Adam Perry Lang BBQ pulled pork ....nom nom nom
Discussion
I had pulled pork sandwiches at a BBQ place in Kansas City couple of years ago and got addicted to them! Nver cooked it before, but tracked down this guy, dont knwo if anyone has heard much about him, but he's a bit of a legend in US BBQ circles it appears, and his recipes are online. SoI tried his pulled pork recipe this weekend. For those who have never pulled pork (fnar fnarrr!) its basically a shoulder of pork, (I used a "hand")marinaded, and slow cooked on a BBQ, (although I used our inside oven and a smoker pot). Cooked it at 110 degrees C for about 12 hours, basting and marinading it with a "cider mop spray" and homemade BBQ sauce throughout, then the meat is "pulled" in strings off the bone, and simmmered for 3 hours in the rest of the BBQ sauce.
Served on rolls with fresh homemade coleslaw, and onion mash with potatoes dug up that morning!
All I can say is, a lot of work, but it came out brilliantly and I will definately be cooking it again, it's pretty special!
Check out this guy, remember, to convert his "degrees" from F to C though!
Served on rolls with fresh homemade coleslaw, and onion mash with potatoes dug up that morning!
All I can say is, a lot of work, but it came out brilliantly and I will definately be cooking it again, it's pretty special!
Check out this guy, remember, to convert his "degrees" from F to C though!
I cook it having been an ex-pat in yankland for a while.
I use the recipe I was taught - big pork shoulder, drop into big pot and top up with ginger beer (no, really!), in oven on lowest heat for 12 hours. Drain, shred pork and remove any gristle etc, return to pot and stir in a big bottle of quality BBQ sauce, back in very low oven for another 6 hours and then serve.
Works surprisingly well.
I use the recipe I was taught - big pork shoulder, drop into big pot and top up with ginger beer (no, really!), in oven on lowest heat for 12 hours. Drain, shred pork and remove any gristle etc, return to pot and stir in a big bottle of quality BBQ sauce, back in very low oven for another 6 hours and then serve.
Works surprisingly well.
The ginger beer sounds good idea, sweet enought to burn up and add a bit of colour. May try it in the cider mop next time.
From now on though I will be making my own BBQ sauce, its simple enough and keeps if you dont use it all.
Onions, green peppers, chilli powder, brown sugar, mollasses or honey, ketchup, mustard, rum, garlic, apple juice, cumin, salt and pepper. Simmer it up, liquidise it and its done!
From now on though I will be making my own BBQ sauce, its simple enough and keeps if you dont use it all.
Onions, green peppers, chilli powder, brown sugar, mollasses or honey, ketchup, mustard, rum, garlic, apple juice, cumin, salt and pepper. Simmer it up, liquidise it and its done!
I 'low & slow' pulled pork on a smoker frequently, it's a glorious event, and the most forgiving piece of meat with which to learn BBQ. Fully agree about the prescribed cooking methods above, in the abscence of a smoker. Crock-pot cooking is more of a braise, but still yields a good feed. My method to cook it is on the smoker over hickory, or a mix of pecan and cherry wood. I cook it at 225f (110-ish), and the rule of thumb is about 90 mins per pound. Most of mine are around 8lbs. That said, they all hit what's known as the 'plateau', which is the process in which it becomes pullable.
The plateau is when the collagen (the matter which holds the muscle fibres together) melts. Once it has melted, the meat will crumble in your hands. The plateau can be a bit unpredictable; it happens when the internal temp is between 150f and 165f, but it can last for hours.
I cook my boston butt to an internal temperature of 200f. At 140f, the temperature at which meat will no longer absorb smoke, I wrap it in HD foil, with a couple of ounces of apple juice, apple cider vinegar, worcester sauce and left over rub. This braise normally cuts down the plateau time quite drastically, and helps retain moisture. When the internal temp hits 200, I let it rest in a cooler for at least 2 hours, the temperature will rise 208f or so. 205-210 is perfect pulling territory.
As for saucing, what the competitors do is apply whats called a 'finishing sauce' to the pulled pork. It's usually a thin liquid, containing juice, vinegar and spices. BBQ sauce is applied at the very end, or on the side. It's never used to simmer with the meat, as this will degrade the texture of the meat, and the flavours will smear accross to each other.
When I compete or in fact make it for myself, I apply a very light layer of finishing sauce to the pulled pork, stack it up on the bread, and serve my sauce on the side. Nom nom nom..
The plateau is when the collagen (the matter which holds the muscle fibres together) melts. Once it has melted, the meat will crumble in your hands. The plateau can be a bit unpredictable; it happens when the internal temp is between 150f and 165f, but it can last for hours.
I cook my boston butt to an internal temperature of 200f. At 140f, the temperature at which meat will no longer absorb smoke, I wrap it in HD foil, with a couple of ounces of apple juice, apple cider vinegar, worcester sauce and left over rub. This braise normally cuts down the plateau time quite drastically, and helps retain moisture. When the internal temp hits 200, I let it rest in a cooler for at least 2 hours, the temperature will rise 208f or so. 205-210 is perfect pulling territory.
As for saucing, what the competitors do is apply whats called a 'finishing sauce' to the pulled pork. It's usually a thin liquid, containing juice, vinegar and spices. BBQ sauce is applied at the very end, or on the side. It's never used to simmer with the meat, as this will degrade the texture of the meat, and the flavours will smear accross to each other.
When I compete or in fact make it for myself, I apply a very light layer of finishing sauce to the pulled pork, stack it up on the bread, and serve my sauce on the side. Nom nom nom..
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff