Pulled pork

[Sue D]

Love it on a sandwich, but I don't have a clue how to make it.

Help!!!!!

[xpress-kyle]

http://www.kickassbbq.com/boston.html

Boston Butt slow cooked and shredded or pulled apart with two forks.

[JimFromTN]

If you don't have a smoker, you can use a charcoal grill or even a gass grill. Look at the deer neck roast recipe on this forum and just substitute pork shoulder or boston butt for the neck roast. With a gas grill, you turn it down to its lowest setting and just wrap up wood chips in aluminum foil and throw on the flames. Make sure it smokes really well for a few hours, then you can wrap well in foil and throw in the oven for the rest of the time on a low temp. The foil method works well with just about any kind of meat that you want to smoke. I believe they call that sweating the meat. It keeps it from drying out and it helps permiate the meat with the smokey flavor.

[Ron of Va]

Vinegar Based-
(Ketchup cuts the harshness of the vinegar if that is to
your taste)

Cook or smoke 2 pork butts (shoulders) long enough for the meat to
fall off the bone.

(I smoke pork butt for 4-6 hours in a smoker using charcoal
briquettes with hickory or hardwood chips, then finish cooking the meat in the
oven for 3-4 hours at 300 degrees sealing tightly with foil to
retain steam. Remove from pan and set drippings aside.)

Blend BBQ sauce (Save drippings from oven cooking).
Moisten meat with drippings from oven (juice and fat); add approximately 3/4 cup per pork shoulder.

Blend: For 2 pork butts
2 cup Vinegar (Apple Cider)
2/3 cup Ketchup
2 tablespoons Worcestershire Sauce
3 1/2 tablespoons Brown Sugar
1/2 teaspoon Black Pepper
1 teaspoon Prepared Yellow Mustard
2 teaspoon Red Pepper Flakes
1 tablespoons Red Pepper Sauce (Texas Pete)
1-1/2 cup Pork Drippins
Dash Salt to taste/Careful with the salt if a rub was used


Simmer over low heat for about 10-15 minutes. Add sauce to taste to the pulled pork.

Note:
Make a single serving that is almost as good as above.
A couple of tablespoons of Vinegar, with equal amount of drippings, plus half the amount of ketchup as vinegar, plus about 1 tea spoon of red pepper sauce. About 1/2 teaspoon of Worcestershire Sauce.

Substitute for Smoking
Cook in the oven at least 4-5 hours. Use 3 tablespoons of Liquid Smoke per pork shoulder added in with the sauce. The longer cooking time is to compensate for not using the smoker.




Modified by Ron of Va at 12:49 PM 12/16/2007

[fr8dog]

I'm a lazy cooker, so I use a crock-pot. Slice a large onion to cover the bottom, then toss in the "boston butt". Cover it with another large sliced onion. Add diced green peppers if you want. Spices that you like. After it cooks in the crock pot (on hi) for around 4-6 hours, pour in your favorite BBQ sauce,and let it go for 2 more hours on low. Remove and pull apart. It's easy and pretty darn good. We could talk about the best sauces, but that would take years and cost thousands of lives.

[Jiggernaut]

Here's an easy one:

Throw a Boston Butt into your crock pot. Add 1 20 oz bottle of Coke or Dr. Pepper. Slow cook all day. Remove from crockpot and shred. Mix with desired BBQ sauce and serve. It's remarkably good despite its simplicity.

Of course I like to smoke them on the Traeger, too.

[BigmouthSmallmouth]

Sue, do you want to cook it indoors or outside? The most I ever cooked at 1 time were 36 7 to 10 pounders. I fed over 500 hungry Mortgage Brokers with all the fixings. Let me know which.

[Sue D]

Dave,

Looking to cook for 4-6 people. Don't know if indoors or outdoors is better.

[Allsup]

<TABLE WIDTH="90%" CELLSPACING=0 CELLPADDING=0 ALIGN=CENTER><TR><TD>Quote, originally posted by Ron of Va &raquo;</TD></TR><TR><TD CLASS="quote">Vinegar Based-
(Ketchup cuts the harshness of the vinegar if that is to
your taste)

Cook or smoke 2 pork butts (shoulders) long enough for the meat to
fall off the bone.

(I smoke pork butt for 4-6 hours in a smoker using charcoal
briquettes with hickory or hardwood chips, then finish cooking the meat in the
oven for 3-4 hours at 300 degrees sealing tightly with foil to
retain steam. Remove from pan and set drippings aside.)

Blend BBQ sauce (Save drippings from oven cooking).
Moisten meat with drippings from oven (juice and fat); add approximately 3/4 cup per pork shoulder.

