Post by smokey on Dec 13, 2013 9:58:38 GMT 10
Here is the basic run of how to cook the famous USA "Pulled Pork"
Remember we are not giving out spice or sauce trade secrets, just what will work.
1) The cooker:
For slow cooked pork it really should be done on a purpose designed slow cooking BBQ: One that can maintain a constant temperature of 110°C or 225°F.
When using a hooded gas grill is possible for some to maintain the temperature but not always the steady fine stream of smoke.
As an entry level smoker, a kettle type grill will do the job when set up correctly.
So assuming you have a pit type smoker that produces at least 3-4 hours of smoke without opening lids and keeps a constant temperature, you’re good to go.
2) The Right cut:
Pork Butt, Not always sold here however it consists of the top shoulder and the neck.
Steer clear from shoulder cuts from supermarkets. They are often cut through in very narrow sections that let a lot of moisture out in the cooking process.
The best part is from the shoulder and is readily available as the "Collar Butt”, also known as the Scotch Fillet and "Neck"
>Pic<
They weigh in at around 1.7-2.3 kg and are the perfect size for the average family.
3) Prepare the pork:
If there is skin on the shoulder it needs to be removed. Leave a moderate layer of fat as this will render and self-baste the meat over many hours. Most collar buts come pretty much right to go.
You don’t want big globs of fat; rather a 1/8 to 1/4 inch is sufficient.
Brining is not necessary and complicates things as the next step effectively brines the meat anyway
4) The Rub:
Traditional US preparation starts with rubbing all over with mild mustard. Not necessary but it helps make the spice rub stick.
Rub it over and then rub it with a generous spice mix
Recipe for basic rub
1 TBS Salt
1 TBS Pepper
1 TBS Garlic Powder
1 TBS Onion Powder
1 TBS Cayenne Powder
1 TBS Chili Powder
¼ Cup Paprika
½ Cup Brown Sugar
Wrap it in cling wrap and refrigerate for several hours.
Reserve some rub as the next step will wash some off and you might need to reapply just before placing in the smoker
5) The pump (using an injector)
Make a mix of
>basic pump mixture<
After the pork has “dry brined” with the rub, you will need the cooker up to temperature and ready to receive the pork.
Pump the mixture into the pork. It will leak out everywhere but keep injecting pockets all over.
Redress with more rub.
6) Start cooking:
When do you want to eat?
If at 6PM you will need to start at 3AM
Who does that? Not me so start it at 11pm the night before, have a sleep in and when it’s done in the mid-afternoon just wrap it in foil and place in an esky with old towels filling any void within the esky (this keeps the heat in).
It will stay piping hot for around four hours
Set the BBQ to 110C and let it settle down, You don’t want great volumes of smoke.
A light whisper is all that is needed.
With the BBQ settled and the smoke going at a fine rate, Place the pork and set any temperature gages (Recommended)
Don’t bother about pre warming the pork, Put it on stone cold. It will get a better smoke ring and you don’t want pork sitting around getting to room temp. You want to get past cold to safe ASAP in the BBQ.
Once it’s in the BBQ temp will drop, Leave it and from that moment on, for the next four hours you do not open the lid.
Only monitor the temperatures of the BBQ and the meat.
7) During the cook:
Ensure the kettle or cooker is consistent every now and then.
Give the pork a spray of apple cider and vinegar mix every few hours but be quick with the lid.
About six or seven hours in (More or less) if you are using a temperature probe, you will notice the "Stall", normally around 155F or 68C
DO NOT be tempted to add more fuel or open the vents as this is normal.
As long as the oven temp is right @ around 225°F or 110°C you are on course.
The meat temp may even drop or you may have two stalls. Just concentrate on keeping the oven right and don’t try to compensate.
Once the pork starts to finally climb you can do one of two things.
1) Texas crutch
2) Let it ride
Crutching is wrapping in foil with some liquid for an hour or so to help intensify the cooking speed and mellow the flavour throughout the meat. It also softens the "Bark".
After crutching the foil is removed or opened for the final run home to the pulled stage.
Letting it ride is do nothing, This will give a harder bark and possibly a little more bitter bark as there has been no steaming to wash any acrid smoke flavour down. It’s a personal choice
The Run Home
When the pork gets to 190F or 87C check the oven temp to see if it’s falling or rising. You want to start lowering the oven temp to match the meat temp. Doing so gives a "Holding time" so by the time the meat reaches 195-205F Its been there long enough to become totally soft and rendered.
When It’s Done
Double wrap in foil and place into a small esky and cover all void with towels.
