Pulled pork
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Aaron Franklin has a good Texas-style pork butt
@kchaloup I never thought of him. I have his book. Thanks
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Pulled Pork I believe is one of The most labor intensive items that one can do THAT is THE most forgiving! Don’t sweat it, inject away in you wish, rub it down and rub it good till it gives you the “Wooseys”! (Remember that line from a few, ok many Novembers ago?)
Pulled pork is easy just takes time and don’t second guess your self when it goes into the stall phase!“Steady as she goes at the helm”. I have a write up if you wish to see it. let me know.
Mine is at least 16 hours start to finish. jm2c’s
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
Pulled Pork I believe is one of The most labor intensive items that one can do THAT is THE most forgiving! Don’t sweat it, inject away in you wish, rub it down and rub it good till it gives you the “Wooseys”! (Remember that line from a few, ok many Novembers ago?)
Pulled pork is easy just takes time and don’t second guess your self when it goes into the stall phase!“Steady as she goes at the helm”. I have a write up if you wish to see it. let me know.
Mine is at least 16 hours start to finish. jm2c’s
@dennyo thanks. I have smoked them before, but my dad did the prep work on them. We would have meals at our town hall and feed the older folks in the neighborhood. Always a big success. I just wanted to try and get something close to his, and the only thing I know he used for sure was apple juice. Just looking for ideas from the community here.
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I use apple juice for spritzing and a bit in the foil before wrapping.
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
@dennyo I’m guessing that’s what gives it some sweetness. Do you inject it too or no. Thanks for the info
hey vegetarians, my food poops on your food!
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We make them all the time. Drop a few apples in the grinder and strain through cheesecloth for injector. Pomp them up with all they’ll hold. Cover with SPG and spritz with !/2 and !/2 cider vinegar and water every 40-45 minutes. Haven’t had a bad one yet.
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Pulled Pork I believe is one of The most labor intensive items that one can do THAT is THE most forgiving! Don’t sweat it, inject away in you wish, rub it down and rub it good till it gives you the “Wooseys”! (Remember that line from a few, ok many Novembers ago?)
Pulled pork is easy just takes time and don’t second guess your self when it goes into the stall phase!“Steady as she goes at the helm”. I have a write up if you wish to see it. let me know.
Mine is at least 16 hours start to finish. jm2c’s
@dennyo For the most part, I agree. When I go to a new BBQ joint, I always try the pork first. If you can’t make a good (not even great, just good) pulled pork, I cannot trust that you can do the other proteins correctly.
That said, while good pulled pork is easy, great is much more difficult, imo, than great ribs, or chicken. I think it’s a surface area issue, and the fact that many times it can be a touch mushy if you go too far. Great pulled pork is something to be super proud of.
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Midwest, I agree but too if they take pp too far it is dry. WHY?
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@dennyo I think the dry part is a process issue. I doubt that most restaurants take the pork so far that it dries out, as you have to go past the falling apart, mushy mess stage to get there. I think one of 2 things probably happens:
1 (most likely) they pulled the butt apart too early, and then held it in a dry environment, causing it to dry out.
2 - they pulled early, figuring that while being whole and in hot hold it will finish cooking. Then, either because they’re too busy, or employee error pulling one early, they are pulling it before it’s finished. This would also lead to a much tougher product, however.
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@dennyo I think the dry part is a process issue. I doubt that most restaurants take the pork so far that it dries out, as you have to go past the falling apart, mushy mess stage to get there. I think one of 2 things probably happens:
1 (most likely) they pulled the butt apart too early, and then held it in a dry environment, causing it to dry out.
2 - they pulled early, figuring that while being whole and in hot hold it will finish cooking. Then, either because they’re too busy, or employee error pulling one early, they are pulling it before it’s finished. This would also lead to a much tougher product, however.
