CookEatShare is also available in
English
Cerrar
¡La cocina más grande del mundo!
Select Language
Español
Русский
English
日本語
Italiano
Preferencia de Lenguaje
Inscríbate
Iniciar sección para miembros
Inicio
Recetas
Chefs
Temas & Guías
Grupos
Mis Páginas
Recetario
Noticias
+ Receta
Barbecue Pulled Pork
by
Drick Perry
Calificación: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 voto
| 1834 views
0 evaluaciónes
|
0 comentarios
Pin It
Add to Recipe Box
Print Recipe
You might also like
Barbecued Pulled Pork Sandwiches With Homemade Bbq Sauce
Receta
Reviews/Comments
Close this frame
%20were%20packed%20into%20casks%20or%20barrels%20(also%20known%20as%20%22butts%22)%20for%20storage%20and%20shipment.%20The%20way%20the%20hog%20shoulder%20was%20cut%20in%20the%20Boston%20area%20became%20known%20in%20other%20regions%20as%20%22Boston%20Butt.%22%20This%20name%20stuck%20and%20today,%20Boston%20butt%20is%20called%20that%20almost%20everywhere%20in%20the%20US%20...%20except%20in%20Boston.%22%3C/p%3E%3Cp%3EThis%20is%20the%20way%20I%20enjoy%20cooking%20a%20Boston%20Butt,%20but%20any%20pork%20roast%20will%20do%20as%20long%20as%20there%20is%20a%20nice%20layer%20of%20fat%20on%20top%20and%20good%20marbling%20running%20through%20it.%20You%20need%20this%20to%20keep%20the%20meat%20moist,%20as%20the%20fat%20will%20cook%20out.%20The%20secret%20comes%20in%20three%20steps:%20the%20rub,%20the%20smoke%20and%20the%20wrapped%20cooking%20stage.%20You%20will%20also%20need%20a%20good%20meat%20thermometer.%20Go%20ahead,%20go%20out,%20buy%20a%20butt,%20and%20let%E2%80%99s%20get%20to%20cooking%E2%80%A6%3C/p%3E%3Cp%3EBBQ%20Pulled%20Pork%3C/p%3E%3Cp%3EFirst%20up%20is%20purchasing%20a%20good%20butt.%20Choose%20one%20about%20the%20size%20of%20a%20football;%20say%208%20to%2010%20pounds%20with%20a%20nice%20layer%20of%20fat%20(1/4%20to%201/2%20inch%20thick)%20covering%20the%20top.%20Trim%20the%20layer%20of%20fat%20to%20an%20even%201/4%20inch.%20I%20like%20a%20bone-in%20but%20if%20you%20get%20a%20boneless,%20make%20sure%20to%20tie%20it%20up%20good.%20Some%20folks%20like%20to%20rub%20down%20the%20roast%20with%20all%20sorts%20of%20things%20like%20mustard,%20pepper%20jelly,%20you%20name%20it,%20and%20that's%20okay,%20to%20me%20sugar%20just%20causes%20the%20outer%20part%20to%20burn.%20I%20like%20to%20massage%20the%20roast%20with%20cooking%20oil%20and%20use%20a%20good%20spice%20rub,%20one%20without%20sugar,%20again,%20no%20cause%20to%20burn%20the%20roast.%3C/p%3E%3Cp%3ENow%20for%20the%20rub,%20I%E2%80%99ve%20posted%20this%20before%20and%20like%20I%E2%80%99ve%20said%20it%E2%80%99s%20a%20versatile%20rub%20for%20pork%20but%20oh%20so%20good.%20Use%20your%20own%20if%20you%20think%20you%E2%80%99ve%20got%20one%20better.%3C/p%3E%3Cp%3E1/2%20tablespoon%20dried%20thyme%20Mix%20well.%20Store%20any%20that%E2%80%99s%20left%20in%20an%20airtight%20jar.%3C/p%3E%3Cp%3ESprinkle%20the%20roast%20generously%20with%20the%20rub%20and%20coax%20it%20into%20any%20cavities.%20Wrap%20roast%20in%20plastic%20wrap%20and%20refrigerate%20for%20at%20least%20a%20couple%20of%20hours%20or%20overnight.