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How to make perfect pulled pork?
Perfect pulled pork – Felicity’s perfect pulled pork. Photograph: Felicity Cloake In the meantime, I truly believe this is as pretty damn close to perfect pulled pork as you can get without smoke. I leave the sauce up to you (there are some great recipes out there), but for real authenticity, it should be served stuffed into white rolls, along with enough juice to run down your chin.
Bibs entirely optional.1.6kg shoulder of pork from the neck end, bone in 2 tbsp salt 2 tbsp dark muscovado sugar 1 tbsp smoked paprika 2 tsp liquid smoke (optional) 1. Preheat the oven to 220C. Line a roasting tin with sheets of foil big enough to fold over the top of the pork, then pat the meat dry with a paper towel and add it to the tin.
Mix together the salt, sugar and paprika and rub about half into the meat.2. Put the pork into the hot oven for about 40 minutes until well browned, then take out and turn down the heat to 125C. Pour the liquid smoke over the pork if using, then fold the foil over the top to make a sealed parcel.
- Put back in the oven and cook for about 6–7 hours, until the internal temperature measures 89C and it’s soft enough to spoon.
- Pour off the juices and reserve.3.
- Turn the heat back up to 220 and cook the pork, uncovered, for 10 minutes to crisp up.
- Take out, cover with a tent of foil, and leave to rest for 30 minutes.4.
Use two forks, or your fingers to pull into shreds, cutting up the crackling too, and then add the rest of the seasoning, and any meat juices from the tin, and stir in. If possible, leave to soak for 24 hours before reheating in a warm oven to serve. Is pulled pork the king of American barbecue, or do you have another favourite you’d like to see gain currency in this country? How do you eat your pulled pork – white rolls and coleslaw? And, most importantly of all, can anyone recommend a good sauce recipe?
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What is the best way to cook pulled pork?
Download Article Download Article Pulled pork is considered a southern specialty in the U.S., but cooks and backyard chefs across the country make pulled pork. Because most pulled pork recipes don’t require prime cuts of meat, pulled pork is a cheaper meat option and ideal for serving a large crowd.
- 1 Purchase a pork shoulder roast. Choose a bone-in or boneless option. Either is acceptable for pulled pork. The benefit to a boneless roast is that you don’t have to work around and remove the bone, but bone-in roasts are very flavorful and often less expensive. The meat shouldn’t be too lean; some fat is required for flavoring and tenderness.
- Pick a roast that is 4 to 5 lbs. (1.8 to 2.3 kg). Roasts this size offer adequate surface areas to create crusty textures and add to the pulled pork.
- If you have a large crowd, select several similar sized roasts, rather than one 8 pound roast, for example. This ensures that all of the meat will have the right ratio of fat to meat.
- 2 Trim the roast. Trim the fat from the outside of the roast. Remove large fat pieces, leaving a little less than 1/8 inch (0.3 cm) of fat on the surface area. The inside of the roast will still have plenty of fat, so don’t worry about trimming away the flavor. When you’re finished, rinse the roast and pat it dry.
- Use a sharp knife to trim the fat. It can be slippery, so using a dull knife is dangerous.
- A kitchen scissors is also handy to use for trimming the meat.
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- 3 Tie the roast with twine. Bind it with twine twice around each side (top to bottom and side to side). This helps the meat roast evenly.
- 4 Apply rub to the roast. Baste the roast with oil, so the rub will stick to it. Rub a pork spice rub (available at most grocery stores) onto the roast’s surface. Make sure the layer is thick and covers the entire roast evenly.
- You can make your own pork rub with salt, pepper, garlic and other herbs.
- Don’t skimp with the rub – this is where a lot of the pork’s great flavor will come from.
- 5 Refrigerate the roast overnight. Place it in a baking dish, cover it with plastic wrap, and set it in the refrigerator so the salt and spices can meld with the pork overnight.
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- 1 Heat the smoker or grill to 225 degrees F (107 degrees C).
