Pulled Pork

On April 21, 2013, in Featured, Recipes, by Chris Baccus
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With a new toy in the backyard, it’s no surprise I’ve done back to back weeks of BBQ. This weekend I put the smoker to work doing some Pulled Pork.  Friday after I work I made a trip to west Los Angeles to Lindy & Grundy and picked up a beautiful 6 1/2 lb bone-in pork butt.  Here it is the day before after I applied the rub.

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We were having neighbors over so it was the first time I would have guests to try what came out of the smoker. My biggest worry was having it ready on time. Concerned I may not have enough time even though I placed the meat in the cooker at 6:30am with guests coming at 6pm, I decided to up the temperature from 225 degrees to 250 for the full cooking time.

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The pork did come out with a more darker crust than I’d expect with a slower cooking time, but it wasn’t burnt. There was a pretty good crunch and the hotter temperature proved a good solution as the internal temperature of the pork came to 195 degrees after 11 hours which gave me time to pull the pork before guests arrived. Here is how it looked falling off the bone after I pulled it out of the smoker.

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I pulled the pork and lined a pan and covered it with foil then placed it back into the smoker for when we were all ready to eat. The end product was full of smoky flavor, had some great pieces of “bark” and was fairly moist though I could’ve taken it out about a hour or half hour earlier when the internal temperature hit 190 degrees for a more moist meat.  The pulled pork was served with two homemade barbeque sauces: Mustard and Sweet sauces.

Here is the end result.

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Pulled Pork

Prep Time: 15 Mins Cooking Time: 11 Hours Total Time: 11 Hours 15 Mins

Ingredients:

  • 6 1/2 lb bone-in pork butt
  • Rub:
  • 3/4 cup Hot Smoked Paprika
  • 1/4 cup Black Pepper
  • 1/4 cup Salt
  • 1/4 cup Dark Brown Sugar
  • 2 tablespoons Garlic Powder
  • 2 tablespoons Onion Powder

Directions:

  1. Rub pork the night before or for 8 hours before putting in the smoker.
  2. Heat smoker to a 250 degree temperature maintaining a consistent temperature for 11-12 hours. Remove from smoker when internal temperature of meat hits 190 degrees.
  3. Remove and pull the pork. Serve with your favorite sauce or sauces.
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I typically plan my week of dinners over the weekend and this last weekend was no exception. This time I grabbed a few back issues of Martha Stewart’s Food magazine focusing on the March-May 2010 issues. In there I found a pulled pork recipe and after having recently bought a beautiful local, pasture raised pork butt in McKinney, Texas I decided to give it a try.

Big Mistake.

I actually have a good pulled-pork recipe already that uses a slower cooker. I suppose I tried it because the Food magazine had a couple recipes using their pulled-pork recipe and well why not try it. Martha is fail safe, right? I’ve honestly never had a bad Martha Stewart recipe. Really.

The recipe called for doing everything in the oven. It started with 1 hour at 450 degrees with just salt, pepper and a 1/2 cup of water. Then you remove the pot and cover it with foil and reduce the heat to 350 and cook for 3-4 hours. I had a smaller piece of meet so I cooked for 3 hours longer. When it finished, I pulled it out and noticed everything was shriveled and burnt.

If I had really put some consideration into this recipe I could have guessed the result. First there is just too little liquid to make a moist, pulled piece of meat. Also, the first stage at 450 for 1 hour is too long. It really just should be a quick braising on a burner, if that was the point.

Oh well, lesson learned. Never trust someone from Westport, Connecticut to get BBQ pulled-pork right.

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