5:01 pm
#62
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Jan 18, 2009 | 12:25 am
#64
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the only way ill do it
http://www.virtualweberbullet.com/pork2.html
have a 15 pounder in the fridge waiting for some smoking action
http://www.virtualweberbullet.com/pork2.html
have a 15 pounder in the fridge waiting for some smoking action
Sep 14, 2009 | 8:46 pm
#65
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I make a blue-cheese slaw that always gets rave reviews with our bbq ribs (kansas city style). I simply replace the cole slaw dressing with mayo, apple cider vinegar and blue cheese crumbles. I also slice de-seeded jalepenos and mix them in to spice it up. Give it a try--you'll be glad!
May 20, 2013 | 10:38 am
#66
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NYTIMES pulled pork
I made this yesterday and it was utterly delicious. It baked for the full 4 hours, and was so soft it just fell apart in my hands. I made the sauce and slaw while the pork was baking, refrigerated the slaw and quickly reheated the sauce when the pork was pulled.
I think this link will work:
http://www.nytimes.com/recipes/10147...ldeo-Slaw.html
I think this link will work:
http://www.nytimes.com/recipes/10147...ldeo-Slaw.html
Apr 1, 2020 | 8:28 pm
#67
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Bumping up this old thread looking for some help from the Pitmasters.
Making some pulled pork (Boston butt in the crock pot) but forgot to pick up apple cider vinegar. Don't want to make an unnecessary trip to the grocery store just for apple cider vinegar. Any good substitutes? We have regular white vinegar, red wine vinegar, and some sweet mango vinegar. Seems like white vinegar would work to throw in for the cooking (I do have BBQ sauce for once it comes out)?
Making some pulled pork (Boston butt in the crock pot) but forgot to pick up apple cider vinegar. Don't want to make an unnecessary trip to the grocery store just for apple cider vinegar. Any good substitutes? We have regular white vinegar, red wine vinegar, and some sweet mango vinegar. Seems like white vinegar would work to throw in for the cooking (I do have BBQ sauce for once it comes out)?
Apr 2, 2020 | 11:28 am
#68
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Bumping up this old thread looking for some help from the Pitmasters.
Making some pulled pork (Boston butt in the crock pot) but forgot to pick up apple cider vinegar. Don't want to make an unnecessary trip to the grocery store just for apple cider vinegar. Any good substitutes? We have regular white vinegar, red wine vinegar, and some sweet mango vinegar. Seems like white vinegar would work to throw in for the cooking (I do have BBQ sauce for once it comes out)?
Making some pulled pork (Boston butt in the crock pot) but forgot to pick up apple cider vinegar. Don't want to make an unnecessary trip to the grocery store just for apple cider vinegar. Any good substitutes? We have regular white vinegar, red wine vinegar, and some sweet mango vinegar. Seems like white vinegar would work to throw in for the cooking (I do have BBQ sauce for once it comes out)?
Apr 25, 2020 | 12:47 pm
#70
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Next week. Trust me, I'm serious about my brisket. Great Texas brisket: Smitty's, Black's, & Kreuz's in Lockhart, City Market in Luling, Cooper's in Llano, Louie Mueller's in Taylor, and ="3"%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. 
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.
May 15, 2020 | 12:37 pm
#71
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I made this yesterday and it was utterly delicious. It baked for the full 4 hours, and was so soft it just fell apart in my hands. I made the sauce and slaw while the pork was baking, refrigerated the slaw and quickly reheated the sauce when the pork was pulled.
I think this link will work:
http://www.nytimes.com/recipes/10147...ldeo-Slaw.html
I think this link will work:
http://www.nytimes.com/recipes/10147...ldeo-Slaw.html
https://cooking.nytimes.com/recipes/...%20pork&rank=0
Last edited by ILuvParis; May 15, 2020 at 12:43 pm
Jul 20, 2021 | 11:06 am
#72
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I'm going to do a pork shoulder for the first time in the new Green Egg, having done a few beef briskets there successfully.
My initial thoughts are to rub the pork, then sous vide it for 18 hours or so at 55C, and then put it in the Egg with indirect heat at 250F for ~6-8 hours.
Does that sound like a reasonable approach? Suggestions for the rub? My gut inclination is to go with salt / pepper / granulated garlic / turbinado sugar. Then I'll make a separate sauce to apply for the last hour or so of smoking.
My initial thoughts are to rub the pork, then sous vide it for 18 hours or so at 55C, and then put it in the Egg with indirect heat at 250F for ~6-8 hours.
Does that sound like a reasonable approach? Suggestions for the rub? My gut inclination is to go with salt / pepper / granulated garlic / turbinado sugar. Then I'll make a separate sauce to apply for the last hour or so of smoking.
Jul 20, 2021 | 11:32 am
#73
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I'm going to do a pork shoulder for the first time in the new Green Egg, having done a few beef briskets there successfully.
My initial thoughts are to rub the pork, then sous vide it for 18 hours or so at 55C, and then put it in the Egg with indirect heat at 250F for ~6-8 hours.
Does that sound like a reasonable approach? Suggestions for the rub? My gut inclination is to go with salt / pepper / granulated garlic / turbinado sugar. Then I'll make a separate sauce to apply for the last hour or so of smoking.
My initial thoughts are to rub the pork, then sous vide it for 18 hours or so at 55C, and then put it in the Egg with indirect heat at 250F for ~6-8 hours.
Does that sound like a reasonable approach? Suggestions for the rub? My gut inclination is to go with salt / pepper / granulated garlic / turbinado sugar. Then I'll make a separate sauce to apply for the last hour or so of smoking.
I always use smoked paprika in my rubs (and many other things)---I love the flavor. I also use brown sugar usually but turbinado is similar. Maybe a bit of chipotle or cayenne? Cumin? Onion powder?
I am sure it will be wonderful....post photos!
Jul 20, 2021 | 2:33 pm
#74
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In recent years I've been doing the Momofuku salt/sugar overnight cure. It can be slow roasted or done in the slow cooker. Then sprinkle on some brown sugar and salt and roast a bit longer until crusty. After that, you can do whatever - BBQ sauce for pulled pork, Korean Bo Ssam, or just make gravy and serve with mashed potatoes.
Jul 21, 2021 | 3:26 pm
#75
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Almost certainly onion powder. Or perhaps sliced onions surrounding the pork in the sous vide bag. I'd say the other things depend on what's in the sauce. You list all good flavors, but they may work better in the sauce than the rub.