- 2 Start cooking the meat. Put the roast directly on the grate, and close the lid. The rest of the process is relatively low-maintenance. Maintain the heat level between 225 and 250 degrees F (107 and 121 degrees C).
- Keep the lid closed. Refrain from opening the lid and checking the meat multiple times through the cooking process. Opening the lid allows heat to escape from the grill or smoker, which increases cooking time.
- Add wood or charcoal to the smoker or grill, if necessary, to maintain the heat level.
- 3 Cook the pork until it is done. Keep it on the grill or smoker for at least 1 and 1/2 hours per pound (1/2 kg) of meat. Keep the meat on the grill or smoker until the outside of the roast is dark brown.
- Wiggle the bone for bone-in roasts to determine if it’s thoroughly cooked. If the bone wiggles, the meat is done.
- Insert a fork into the roast to determine if it done cooking. The roast is done when the fork easily rotates 90 degrees.
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- 1 Preheat the oven to 300 degrees.
- 2 Brown the roast. Place 1 tablespoon of oil in a heavy dutch oven. Put the dutch oven on a burner over medium high heat. When the oil is hot, put the pork shoulder in the dutch oven and cook it on one side until it gets brown, about 5 minutes. When the first side is brown, flip the pork over and brown it on the other side.
- Don’t cook the roast for too long at this stage; the point is just to brown the roast to bring out the flavor.
- Use a large pair of tongs to flip the roast carefully, so it doesn’t splatter.
- 3 Cook the roast. Put a lid on the dutch oven and place the roast in the oven. Cook the roast for about 3 1/2 hours, until the meat falls apart easily when it’s poked with a fork. Remove the lid from the dutch oven and put the roast back in the oven to cook for another 1/2 hour.
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- 1 Place the roast in a large pan. It’s easiest to use a big, wide, shallow pan for this job.
- 2 Shred the pork. Use two forks to shred the pork meat into bite-sized pieces. Continue shredding the pork until the entire pork shoulder has been reduced to a pile of shredded pork. Mix the crust and the inside of the roast together as you go.
- 3 Serve the pulled pork. Pulled pork is classically served with barbecue sauce either as a main dish or as a sandwich on a bun. Serve with a side of coleslaw and baked beans.
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Add New Question
- Question What is pulled pork? Pulled pork is pork that is slowly cooked over low heat until it is tender enough to be pulled into strips, often prepared with a barbecue sauce.
- Question How do I cook pulled pork from a can? Put the can in the fire for about 10-15 mins. This should allow the pork to slowly heat up making for a delicious snack!!
- Question Is it possible to barbecue the pork over wood rather than charcoal, in the absence of a steamer? Unlikely. Smoke from a wood burner can often over power the taste. A little known fact is that pork cooked over a fire made from cow dung is actually healthier, and in some cases far more tasty. Try looking at different options before you decide on a preferred burning method
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- Keep pulled pork warm in a slow cooker.
- Use wood chips for extra flavor when smoking meat.
- Sauce can be added after serving.
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Pork is not safe to eat unless it reaches an internal temperature of 190 degrees F (87 degrees C).
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- Meat thermometer
- Pork rub
- Pork roast
- Twine
- Smoker or grill
- Oil
- Large pan
- Forks
Article Summary X To cook pulled pork, heat a smoker or grill to 225 degrees Fahrenheit, place the roast on the grate, and close the lid. Cook the pork for 1 ½ hours per pound of meat or until you can easily insert a fork in the roast and rotate it 90 degrees.
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What to do with leftover BBQ Pulled Pork?
- Saute veggies for omelets and stir-fries
- Use as a base the next time you make refried beans
- Melt the lard in a saucepan before browning steak, pork,or chicken
- Add to ground meat to make tasty homemade sausage
How to make the best slow cooker pulled pork?
- In small bowl,stir together paprika,salt,garlic powder and brown sugar.
- Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely.
- Cover; cook on Low heat setting 7 to 8 hours or High heat setting 3 to 4 hours,until extremely tender.
- Transfer pork to cutting board.
- Discard liquid in slow cooker.
