Making pulled Pork

[zombo.com]

I just set up the brine, i'm using a big ass stock pot since it's the only thing large enough to hold the damned thing.


1 cup table salt
1/2 cup brown sugar
added in hickory smoke, maple, and bbq dry rub seasonings, cayenne/red/habanero peppers (just a little of that last)
2 bay leaves

That mess is going into the fridge until 4 in the morning or so, then the bitch is headed for the oven.

I've heard that brined meat takes less time to cook than regular, so i'm hoping to compress the standard 12 hour time down to 8 or 10, but i'll only be cooking at 250.

I'll update this as i go. there may even be pictures.

[testerman]

I just took the motherfucker into the oven at low heat for like 8 hours. then ripped it apart and dumped BBQ sauce on it. damn tasty. made enough for about 50 PP sandwhiches. also good on a nacho platter

[Nick]

I anxiously await tales/pix of this culinary conquest.

[Masuvius]

Post them pics you mentioned, I love pulled pork. Did you add anything after like diced onion or diced bell peppers?

[zombo.com]

oh, nearly forgot. after it comes out of the brine i'm going to use all those seasoninig to make a nice dry rub crust on the outside before it goes into the oven.

i'm a little worried about the brining, some sources say an hour per pound, some say like 24 hours or longer. this is my first time trying it, and i don't want to ruin a 7 pound roast, so i decided to go with the shorter one.

[zombo.com]

Originally Posted by Masuvius

Post them pics you mentioned, I love pulled pork. Did you add anything after like diced onion or diced bell peppers?

when it's cooking you mean, or in the brine?

i was thinking of doing it on a bed of onions and peppers, but hadn't decided. is it good that way?

[Masuvius]

Originally Posted by zombo.com

when it's cooking you mean, or in the brine?

i was thinking of doing it on a bed of onions and peppers, but hadn't decided. is it good that way?

I love peppers and onions in mine, usually slow cooked a bit after the primary cooking to give it the right texture and let the juices soak in a bit. The bed of pepper and onion way sounds really tasty too.

[Mor3BL7]

Originally Posted by testerman

I just took the motherfucker into the oven at low heat for like 8 hours. then ripped it apart and dumped BBQ sauce on it. damn tasty. made enough for about 50 PP sandwhiches. also good on a nacho platter

Enjoy your gout.
Pork is disgusting.... And i'm not saying that because i'm a muslim... i just dont like the way that shit taste.....

[The Pat-Man]

I would tell y'all my BBQ recipe, but that would be treasonous to the state of South Carolina.

[zombo.com]

I forgot aboutt his thread, i apologize. after an 8 hour brine, and a 10 hour cook at 250 degrees, the interior was at 200, i let it cool for about 2 hours then pulled it. bitch was simply EXCELLENT.

we made bbq, and tacos, and sammiches, and all kinds of shit. But it just melted apart, pulled with a fork easily.

[Nick]

So uh, I guess no pictures then?

[Sober]

what cut of meat?

[zombo.com]

it was a big pork butt.

[testerman]

Originally Posted by Mor3BL7

Enjoy your gout.
Pork is disgusting.... And i'm not saying that because i'm a muslim... i just dont like the way that shit taste.....

Pork is the best meat. and pork fat is the best fat. motherfukker