Pulled barbucued pork

Looking for a great barbucued pulled pork receipe  anyone out there with one

Do you have a smoker, or do you want an oven cooked recipe?

I use the Dinosaur BBQ cookbook recipe for cooking on a grill. I don't have it on front of me, but basically bring the beast to room temperature, rub it with olive oil, and your favourite dry rub (Dino Foreplay for me). Start your coals and soak 2 cups of cedar wood chips in water. Wrap those in 6 foil packets (pierce them).

Set the coals to one side, place a shallow pan with a cup of water in the middle of your grill, set a couple chip packets on the coals, place the pork on the grill, cover, adjust vents untill you get about  225 to 250. Smoke it for about 4 hours, adding coals and chips as needed. Then wrap it in foil and cook for another 3-4 hours at 225. I sometimes pull it out of the Weber and finish it in the oven at this point.

Use a bone in Pork Butt, find a rub you like, smoke it using a wood you like, all Hickory not recommended, hickory/ white oak is a good mix. Smoke at 225 to an internal temp of 195, about 14 hours. Wrap it in tinfoil till your ready to pull, don't chop it up and mix in sauce, pull it and let each person sauce their own.

CTF: 14 hours, really? I get great results in 7 to 8 hours

the key is bringing the temp to 195
I toss mine in the Cookshack & let 'er go
sometimes it 11hrs, sometimes 15
not an exact science but @ 195 the fat renders out & the meat falls apart

Cosmos


CTF: 14 hours, really? I get great results in 7 to 8 hours

Your cooking it at a higher temperature, impossible to get a 195 internal with a normal sized butt, smoking it at 225...The only thing that matters is that YOU like the finished product!

I usually buy Farmland All Natural bone-in butts in the 3-5 lb range and they seem to like about 2 hrs/lb cooking time at 225-250 to hit 195.

Brad

Well, I am awaiting my version of pulled pork from the oven (I have no smoker) that I put in at 11:45 PM.  It was about 5 1/4 lb after I removed the bone.  I got it at Publix rather than at Walmart because I did not want that brine solution; it tenderizes the meat though.

The butt is already at 170 after just 7 hr at 225 but I notice using the temperature probe that it is tough in places!  The recipe I consulted for cooking time (Tyler Florence) said figure 2 hrs per pound at 250.  So, I guess I will cook it for another hopur or so and hope it softens up some more.  Parts of it are ok, but other parts are not.

If anyone reads this now and has a suggestion, I'd love to hear it.  Not sure what I'm gonna do if it does not break down soon....Fortunately it is not burning.  I used a dry rub and mustard and let it marinate for 10 hours.  Smells good.

From the Cookshack web site: A Note About the Plateau
When cooking butts, the internal temperature can often stall while the connective tissues and fats break down; this occurs usually around 180ºF. This can last 45 minutes or can last up to 2 hours ... it's just one of those things. Sometimes, when I hit it and it's been a while, I'll bump the cooker up to 250ºF. Remember, it's done when it's done.

Its amazing what a Crockpot can do to a Butt.I know I'll hear it but I can get the best BBQ from My Crock.In as little as 8 hrs. I can be smacking down on a Moist,Delicous Pulled Pork Sandwich.And it stays Moist till its gone.

Well..I took it out after 8 hours.  I could only "pull" parts of it so does that mean I screwed up?  __________

Does it mean that I should have been able to literally pull all the meat?  _____________________

Here's what I did.  I let it rest for 10 minutes.  I carefully removed the thin layer of crust with all the seasonings where I could.  Right under that skin, there was a bit of fat and I removed it and threw it out.  There was not much at all so I know I cooked that sucker for a long time.  I just cannot imagine another hour, but..........

Then I started using two forks and was able to pull some of the meat.  The rest (I'd say at least 60%) I broke apart with my hands in pieces and those parts that I could not do with my hands I chopped up.  So I have all sorts of pieces, pulls, chops abd crusted skin mixed together!!

I then took the juices and fat from the bottom of the pan and put it in a fat skimmer.  I poured all the meat juices over the pork, discarded the fat and put the meat in the refrigerator.  Later today, I will mix in some of my bbq sauce (not too much) and put it in a crock pot to warm before the party. 

We have hamburger buns, slaw and more bbq sauce if someone wants it.  I mean, right or wrong, how bad is this gonna be.  Half my guests don't cook at all.  We only invite people who don't know how to cook!  Just kidding.

The one thing I want to tell you is I read several recipes.  I like to do that and then make up my own ingredients from other's ...taking the things that interest me the most.  I got the cooking time from Tyler Florence as I mentioned.  I mean this was totally done so keeping it even longer..I just didn't think that was a wise idea.  But, that's why I'm asking if I screwed up.  It sure seemed done as rpalmer1 said.......I never knew about this 195!  Florence did not mention that...Or I never saw that.

The one idea that I got that I think was fantastic is the use of fennel seed in the dry rub.  I didn't crush them..I just threw a handful on top and all round the butt.  The taste is wonderful IMHO.  So, maybe this is my one contribution here? 

