pulled pork recipe
Sep. 26th, 2018 01:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ljgeoffSo I don't loose it and so I don't punch my computer while I'm waiting for all the ads to load. There was a sale and I bought a whole pork butt, which is actually a shoulder. *shrug* It's big! This is for dinner tomorrow, after my second of four nursing exam.
The recipe was copied off of WORLD’S BEST CAROLINA PULLED PORK FEBRUARY 3, 2017:
WHAT CUT OF MEAT DO YOU USE FOR PULLED PORK?
Start with the right cut of meat. Most barbecue restaurants use whole pork shoulders, but they’re rarely available in grocery stores. If you find a whole shoulder, use it. Otherwise, we recommend a Boston butt, which is half of the shoulder, the other half being the picnic shoulder.
BRINE FOR PORK
Always brine your pork. One thing I’ve heard over and over again from great chefs is to brine a turkey for better flavor and more tender meat. Carrian and I put it to the test with pork years ago and found that while we already did it for Thanksgiving turkeys it was now a must do for our pork as well.
Apple cider, not cider vinegar though you’ll see in the comments that people are just as big a fan of that, in the brine adds a little more flavor without ever tasting like apple, and all you have to do is dump it in
WHAT TEMPERATURE AND HOW LONG TO COOK PULLED PORK
If you’re southern you know this isn’t just a secret but practically law in the south, LOW AND SLOW. I always laugh when people tell me they can’t make bbq, “I let it cook for over an hour and it was dry and hard as rock!”. Listen, bbq is very relaxed just like southerners. It wants to hang out all day and while you may think you’re overcooking it, you’re not! Our pork cooks for at least 12 hours. Sometimes more if it’s a bigger butt (I feel like there should be a joke in there). Do not rush it.
THE SECRET TO PULLED PORK
This is definitely a secret I think is often missed, once the meat is done let it rest some more. I told you, it’s lazy. Letting it rest redistributes the juices and because it’s big and cooked for a long time you’re going to want to let it rest longer, like an hour or even two before shredding.
And finally, the biggest secret of all, and one that I cannot claim as my own as this is where Triple D (Diners Drive Ins and Dives) comes in, sprinkle a little more of the rub on the meat before serving. We noticed many bbq joints weren’t just slathering on the sauce, but actually sprinkling that dry rub all over the shredded meat and tossing to let it sink it. You wont believe what a difference it makes.
INGREDIENTS:
5-8 pound Pork Butt, bone in and fat pad on top
FOR THE BRINE
4 Cups Water
4 Cups Apple Cider
1/2 Cup Kosher Salt
1/2 Cup Dark Brown Sugar
3 Heaping Tablespoons Dry Rub
2 Bay Leaves
1 Pinch Red Pepper Flakes
FOR THE DRY RUB
1 Tablespoon Onion Powder
1 Heaping Tablespoon Smoked Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Chili Powder
1 1/2 Tablespoon Kosher Salt
1 Tablespoon Pepper
2 Teaspoons Cayenne Powder
2 Teaspoons Dry Mustard
1 Tablespoon Cumin
1/2 Cup Dark Brown Sugar
FOR THE VINEGAR SAUCE
*this is optional but we love it
1/2 Cup Apple Cider Vinegar
1/2 Cup White Vinegar
1/4 Cup to 1/3 Cup Brown Sugar
1/2 Teaspoon Chili Powder
2 Pinches Red Pepper Flakes
Salt to taste
DIRECTIONS:
**This recipe should be started 2 days ahead of time as you need 24 hours in the fridge, 12-14 in the oven and 2 hours of resting.
PREPARE THE DRY RUB
Mix all of the ingredients together in a ziploc bag.
Set aside.
FOR THE BRINE
-In a large stock pot, add the water, apple cider, salt, sugar, 3 tablespoons dry rub, pepper flakes and bay leaves.
-Rinse off the pork and add to the pot making sure it is completely covered in the brine and add the lid.
-Place in the fridge for 12 to 24 hours.
FOR THE SAUCE
-In a glass jar, add the ingredients and place the lid on then shake to combine.
Set aside.
TO COOK
-Heat the oven to 225 degrees.
-Remove the pork from the brine and place in a roasting dish or 9×13″ baking pan as long as the sides don’t touch the pan.
-Pat very dry with paper towels.
-Remove 2 tablespoons of the dry rub to another ziploc and set aside for after it is cooked.
-Rub the remaining seasoning all over the pork and in any cracks or flaps.
-With the fat facing up, place the pork in the oven with a meat thermometer.
-Bake for 12-14 hours or until 200 degrees registers on the thickest part of the pork with a meat thermometer. *Remember to watch your oven, ours turns off automatically at 12 hours so I have to turn it back on.
-At this point you can turn off the oven and leave the pork in there to rest for two hours or if you have more baking to do place foil over the meat and allow to rest on the stove.
Once the meat has rested, remove the fat from the top and using two forks, shred the meat and remove the bone.
-Drain half of the juices out and add the remaining dry rub to taste, toss to coat and drizzle a little vinegar sauce over everything.
-Serve immediately as is or on buns.