Blend: For 2 pork butts
2 cup Vinegar (Apple Cider)
2/3 cup Ketchup
2 tablespoons Worcestershire Sauce
3 1/2 tablespoons Brown Sugar
1/2 teaspoon Black Pepper
1 teaspoon Prepared Yellow Mustard
2 teaspoon Red Pepper Flakes
1 tablespoons Red Pepper Sauce (Texas Pete)
1-1/2 cup Pork Drippins
Dash Salt to taste/Careful with the salt if a rub was used


Simmer over low heat for about 10-15 minutes. Add sauce to taste to the pulled pork.

Note:
Make a single serving that is almost as good as above.
A couple of tablespoons of Vinegar, with equal amount of drippings, plus half the amount of ketchup as vinegar, plus about 1 tea spoon of red pepper sauce. About 1/2 teaspoon of Worcestershire Sauce.

Substitute for Smoking
Cook in the oven at least 4-5 hours. Use 3 tablespoons of Liquid Smoke per pork shoulder added in with the sauce. The longer cooking time is to compensate for not using the smoker.


Modified by Ron of Va at 12:49 PM 12/16/2007</TD></TR></TABLE>

Just to let people know. I made a pork butt this weekend. I cook mine the same as Ron, but had never made this sauce to put on the meat. "it rocks!" My family loved it too. My wife went back three times for more and she's a tiny picky eater. I HIGHLY recommend following this recipe.


Modified by Allsup at 11:59 AM 1/18/2010

[Ron of Va]

Paul
I am so glad you liked the BBQ recipe. EVERYONE, who has tried my BBQ has said it is the best they have ever had.

It is funny that I checked this post today. My neighbor, who I gave a pound of my BBQ to a few days ago, brought by a homemade pecan pie today to tell me how much they liked the recipe.

I have tweaked the recipe in the last year. Here it is.

Vinegar Based Carolina Style-
Note: (this will let you know if you will like this recipe)
Make a single serving that is almost as good.
A couple of tablespoons of Vinegar, with equal amount of drippings,
plus half the amount of ketchup as vinegar, plus about 1 teaspoon
of red pepper sauce. About 1/2 teaspoon of Worcestershire Sauce,
and a shot of *Liquid Smoke if you have it. *optional
Stir it in to some cooked pulled pork.

Getting Started
Cook or smoke 2 pork butts (shoulders) long enough for the meat to
fall off the bone.

I smoke a pork shoulder for 4-6 hours in a smoker using charcoal
briquettes with hickory or hardwood chips, then finish cooking the meat in the
oven for 4-5 hours at 300 degrees sealing tightly with foil to
retain steam. Prior to smoking, I coat the outside with peanut oil, and lightly sprinkle my rub over the meat. (Like seasoning some scrambled eggs twice.)

Substitute for Smoking
Cook in the oven at least 5-6 hours. Use 3 tablespoons of Liquid Smoke per pork shoulder added to the sauce. The longer cooking time is to compensate for not using the smoker.

Remove the pork shoulders from the pan. Set aside to cool. Pour all the drippings into a bowl and allow it to cool. Refrigerate for several hours and allow the fat from the drippings to solidify and come to the top. (You really don’t have to wait for anything to cool if you don’t want to)

Pull the Pork: Remove all the fat, gristle and bone from the pork shoulders.

Blend: For 2 Pork Shoulders
2 cup Vinegar (Apple Cider)
2/3 cup Ketchup
2 tablespoons Worcestershire Sauce
1/4 cup Brown Sugar
1/2 teaspoon Black Pepper
1 teaspoon Prepared Yellow Mustard
2 teaspoon Red Pepper Flakes
1 tablespoons Red Pepper Sauce (Texas Pete)
1 tablespoon *Salt
1-1/2 cup Pork Drippings
*Careful with the salt if a rub was used

A rub can be made with two tablespoons of kosher salt and three heaping tablespoons of brown sugar and a half a teaspoon of black pepper. Sprinkle the shoulders with the mixture. It doesn’t take much. You will have some left over. The problem with a heavy rub during the smoking process, is that it draws too much moisture out of the meat, so when the oven cooking time comes, there is not enough juice left in the meat to add back to the sauce.

Simmer over low heat for about 10-15 minutes. Add sauce to taste to the pulled pork.

(The small amount of mustard in this recipe acts as an emulsifier to force the vinegar and oil to blend. Like a vinaigrette. The oil being in the pork drippings, so don’t be tempted to leave it out thinking it is there for flavor and not enough to make a difference.)