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Started By
Message
i dont have a smoker...is it even possible to do a decent pulled pork
Posted on 7/9/11 at 12:35 pm
Posted on 7/9/11 at 12:35 pm
In the oven?
12
Posted on 7/9/11 at 12:36 pm to LSU Wayne
definetly, but i've never done it
Posted on 7/9/11 at 12:47 pm to LSU Wayne
Sure. It will be nice and tender, but it won't have that smokey flavor. You can add liquid smoke, but it just won't be the same. You could try to get a little smoke on it on the grill for an hour or so and then move to the oven. That's what I do when I don't have time for a long slow cook on my smoker.
Anyway, I'm not one of those who likes to smoke the hell out of their meat. Two hours max for me.
Anyway, I'm not one of those who likes to smoke the hell out of their meat. Two hours max for me.
Posted on 7/9/11 at 12:47 pm to LSU Wayne
Forget the oven. Grab your Crock Pot/slow cooker.
I'm assuming Boston Butt? If not, this process still works.
Dry rub the Butt. You can check my other post for ideas on a good dry rub. Sear the crap out of all sides of the Butt (6 total) in a hot skillet with just enough oil to coat the skillet.
Transfer the Butt to the slow cooker. Fill the cooker to about half way up the roast with beef stock. Add some worcestershire and Dale's (or any soy sauce). You can even add a tsp or so of liquid smoke if you like.
Put that bad boy on low, and leave it for 3 hours. Flip the roast and leave it for another hour or two. You can add veggies in at this point. You'll probably need to add more stock.
Check on it every 30 mins. Just let it go on low until it pulls apart. Super tender and juicy and tons of flavor.
Strain the fluids, and put back in the same skillet with the bits from the seared roast. Whisk in some flour, and you'll have gravy that would make a rubber boot taste like heaven.
I'm assuming Boston Butt? If not, this process still works.
Dry rub the Butt. You can check my other post for ideas on a good dry rub. Sear the crap out of all sides of the Butt (6 total) in a hot skillet with just enough oil to coat the skillet.
Transfer the Butt to the slow cooker. Fill the cooker to about half way up the roast with beef stock. Add some worcestershire and Dale's (or any soy sauce). You can even add a tsp or so of liquid smoke if you like.
Put that bad boy on low, and leave it for 3 hours. Flip the roast and leave it for another hour or two. You can add veggies in at this point. You'll probably need to add more stock.
Check on it every 30 mins. Just let it go on low until it pulls apart. Super tender and juicy and tons of flavor.
Strain the fluids, and put back in the same skillet with the bits from the seared roast. Whisk in some flour, and you'll have gravy that would make a rubber boot taste like heaven.
Posted on 7/9/11 at 1:04 pm to BayouBlitz
I have a friend who made it in a crock pot once and it was great. Your recipe looks yummy.
Posted on 7/9/11 at 1:17 pm to LSU Wayne
I make mine in the crockpot but my dad does a brisket by putting it on the grill and then in the oven. I would think you could do it the same way with a pork roast.
Posted on 7/9/11 at 1:29 pm to LSU Wayne
I've never done my pulled pork in anything except the crock pot 
Posted on 7/9/11 at 1:37 pm to LouisianaLady
I just put one in the oven about an hour ago and am braising it at 325 right now covered. I don't worry about smoke taste since I don't like it too much anyway or not to heavy. It gives me heartburn. It'll be ready around 5 or 6 and I'll make a pulled pork and gravy po boy on the second loaf of hot Albertson's french bread since I ate the other hot loaf before I got home.
Posted on 7/9/11 at 4:22 pm to LSU Wayne
Yes and this is how.
Season the pork butt 12 to 24 hours before cooking, wrap in plastic, put in refrigerator.
Light your bbq grill (charcoal or gas)and brown roast for about an hours until good and browned on all sides.
Put in aluminum roasting pan, cover with foil and cook at 225 for 8 hours in oven.
Let cool a while before pulling.
Easy and delicious.
Season the pork butt 12 to 24 hours before cooking, wrap in plastic, put in refrigerator.
Light your bbq grill (charcoal or gas)and brown roast for about an hours until good and browned on all sides.
Put in aluminum roasting pan, cover with foil and cook at 225 for 8 hours in oven.
Let cool a while before pulling.
Easy and delicious.
