Pulled Pork advise please
Discussion
Got some friends coming round Saturday night and have pre ordered and collected today a lovely fresh Pork shoulder weighing in at just over 7 lbs.
My questions relate to cooking times and how to smoke for perfection as this will be my first time on the Weber One Touch for guests.
The shoulder still has its skin on, shall I leave it on or trim it off leaving a thin layer of fat on the meat. Also should I trim the skin/meat off the lower part (knee) of the bone or leave it all on?. I would like to point out that I dont have a meat injector thingy so will be unable to add extra moisture unless I go out shopping tomorrow and spend even more money!
Advise on a suitable rub would be good too as all the ones I have tried so far are too spicy for the wife so she struggles to eat it.
I was planning on cooking it for around 7-8 hours at between 110 and 130 with indirect heat and smoking for the first hour or so with applewood chunks, is this ok?
I was planning on serving it with white buns and either a BBQ sauce as well as home made apple sauce, but what could we have as a starter, I did think of a plate of cold meats to pick from but am worried it will be too much meat, (if there was ever such a thing).
Dont have time to knock up a dessert so any suggestions will be appreciated too please.
Looking forward to the responses
My questions relate to cooking times and how to smoke for perfection as this will be my first time on the Weber One Touch for guests.
The shoulder still has its skin on, shall I leave it on or trim it off leaving a thin layer of fat on the meat. Also should I trim the skin/meat off the lower part (knee) of the bone or leave it all on?. I would like to point out that I dont have a meat injector thingy so will be unable to add extra moisture unless I go out shopping tomorrow and spend even more money!
Advise on a suitable rub would be good too as all the ones I have tried so far are too spicy for the wife so she struggles to eat it.
I was planning on cooking it for around 7-8 hours at between 110 and 130 with indirect heat and smoking for the first hour or so with applewood chunks, is this ok?
I was planning on serving it with white buns and either a BBQ sauce as well as home made apple sauce, but what could we have as a starter, I did think of a plate of cold meats to pick from but am worried it will be too much meat, (if there was ever such a thing).
Dont have time to knock up a dessert so any suggestions will be appreciated too please.
Looking forward to the responses
You could do lots of dips and nibbles in lieu of a starter.
Bought hummous / tsatziki / salsa can be easily scraped into bowls and dished up with carrot sticks, nachos, olives, nuts, quail's eggs, frazzled chorizo etc...
For dessert I'd get a lemon tart / posh gateau from somewhere like Maison Blanc, plus some good cheese, chutney and crusty bread.
Bought hummous / tsatziki / salsa can be easily scraped into bowls and dished up with carrot sticks, nachos, olives, nuts, quail's eggs, frazzled chorizo etc...
For dessert I'd get a lemon tart / posh gateau from somewhere like Maison Blanc, plus some good cheese, chutney and crusty bread.
can't help you with the cooking.. I never slow cooked on a BBQ, I would ask how pork crackles at low temps.
Also have you tested the intensity of the applewood chips before, I seem to remember they can be quite overpowering, test test test is my advice..
Sounds like a big task.. good luck with it
What we do need is a photo guide, pics of prep, cooking, and final serving.. We need to see it..
Also have you tested the intensity of the applewood chips before, I seem to remember they can be quite overpowering, test test test is my advice..
Sounds like a big task.. good luck with it
What we do need is a photo guide, pics of prep, cooking, and final serving.. We need to see it..
When I lived in the US I never saw pulled pork done on a BBQ, it was always in the oven with the following recipe:
Pork dropped in big pot with two bottles of decent ginger ale to cover. In oven on lowest heat for 24 hours. Take out and seperate meat from skin, bone etc. Put meat back into pot plus two large jars of your favourite BBQ sauce and stir. Back in the oven on lowest for 24 hours. Serve!
Pork dropped in big pot with two bottles of decent ginger ale to cover. In oven on lowest heat for 24 hours. Take out and seperate meat from skin, bone etc. Put meat back into pot plus two large jars of your favourite BBQ sauce and stir. Back in the oven on lowest for 24 hours. Serve!
If you do it on the BBQ it will take at least that time if not more. Remove the skin leaving as much fat as poss as it helps lubricate the meat whilst cooking. You will know when its cooked to pulling point when the bone slips out "clean" from the joint. It allways takes longer than expected but is worth the wait! I sometimes smoke a large chunk of pork over night so its ready for lunch the next day. Once its going try not to keep taking the lid off to "check" on it, leave it for a good 5 hours before a peek. You can wrap it in tin foil at this point to ensure its moistness if you think it might dry out. The smoke is most effective in the first few hours.
As for a rub, use a base of mostly brown sugar and add sea salt and pepper and then anything else you like and in what ever ratios that will please those that dont like it spicy. I like a sweet bark so add smoked paprika, garlic powder etc. Its kinda trial and error so just tweek it as you go.
As for a rub, use a base of mostly brown sugar and add sea salt and pepper and then anything else you like and in what ever ratios that will please those that dont like it spicy. I like a sweet bark so add smoked paprika, garlic powder etc. Its kinda trial and error so just tweek it as you go.
I did a hand of pork (similar cut to shoulder) last weekend in the webber using the in-direct method.
Whacked it in the oven first at 230 for 30 mins to get the crackling going then transferred it to the webber and left for 5-6hours in total. I needed to top up the coals after about 3hours (using webber coal). I also had a drip tray below that I topped up with water every so often.
Was pleased with the results - the bones just pulled out and the meat could be carved with a spoon.
Whacked it in the oven first at 230 for 30 mins to get the crackling going then transferred it to the webber and left for 5-6hours in total. I needed to top up the coals after about 3hours (using webber coal). I also had a drip tray below that I topped up with water every so often.
Was pleased with the results - the bones just pulled out and the meat could be carved with a spoon.
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