re: Pulled pork

Thanks!! Things are finally settling down at work and home. It's good to be back. I want to serve your crawfish cardinale as an app. this Sunday, but don't know who has fresh LA tails. Are frozen okay? :unhijack:
My pulled pork in the oven is the best. I used to have a recipe, but abandoned it long ago.

Crock pot, oven it's all the same.
Low heat, long time.
Basic concept.

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Ok buddy, whatever you say.

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smoker or not worth it imho.

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This method produces tender moist meat.
What else would you want?

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smoke flavor. pulled pork is bbq imo.

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plus don't they sell some sort of liquid smoke that does this?

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if you like the taste of arse maybe.

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I suppose for me personally smoking a piece of meat is behind all the other methods
Grilling
Fry
Slow cook

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to each his own


i would choose a smoked piece of meat over the above methods.

im a huge bbq fan though.

If you're going to put it on a grill, use charcoal as a base (heat source) and use pecan or oak wood on top to provide smoke flavor. If you're soing to use gas ya might as well put in the oven. Depending on your grill you will have to devise a way to cook inderctly. Before I had commercial smokers I smoked Boston Butts on a percy grill. I would place a water pan on one side with the pork butt directly above the water pan, then I would make a barrier wall in the center with heavy duty foil. The coals and wood placed on the other side. Spray meat with apple juice only if your temp gets too hot (anything over (225 degrees). I apply a dry rub prior to smoking. If you foil wait at least 6-7 so smoke can penetrate meat. If you're cooking a boston butt once you can pull the bone out w/o resistance it's done. I prefer to pull rather than chop because of the texture. If you sauce try to find a BBQ sauce that doesn't contain liquid smoke. good luck