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Useful Techniques for Cooking over the Grill or Smoker
Welcome to this edition of proven techniques for outdoor cooking. We present these techniques which will improve taste, ease the work load or even make better presentations to guests and judges - wherever you happen to be enjoying cooking outdoors! Enjoy!
| While each technique for accomplishing the best results possible can mostly stand alone, it is best to read them all and incorporate them into an overall assault on the grill. Be sure to have your assault well fortified with your favorite beverage! Today's technique is:
Preparing Pulled Pork
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Perhaps you're a
'Pulled Pork' Person?
Pulled pork (shoulder or butt) is a great way to feed family and friends at parties and other events. It's even great when prepared ahead of time and then bring out for a great meal.
Pulled pork results from the process of cooking a pork butt or shoulder, shredding the pork into fine strings of meat, adding a little favorite sauce, a little more dry rub, perhaps also a little cider vinegar and mixing all together. Most often, the pulled pork is placed on a favorite bun with coleslaw an devoured in moments. Let's get you making fantastic pulled pork sandwiches.
Take a medium size pork butt (Boston butt) and slow cook it at 230° to 250° until the internal temperature reaches about 195°. Use either your instant read thermometer or wired thermometer to determine when you have reached the optimum temperature. Getting the last 10-20° on the meat will take longer than you think! At 195° you should be able to twist and pull the bone easily to remove it.
 As with steaks, chops, roasts, brisket, etc, allow the butt to "rest" for 30 to 45 minutes. This will allow the juices to be retained and will be easier to "pull" without burning yourself. You might consider Insulated Food Gloves to help you out.
You should then place the boned pork butt on a sound surface, such as a cutting board, and begin shredding it into chunks. Once into chunks, there are several ways to actually begin shredding the pork. For those with good wrests and strong utensils, you can take regular or serving forks and pull the meat apart ...shredding it. When shredded, the meat stays more moist than when chopped across the grain.
 They also make a great product for shredding the pork easily. They are called Bear Paws and will save you time, frustration and bent forks.
Next, place the shredded pork in a large bowl. For about 3-4 pounds of shredded pork, add roughly 1 cup of your favorite barbecue sauce, 1/3 cup cider vinegar, 1-2 Tbs of your favorite dry rub. Thoroughly mix the ingredients into the shredded pork. Add in small quantities, taste and adjust to your liking.
For a party, you might get some small "slider size buns" or, for a full meal, onion rolls or other full sized burger buns. Add your delicious flavored pork along with slaw, sauces, etc., to make the perfect pulled pork sandwich.
Optional suggestions, take your pulled pork and make some really fabulous pulled pork nachos, quesadillas or even pizza! Or you can do 'em straight-up with your dipping/barbecue sauce. You really can't loose with pulled pork!
Want to see it in action? Click on the image below to see an 8 minute video of how to make your own Pulled Pork Sandwich!
Want more information on preparing Perfect Pork? CLICK HERE
Why should I use mustard on my pork? FIND OUT HERE
Enjoy!
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