%20Remove%20from%20the%20fridge%20for%20about%2045%20minutes%20before%20grilling.%3C/p%3E%3Cp%3EPrepare%20your%20grill%20for%20indirect%20(off%20the%20heat%20cooking)%20on%20either%20gas%20or%20charcoal.%20Soak%20wood%20chips%20for%20an%20hour,%20I%20like%20hickory%20with%20maybe%20an%20apple%20blend%20the%20best%20and%20prepare%20a%20chip%20box%20or%20make%20a%20foil%20pack%20like%20I%20sometimes%20do.%20You%20can%20see%20how%20I%20make%20my%20foil%20pack%20here%20on%20my%20Cowboy%20Beef%20Brisket%20post.%20Get%20the%20grill%20going%20and%20the%20temperature%20to%20250%20degrees%20F.%20You%20need%20to%20keep%20it%20between%20225%20and%20250%20during%20the%20cooking%20process.%3C/p%3E%3Cp%3EPlace%20chip%20box%20or%20foil%20pack%20on%20the%20fire%20side%20and%20place%20the%20roast%20on%20the%20cool%20side%20with%20fat%20side%20up.%20Close%20the%20lid%20and%20wait,%20this%20is%20all%20you%20can%20do%20for%20now.%3C/p%3E%3Cp%3EJuly%204th%20Grilling%3C/p%3E%3Cp%3EAfter%20about%20an%20hour%20and%20after%20the%20smoke%20from%20the%20wood%20chips%20has%20disappeared,%20open%20up%20the%20lid%20and%20stick%20in%20your%20thermometer.%20Insert%20it%20into%20the%20meatiest%20area%20not%20hitting%20any%20bone.%20Continue%20cooking%20until%20the%20internal%20temperature%20reaches%20165%20degrees%20F.%20Also%20during%20this%20time,%20moisten%20the%20roast%20with%20a%20liquid%20to%20keep%20the%20outside%20moist.%20Use%20my%20Mopping%20Sauce%20or%20mix%20a%20mixture%20of%20cider%20vinegar%20and%20apple%20juice.%20I%20personally%20think%20pork%20needs%20the%20vinegar%20for%20tenderizing%20and%20the%20apple%20gives%20it%20a%20fruity%20background.%20Keep%20the%20lid%20closed%20as%20much%20as%20possible.%3C/p%3E%3Cp%3EWhen%20165%20is%20reached,%20remove%20roast%20and%20wrap%20tightly%20in%20heavy-duty%20aluminum%20foil%20mopping%20one%20last%20time.%20I%20use%20two%20layers%20of%20foil.%20Replace%20the%20thermometer%20and%20place%20roast%20back%20on%20the%20indirect%20side%20of%20the%20grill.%20Cook%20until%20the%20internal%20temperature%20reaches%20193%20degrees%20F.%20which%20is%20perfect%20for%20pulling.%20Remove%20and%20set%20aside%20for%20at%20least%2030%20minutes%20or%20for%20an%20hour%20or%20two.%3C/p%3E%3Cp%3EAt%20this%20point%20you%20can%20slice%20it,%20chopped%20it%20or%20dice%20it%20%E2%80%93%20but%20why%20come%20all%20this%20way%20without%20shredding%20it%20folks.%20That%E2%80%99s%20why%20we%E2%80%99re%20here,%20right?%20It%20should%20be%20tender%20enough%20to%20pull%20with%20your%20finger%20if%20you%20want%20large%20chunks.%20Now,%20if%20you%20want%20the%20shredded%20version,%20take%20two%20forks%20and%20working%20against%20each%20other,%20start%20at%20one%20end%20of%20the%20roast%20and%20pull%20the%20meat%20apart.%3C/p%3E%3Cp%3EServe%20with%20your%20favorite%20barbeque%20sauce,%20reheat%20the%20mopping%20sauce%20to%20moisten%20the%20meat%20or%20sprinkle%20it%20with%20a%20little%20black%20pepper,%20cider%20vinegar%20and%20apple%20juice%20for%20a%20real%20southern%20taste.%3C/p%3E){kind=link}