Question on the famous Pulled Pork recipe

how long did you cook it? what cut? maybe it was an exceptionally lean pig? nt

you def. need to have a piece with lots of fat & connective tissue (hence, usually the butt, or shoulder, is used). i know one time i didn't cook it long enough.........it was cooked through, but the connective tissue had not yet dissolved, which is the key to the melt in your mouth texture.

 
I have never covered mine and it's always come out perfect.

I always do a pork shoulder or butt, and never remove any of the fat from from the meat before cooking. I don't have a smoker, so it goes in the oven with nothing but a dry rub.

We love this recipe.

 
Hi Karen, perhaps you can add some sauce to the meat? There are some wonderful vinegar

based sauces that are used with pulled pork recipes.
Just a thought!
Regards,
Barb

 
try bating the pork in its own juices. every 15 minutes or so if possible...

if the pan looks like it's going to dry out add some water or beer.

 
I'm making a sauce for it now...

but thought it would be more tender coming from the oven. It was a shoulder piece & I don't think it was exceptionally lean, but maybe, since I haven't ever purchased this cut before (this was from friends that raised the pig).
I'm thinking I might have cooked it too long (or will try a little beer in the pan next time) as the outside parts were sort of pork-jerky like smileys/smile.gif
I'm sure it will still be tasty & I haven't given up yet- I think I have a Boston Butt in the freezer still.
Thanks!

 
michelle, to save your fingers a bit of typing, you don't need to put (nt) in the header. it's auto

 
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