NUTRITION INFORMATION Yield: 8-10, Serving Size: 1/2 cup
Amount Per Serving: Calories: 428 Calories Total Fat: 23.3g Cholesterol: 114mg Sodium: 349mg Fiber: 0.9g Sugar: 17.2g Protein: 32.7g
The recipe was copied off of WORLD’S BEST CAROLINA PULLED PORK FEBRUARY 3, 2017:
WHAT CUT OF MEAT DO YOU USE FOR PULLED PORK?
Start with the right cut of meat. Most barbecue restaurants use whole pork shoulders, but they’re rarely available in grocery stores. If you find a whole shoulder, use it. Otherwise, we recommend a Boston butt, which is half of the shoulder, the other half being the picnic shoulder.
BRINE FOR PORK
Always brine your pork. One thing I’ve heard over and over again from great chefs is to brine a turkey for better flavor and more tender meat. Carrian and I put it to the test with pork years ago and found that while we already did it for Thanksgiving turkeys it was now a must do for our pork as well.
Apple cider, not cider vinegar though you’ll see in the comments that people are just as big a fan of that, in the brine adds a little more flavor without ever tasting like apple, and all you have to do is dump it in
WHAT TEMPERATURE AND HOW LONG TO COOK PULLED PORK
If you’re southern you know this isn’t just a secret but practically law in the south, LOW AND SLOW. I always laugh when people tell me they can’t make bbq, “I let it cook for over an hour and it was dry and hard as rock!”. Listen, bbq is very relaxed just like southerners. It wants to hang out all day and while you may think you’re overcooking it, you’re not! Our pork cooks for at least 12 hours. Sometimes more if it’s a bigger butt (I feel like there should be a joke in there). Do not rush it.
THE SECRET TO PULLED PORK
This is definitely a secret I think is often missed, once the meat is done let it rest some more. I told you, it’s lazy. Letting it rest redistributes the juices and because it’s big and cooked for a long time you’re going to want to let it rest longer, like an hour or even two before shredding.
And finally, the biggest secret of all, and one that I cannot claim as my own as this is where Triple D (Diners Drive Ins and Dives) comes in, sprinkle a little more of the rub on the meat before serving. We noticed many bbq joints weren’t just slathering on the sauce, but actually sprinkling that dry rub all over the shredded meat and tossing to let it sink it. You wont believe what a difference it makes.
INGREDIENTS:
5-8 pound Pork Butt, bone in and fat pad on top
FOR THE BRINE
4 Cups Water
4 Cups Apple Cider
1/2 Cup Kosher Salt
1/2 Cup Dark Brown Sugar
3 Heaping Tablespoons Dry Rub
2 Bay Leaves
1 Pinch Red Pepper Flakes
FOR THE DRY RUB
1 Tablespoon Onion Powder
1 Heaping Tablespoon Smoked Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Chili Powder
1 1/2 Tablespoon Kosher Salt
1 Tablespoon Pepper
2 Teaspoons Cayenne Powder
2 Teaspoons Dry Mustard
1 Tablespoon Cumin
1/2 Cup Dark Brown Sugar
FOR THE VINEGAR SAUCE
*this is optional but we love it
1/2 Cup Apple Cider Vinegar
1/2 Cup White Vinegar
1/4 Cup to 1/3 Cup Brown Sugar
1/2 Teaspoon Chili Powder
2 Pinches Red Pepper Flakes
Salt to taste
DIRECTIONS:
**This recipe should be started 2 days ahead of time as you need 24 hours in the fridge, 12-14 in the oven and 2 hours of resting.
PREPARE THE DRY RUB
Mix all of the ingredients together in a ziploc bag.
Set aside.
FOR THE BRINE
-In a large stock pot, add the water, apple cider, salt, sugar, 3 tablespoons dry rub, pepper flakes and bay leaves.
-Rinse off the pork and add to the pot making sure it is completely covered in the brine and add the lid.
-Place in the fridge for 12 to 24 hours.
FOR THE SAUCE
-In a glass jar, add the ingredients and place the lid on then shake to combine.
Set aside.
TO COOK
-Heat the oven to 225 degrees.
-Remove the pork from the brine and place in a roasting dish or 9×13″ baking pan as long as the sides don’t touch the pan.
-Pat very dry with paper towels.
-Remove 2 tablespoons of the dry rub to another ziploc and set aside for after it is cooked.
-Rub the remaining seasoning all over the pork and in any cracks or flaps.
-With the fat facing up, place the pork in the oven with a meat thermometer.
-Bake for 12-14 hours or until 200 degrees registers on the thickest part of the pork with a meat thermometer. *Remember to watch your oven, ours turns off automatically at 12 hours so I have to turn it back on.
-At this point you can turn off the oven and leave the pork in there to rest for two hours or if you have more baking to do place foil over the meat and allow to rest on the stove.
Once the meat has rested, remove the fat from the top and using two forks, shred the meat and remove the bone.
-Drain half of the juices out and add the remaining dry rub to taste, toss to coat and drizzle a little vinegar sauce over everything.
-Serve immediately as is or on buns.
NUTRITION INFORMATION Yield: 8-10, Serving Size: 1/2 cup
Amount Per Serving: Calories: 428 Calories Total Fat: 23.3g Cholesterol: 114mg Sodium: 349mg Fiber: 0.9g Sugar: 17.2g Protein: 32.7g