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1822. Gretchens Pulled Pork
- Thread starter susan
- Start date
carianna-in-wa
Well-known member
REC: Carolina Pulled Pork as posted by Gretchen
Carolina Pulled Pork recipe
1 pork shoulder or butt, bone in or out--any
size--the cooking time is the same for a
3#or 8# piece.
BBQ rub of your choice (I will post mine if
you want) or just rub the meat with a
mixture of coarse ground black pepper and
brown sugar. Let marinate 8 hours or
overnight.
Method 1--IF you have a smoker that can
control the temp (I have a sidebox smoker
and can keep the temp at 200*-250*) smoke
the meat for 4 hours, keeping the temp low.
Then place the meat in a 250* oven for 4
hours to finish. It will be meltingly tender
and have a wonderful smoky flavor.
Method 2 (and this is the one I have really
used for 30 years). Place the meat in a 250*
oven for 8 hours. I have often done them
overnight. It will still have the melting
tenderness. You will have to slap your hands
to have any left over as you take it out of
the oven.
When ready to serve pull chunks of meat off
and then "pull" the meat into shreds by
pulling between 2 forks. Do not discard the
fat--mix it in. This is not a low fat dish
and to really enjoy, use it!!!
For a traditional Carolina serving method
very lightly moisten the meat with sweetened
vinegar (1 qt. vinegar + 1/4C sugar and 2TBS
coarse black pepper).
To warm before serving put the vinegared
meat in a pan (black iron frying pan is
good) and cover tightly. Heat at 250* until
heated.
To serve, offer bbq sauces, cole slaw (in
the Carolinas, it goes ON the sandwich),
baked beans, rolls, and banana pudding. For
fall bbq's Brunswick Stew is also offered.
For BBQ sauce here is my tomato based:
1 28-32 oz. ketchup
1 ketchup bottle cider vinegar
6 oz. yellow mustard
6 oz. Worcestershire sauce
1/2-1C brownsugar
3 oz. liquid smoke
Tabasco to your taste.
Simmer for 30 minutes.
Carolina Pulled Pork recipe
1 pork shoulder or butt, bone in or out--any
size--the cooking time is the same for a
3#or 8# piece.
BBQ rub of your choice (I will post mine if
you want) or just rub the meat with a
mixture of coarse ground black pepper and
brown sugar. Let marinate 8 hours or
overnight.
Method 1--IF you have a smoker that can
control the temp (I have a sidebox smoker
and can keep the temp at 200*-250*) smoke
the meat for 4 hours, keeping the temp low.
Then place the meat in a 250* oven for 4
hours to finish. It will be meltingly tender
and have a wonderful smoky flavor.
Method 2 (and this is the one I have really
used for 30 years). Place the meat in a 250*
oven for 8 hours. I have often done them
overnight. It will still have the melting
tenderness. You will have to slap your hands
to have any left over as you take it out of
the oven.
When ready to serve pull chunks of meat off
and then "pull" the meat into shreds by
pulling between 2 forks. Do not discard the
fat--mix it in. This is not a low fat dish
and to really enjoy, use it!!!
For a traditional Carolina serving method
very lightly moisten the meat with sweetened
vinegar (1 qt. vinegar + 1/4C sugar and 2TBS
coarse black pepper).
To warm before serving put the vinegared
meat in a pan (black iron frying pan is
good) and cover tightly. Heat at 250* until
heated.
To serve, offer bbq sauces, cole slaw (in
the Carolinas, it goes ON the sandwich),
baked beans, rolls, and banana pudding. For
fall bbq's Brunswick Stew is also offered.
For BBQ sauce here is my tomato based:
1 28-32 oz. ketchup
1 ketchup bottle cider vinegar
6 oz. yellow mustard
6 oz. Worcestershire sauce
1/2-1C brownsugar
3 oz. liquid smoke
Tabasco to your taste.
Simmer for 30 minutes.