Need Pulled Pork Recipe w/o a Q

13spicerub

Meat Mopper

Original poster

Sep 11, 2007

180

11

NYC

• May 12, 2011

• #1

I moved to nyc about a year ago, which explains my absence from the board.  I don’t have a backyard so my all my Q’s are sitting in storage at my parents house.  Even though I can’t BBQ, I still get requests to cook for my friend’s parties.

They want pulled pork.  I have 10 hours, 2 shoulders – 17.5#, and no Q but a full kitchen.  How can I make the best pulled pork under those circumstances?

. 

 

gros cochon

Meat Mopper

Apr 17, 2011

245

13

Montreal, Quebec

• May 12, 2011

• #2

Before I bought my WSM, I used to do them in the oven all the time, same way as on the smoker. Use your favorite rub, put it in the oven @ 230 till it reaches 195, then crank up the heat for the last stretch to try to get a little bark on there. No smoke flavor, but still makes a good sandwich.

 

big twig

Smoking Fanatic

Mar 24, 2011

541

16

Emerald Isle, NC

• May 12, 2011

• #3

I have made pulled pork in the oven several times you just cant really get the smoke flavor. Do a nice rub and start the shoulders in the oven @350 for an hour to start to form a bark, then drop it down to 225 for 1 1/2 hours per pound. Since you only have 10 hours I would go ahead and run it @375 for an hour then 250 until its done to be safe. Don't foil it or you won't have a bark. To get a little smoke flavor, mix in liquid smoke with your favorite BBQ sauce recipe (unless it already has it in it. Good luck!

 

justpassingthru

Smoking Fanatic

OTBS Member

Feb 7, 2009

950

23

Pamatai, Tahiti

• May 12, 2011

• #4

Or mix the Liquid Smoke with your favorite injection liquid.

Don't forget the O-view!

Gene

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• May 13, 2011

• #5

Yes don't forget the Q-view!

 

flyweed

Smoking Fanatic

Jun 5, 2010

375

12

S.W. Wisconsin

• May 13, 2011

• #6

10 hours???? Even in the oven, I don't think you're gonna get them done in that amount of time....I just did two butts on my smoker one was an 8 pound and one a 12 pound...they took 22 hours to go from start to finish.

 

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,040

57

N.E. Louisiana

• May 13, 2011

• #7

If I could not smoke them I sure would cook them in the oven...

 

13spicerub

Meat Mopper

Original poster

Thread starter

Sep 11, 2007

180

11

NYC

• May 15, 2011

• #8

got my hands on a smoker and a convection oven.

smoked for 5 hours, in convection oven for 3. ended up doing 4 shoulders, to totaling 36 pounds and miraculously it was done.   

sometimes i even amaze myself.

 

drfife

Newbie

Oct 10, 2010

2

10

• Sep 30, 2011

• #9

If you have a crockpot, you can make some excellent pulled pork. I've used this recipe and it is excellent.

PULLED PORK

1/2 cup vegetable oil
1/4 cup red wine vinegar
1/2 cup firmly packed dark brown sugar
1/2 cup soy sauce
2 cups ketchup
1 tsp garlic powder
1 lg onion, coarsely chopped
2 tbls Worcester sauce
5 lb boneless pork shoulder roast( BUTT), trim fat

Whisk the oil. vinegar, brown sugar, soy sauce,ketchup, garlic, onion and Worcester sauce together in a mixing bowl. Place the roast in a gallon zipper top plastic bag. Pour the marinade into the bag and turn to coat. Refrigerate overnight, turning a few times.

Pour entire contents into a 5-7 qt slow cooker. Cover and cook on low for 10 hours or until the meat is fork tender.

Remove meat and wrap in foil and let it rest for 15 minutes. Let the sauce cool and skim off any fat.

Using 2 forks, shred the meat. The sauce can be used with the meat or with your favorite BBQ sauce.
Meat can be frozen or kept refrigerated for 5 days.

This came from:" Slow Cooker: The Best Cookbook Ever" by Diane Phillips.


Russell
Dallas, TX

 

chef willie

Master of the Pit

OTBS Member

Dec 31, 2010

3,201

376

Willamette Valley, Oregon

• Sep 30, 2011

• #10

looks like you got it done...amazing how it all works out sometimes....good job

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• Sep 30, 2011

• #11

Congrats on finding a way to get it done . Looks like it came out great

 

flipper0512

Fire Starter

Sep 25, 2011

31

10

Woodbury, CT

• Sep 30, 2011

• #12

Credit to Paula Dean, but this is SOOO easy and its damn good..............
[h2]Ingredients[/h2][h3]Dry rub:[/h3]

• 2 tablespoons salt
• 2 tablespoons black pepper
• 2 tablespoons dark brown sugar
• 2 tablespoons paprika
• 1/2 tablespoon cayenne
• 4 pound shoulder pork roast
•  
• 2 cup apple juice
• 1 cup apple cider vinegar
• 2 tablespoons Worcestershire
• 1/2 tablespoon liquid smoke
• 1/2 tablespoon garlic powder
•  
• 6 soft hamburger buns with seeds
• Bbq sauce
• Cole slaw

[h2]Directions[/h2]
Preheat oven to 325 degrees F.

Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours.

Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour.

Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.

Serve on hamburger buns topped with BBQ sauce and cole slaw.

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Sep 30, 2011

• #13

Yea Man!

Where there's a will there's a way!

Great job!