What Happens With “Pulled” Meat

Whether it is Pork, Beef or Poultry “pulled” meat all works similarly. What you are wanting to do here is cook your meat for long times at lower heats BUT you want the meat to get much hotter than normal. So, 160° is done for most types of sausage, with a pulled product you want to cook it all the way up to around 200°! This is because you want all of the collagen and connective tissues to breakdown. This will let it tear apart easily and doing it at lower temps will stop it from burning

Meat Block:

5 lb of Pheasant Breast

Seasonings:
Chipotle Ranch Marinadel
Sweet & Tangy BBQ Sauce
Beer of choice

Equipment

Slow Cooker/Crock Pot

Preparation

Clean your pheasant breast, making sure all shot and feathers are removed. Then take the skin off of the meat, you should be able to pull it right off, if you are having problems with this try holding on to the skin with a paper towel to prevent the skin from slipping. Flip the breast over and you will see a tendon that should be cut out of the meat

Process

Place your meat in the crockpot and add your dry marinade of choice, then pour your beer (or other liquid) into the crockpot. Make sure all the marinade is dissolved in the beer and stir it thoroughly.

Cooking

Cook on high for 3.5 hours with lid on, then drain 90% of the liquid and “pull” the meat. If you have a Pork Puller this works just as well with pheasant as it does pork, for anyone who hasn’t used one of these they attach to your drill and it automatically pulls or tears your meat. Then, add in the desired amount of your BBQ, replace the lid and cook on medium for 30 more minutes.

Plate

Use tongs to create your sandwich, cover with more BBQ sauce or other condiment and enjoy!

Note

Swiss cheese slices would be excellent on the bun with this recipe.

Watch Waltonsinc: Pulled Pheasant Sandwiches

Shop waltonsinc.com for Marinade

Shop waltonsinc.com for Pork Puller

Shop waltonsinc.com for Sauces