How do you pull the pork?

Question

Do you have certain methods you use for optimum results?

Answer 1

I am just not going there...Oh. Wait! This is the cooking and recipes page.

Here's a recipe for pulling it Carolina Style.

Pulled Pork Recipe courtesy Alton Brown
Show: Good Eats
Episode: Q





Brine:
8 ounces or 3/4 cup molasses
12 ounces pickling salt
2 quarts bottled water
6 to 8 pound Boston butt

Rub:
1 teaspoon whole cumin seed
1 teaspoon whole fennel seed
1 teaspoon whole coriander
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon paprika


Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.

Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.

Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.

Answer 2

Very simple,cook pork until fall off the bone tender.Then shred pork with hands thus pulling it.Chicken can be done the same way.

Answer 3

For the best pulled pork, use two forks on a pork roast that has been cooked to fall-apart status. Ah that's good.
Can I have some?

Answer 4

After slow cooking to ensure tenderness, take two forks and pull at the pork in opposite directions, causing it to shred.

Answer 5

SLOW-ROASTED (OR GRILLED) PULLED PORK

Talk about good eats! This is delicious and extremely versatile. Serve as is, with or without barbecue sauce or gravy. Serve it in sandwiches adorned with vinegar-based, tomato-based or your favorite barbecue sauce. Alter the seasonings to almost any herb or spice you prefer. Roast it in the oven, on a covered grill (my favorite) or in a smoker. It will make about 14 sandwiches, depending on the size of the roll, or serve 6 to 8 people as is. But you can make it for 2, have it plain the first night, in sandwiches the next night, and freeze the remainder for some quick dinners.

INGREDIENTS

1 bone-in pork butt or shoulder roast, about 5 pounds
2 tablespoons sweet paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon dark brown sugar
2 teaspoons dry mustard
1 teaspoon dry thyme leaves
Freshly ground pepper to taste
Salt to taste
Barbecue sauce, if desired
Trim pork of excess fat but leave a good amount for flavoring and tenderizing. Place all of the remaining ingredients, except the salt and barbecue sauce, in a small bowl to combine. Rub the mixture all over the meat, patting with your hand to help it adhere. Place in a shallow bowl or large sealable bag. Refrigerate for at least 4 hours or overnight.

If roasting indoors, preheat oven to 300° F. If using an outdoor covered grill, heat to 300° using low-indirect method. If you have a charcoal grill, or have a smoker box for your gas grill, prepare hickory chips according to specific instructions for your grill. (If using a charcoal grill, be prepared to add fresh hot coals about every hour.) Season the roast generously with salt. Place, fat side up, in a shallow roasting pan or directly on the grill cooking rack. Roast until very tender and the bone pulls out easily, about 5 to 6 hours depending on the roasting method. (If using the outdoor grill, be certain to monitor the temperature often.) Remove roast from heat; cover with foil and let rest at least 15 minutes or up to one hour. Using two forks, pull the pork into large shreds. Discard the bone and excess fat. If using sauce, pour desired amount over pork and, if necessary, reheat. Serve as is or in hamburger rolls. Vinegar-based barbecued pork sandwiches are commonly served with a scoop of cole slaw on the sandwich.

Answer 6

Never heard of pulling the pork before, at least not in the cooking sense. You live and learn.

Answer 7

After you cook it you can take two (2) forks and pull in different directions. It comes apart nicely.

Answer 8

Yes, two forks pulled in opposite directions.

Answer 9

Two forks. Best method.

Answer 10

Gently rub and pull out by kissing