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Basic Pull or Sliced Pork
I love
pulled pork! I think this and pastrami are my favorite things to smoke! You can use a Boston Butt or fresh shoulder or
picnic. I use shoulders a lot because they are on sale more often and because
they are readily available at my local market. Boston Butts tend to yield a bit
more meat than picnics.
Here’s a
picture of a fresh picnic I purchased at Wal Mart:
To prepare the pork just rub it down
real well with yellow mustard or mustard powder and maybe some of your favorite rub, and let it sit it
until smoking time. For more information about rubs download Deejay’s Book of Rubs from the Herbs and Spice Downloads
page. Once in the smoker spray it with apple juice every hour or so during
smoking.
A
shoulder or butt will take about 1.5 hours per pound of meat to smoke. You will
need to smoke the meat at 225° - 230°F until the internal temperature reaches 140°. AT that point you will no longer get an increase
in smoke ring but it will continue to absorb the smoky flavor. I like to add
smoke through the whole process but it’s
up to you. From there take it up to 180°F if you plan to slice it, or 200° - 205°F if your plan is to pull it.
I like to cook my pork to around 160° -165° F internally without a wrap, then
finish my by wrapping it in multiple layers of plastic wrap with a layer of
foil on the outside to help collect the meat juices. Do this until the internal
temperature is between 200° to 205° F. Next, leave it in the plastic wrap and let it rest wrapped
in towels in a cooler for a few hours. This really makes it juicy and tender.
Many purists object to this
procedure but after an hour or so you will have much more meat juice, “au jus”
to add to your dipping sauce or just pour over the slices before serving!
Now large pieces of meat are a
little unpredictable. I’ve had 11 pound butts go for 12 to 14 hours. If it’s
getting late and you want to go to bed you can set your oven temperature to
200º F throw the wrapped butt or shoulder in the oven and let it go until
morning. The plastic wrap with hold in most of the juices and the foil will
catch any that leaked out of the plastic wrap and jus t be sure put the whole
thing in a shallow pan to catch anything that may escape so you don’t have a
mess in the morning. If wrapped in plastic I don’t think you can really cook a
butt to long if you maintain 200º F in your oven. I’ve had them in there for up
to 10 hours after a 8 to 10 hour smoke and they still come out juicy!
About plastic wrap – I don’t like
saran wrap. It smells to much like plastic. I generally buy the restaurant
grade at BJ’s or Sam’s club. It’s much cheaper in the long run, doesn’t leave a plastic smell behind and it
with hold up in the oven up to 250º F. In a pinch if I run out I will use
Reynolds brand plastic wrap because BJ’s is an hour away from me!
The
Smoking Plateau many marinades and flips later the meat has reached 151° F and reached a plateau. Anyone who
has smoked meat has experienced this strange phenomenon. The meat reaches a
certain temperature and gets stuck at that temperature for sometimes hours on
end.
Once temperature has finally started to rise again and
very slowly over the next several hours it makes its' way up to 165° F then 170° F then 175° F.
I normally remove the pork once it reaches 185° F unless I am going to pull it. If
plan to pull it I will let it get up to 200° F.
Pour the meat juices into a bowl and
put it the refrigerator while you pull
the pork or while the meat is resting before slicing. After the meat juice
solidifies run paper towel lightly around the fat (the orange stuff) and it
will stick to the paper towel. Once the
fat is removed heat it in the microwave, mix juices the meat and enjoy. Doing
this will ensure you’ll never have a greasy pulled pork!
If you let it sit for an hour or so
you can tear the meat apart with two forks or use your hands. If done properly the
meat will just fall apart in your hands. All you have to do is pick out the
fat.
Another tip - when pulling pork if
your anything like me – I HATE FAT! It just gags me. I separate each of
the muscle groups scrape off the all the fat and break the meat into bite sized
pieces. Some people prefer the long strips of pork but I’m always afraid the
little ones will choke on it so I make everything bite sized and my thumbs are
just about the right width – so I grab a piece between thumb and forefinger pull it apart.
BTW – it’s also less messy to eat in
bite sized pieces. It won’t slap you in the chin like spaghetti! If you have any
leftovers it’s ready to throw in your next pot of chili, or carne guisada! Of
course the size of your pieces is up to you! Enjoy!
Don’t forget the dipping sauce! This is my
favorite dipping sauce below:
2-juiced lemons,
1 teaspoon white pepper,
1 teaspoon sea salt,
1 teaspoon Cajun spice,
4 teaspoons pure Maple syrup,
4 teaspoons Tomato Based BBQ sauce
(in the recipe section)
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