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EP12002 – Hand Pulled BBQ Pork!

Hand Pulled BBQ Pork!

Monday’s Menu!
If you were to ask anyone we know what my signature dish is, they would tell you it’s my pulled pork (hand pulled). I have donated this to fund raisers and to my son’s schools for harvest festivals alike. We even auctioned it off for his schools and the school received over $400 for it!This is a process that can take anywhere from 2 to 7 days. This all depends on how long you have to cook it.

By hand pulling it (the only way in my opinion to do this correctly) you ensure that there will be no connective tissue in your sandwiches. There is usually collagen left in the foil packs that can be added back in after you pull it (this is what makes ribs and pulled pork finger lickin’!). This is my way of doing this, and most people have their own.

I also use a propane smoker as it allows me to set a perfect temperature without having to sit over it all day for 3-4 days. Some people swear by regular wood/lump smokers. I cannot argue with that, but what I can say is that I know that theirs will not taste any better. So it’s personal choice here. What works for you?

I have been doing pulled pork for decades. I have perfected my recipe and technique… however, as you will see in this show, I am always trying new things to tweak it as well. This is Zen for me. I enjoy doing pulled pork more than any other dish. Get ready for some awesome BBQ! Enjoy!

Ingredients:
2-12 Pork Butts (Upper and lower)
Red Rub
2-3 Beers (homebrew) or Apple Juice/Cider
1 Bag Hickory Wood Chips
1/2 bag Apple or Cherry Wood Chips
1 Apple (optional)
1-6 Quarts Homemade BBQ sauce (see episode EP11005)

Equipment:
Aluminum Pans
Aluminum Foil (Heavy Duty)
Runner Gloves
Pan or Bowl (for soaking wood chips)
Ruined pair of potholders or High temp gloves
Smoker
Fridge space
Vacuum Sealer with bags

Instructions:
Watch the video silly!

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