Comments on: Pulled Pork

By: Kevin

Kevin — Sat, 30 May 2009 15:47:33 +0000

That pulled pork sandwich looks really tasty!

By: Polly Pierce

Polly Pierce — Thu, 14 May 2009 11:33:11 +0000

Ouch! That looks good enough to eat and that’s only the first photo, it just gets better and better!

By: Kerri

Kerri — Tue, 12 May 2009 18:00:33 +0000

Thanks!

By: Jeanne

Jeanne — Sun, 10 May 2009 21:40:04 +0000

That is one extremely imprressive piece of pork. I adore pulled pork – I always have some when I visit the US. Very brave to attempt your own, which looks pretty damn good to me

Jeanne’s last blog post..Spring greens with Gorgonzola

By: Lisa

Lisa — Sun, 10 May 2009 11:53:43 +0000

OMG - I'm speechless and need me some of that pig! I think I would be able to eat the whole thing, as it looks mouth wateringly juicy and delectable!! You're a pulled pork master! Lisa’s last blog post..Eating my Curds and ditching the Whey

By: Kerri

Kerri — Wed, 06 May 2009 20:51:45 +0000

Thanks, that’s really helpful. We did use wood chips actually, the flavour is really good. Hadn’t thought about finishing in the oven rather than starting though or cooking the day before, both good tips.

By: cdr

cdr — Tue, 05 May 2009 20:57:30 +0000

Here’s a few tips for next time.

Ditto the boston butt. Its consistent thickness will give you a consistent piece of meat
Try grilling first and putting the coals on one side (no more than 3-4 handfuls at a time) and the meat on the other. Try to keep the grill temp under 300F.
Add wood chips to get good smoke.
After 3 hours or so finish in a 275F oven until the internal temp is 195F.
With a boston butt it is best to cook the day before and let it set up in the fridge over night. It congeals all of the fat and lets you strip it out as you pick it (down south we “pick” our BBQ, hence the “pig pickin’”).
Happy eating

By: Stephen

Stephen — Tue, 05 May 2009 18:18:12 +0000

Thanks for the insight DocChuck! I did read about picnic vs butt, and I thought that what we had was a combination of the two, but might be wrong there. And the meat around the leg part was definitely harder to “pull” as you pointed out.

If we had the wrong cut then that of course excuses us from not getting it quite right Certainly something to try again though and try to perfect; it was really good.

By: DocChuck

DocChuck — Tue, 05 May 2009 17:55:05 +0000

The results look pretty good to me. But what you purchased was a pork ‘picnic’, and does not lend itself to pulled pork as well as a plain pork butt or shoulder.

Most butchers I know do not recommend a picnic for pulled pork, because the lower part of the shoulder usually will not ‘pull’ very well.

Might try a plain ‘shoulder’ next time. Usually they are a bit cheaper as well.

P.S. This is my advice learned from the folks in North Carolina and from cooking scores of shoulders, which is our favorite part of the pig.

By: Carrie

Carrie — Tue, 05 May 2009 12:46:51 +0000

What a great meal that just screams summer! That sandwich looks fantastic. Carrie’s last blog post..Pork Stew with Smoky Tomato Sauce, Potatoes, and Avocado