pulled pork on bbq recipe/method needed asap
Discussion
Hi there,
I've recently acquired a Big Green Egg XL this week. I've managed pizza and reverse sear steaks, but I now have a 3kg lump of pork shoulder and need a fool proof method of cooking this for tomorrow.
I do have copious amounts of red's pork rub.
so basically I need to know the method (times/temps etc) and also when to remove the skin and how much fat to leave on.
I've recently acquired a Big Green Egg XL this week. I've managed pizza and reverse sear steaks, but I now have a 3kg lump of pork shoulder and need a fool proof method of cooking this for tomorrow.
I do have copious amounts of red's pork rub.
so basically I need to know the method (times/temps etc) and also when to remove the skin and how much fat to leave on.
The Big Green Egg website has a number of recipes and explains the method very clearly.
http://www.biggreenegg.co.uk/tips/low-and-slow-por...
I can't vouch for the recipe, but the method will be spot on.
http://www.biggreenegg.co.uk/tips/low-and-slow-por...
I can't vouch for the recipe, but the method will be spot on.
For pulled pork I'd cut the skin and fat off. You're not making crackling. Edit: Save it to one side and make some crackling as suggest above.
I'm doing this tomorrow:
In a big pot, cut some red onions and fry gently in oil for 5 minutes. Add some pepper, salt, fresh chilies, paprika and if you want layers of heat some cayenne pepper as well and fry for a few more minutes. Lay the pork on that base (ideally you don't want the meat touching the bottom), then add one or two tins of tom's. You want it to come around half way up the joint. Lastly pour a can of coke over it (full fat, not diet) and give a quick stir.
Cover and put in the over on a low heat for 6 hours. Every hour take it out and rotate the meat, so the liquid gets the chance to coat it all.
After 6 hours remove the meat and pull apart. Pour the tomato mixture into a blender and blitz it.
Finally add the sauce to the pulled meat and mix in well.
I'm doing this tomorrow:
In a big pot, cut some red onions and fry gently in oil for 5 minutes. Add some pepper, salt, fresh chilies, paprika and if you want layers of heat some cayenne pepper as well and fry for a few more minutes. Lay the pork on that base (ideally you don't want the meat touching the bottom), then add one or two tins of tom's. You want it to come around half way up the joint. Lastly pour a can of coke over it (full fat, not diet) and give a quick stir.
Cover and put in the over on a low heat for 6 hours. Every hour take it out and rotate the meat, so the liquid gets the chance to coat it all.
After 6 hours remove the meat and pull apart. Pour the tomato mixture into a blender and blitz it.
Finally add the sauce to the pulled meat and mix in well.
Edited by DMN on Friday 29th April 12:32
seyre1972 said:
Get yourself a meat thermometer ..... most recipes will talk about the meats internal temperature (low'n slow method)
Get a cheap one to start - and then if you want go wireless/App enabled Bluetooth thermometer !!
Have fun !!
This! I go to 88°c for pulled pork, then wrap it in foil and let it rest for 30 mins before pulling.Get a cheap one to start - and then if you want go wireless/App enabled Bluetooth thermometer !!
Have fun !!
One thing to be aware of is the "stall". The temperature of the meat will rise slowly and steadily until ii reaches about 50C. It will then stall for about 1.5 hours. Do not be tempted to increase the oven temperature.
During the stall, the fat is turning liquid and dripping off the meat, carrying away heat. At least that is the explanation that I saw.
I would also suggest aiming to have the pork cooked an hour earlier than whatever you calculate. It is easy enough to let it rest for more than an hour wrapped in foil and some towelling in a coolbox.
During the stall, the fat is turning liquid and dripping off the meat, carrying away heat. At least that is the explanation that I saw.
I would also suggest aiming to have the pork cooked an hour earlier than whatever you calculate. It is easy enough to let it rest for more than an hour wrapped in foil and some towelling in a coolbox.
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