Tuesday, May 29, 2012

Pulled Pork Memorial Day

Okay the pork shoulder has been slathered with BBQ Rub and Sea salt and sweated overnight in the refrigerator. It's now time to cook this very slow in the oven. The actual times for cooking the meat depends on the temperature of your oven, how evenly your oven cooks, how often you open the oven door and when the pork reaches an internal temperature of 165°F (73.9°C). Once you remove the pork from the oven and cover it with foil the internal temperature will rise to 170°F (76.7°C) and the meat will be ready for pulling.  
Pork Shoulder After 12 Hours

Place pork on roasting rack
Insert meat thermometer
Place pork into a preheated 250ºF (121ºC) oven
1st mop after 20 minutes, or 2 beers
A Crust is beginning to develops after 40 minutes
Wrap pork in foil after 3 hours... No more basting
Pulled pork uncovered after a 2 hour steam bath
Baste the shoulder every 20 minutes, or every 2 beers for the first 3 hours. After the 3 hours remove the shoulder from the oven and add 1-2 teaspoons of liquid smoke to the drippings. Wrap the shoulder tightly in aluminum foil. Return the wrapped shoulder to the oven for another 2 hours and give it a good steam bath. No more basting after that.
Pulled Pork ready to serve
Remove fat from au jus
2/3rds Weight Loss
Serve Pulled Pork Platter
Corn On The Cob
Serve With Cole Slaw
After 2 hours wrapped, remove the foil and return the shoulder to the oven for about 1 more hour, or the pork reaches an internal temperature of 165°F (73.9°C). Once you remove the pork from the oven. Your minimum temperature for pork shoulder should be 160°F in the center. Be careful that the tip of the thermometer is not on the shoulder bone.
When finished, set on a platter to rest for an hour. After resting, remove the shoulder bone which you should be able to pull right out. Cut the roasts into quarters using a butcher knife. Use two forks or put on the rubber heat resistant gloves, start pulling the pork into bite sized pieces. It should look like the serving platter with sauce picture when it’s done. Strain the au jus and remove the excess fat. 
NOTE: Make sure that you pull the pork as soon as it is cool enough to handle.
Did I duplicate cooking a pork shoulder on the grill? I think I did! TMelle 2012

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