Making pulled pork for the first time, suggestions?

[CrispyDelicious]

I have a big hunk of pork shoulder that I am going to attempt to turn into pulled pork this weekend. Any advice on specific cooking temps, times, spices to use, and so forth?

[zac2944]

Where I come from we call it "pork butt", but you often see it sold as pork shoulder too.

Slow and low is your best (only) method. You have to melt all that connective tissue so that the meat will fall off the bone. A slow cooker works well or you can do it in a big pot on the stove top. Can be done in a smoker, but not many have one. Drop the butt in the cooker or pot, then add some water or better yet broth. I always throw in a chopped onion, celery stalk, carrots, bay leafs, etc. just like making a stock. Leave them in big piece because you'll have to remove them later. On the stove top, simmer as low as you can. Just a bubble here or there is a good setting. If you roll the boil you'll ruin the butt. Should be good to go in 4-6 hours. In a crockpot go overnight on low. It is pretty hard to screw up pulled pork as long as you keep the heat low. When you're done, drain, remove any broth bits (carrots, bay leafs, etc.), let the but cool for 10-15 min, then pull apart with your hands while it is still hot. Some times I'll remove any really large fat chunks, but otherwise just add BBQ of choice and bonner apatiter.

[zac2944]

Damn. This making me hungry.

[CrispyDelicious]

Thanks! I have a stovetop smoker, you think it would be a good idea to smoke the whole process, or do a combination smoke/simmer? I'm concerned that too much time in the smoker might dry it out.

[MJ5150]

My wife makes it in our crock pot.

-Mike

[WalterBush]

Originally Posted by CrispyDelicious

Thanks! I have a stovetop smoker, you think it would be a good idea to smoke the whole process, or do a combination smoke/simmer? I'm concerned that too much time in the smoker might dry it out.

It won't. That's just one of many reasons why pork shoulder is such an excellent smoking cut. There's too much fat for it to dry out, unless you smoke it for, say, 4 or 5 days. Then it's jerky.

I wouldn't combine the two. That's just me. BBQ fanatics can quickly come to blows over cooking technique, or even terminology, though, so...feel free to do whatever you want to your own meat

[CrispyDelicious]

Originally Posted by WalterBush

It won't. That's just one of many reasons why pork shoulder is such an excellent smoking cut. There's too much fat for it to dry out, unless you smoke it for, say, 4 or 5 days. Then it's jerky.

I wouldn't combine the two. That's just me. BBQ fanatics can quickly come to blows over cooking technique, or even terminology, though, so...feel free to do whatever you want to your own meat

Ahhhh! Then I will probably go for a full smoke. I'm also thinking some kind of spice rub beforehand - something mesquite-ish, perhaps. Or maybe even chipotle...?

[wilser]

planet terror BBQ recipe

J.T. Hague: Start at 250 degrees.
Sheriff Hague: [Pulls a note pad and pen out] I knew it. For how long?
J.T. Hague: 12 pounds?
Sheriff Hague: Sure.
J.T. Hague: 12 pounds, 12 hours.
Sheriff Hague: Wrapped in tin foil, right?
J.T. Hague: I don't use no goddamn foil.
Sheriff Hague: Damn. Tomatoes? Fresh?
J.T. Hague: Canned.
Sheriff Hague: No ****?
J.T. Hague: Yeah.
Sheriff Hague: You score me some?
J.T. Hague: Oh Yeah, cause we're brothers.
Sheriff Hague: Thank you for this.
J.T. Hague: You just remember, you got to take this recipe to your grave.
Sheriff Hague: I think I can... goddamn guarantee that.
[Dies]
J.T. Hague: Heh heh heh heh heh heh!
[Blows up the quarantine chamber]

[excane]

Originally Posted by wilser

planet terror BBQ recipe

J.T. Hague: Start at 250 degrees.
Sheriff Hague: [Pulls a note pad and pen out] I knew it. For how long?
J.T. Hague: 12 pounds?
Sheriff Hague: Sure.
J.T. Hague: 12 pounds, 12 hours.
Sheriff Hague: Wrapped in tin foil, right?
J.T. Hague: I don't use no goddamn foil.
Sheriff Hague: Damn. Tomatoes? Fresh?
J.T. Hague: Canned.
Sheriff Hague: No ****?
J.T. Hague: Yeah.
Sheriff Hague: You score me some?
J.T. Hague: Oh Yeah, cause we're brothers.
Sheriff Hague: Thank you for this.
J.T. Hague: You just remember, you got to take this recipe to your grave.
Sheriff Hague: I think I can... goddamn guarantee that.
[Dies]
J.T. Hague: Heh heh heh heh heh heh!
[Blows up the quarantine chamber]