Pulled Pork -- updated with pics from this weekend

[bigg78]

A couple of questions:

- Would you use a Boston pork butt or "pork picnic shoulder" - which is part of the pig's shoulder, usually with bone-in?
- Anybody ever use a brine with pulled pork? Or is it like brisket and can easily be done with just rub & smoke?
- what do you actually use to "pull" the pork?
- Any ideas on wrapping with foil after a certain amount of time? Like brisket?

 

[chickendog!]

I've found that the Boston Butt works well. But I've only done one full shoulder.

We typically just use a rub, maybe baste every hour or so with Malta.

Cook at the normal 225ish smoking temp.

Once the meat gets to the the 190 degree range, or just into the 200s you should be able to let it sit for 15-20 min, then easily pull it apart with a fork.

If you want to get fancy, look up caja china on food network for some interesting marinade ideas. Flay did a throwdown with some guys in Miami, and their recipe was pretty good, though designed for a pork shoulder.

 

[DallasCowpoke]

Boston Butt (pork shoulder blade roast), the pork Picnic (pork shoulder), and the Pork Collar (not easily found) are the best for pulled Pork, as they have the right amount of fat that makes them tender and juicy. The Loin meat is just too lean to do a low and slow for pulled pork. However, it can be chopped or sliced with bbq sauce added and it's not too bad. Also, the Rib End of the Pork loin can be done low and slow for pulled pork with good results.

The 'whole' pork shoulder (15-20 lbs) consists of the upper part (Boston Butt) and the lower part of the shoulder (the Picnic). You can purchase it whole, however most times it is found in the store separated into the two pieces mentioned above. The difference between Picnics and Boston Butts are the bone structure......the butt has a small shoulder blade bone and the picnic has the front leg bone and joint. The Picnic is normally sold with "skin on", whereas the Butt only has a small fat cap. Both have excellent Bbq meat, but the Boston Butt has the better value.

porkcarcass.pdf

Here's a butt marinade recipe I use for both smoked and rotisserie.

You could easily disregard the "herb rub" part if you choose and use your favorite dry rub, but the herb rub really gives a distinctive flavor and when it melts off into a drip pan filled w/ wine, water etc, makes a great baste.

 

[bigg78]

damn Dallas....thanks for sharing the link to your previous post. Your pork looked damn good. Not sure I'll go that "upscale" this time around, but it gives me something to expirement with in the future. I also appreciate the info on the Boston Butt and Picnic shoulder.

 

[cbs]

I usually use pork shoulders from Costco. Only downside is that they take the bone out, but I can live with that.

You don't need a brine. It's a brisket, but even more forgiving. Just use your favorite rub and throw it on the smoker at 225-235.

I usually pull it off the grill between 195 and 200, wrap it in foil, and put it in a cooler for an hour or two. Then pull it. After it goes through the plateau (temp about 173 or so to be safe), you can wrap it in foil and put it back on the grill until it hits the 195-200 mark. It speeds up the cook, but it also makes the bark a little mushy.

I usually pull the pork with two forks. If it wasn't hot you could just use your hands.

 

[CelisHorn]

I use a pretty simple approach.

1. Have local butcher or grocery store cut you a large Boston Butt w/bone in.

2. Generously apply your favorite rub, I use bad byron's butt rub on my pork items, though any rub recipe you like should work.

3. Smoke at 225 degrees until you hit 200 in the butt. I never brine, wrap w/foil, baste, etc. However, i do use a drip pan with water under my butt.

4. Pull at 200 and pull meat. You can use forks, tongs, your hands, or if you cook pork shoulder enough get these things called "bear claws" which are pretty cool for shredding.

5. Don't forget the slaw if you're making sandwhiches, there are plenty of incredible recipes for slaw right here on rusty's grill.

FYI, pork butt's take quite a while to cook, approximately 2 hours per pound at 225 degrees in my experience so plan accordingly. My last smoke was a butt right under nine pounds and it went right at 18 hours.

 

[THEU]

I saw that piece of pig, Dallas, and thought... just think if he had bought a decent animal like a lamb.....

 

[dlatin]

I've done 3 pork shoulders. All boneless, perhaps I should try bone-in. I haven't because I've been cooking for people and didn't want to try something new without trying it myself.

Here's my first pulled pork My second was better, actually did 2 small shoulders from wal-mart that were injected with solution. I thought this may have contributed to its moistness; hence I may brine my next shoulder if I go the costco route.

 

[bigg78]

I forgot to take pictures of the finished product, but I think you can get an idea of how it turned out by these. Folks that came over said it was delicious (and 2 of them have family in North Carolina and love pulled pork.) I rubbed down the 8lb picnic pork (bone-in) with mustard, then a dry rub of: salt, pepper, garlic powder, cumin, smoked paprika, sugar in the raw, and onion powder. I used Hickory wood to smoke these bad boys.

 

[dlatin]

mmm, i love pork....

 

[TheFied]

Pulled pork, this is Texas right? ;-)

 

[bigg78]

I moved to Florida 3 years ago and this was my first go at pulled pork after sharing my brisket knowledge with folks since I moved.

Pulled pork is king down here.