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I am getting ready to make Gretchen's Pulled pork--Do I cover it to cook it or not? TIA
- Thread starter brooksie
- Start date
florisandy
Well-known member
I more or less had the same question way back Brooksie. Here's the link but if it doesn't work,
I've copied the contents here in this text box from Gail's Recipe Swap. Others have also asked the same question and I'm glad I just followed the recipe to begin with and learned to appreciate the slightly crusty exterior. You won't be disappointed in this recipe. It's a gem.
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Sandy/PA: ISO: Gretchen, I made your pulled pork and it was tasty but I have a question (m)
Posted: May 2, 2004 4:09 PM
Unfortunately it came out somewhat dry. I used your recent recipe post. I used a pork shoulder arm picnic roast (bone in). I went to two stores to buy this cut because of the better freshness date. I marinated it overnight using EPI's Carolina Pulled Pork dry rub. I roasted it in the oven for 8 hours at 250 degrees. I did not baste it except for some commercial bbq sauce during last 20 minutes. The pork did not create a lot of fat but I mixed it in like you said. The main dryness was the exterior (a bit tough). I'd like to make this again one day (not any time soon thanks to the fat content!) and would like your insight as to what I might have done wrong (i.e. the cut of meat or should I have mopped it?). Thanks for your time. Sandy
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Gretchen: The outside will be very crisp and seemingly "dry" but that is okay. m
Posted: May 2, 2004 10:35 PM
That would be what the KC places call "burnt ends". It may need to be chopped rather than pulled. However, I think when you pull off chunks to further "pull" the meat into shreds you will find it quite moist. Then VERY sparingly moisten the meat with the moistening vinegar/sugar mix. I really think you'll find the meat fine--and the crustiness/"dryness" on the outside is what my husband picks off before I can slap his hands. come back if you need more help.
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Jada/Oregon: Sandy, I misunderstood the recipe and the first few times I made it I cooked covered the whole time. You won't get >>>
Posted: May 4, 2004 12:33 PM
the crispy goodness, but if you prefer the pork to be all moist instead of moist/crisp try cooking with lid on, there won't be a dry morsel. Both ways are wonderful.
http://boards.epicurious.com/message.jspa?messageID=527912&tstart=0
I've copied the contents here in this text box from Gail's Recipe Swap. Others have also asked the same question and I'm glad I just followed the recipe to begin with and learned to appreciate the slightly crusty exterior. You won't be disappointed in this recipe. It's a gem.
- - - -
Sandy/PA: ISO: Gretchen, I made your pulled pork and it was tasty but I have a question (m)
Posted: May 2, 2004 4:09 PM
Unfortunately it came out somewhat dry. I used your recent recipe post. I used a pork shoulder arm picnic roast (bone in). I went to two stores to buy this cut because of the better freshness date. I marinated it overnight using EPI's Carolina Pulled Pork dry rub. I roasted it in the oven for 8 hours at 250 degrees. I did not baste it except for some commercial bbq sauce during last 20 minutes. The pork did not create a lot of fat but I mixed it in like you said. The main dryness was the exterior (a bit tough). I'd like to make this again one day (not any time soon thanks to the fat content!) and would like your insight as to what I might have done wrong (i.e. the cut of meat or should I have mopped it?). Thanks for your time. Sandy
- - - -
Gretchen: The outside will be very crisp and seemingly "dry" but that is okay. m
Posted: May 2, 2004 10:35 PM
That would be what the KC places call "burnt ends". It may need to be chopped rather than pulled. However, I think when you pull off chunks to further "pull" the meat into shreds you will find it quite moist. Then VERY sparingly moisten the meat with the moistening vinegar/sugar mix. I really think you'll find the meat fine--and the crustiness/"dryness" on the outside is what my husband picks off before I can slap his hands. come back if you need more help.
- - - -
Jada/Oregon: Sandy, I misunderstood the recipe and the first few times I made it I cooked covered the whole time. You won't get >>>
Posted: May 4, 2004 12:33 PM
the crispy goodness, but if you prefer the pork to be all moist instead of moist/crisp try cooking with lid on, there won't be a dry morsel. Both ways are wonderful.
http://boards.epicurious.com/message.jspa?messageID=527912&tstart=0