Posted on 7/9/11 at 5:11 pm to pterencetheptineida
quote:
Your recipe looks yummy.
please tell me you're a chick
Posted on 7/9/11 at 5:15 pm to BayouBlitz
I like to do mine with A&W rootbeer and some sweet baby ray's
Posted on 7/9/11 at 5:46 pm to John McClane
We do pulled pork and beef roast for chopped bbq in crock pots all the time at home and tailgates. Just do it and tell all the purest that you smoked them for 22 hours.
Posted on 7/9/11 at 11:34 pm to LSU Wayne
If you have a grill just put the coals on one side and water pan on the other. Sear on all sides then put it over water pan far side away from coals. Don't put to many coals and add pecan or other logs for the 1st hour or 2 for smoke and then wrap in foil and let it go. If you leave it unwrapped and keep adding would it will become very bitter. I have a smoker and do mine this way bc it cooks a little quicker and it just turns out better to me.
You can also cheat and buy an electric smoker from academy. Cajun injector or another name for $199 and as low as $149 on sale.
It is the greatest invention ever if you ask me.
It should take around 6 to 10 hrs on pit depending on size of brisket. It should reach internal 195 to 200
You can also cheat and buy an electric smoker from academy. Cajun injector or another name for $199 and as low as $149 on sale.
It is the greatest invention ever if you ask me.
It should take around 6 to 10 hrs on pit depending on size of brisket. It should reach internal 195 to 200
Posted on 7/24/11 at 7:23 pm to David Wooderson
quote:
Forget the oven. Grab your Crock Pot/slow cooker. I'm assuming Boston Butt? If not, this process still works. Dry rub the Butt. You can check my other post for ideas on a good dry rub. Sear the crap out of all sides of the Butt (6 total) in a hot skillet with just enough oil to coat the skillet. Transfer the Butt to the slow cooker. Fill the cooker to about half way up the roast with beef stock. Add some worcestershire and Dale's (or any soy sauce). You can even add a tsp or so of liquid smoke if you like. Put that bad boy on low, and leave it for 3 hours. Flip the roast and leave it for another hour or two. You can add veggies in at this point. You'll probably need to add more stock. Check on it every 30 mins. Just let it go on low until it pulls apart. Super tender and juicy and tons of flavor. Strain the fluids, and put back in the same skillet with the bits from the seared roast. Whisk in some flour, and you'll have gravy that would make a rubber boot taste like heaven.
I followed this recipe for the most part and it turned out very good. I cooked it down to a pork gravy and put it over rice. It tasted very good. Thanks for the recipe.
Posted on 7/25/11 at 7:48 am to LSU Wayne
Treedawg's Lazy Man Pulled Pork
I cooked one the lazy way while I sleep........
1) Injected with a Teriyaki/Soy/Spice mixture and let stand for 4 hours.
2) Seasoned generously with Tony's. Put in Oven at 10PM on 250, fat side up, with a cup of water, covered with foil. Went to bed........
3) Got up at 6AM and turned off Oven. Went back to bed........
4) Fell awoke at 10AM, removed the Roast and drained off liquid. Flipped Roast and returned to pan.
5) Bone pulls right out...........all I can say is, "Momma get the Pistolettes and Sweet Baby Ray's ready to go"!!!!!!!!!
I cooked one the lazy way while I sleep........
1) Injected with a Teriyaki/Soy/Spice mixture and let stand for 4 hours.
2) Seasoned generously with Tony's. Put in Oven at 10PM on 250, fat side up, with a cup of water, covered with foil. Went to bed........
3) Got up at 6AM and turned off Oven. Went back to bed........
4) Fell awoke at 10AM, removed the Roast and drained off liquid. Flipped Roast and returned to pan.
5) Bone pulls right out...........all I can say is, "Momma get the Pistolettes and Sweet Baby Ray's ready to go"!!!!!!!!!
Posted on 7/25/11 at 7:57 am to LSU Wayne
You can do a decent pulled pork in a crock pot too
Posted on 7/25/11 at 8:04 am to LSU Wayne
Did two 10 pounders in the oven this weekend for a luau...rubbed a little liquid smoke on them then a dry rub...covered them in banana leaves ...sealed them in my big mangnalite roaster ...cooked at 230 degrees for 12 hours. It was a huge hit at the luau.
Posted on 7/25/11 at 8:05 am to LSU Wayne
crock pot
Posted on 7/25/11 at 9:13 am to BayouBlitz
quote:
Forget the oven. Grab your Crock Pot/slow cooker.
This is how we do it.
Obviously it won't have the smokey, black crust like smoked pulled pork but it's still really, really good. To me it's just as good as the faux "BBQ" pulled pork stuff we get around here like at VooDoo.
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