Pulled Pork Recipe
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Pulled Pork Recipe
Posted by Tiger Bend Tiger on 2/4 at 10:50 am
Just wondering if someone could share a great pulled pork recipe? Thanks!



This post was edited on 2/4 at 10:52 am

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Posted by ndtiger on 2/4 at 10:53 am to Tiger Bend Tiger
you gonna smoke it?


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Posted by Tiger Bend Tiger on 2/4 at 11:03 am to ndtiger
Dunno, just depends on how long smoking it takes. I am planning on serving up on Saturday, so that could happen.


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Posted by NaturalBeam on 2/4 at 11:22 am to Tiger Bend Tiger
Rub the butt with a combo of paprika, chili powder, brown sugar, granulated garlic, kosher salt, cracked pepper, ground cumin, and cayenne pepper. I just eyeball it, but generally use heavier amounts of the things I listed first, and less amounts of each as you work down that list.

Smoke or grill indirect at around 225-250 degrees. Make sure any type of fat or a fat cap is on top so it melts down into the meat. Take off when it reaches an internal temp of around 190-200. Let rest for a few minutes then start pulling.

Also, if you do smoke it, you only need to do so for the first couple of hours - then can move to an indirect grill or even the oven. It won't pick up any more smoke flavor after the first few hours.

Have fun, it's about the easiest thing you can possibly smoke, so it's hard to screw up.


This post was edited on 2/4 at 4:00 pm

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Posted by Arkla Missy on 2/4 at 12:00 pm to NaturalBeam
This^^^ absolutely.


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Posted by ndtiger on 2/4 at 12:34 pm to Tiger Bend Tiger
rub it down the night before with a bbq rub. wrap it in platic wrap. the next day make an injection using a small bottle of apple juice and a couple of tablespoons of rub. low heat and stir for about 20 minutes. Inject this into the pork butt. Put on smoker and pile some brown sugar on top (fat side down)
Smoke (hickory or apple) for about 4-5 hrs. pull off, wrap in foil then in the oven at 210 for about 4 hrs.Pull out, let rest for a couple of hours and then pull.

you may want to put it in an aluminum pan while smoking and in the oven.



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Posted by TreyAnastasio on 2/4 at 2:02 pm to Tiger Bend Tiger
I crock potted some for yesterday. Rub the shoulder in whatever you like. I used salt, pepper, chili powder, and brown sugar. Dice a large onion, put that on the bottom of the pot. Place shoulder on top of onions. Fill to the bottom of the shoulder with Dr. Pepper. Set it on low for 10 hours, pull it out, let it rest for a while, and pull it. I find its done when you can stick a fork in it and twist it all the way around.


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Posted by Tiger Bend Tiger on 2/4 at 3:43 pm to TreyAnastasio
Thank you guys! All look great!


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Posted by NaturalBeam on 2/4 at 3:48 pm to TreyAnastasio
I've tried the Dr. Pepper method before and didn't care for it. Maybe I used too much (I think it was around 8 ounces for a 5-6 lb. butt) but I tasted nothing but DP. A lot of people do it though and really like it so there must be something to it.


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Posted by JohnZeroQ on 2/4 at 3:56 pm to NaturalBeam
quote:

I crock potted some for yesterday
I find that if you don't smoke it there is too much grease if you just go straight to crock pot. Maybe it was a fattier pork roast not sure.
Smoke it a few hours, grill it(gree-ay) for a few mins, then let the crock pot or oven pull it apart IMO. Once in crock pot be sure and chop an onion and some fresh garlic...as with all roast good luck sleeping at night if it cooks over night. That smell is great

I go with a mix of salt, paprika, pepper,GARLIC, cumin, cayenne, brown sugar for my rub. Never tried adding chili powder. tread lightly with the cumin and cayenne obviously.

WIll do this again soon, then its pulled pork tacos. I hear about this often on here but have yet to try.



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Posted by NaturalBeam on 2/4 at 3:59 pm to JohnZeroQ
I'm editing my post to add the garlic - Not sure why I forgot it, I basically don't eat food that doesn't have fresh or granulated garlic in it, and pulled pork is no exception.


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Posted by TreyAnastasio on 2/4 at 4:11 pm to NaturalBeam
quote:

I've tried the Dr. Pepper method before and didn't care for it. Maybe I used too much (I think it was around 8 ounces for a 5-6 lb. butt) but I tasted nothing but DP. A lot of people do it though and really like it so there must be something to it.


I think you could change it to any soda. I think its to keep the meat moist and so it doesnt burn. It adds maybe a little sweetness to the outside.

quote:

I find that if you don't smoke it there is too much grease if you just go straight to crock pot. Maybe it was a fattier pork roast not sure.


I had to do a lot of pulling out the fat. I hope my dog didnt get into the trash while Ive been at work today.


This post was edited on 2/4 at 4:13 pm

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Posted by JohnZeroQ on 2/4 at 5:35 pm to NaturalBeam
quote:

Not sure why I forgot it,
Had me scratching my head and thinking about what I was doing with my life.



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Posted by OldTigahFot on 2/4 at 8:21 pm to TreyAnastasio
quote:

I crock potted some for yesterday.


I did mine like that but I used root beer in stead of DP. Came out quite good. I also made a batch of the Neelys' Cherry Chipotle BBQ sauce to serve with the sandwiches. Money !



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