You can hold it like that for up to 5 hours before serving.
Remember we are not giving out spice or sauce trade secrets, just what will work.
1) The cooker:
For slow cooked pork it really should be done on a purpose designed slow cooking BBQ: One that can maintain a constant temperature of 110°C or 225°F.
When using a hooded gas grill is possible for some to maintain the temperature but not always the steady fine stream of smoke.
As an entry level smoker, a kettle type grill will do the job when set up correctly.
So assuming you have a pit type smoker that produces at least 3-4 hours of smoke without opening lids and keeps a constant temperature, you’re good to go.
2) The Right cut:
Pork Butt, Not always sold here however it consists of the top shoulder and the neck.
Steer clear from shoulder cuts from supermarkets. They are often cut through in very narrow sections that let a lot of moisture out in the cooking process.
The best part is from the shoulder and is readily available as the "Collar Butt”, also known as the Scotch Fillet and "Neck"
>Pic<
They weigh in at around 1.7-2.3 kg and are the perfect size for the average family.
3) Prepare the pork:
If there is skin on the shoulder it needs to be removed. Leave a moderate layer of fat as this will render and self-baste the meat over many hours. Most collar buts come pretty much right to go.
You don’t want big globs of fat; rather a 1/8 to 1/4 inch is sufficient.
Brining is not necessary and complicates things as the next step effectively brines the meat anyway
4) The Rub:
Traditional US preparation starts with rubbing all over with mild mustard. Not necessary but it helps make the spice rub stick.
Rub it over and then rub it with a generous spice mix
Recipe for basic rub
1 TBS Salt
1 TBS Pepper
1 TBS Garlic Powder
1 TBS Onion Powder
1 TBS Cayenne Powder
1 TBS Chili Powder
¼ Cup Paprika
½ Cup Brown Sugar
Wrap it in cling wrap and refrigerate for several hours.
Reserve some rub as the next step will wash some off and you might need to reapply just before placing in the smoker
5) The pump (using an injector)
Make a mix of
>basic pump mixture<
After the pork has “dry brined” with the rub, you will need the cooker up to temperature and ready to receive the pork.
Pump the mixture into the pork. It will leak out everywhere but keep injecting pockets all over.
Redress with more rub.
6) Start cooking:
When do you want to eat?
If at 6PM you will need to start at 3AM
Who does that? Not me so start it at 11pm the night before, have a sleep in and when it’s done in the mid-afternoon just wrap it in foil and place in an esky with old towels filling any void within the esky (this keeps the heat in).
It will stay piping hot for around four hours
Set the BBQ to 110C and let it settle down, You don’t want great volumes of smoke.
A light whisper is all that is needed.
With the BBQ settled and the smoke going at a fine rate, Place the pork and set any temperature gages (Recommended)
Don’t bother about pre warming the pork, Put it on stone cold. It will get a better smoke ring and you don’t want pork sitting around getting to room temp. You want to get past cold to safe ASAP in the BBQ.
Once it’s in the BBQ temp will drop, Leave it and from that moment on, for the next four hours you do not open the lid.
Only monitor the temperatures of the BBQ and the meat.
7) During the cook:
Ensure the kettle or cooker is consistent every now and then.
Give the pork a spray of apple cider and vinegar mix every few hours but be quick with the lid.
About six or seven hours in (More or less) if you are using a temperature probe, you will notice the "Stall", normally around 155F or 68C
DO NOT be tempted to add more fuel or open the vents as this is normal.
As long as the oven temp is right @ around 225°F or 110°C you are on course.
The meat temp may even drop or you may have two stalls. Just concentrate on keeping the oven right and don’t try to compensate.
Once the pork starts to finally climb you can do one of two things.
1) Texas crutch
2) Let it ride
Crutching is wrapping in foil with some liquid for an hour or so to help intensify the cooking speed and mellow the flavour throughout the meat. It also softens the "Bark".
After crutching the foil is removed or opened for the final run home to the pulled stage.
Letting it ride is do nothing, This will give a harder bark and possibly a little more bitter bark as there has been no steaming to wash any acrid smoke flavour down. It’s a personal choice
The Run Home
When the pork gets to 190F or 87C check the oven temp to see if it’s falling or rising. You want to start lowering the oven temp to match the meat temp. Doing so gives a "Holding time" so by the time the meat reaches 195-205F Its been there long enough to become totally soft and rendered.
When It’s Done
Double wrap in foil and place into a small esky and cover all void with towels.
You can hold it like that for up to 5 hours before serving.
