Perfect Pulled Pork From Pork Butt Recipe. Mrs. Meathead Where are you going Meathead To watch the smoker. Mrs. Meathead Mind if I come along By Meathead Goldwyn. With smoke woven through shards of moist meat, potent bits of strongly seasoned crust mixed in, and a gentle splash of barbecue sauce, pulled pork is the most versatile and foolproof low and slow smoked food, perfect for feeding large crowds. And it is cheap. Pulled pork is a great place for the beginner to start experimenting with smoke cooking. It is made from big clod of meat that is a lot more forgiving than other meats. And you can do it well on practically any grill with a lid. In North Carolina there is controversy, to put it mildly, over what part of the hog to use for pork sandwiches. In the eastern part of the state, most joints cook the whole hog, chop the meat, and mix it all together. They feel that the unique textures and flavors of the different muscles makes the meat more interesting. They love going to pig pickins, feasts where a hog is cooked, boned, chopped, doused with a spicy hot vinegarry sauce, and displayed in its skin on a buffet so folks can pick the meat they want with tongs. Inland and in the foothills of North Carolina, the preference is for shoulder meat and a sauce with a little tomato paste or ketchup mixed in. Frankly, Im with them. Pork shoulder is the cut that is best for texture and flavor, and it has the added benefit of being inexpensive, often under 2 per pound. An absolute must for anyone wanting to master the art of BBQ, this is the juiciest pulled pork you will ever eat. A healthy, 10ingredient vegan pulled pork sandwich with tons of smoky, sweet flavor, and 17 grams of protein per servingTotal Time 42 minsCalories 473 per servinghttpswww. IDSERP,5374. 1Oven Pulled Pork from Pork Butt 101 Cooking For TwoOutrageously good. Low and slow is how you do it. Easy oven pulled pork with great taste with only a few minutes of active cooking time. Egg Nog Liquor. Total Time 9 hrs 10 minsCalories 680 per servinghttp hIDSERP,5388. Best Ever Pulled Pork Sandwiches Allys Sweet and Savory. This is the easiest version of barbecue pulled pork sandwiches youll ever make. Say goodbye to those recipes that call for 10 ingredients, because this one has 5 total Have you cooked a big pork roast and ended up with some for leftovers And, then just didnt know what to do with it You can create the Pulled Pork Philly tada. Pork shoulder is a hunk of meat that is laced with flavorful fat and connective tissue. Thats the story of the origin of Southern barbecue. A cheap cut of meat that the slave owners didnt want, that, as the slaves discovered, when cooked low and slow, when the fat and collagens melt, the muscle fibers are made tender, moist, and succulent. Like buttah. And the process, which can take 8 to 1. Southern smoke roasting. Lazy, slow, easy, fragrant. This staple of the South just couldnt be more simple or delicious In this video, youll learn how to make succulent pulled pork right in your oven or slow cooker. Carolina Style pulled pork is the origin of modern barbecue. Find out how to have your own southern style pig pickin. You set up a lawn chair, sip a cup of coffee as you put the meat on in the morning, as the sun gets high, you switch to cool refreshing beer, mid day a mint julep refreshes the palate, and as it approaches doneness, with the sun waning, you switch to straight Bourbon. Please dont ruin a lean, tender, pork loin by trying to make pulled pork. Loin meat has little of the fat and connective tissue necessary to make great pulled pork. If you have a loin, use this approach. A full shoulder can weigh 8 to 2. Boston butt and the picnic ham. Heres a whole mess of shoulders coming out of the smoker at the Dinosaur Barbecue in Rochester, NY. The top half of the shoulder, from the the dorsal of the animal near the spine through the shoulder blade, has too many names Boston butt, pork butt, butt, shoulder butt, shoulder roast, country roast, Boston roast, and the shoulder blade roast. Calling it a butt may seem ironic because it comes from the front of the hog. No ifs ands or butts, it makes the best sandwich meat on the hog. Butts typically weigh from 5 to 8 pounds and they usually have shoulder blade bones in them although some butchers remove the bones and sell boneless butts. The picnic ham, which is not really a ham, runs from the shoulder socket through to the elbow. True hams come from the rear legs only. What Do You Make Pulled Pork With' title='What Do You Make Pulled Pork With' />The picnic ham usually weighs from 5 to 1. Look for Berkshire. Berkshire hogs are a breed that became