I also used the typical dry rub stuff so I don't want to bore you.  But, I also took another idea..Mixed yellow mustard with olive oil and I added more brown sugar (my idea) and rubbed that in, too.
The taste is very good. 

I'd say my results were definitely more chopped rather than pulled.  I've had both so I know mine is pulled in only a few parts...I'm thinking I just got a tough assed butt.  Or, I screwed up on this 195 vs 170...

The dinner is going to be strange.  I have coconut rice, bbq herbed chicken (tons of cilantro, parsley, rosemary, garlic, thyme, oregano, lemon juice, garlic, olive oil and seasonings) slaw, and some other stuff.  I have no idea how the coconut rice fits into pulled/chopped pork, but I just wanted some!  Hey, I'm the cook.

My version of coconut rice (again..doing my own thing after combining the recipes of others) is a combo of chicken stock rather than water, less coconut milk (unsweetened!) than they call for (I find that too much coconut milk makes it too mushy for my tastes) scallions, cilantro, pecans and a little salt. 

All the recipes caution to use only Jasmine type rice so I did.  I have long grain rice.  What is the difference?  I have no idea, but I'm listening to everyone saying it does not work with regular rice....  

To all a good Memorial Day....

Thanks to anyone who can comment on the proper time to cook off that butt.  Is completely pulled pork a reality?  Maybe at 195 it is....

I can assure you 195 is what you want.

Ok...Got it...Next time, I'll just keep cooking it.  Thanks

Ben,After you took it out You should wrap it in foil and let it rest longer than ten minutes.It will carry over and continue cooking.And never trim the fat off just chop it up with the meat.

Ben...go to at least 195 next time...regardless how long it takes.  There is absolutely no need to foil and "rest" unless you are ahead of schedule and need to hold it for a while.  In that case it's recommended to wrap in foil (I personally wrap in plastic and then foil), place in a clean/dry Igloo-type cooler, and fill the gaps and voids in the cooler with clean towels.  You can hold for a few hours this way.

But in reality if you cook to 195-200 you can pull (or chop) right off the heat.  There's no need to let it rest at all.

As far as the importance of internal temperature goes...I have been able to tell a difference between 190 & 195+.  Those few degrees are very important.

The argument of how much "time" it takes...and those that say they cook at the same temp, but can get the butts done in half the time...can be explained easily by saying, "all butts aren't the same size."  I see tons of 3-5# butts in grocery stores.  Then you have "whole butts" that are 8.5-9#.  This explains the statements of "I can cook it in half the time"...because some butts are literally half the size of others.  This is why we cook to temperature and not to time.  And temperature is VERY important.

A crock pot is a great tool to cook with...but that's a pot roast, not BBQ.

Absolutely wonderful instructions, my friends!! i have never done a smoked butt, but with all of the advice here, I will definately try it.I do, however, make a wonderful bbq beef-homemade sauce and all. I use chuck roast much the same way as the cooking of the butt-pull it apart and use my secret sauce on it.I agree-i never throw the fat away, adds a certain element!!

Jay - Thank you..Thanks to all you guys. 

I purposely brought the butt at Publix to avoid the saline solution that Walmark pork has.  Guess what.  They had butts by Smithfield this morning that said "All Natural" and there was no solution!  Looked absolutely beautiful.  Cheaper than Publix and a lot nicer! 

Oh well.  This has been a bit of a nightmare from the get go for me.
You live and learn.  Thanks to all of you.  Next time, I will have my sh-t together!  My guests will never know the difference..But I do! 

Do try the fennel seed..I think you will really like it.

Ben,
 
One suggestion I would make is to not remove the bone before roasting.  I always think that roasting anything with the bone in adds greatly to the flavor. 
 
Also, I like to use either pork shoulder or if I can find it a fresh ham for my pulled pork. 

There was a nice fresh ham at Publix.  I did not know I could use this cut for pulled pork.

I also thought if I removed the bone it would cook faster. 

It turned out ok for the guests..not for me.  I knew I screwed up.  Next time, I won't.  Think 195!!

My rice also did not turn out right.  Everyone liked it but using  chicken stock vs water took too much away from the coconut milk.  Lost too much of the coconut flavor.  I should have stuck to the water!  These things happen when you ad lib.  Sometimes they work..Sometimes you outsmart yourself!  The scallions and chopped pecans were good additions..Those ideas worked.

One of the guests brought a great slaw and she added a bit of ranch dressing to it.  Really good.  Made my chopped pork look good on a sandwich.

Ben, you can use hams instead of butts.  The one thing to remember is that hams are VERY lean in comparison to butts.  Your bbq will be much drier if you use hams.  It will also have MUCH less flavor. 

Quite a few folks around my area of SC use hams.  It is not my favorite way of enjoying bbq.

If using just one cut, I much prefer the butt or a whole shoulder.  I don't mind using ham, but when I do I like it to be associated with a whole hog...not as a singular piece.

Stick with the butt.  Figure on cooking it a minimum of 1.5 hours per pound at 225-250...but use that time ONLY AS A GUIDE.  Let your thermometer tell you when it's done.  It's only done when it's done.  No stopwatch will determine that.  Good luck!