Reply
 
Thread Tools Display Modes
  #1  
Old 01-20-2019, 09:52 AM
Johnny L.A. Johnny L.A. is offline
Charter Member
 
Join Date: Jan 2000
Location: NoWA
Posts: 60,448
Pulling the pork again

It's been a while since I made pulled pork, so I think it's about time. Forty-five minutes ago I put a 4.3 pound bone-in pork roast, liberally coated with a dry rub I mixed up, into a 230F oven.
  #2  
Old 01-20-2019, 10:41 AM
Chefguy's Avatar
Chefguy Chefguy is online now
Charter Member
 
Join Date: Jun 2003
Location: Portlandia
Posts: 41,131
Hah! Beat you to it. I did a small pulled pork (2.5 lbs, boneless) last week. We had sandwiches for two days, and then I made pulled pork hash with what was left (pork, potatoes, onion) and topped it with a couple of fried eggs.
  #3  
Old 01-20-2019, 10:48 AM
Ruken Ruken is offline
Charter Member
 
Join Date: May 2003
Location: DC
Posts: 6,928
Do you have a go-to dry rub? I always tend to just wing it, with carrying results.
  #4  
Old 01-20-2019, 10:55 AM
Johnny L.A. Johnny L.A. is offline
Charter Member
 
Join Date: Jan 2000
Location: NoWA
Posts: 60,448
Quote:
Originally Posted by Ruken View Post
Do you have a go-to dry rub? I always tend to just wing it, with carrying results.
Pork Rub

cup brown sugar
1 tablespoon coarsely ground black pepper
1 tablespoon kosher salt
1 teaspoons garlic powder
1 teaspoon dry mustard powder
teaspoon ground ginger
teaspoon onion powder
teaspoon red pepper flakes
teaspoon cayenne pepper
teaspoon ground cumin
teaspoon smoked paprika
teaspoon dried thyme leaves

I triple or quadruple the recipe so I always have some on-hand.
  #5  
Old 01-20-2019, 11:01 AM
Tatterdemalion Tatterdemalion is offline
Member
 
Join Date: Apr 2009
Posts: 548
That sounds good. I've saved that to try next time I make some. Thanks.
  #6  
Old 01-20-2019, 11:03 AM
Mean Mr. Mustard's Avatar
Mean Mr. Mustard Mean Mr. Mustard is offline
Guest
 
Join Date: Dec 2009
Posts: 10,612
Nice. I usually do it in a slow cooker. The pork pulls itself.


mmm
  #7  
Old 01-20-2019, 11:14 AM
Chefguy's Avatar
Chefguy Chefguy is online now
Charter Member
 
Join Date: Jun 2003
Location: Portlandia
Posts: 41,131
Quote:
Originally Posted by Ruken View Post
Do you have a go-to dry rub? I always tend to just wing it, with carrying results.
I've been using the following, which works well:
1 1/2 teaspoons whole coriander seed
1 1/2 teaspoons whole cumin seed
1 1/2 teaspoons black peppercorns
2 1/4 teaspoons coarse kosher salt
1 1/2 teaspoons dry mustard powder
1 1/2 teaspoons chili powder
3 tablespoons dark brown sugar


Toast the three whole spices briefly until fragrant, about 30 seconds on medium. Grind in a spice grinder or mortar/pestle. Mix in the rest of the ingredients. You could probably just use pre-ground spices if you don't have a grinder. This makes enough to coat a 3 pound pork shoulder.
  #8  
Old 01-21-2019, 02:14 AM
Gatopescado's Avatar
Gatopescado Gatopescado is online now
Guest
 
Join Date: Aug 2001
Location: on your last raw nerve
Posts: 21,227
Ah. A food thread. Nevermind.
  #9  
Old 01-21-2019, 02:29 AM
Beckdawrek's Avatar
Beckdawrek Beckdawrek is online now
Member
 
Join Date: Aug 2017
Location: So.Ark ?
Posts: 12,884
Quote:
Originally Posted by Gatopescado View Post
Ah. A food thread. Nevermind.
Only you, Gato, only you.
  #10  
Old 01-21-2019, 07:44 AM
longhair75 longhair75 is offline
Charter Member
 
Join Date: Jul 1999
Location: omaha, ne
Posts: 3,024
i have never tried pulled pork in the oven. i do mine in my off set smoker using hickory and oak splits.

last time i served it on sliced baguettes with garlic Parmesan mashed potatoes covered with country gravy.

my rub recipe:Equal parts kosher salt, fresh ground black pepper, ground ancho chili, smoked paprika, granulated garlic, granulated onion and cayenne pepper
__________________
longhair75
  #11  
Old 01-21-2019, 09:21 AM
pulykamell pulykamell is online now
Charter Member
 
Join Date: May 2000
Location: SW Side, Chicago
Posts: 46,225
Quote:
Originally Posted by longhair75 View Post
i have never tried pulled pork in the oven. i do mine in my off set smoker using hickory and oak splits.

last time i served it on sliced baguettes with garlic Parmesan mashed potatoes covered with country gravy.

my rub recipe:Equal parts kosher salt, fresh ground black pepper, ground ancho chili, smoked paprika, granulated garlic, granulated onion and cayenne pepper
It actually works out nicely in the oven. No smoky flavor, of course, but you get a nice crust. Slow cooker is the easiest set-it-and-forget-it method, but you don't get a crust using that method. (Not that doing it in the oven requires much more maintenance.)

