Is it essential that I pull the pork while it is still hot or warm or can I let it rest in the fridge overnight before pulling. I've never tried pulling a cold roast before, so don't know if it would work as well.
2007-03-07 03:24:38 · 8 answers · asked by Guyute 2 in Food & Drink ➔ Cooking & Recipes
Emeril's my hero....cut, paste, cut, paste!!! Woo Hoo!
2007-03-07 06:52:52 · update #1
Emeril Lagasse's Barbecued Pulled Pork Sandwiches:
½ day 5 hours prep
8 servings
1 boneless pork butt, about 4 pounds
1 1/2 tablespoons dark brown sugar
1 tablespoon Essence of Emeril (recipe on Recipezaar if you don't have it)
1 1/2 teaspoons salt
1 1/2 teaspoons cumin
1 1/2 teaspoons paprika
1 1/2 teaspoons fresh ground pepper
1 1/2 teaspoons cayenne
8 hamburger buns
coleslaw (Recipe on Recipezaar)
Wet Mop Basting Sauce
1 cup white vinegar
1 cup apple cider vinegar
1 tablespoon dark brown sugar
1 tablespoon red pepper flakes
1 tablespoon cracked black pepper
Barbecue Sauce
1 cup apple cider vinegar
1 cup ketchup
3 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon molasses
1 teaspoon salt
1/2 dried crushed red pepper flakes
1. Wet Mop Basting Sauce: The night before you cook the pork, combine all the ingredients in a large bowl and whisk well.
2. Refrigerate and let the flavors blend overnight.
3. Barbecued Pulled Pork: Place the pork in a baking dish.
4. In a bowl, combine the spices.
5. Rub the seasoning evenly over the pork to coat.
6. Cover with plastic and refrigerate at least 4 hours or overnight.
7. Preheat oven or smoker to 225 degrees F.
8. Bring the pork to room temperature and place in a roasting pan, fat side up.
9. Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F.
10. (The cooking should take about 6- 7 hours.) Remove from the oven and let rest for 20 minutes.
11. With a knife and fork, pull the meat apart into small slices of chunks.
12. Toss with the barbecue sauce, to taste, and divide among the buns.
13. Top with Emeril's cole slaw.
14. Barbecue Sauce: In a bowl, combine all the ingredients and whisk well to dissolve the sugar.
15. Place in a squeeze bottle and dress the pulled pork to taste.
2007-03-07 06:39:45 · answer #1 · answered by Girly♥ 7 · 0⤊ 3⤋
I don't think it would be very easy to pull the pork once the meat is cold. The fat will congeal and it will be much harder to shred. I usually shred it with two forks when the meat is warm (not hot).
Mmmm, now I could go for a nice pulled pork sandwich with coleslaw on top.
2007-03-07 11:39:02 · answer #2 · answered by Ronnie 3 · 1⤊ 1⤋
I would let cool enough so you can handle it, but not cold. It will be much easier to pull while its still warm.
I've shredded other pork leftovers with a knife but it's not the same.
2007-03-07 12:58:10 · answer #3 · answered by Global warming ain't cool 6 · 1⤊ 1⤋
OOOO< best time for me to do it, is when its still warm
You should try making a BBQ sandwich with pulled or sliced pork, coleslaw and mild/hot sauce on top with a couple jalepenos on top of that.....It's a good drunk food, no doubt about it
2007-03-07 11:32:54 · answer #4 · answered by Joe Capo 5 · 1⤊ 1⤋
It is easiest to pull it when it is hot.
Begin with 2 forks pulling it into big chunks which will cool faster and when it is cool enough to handle get stuck in with your fingers
Bon Appetito
2007-03-07 15:08:48 · answer #5 · answered by Murray H 6 · 1⤊ 0⤋
Pulled Pork Barbecue
There are several versions of "pulled pork" in the crockpot and many you can make in the oven. This recipe is a simple one, but very good.
INGREDIENTS:
1 Boston butt or pork shoulder roast
1 large onion, quartered and sliced
salt and pepper to taste
garlic powder
1 cup barbecue sauce, your favorite
1/2 cup vinegar
a teaspoon or two of liquid smoke, if desired
PREPARATION:
Place pork roast in the crockpot; add chopped onion, salt and pepper and a generous sprinkling of garlic powder. Cover and cook on low for about 9 to 11 hours, or until very tender and shreddable. Drain all juices off and shred or chop pork; add vinegar and bbq sauce (and liquid smoke, if using).
Continue cooking on high for about 1 hour. Serve with buns and tangy coleslaw for topping.
About 8 to 10 generous servings.
2007-03-07 11:30:14 · answer #6 · answered by Anonymous · 0⤊ 5⤋
It pulls easier warm, but you can do it cold. The advantage of cold is you can more easily remove the pockets of fat.
2007-03-07 11:48:55 · answer #7 · answered by Sugar Pie 7 · 1⤊ 2⤋
i think it will work fine
2007-03-07 11:28:02 · answer #8 · answered by Anonymous · 0⤊ 2⤋