Pulled pork
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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 -
Chef i am surprised to see you use foil vs. paper if you are wanting to maintain a crunch on the bark.
twilliams processhead I know. Of all times to run out of butcher paper, LOL Foil is okay, and gives a good product, but I do prefer butcher paper.
As far as the color thing, it’s not the color, but the thickness. White comes in several thicknesses, and usually price dictates what a store carries. The pink does not come in nearly as many thicknesses, and is typically thicker than the white that is in inventory.
I use the pink for the thickness.
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What is the preferred paper type for the crutch?
processhead pink or peach
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If it’s on a men’s shirt it salmon!
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kyle Total time took 13 hours. Pulled it at 207 degrees. Bark was very good and the pork glistened with moisture. That’s only a guideline, too many variables.
Now, started the ribs to finish off the proteins for the day.
Happy Easter Everyone. We have be blessed with such a great gift.
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I’m always interested in the foil vs paper debate. Unlike some of the debates that happen over and over, I don’t think there’s a right/wrong answer. It’s about preference. If you want a thicker, crunchier bark, run naked. If you want a more tender product, but virtually no crunch, run foil. If you want somewhere in between, run paper.
Personally, I’m a tenderness guy. I use foil for virtually everything.
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processhead pink or peach
twilliams is there a difference?
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I’m always interested in the foil vs paper debate. Unlike some of the debates that happen over and over, I don’t think there’s a right/wrong answer. It’s about preference. If you want a thicker, crunchier bark, run naked. If you want a more tender product, but virtually no crunch, run foil. If you want somewhere in between, run paper.
Personally, I’m a tenderness guy. I use foil for virtually everything.
Midwest_kc You are absolutely right. I like the in between, hence butcher paper. It’s all good if done right.
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Tex_77 between peach or pink, not sure. Be honest with you its probably the same thing.
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