Pork Shoulder pulled prk

[Les]

Re: Pork Shoulder pulled prk

I typically wrap my shoulders in foil once they reach 190F and at that point, since they aren't going to absorb any more smoke, let them finish at 228F in the house oven.

Wrapping it in foil makes perfect sense (and it will give me some level of piece of mind). Thanks for the input!

[Aegis]

Re: Pork Shoulder pulled prk

Nice job John. Next time, if you want some smoke, let the oven die to about 250 and then throw in a few hot coals with a handful of wood chips. The chips will smolder and smoke the pork. I did it the last time I made a porchetta, and it worked pretty well.

Stan

Thanks Stan, Excellent suggestion! I will try that next time, might be this weekend or next

[Aegis]

Re: Pork Shoulder pulled prk

Sounds fantastic.
But what blew me away is the decay time of your oven. Did I get that right? Your oven only dropped 38 degrees in 15 hours.

I can't touch that.

Phil

At higher temps the oven drops about 8 degrees per hour, once down under 300 degrees F then it is a slow drop. Also, outside temps were near 90 during the day and low was 74 that night.

[Aegis]

Re: Pork Shoulder pulled prk

John,

I cooked a 5 lb shoulder in my water smoker. I looked into the temps and the USDA recommends pork to be cooked at 145 (down from 160). It was in there for about 3.5 hours when I took it out and the temp was 150. The meat was excellent but it didn't "pull" very well, just the out side. Next time I will let it cook even more to see if that does the trick. I am just paranoid of having it too dry. I had a pulled pork sandwich a couple of weeks ago at a competition - it was so dry that it took many beers to get it down.

Hi Les,
From everything I read, 190 degrees F internal meat temp is the ticket for the meat to break down. If you follow this recipe with the brine first and then cooking it till it is 190 you will be very happy. They said to either tent it or add liquid if the tray gets dry through the cooking process. I didn't have to do either.

[Les]

Re: Pork Shoulder pulled prk

Thanks John - I will try that temp the next time. I am sticking with the water smoker until it's dialed in, it's incredibly consistent.

[Aegis]

Re: Pork Shoulder pulled prk

Thanks John - I will try that temp the next time. I am sticking with the water smoker until it's dialed in, it's incredibly consistent.

Hi Les, Be sure to brine it to maintain the juicyness (is that a word?) of the pork. I did not tent or wrap it in tin foil, because I like the crakling skin.
Good Luck
John

[lwood]

Re: Pork Shoulder pulled prk

Your oven has impressive heat retention.

[trapper]

Re: Pork Shoulder pulled prk

Very nice! I think the home made buns are the only way to go with pulled pork.

[JoeyOz]

Re: Pork Shoulder pulled prk

this one looks and sounds great!

will be giving it a whirl sooner rather than later.

[JoeyOz]

Re: Pork Shoulder pulled prk

well, I gave this a crack after making pizzas on friday night - why waste the heat?

Gotta say, this is a great recipe! very easy, and the results just blew me away.
Made some texas and Eastern N.C. style sauce, with coleslaw and freshly baked bread rolls. Amazing!

[Aegis]

Re: Pork Shoulder pulled prk

well, I gave this a crack after making pizzas on friday night - why waste the heat?

Gotta say, this is a great recipe! very easy, and the results just blew me away.
Made some texas and Eastern N.C. style sauce, with coleslaw and freshly baked bread rolls. Amazing!

Great Job! This is on our must do list, neighbors keep asking when the pulled pork will be made! Simple and fantastic to boot
Enjoy!

John

[fishn4daze]

Re: Pork Shoulder pulled prk

That pork looks fantastic. I decided yesterday to cook a pork roast in my wfo, I wanted a different taste. Was cooked in Dr. pepper, with chiplote peppers, S and P., 1 cut up white onion on the bottom and a little brown sugar. Oven was 350-400 and it cooked for 4 hours. Ran out of time. Was fully cooked and VERY tender. Pulled apart with a fork. I used a 6lb pork shoulder, bone-in. I used almond wood, fired it off earlier in the day and just let oven sit with door open.

[Les]

Re: Pork Shoulder pulled prk

Thanks Aegis!

I made your rub and the rolls - I put the roast in at 325 for five hours (had to remove the door for a while to get it back to 190 and let it stay there for 2 hours). Dropping temp isn't that hard to do when it's snowing outside. It wasn't a shoulder, just a wrapped roast. Came out perfect. I obviously cooked the rolls inside - I didn't build a double oven

[Aegis]

Re: Pork Shoulder pulled prk

Thanks Aegis!

I made your rub and the rolls - I put the roast in at 325 for five hours (had to remove the door for a while to get it back to 190 and let it stay there for 2 hours). Dropping temp isn't that hard to do when it's snowing outside. It wasn't a shoulder, just a wrapped roast. Came out perfect. I obviously cooked the rolls inside - I didn't build a double oven

Great Job Les as always! Glad it came out so good! I have to admit making the rolls a couple of times with the indoor oven Yes, temp drops in winter are much easier!

[V-wiz]

Re: Pork Shoulder pulled pork

Well it has been 15 hours since the roast went into the oven. The oven temp is down to 220 degrees F I had left the door ajar for about one hour and knocked down the temp to 235 degrees F around 9am It is now 3 pm and time to remove the roast from the oven. It comes out with dripping in the pan and a beautiful crust on the outside. Roast temp. was 194 degrees F It was a short trip from the roaster to the cutting, eh, I mean shredding board. Starting to pull the skin off the pork just started falling apart! We shredded the pork added a bit of the rub and mixed in some barbeque sauce, put foil over the pan and back into the oven to keep warm so the hamburger rolls can cool.
Well this was a fantastic pulled pork! The neighbors had thirds! The buns were an excellent compliment to the pork!
WOW WOW WOW You have to try this recipe!!!

THIS is what im talkin about. This is the real deal. Good stuff man, looks amazing.