/ck/ - Food & Cooking

>>7947828
>>7949037
>>7949191

Put on a nice rub, whatever you like but with plenty of salt or msg, and leave it in the oven uncovered at 300 F. for 5 hours. It will develop a perfectly fine bark on the outside. I highly recommend letting it hang out in a brine for at least 24 hours first. We do ours for three days. Obviously it won't be smoky but as anon said, pulled pork is more about the gelatinous and moist meat inside, the bark just adds a little texture and some salt.

>>7633527

That's a solid point. So this is what I do at my restaurant.

Brine:

5 Gallons of Water
2 Cups of Kosher salt
2 Cups of Brown sugar
10 Bay leaves
3 Oranges, sliced
1/4 C Liquid smoke

Combine one gallon of water with everything except the liquid smoke and bring to a boil. Allow to simmer for several minutes. Transfer to 5 gallon bucket and add ice to cool. Fill bucket with remaining water and add liquid smoke. Place de-boned and halved pork butts in two buckets. Cover with brine, let chill in the fridge for 72 hours.

Remove from brine and place on paper towel lined sheet tray, dry each half butt thoroughly. Rub all sides with mesquite, including inside the shoulder blade cavity. Allow to rest overnight in fridge.
Transfer to foil lined roasting pans and cook in oven at 300 for five hours

This is for many pounds of pork but it's easy enough to scale down.

Sometimes I the oven.

>>7211905

And another just because I have it.