My rub is even more straightforward these days. About two to three parts salt, one part black pepper, one part paprika, and one part ground chile peppers (I may alter paprika and chlle pepper ratios, depending on the heat of the chiles.) If I want an "accent" spice, I'll add a bit of clove or allspice to taste, or a full part ground fennel.
  #12  
Old 01-21-2019, 11:42 AM
ftg's Avatar
ftg ftg is offline
Guest
 
Join Date: Feb 2001
Location: Not the PNW :-(
Posts: 18,523
Mrs. FtG does this once in a while. Goes thru the whole deal. Then packages them up into single serve amounts and throws them into the freezer. Once in a while I get a yet for a pulled pork sandwich and it's ready in no time. Also handy when a kid is in town and needs a quick meal.
  #13  
Old 01-21-2019, 12:36 PM
Chicken Fingers Chicken Fingers is offline
Guest
 
Join Date: Sep 2008
Posts: 1,106
We're still eating the pulled pork I made recently. Years ago I learned from an old Carolina woman to slow bake it in an oven bag. I rub cayenne, smoked paprika, garlic, salt, and pepper into it first. I like that the oven bag makes it come out with the crust, but overall more moist and tender.
  #14  
Old 01-21-2019, 12:45 PM
Sicks Ate Sicks Ate is online now
Guest
 
Join Date: Feb 2011
Location: KS, US
Posts: 6,174
I have discovered I have a lot of luck starting to smoke a butt on my Weber kettle in early-mid afternoon. It tends to hit a stall right around bedtime and has had plenty of time to get smoky, so I pull it off, wrap it, and put it in a 205 degree oven until morning. Then I pull it and put it in the crock pot with the juices and keep it warm until lunch.

Damn. I wish it wasn't so cold, I'd knock one out today.
  #15  
Old 01-21-2019, 04:12 PM
jasg jasg is offline
Charter Member
 
Join Date: Nov 2001
Location: Upper left hand corner
Posts: 5,767
Quote:
Originally Posted by Sicks Ate View Post
I have discovered I have a lot of luck starting to smoke a butt on my Weber kettle in early-mid afternoon. It tends to hit a stall right around bedtime and has had plenty of time to get smoky, so I pull it off, wrap it, and put it in a 205 degree oven until morning. Then I pull it and put it in the crock pot with the juices and keep it warm until lunch.

Damn. I wish it wasn't so cold, I'd knock one out today.
I am a indirect heat Weber fan too. Last time I did pulled pork, I let it get a good bark on it then wrapped it, squeezed two limes on it and left it on the grill for a couple of hours. Heavenly. Fell apart, moist and with a nice bark.
__________________
It is useless to attempt to reason a man out of a thing he was never reasoned into.
~ Jonathan Swift (1667 - 1745)
  #16  
Old 01-21-2019, 04:47 PM
scabpicker's Avatar
scabpicker scabpicker is offline
Soy un pinche idiota
Charter Member
 
Join Date: Oct 2003
Location: Funkytown (Fort Worth)
Posts: 4,460
I personally find the smokiness necessary for good pulled pork. I will totally finish it in the oven and enjoy the results, though. Sometimes it's fun fooling with a fire for that long, sometimes I just want to sit on the couch after about 3-4 hours of it. It's a little more tasty to me when I keep the smoker going for the full time, but it's delicious either way.

What woods do the folks who smoke use? I've been using apple, hickory and sometimes pecan for my recent ones, and I'm pretty happy with the results these days.

Oooh!, and anyone got a good mustard sauce recipe? I can't seem to find one I like in a bottle around here.
Reply

Bookmarks

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is Off
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 11:07 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2019, vBulletin Solutions, Inc.

Send questions for Cecil Adams to: cecil@straightdope.com

Send comments about this website to: webmaster@straightdope.com

Terms of Use / Privacy Policy

Advertise on the Straight Dope!
(Your direct line to thousands of the smartest, hippest people on the planet, plus a few total dipsticks.)

Copyright 2018 STM Reader, LLC.

 
Copyright © 2017