/ck/ - Food & Cooking

>>16963631
https://youtu.be/B7WkO8L1AP4

>>16963631
there is only one recipe I know

>oil pork butt or slather it in mustard
>cover in rub and rub it a bunch
>smoke on hickory until it reaches temp

if you want to dress it up a bit, I sometimes sprinkle more rub in it once I've pulled it and also adding a bit of apple juice to the pulled pork is good. after that it's just up to what sauces you want or whatever. I like vinegar bbq sauce

>uncle saw me pulling pork in the mirror because i didn't close the door all the way

>>16963656
I should have said I want to do this in a slow cooker. This method is way too fast

>>16963705
Then do the recipe in a slow cooker, or are you that autistic that you must follow instructions to an absolute t?
>Make the braising liquid
>Season and sear the pork (possibly keep it in one whole piece instead of chops)
>Add to slow cooker and let it be for 4-6 hours or so

>>16963715
>are you that autistic that you must follow instructions to an absolute t?
yes, also thank you. I'm using pork shoulder though. Will that still work?

>>16963631
Use a Carolina mustard sauce.
But I'll also recommend Tiger Sauce.

>>16963631
I made used the serious eats rub and nyt recipe sauce (less sugary). Then followed the serious eats steps and skipped the stupid flambee step. Comes out great.

TBQH though, it's hard to fuck up pulled pork if you season generously and cook it low and slow. Just make sure to let the meat cool before shredding or it'll end up dry.

>>16963631
Why do you need a recipe mate. You can add whatever the fuck you want. The recipe is cook low and slow until pull tender.

>>16963631
It's not pulled pork unless it's cooked in a smoker with homemade barbecue sauce. Pulled pork is short for "Barbecued pulled pork."

>>16963631
Rub:
>Salt, black pepper, cayenne pepper, garlic powder, onion powder, paprika, mustard powder, a small amount of brown sugar
You're doing it in a slow cooker, so step one is to sear it off in a pan.
Then add the meat into the cooker.
Deglaze the pan with some stock.
Add the stock to the cooker. Add a bit of cider vinegar to the liquid.

Set for ~4 hours or until it starts to be easily broken by hand.

>>16963631
Salt, pepper, then smoke it over oak or hickory until it's falling apart. Simple as.

>>16963788
>Will that still work?
Yes.

>>16965684
Pulled pork is not short for anything you fucking retard. Pulled pork is pulled pork.

pulled pork is one of the easiest things you can make in the slow cooker. Score it, season it with lots of salt and pepper, and whatever else you want, then put in braising liquid. I usually throw in a roughly chopped onion and an apple, and a handful of garlic. I usually use beer and bbq sauce, but seriously you can make it however you want.

>>16965684
You are so fucking dumb it's a genuine surprise you even know how to post

Every time I try this I use a pressure cooker and pork shoulder and there's always a tough section deeper in that doesn't just fall apart. To where I have to get a knife out and make fuckin SLICES.

Is this due to cook time, the pressure cooker, or the cut of meat?
Usually do on high for 1hr 30m

>>16965684
This man is correct.

>>16967504
>>16963715
>>16963631
Define braising liquid

Do I just put a crispy pork shoulder in a crock pot with a cup of beef broth? How high does the liquid need to be

>>16967638
shoot for 3-4 hours, even up to 5 or 6 is fine
>>16967699
you could literally use water, but you'll weaken the flavor. Cover the meat 3/4s of the way and should come out nice and tender.

>>16967713
Cover it with what liquid if not water?

>>16967844
stock... beer... broth... a mixture of alcohol and water. You could use watered down wine or whiskey or vinegar or citrus. It doesn't really matter the flavor comes from the pork, you just don't want it to burn

>>16967858
Thank

>>16963631
One thing nobody's mentioned yet, you'll want to cook it to an internal temp of about 203F. Sure, 165 is done, but to get it to pull apart easily, 203 is my sweet spot.
I do mine on a smoker, and wrap in aluminum foil, then shitty towel, then stick in a cooler to rest before serving. 20mins minimum, an hour or two is better. This allows the meat to reabsorb it's juices.
For pork, I like a mild tomato based sauce with some vinegar, but that's entirely up to you. Good luck, fren.

I cook mine in good root beer (the kind with actual ingredients not lab synthesized flavors) in the slow cooker.

Finish with some sugar free bbq sauce so it’s not just absurdly sweet. It actually probably has less overall sugar than if you were to use run of the mill bbq sauce.

>>16963631
If you cant do it in a smoker you can do a good one in the oven. I do a pork butt in the oven for atleast 12 hours (depending on weight) that gets bark. Doing pork in the slow cooker is like poaching it.

preheat oven 225
rinse and pat dry 6.5-8lbs butt
slather with apple cider vinegar
coat in rub (1/2 c brown sugar, 1/4 c paprika, 1 tbsp of kosher salt, cracker black pepper, onion powder, garlic powder and chili powder, 2tsp cayenne pepper)
Preferably place on rack to roast in pan (fat side down)
Roast for atleast 10 -12 hours with an internal temp of 190-195

>>16967713
I'll try that next time, never pressure cooked for 3+ hrs before, hoping it won't turn to mush.

>>16967699
The Heston video in >>16963656 uses a braising liquid made from passata or canned tomatoes, some spices, ketchup, apple cider vinegar, shallots, etc.
The advantage of using that is that you can strain it out after cooking the pork, and reducing it to a BBQ glaze.

>>16967699
Don't use beef broth when cooking pork, you should use either pork or chicken stock/broth.

>>16963631
Salt and pepper generously, bake at 325 in a dish covered with aluminum foil for 3 hours. No nonsense, just pure pork flavor. You can add sauces for variety.

>>16963631
Pork Butt, Crock Pot, Your Favorite BBQ Sauce, cook forever, eat, enjoy.