Midwest_kc I believe that what I had was not wrapped, and cooked to an IT higher than 205 or 210. Thus when it was put in the pan to pull, they separated the pork from all the fat there was no juice for it to soak up. It was literally tough to choke down. There needs to have a fatty juice in PP!
Edit: The dry pork I was mostly referring to was @ a friends home.
But concerning the commercially done I’ve had it once as well. -
@dennyo I’m guessing that’s what gives it some sweetness. Do you inject it too or no. Thanks for the info
kyle said in Pulled pork:
@dennyo I’m guessing that’s what gives it some sweetness. Do you inject it too or no. Thanks for the info
Early on I always purchased Pure apple juice, in the last year I use apple cider vinegar and I do not see a difference in bark or flavor.
I think I may have injected one or two of my early butts. I haven’t injected a butt in a long time.
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By the way, no I’m not a doctor butt, I have slept in a Holiday Inn Express a time or two in the past.
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One of my favorite pork butt dishes is to chop up a pork butt after smoking and then take small quantities seasoned with salt, black pepper, cumin, cayenne, and a bit of lime juice, then brown it up in a hot skillet till crispy on the outside. That is my spin on carnitas for wrapping in a tortilla, eating with beans and rice or just to nibble on.
Paul
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One of my favorite pork butt dishes is to chop up a pork butt after smoking and then take small quantities seasoned with salt, black pepper, cumin, cayenne, and a bit of lime juice, then brown it up in a hot skillet till crispy on the outside. That is my spin on carnitas for wrapping in a tortilla, eating with beans and rice or just to nibble on.
processhead Oh Yea BaBy! Salute!
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@dennyo I’m guessing that’s what gives it some sweetness. Do you inject it too or no. Thanks for the info
kyle actually, it’s not the apple juice that gives a pork butt or shoulder it’s sweetness. In fact, I don’t inject at all. It is really a time and temperature thing that converts the connective tissue to natural sugars. I use a dry rub (my own recipe), smoke it using red oak and pecan, and then do a “Texas Crunch” at anytime in the 155 to 160 degree F range. I do this maintaining a 225 degree F cooking temperature. Once wrapped, just let it slowly reach about 205 to 207 degree F. It is ready when you twist the bone and it comes cleanly out. Happy pulled pork. I have one on right now and about to wrap. I’ll post pictures as I can.
Internal temperature was 158. began the Texas Crunch.
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kyle actually, it’s not the apple juice that gives a pork butt or shoulder it’s sweetness. In fact, I don’t inject at all. It is really a time and temperature thing that converts the connective tissue to natural sugars. I use a dry rub (my own recipe), smoke it using red oak and pecan, and then do a “Texas Crunch” at anytime in the 155 to 160 degree F range. I do this maintaining a 225 degree F cooking temperature. Once wrapped, just let it slowly reach about 205 to 207 degree F. It is ready when you twist the bone and it comes cleanly out. Happy pulled pork. I have one on right now and about to wrap. I’ll post pictures as I can.
Internal temperature was 158. began the Texas Crunch.
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kyle actually, it’s not the apple juice that gives a pork butt or shoulder it’s sweetness. In fact, I don’t inject at all. It is really a time and temperature thing that converts the connective tissue to natural sugars. I use a dry rub (my own recipe), smoke it using red oak and pecan, and then do a “Texas Crunch” at anytime in the 155 to 160 degree F range. I do this maintaining a 225 degree F cooking temperature. Once wrapped, just let it slowly reach about 205 to 207 degree F. It is ready when you twist the bone and it comes cleanly out. Happy pulled pork. I have one on right now and about to wrap. I’ll post pictures as I can.
Internal temperature was 158. began the Texas Crunch.
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What is the preferred paper type for the crutch?
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This may be Franklin’s best show in his series. It’s about finishing brisket with foil vs paper vs naked
You may have seen it before but some probably haven’t
https://www.youtube.com/watch?v=lnRRDSYgdmw
The interesting thing was after all the conversation they both feigned a squabble over who was going to get the Naked one
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