scarce when the pork promoters moved to leaner pork to promote it as the other white meat. Berkshires tend to have darker, fattier, and more flavorful meat. The best pulled pork I ever had was a Berkshire served at a catered event, without sauce, by Barry Sorkin of Smoque BBQ in Chicago. It looked like turkey dark meat and was incredibly tender and flavorful. It is not on their menu yet because it is expensive, but one can hope. Why is it called a butt Some say that because, when trimmed, the butt is barrel shaped, and barrels were often called butts by English wine merchants. Others say that they are called butts because they were shipped in barrels. A reader has suggested that a butt is a name for a joint in woodworking, and the shoulder is a joint area. One can only speculate why it is called the Boston butt, but my friends in New York have offered some unkind suggestions. I buy bone in butts because the bone helps hold it together. Boneless butts are often are tied with string because they fall apart easily. It is not unusual to find partial butts in the 4 to 5 pound range. These small cuts are especially nice because they cook more quickly and there is a lot of the crispy, crusty surface, called bark, or Mrs. Brown by aficionados. How much meat do you need. There is significant shrinkage and waste in the form of bone and globs of fat you discard when pulling. Count on about 3. How much per person That depends on the gender, age, time of day, what else is being served, and amount of alcohol present. If you are serving chicken, hot dogs, brats, and burgers as well as pulled pork, you will need less. If you are only serving pulled pork you need more. I usually plan on cooking 1 pound per person on average remember there is shrinkage, up to 2. I freeze leftovers in two person portions in zipper bags and they have rescued many a Tuesday night when we dont feel like cooking from scratch. Click here for an article on how much to cook for a party. Click here for an article about how to adjust cooking time if you are cooking more than one, if at all, if you are cooking several butts at once. Skip the marinade, injections, and brines. Some folks like to inject butt with an internal marinade. Typically they will do something like mix about 4 tablespoons of their rub with 1 cup of warm apple juice and pump it deep into the meat. Some even use chicken stock. I dont bother. I think this cut is moist enough on its own and injecting can mask the flavor of the pork. When I am judging, and the meat tastes more like apple juice than pork, I mark it down. Competition cooks almost always inject with flavor enhancers such as MSG and moisturizers like Butchers BBQ Pork Injection. They work, and if you compete you should consider them to get an edge. But the improvement is small. I never use them for cooking at home. Marinating will not penetrate a big hunk very far, so dont bother. Read my article on marinating. Wet brining lean pork chops helps, but to penetrate such a large thick hunk of flesh, you would need to brine the meat for more than a day and even then the penetration would be shallow and uneven. Read my article on wetbrining. Dry brining works and if you can get salt down a day in advance, it will penetrate some. Use a good rub, and let the smoke flavor it and the internal fat and collagen moisturize it. Keep it simple. Beware the stall, but skip the foil. When the meat hits 1. F, moisture moves to the surface and starts evaporating and cooling the meat like sweat on a marathon runner. As a result, the meat temp will not rise for as long as 5 hours. It stalls at 1. 50 to 1. F. And it significantly lengthens the cook and drives people nuts. But this process helps dry the exterior and form bark. Competition cooks wrap their meat very tightly in a couple of layers of foil and toss in a few ounces of liquid such as apple juice. Then it goes back in the cooker. This stops the evaporation and powers the meat through the stall, retains moisture, and tenderizes a tiny bit. But it can really mess up your bark and remove a lot of rub. And it is really not necessary for this cut of meat. There is a lot of fat and connective tissue and even though it will take longer without the crutch, it will still be very tender and juicy. I never bother with the crutch when cooking at home. Beginners should skip this step. The benefits are minimal and it just makes the whole process more complicated. Youll still have killer meat. Focus on temperature control and fire management. Try wrapping in foil after youve done 2 or 3 butts. Click here to learn more about The Texas Crutch. Click here to learn more about The Stall.