Cooking a pork roast to chop up for BBQ sandwiches, any good techniques?

Question

How long to cook at what temperature in what type of pan and marinade for a melt in your mouth pork roast? Im going to chop it up for sandwiches.

Going to use an oven or crock pot. Not going to use a grill.

Answer 1

First of all, the very best cut is the Boston Butt or butt portion of the shoulder. The shoulder arm won't be as good. You need a roast with a lot of fat on it. Don't even think of doing this with loin.

Use a spice rub (google 'song of the south rub', it's by Big Daddy and I've used it, it's good. He has a BBQ site and I've tried several of his recipes, they're excellent. He also explains the technique for pulled pork.)

You can do it in the oven at about 250* for 8 hours or more or cook it over indirect heat on a BBQ or cook it in a smoker. Depends on the size of your roast as well.

The key to melt-in-your-mouth pulled pork is long, slow cooking and getting the roast to an internal temperature of 160*, that's when the roast will go from tough to tender.

There is a forum online called Cook's Talk at FineCooking.com. You might want to join that and do an advanced search on Carolina Pulled Pork. You can also find recipes at recipezaar. Look for recipes by Mean Chef..he's quite good. Lots of great recipes for spice rubs, mops and moistening sauces (vinegar based).

Most purists will tell you not to serve it with BBQ sauce, just moisten it with a vinegar sauce and pull. You can serve the sauce on the side.

Depending on what area you favor, there are several different types of sauces, vinegar based, tomato based, mustard and molasses based. KC, North Caroline, South Carolina, they all have different tastes.

Just cook it slowly and long enough so that when you pull on it with a fork, the meat comes apart easily.

Answer 2

Take a square of aluminum foil and place the pork roast in the center. Sprinkle lightly with teryaki sauce and a little brown sugar. Fold the foil up to form a tight packet.

Cook at 250 degrees for 6 to 8 hours, or until pork is done. You can also cook the roast at 350 degrees for 2 to 3 hours, but the lower temperature insures that the roast will be moist and tender.

When the roast is done, cool until the meat can be handled. Remove all fat, and shred the pork. Place in a Crock Pot with a bottle of your favorite barbecue sauce (honey is always good), half a minced onion, and a dash of Worchestershire sauce. (If you are using plain barbecue sauce, a couple of tablespoons of brown sugar are a delicious addition.)

Simmer on Low heat until the meat is heated through. The longer the barbecue sits in the sauce, the better it will be.

Answer 3

Some of these answers are so long...I did not read them all. So if someone already mentioned, sorry to repeat. I would do the crockpot/slowcook method. And for really tender meat...try a little cocoa cola in your bbq sauce. Here is a cola bbq recipe for a 5 lb roast. Just mix the ingredients below, pour over meat and cook.

2 teaspoon salt
1 1/2 cups brown sugar
3 tbsp dry mustard
1/4 cup Worcester
4-5 dashes tabasco sauce
1 cup ketchup
1 cup cola (not diet)

Answer 4

Season your roast then baste with BBQ sauce(your favorite kind), then cook in the oven at 325 for a few hours(really depends on the size of your roast. It should be cooked through and tender enough to pull apart with a fork. Mix the pulled pork with more BBQ sauce, personally I love it on a bun or on cornbread with coleslaw and sauteed onions (my secret is instead of mayo on the bun spread a little thousand island dressing.) wear a bib and have lots of napkins on hand! Nothing beats this sandwich on a warm summers day.

Answer 5

Use a Crock Pot. Just dump the entire piece of meat in there with the sauce and cook on low all day. I use bottled bbq sauce and you can't even pick up the meat with a fork because it falls apart. Check out Allrecipes.com for marinade ideas.

Answer 6

Put it in a crock pot and cover w/beef broth & cook on low for 8 hrs or high for 4 hrs. Take pork out and shred with a fork. Pour your favorite store-bought BBQ sauce(no one will know it's not homemade) over meat and mix and heat through in a 350 degree oven. YUMMM everytime!

Answer 7

First, buy one of three or four pounds. Rise it, and put it in a covered pot, and then set the pot in a pre-heated oven. Bake for an hour and fifteen minutes. Take out of the oven and allow it to cool to room temperature, then take a fork and start sticking and pulling, sticking and pulling - in a few minutes, your pork will be nicely shredded. Put it in a clean pot, stir in your barbecue sauce and re-heat the mixture. Serve hot on toasted hamburger buns. Y'want a real tasty barbecue sauce, buy Dinosaur Barbecue sauce. Yum, yum!

Answer 8

My fave easy to do is to coat the roast with mustard, just plain old yellow mustard, then pat on a coat of brown sugar as much as you can get to stick to the meat. Put it in a pan and cover it with foil, tightly. Bake at 300 for about 20 min per pound.
Just like good old southern pulled pork.

Answer 9

Seriously, the best way to get really tender meat is to use a crock pot. Put the roast in, and cook it on low for 6 hours. I make killer beef stew that way.
For BBQ, you can add the sauce in while it cooks.

Answer 10

Ya'll are making me hungry...

Low and slow baby. Whether your smoking or have it in a crock... let it cook on low... for several hours till it pulls completely away from the bone. I like a lot of the dry rub seasonings that are available now... Great flavor!

Thank, now I have to go get that roast thawing so I can smoke it tomorrow!