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Pulled Pork

post #1 of 12
Thread Starter 
uggg put on about 17 lbs of shoulder pork in my oven last night at 6:00pm....woke up at 5:30 shut the oven off. got up at 7:00 and pulled it out and it was still not falling apart. I put it back in the oven again and will cook it some more for about 4 hours and go home at lunchtime and see if it is pulling.

Next time my daughter better choose something easier for her kids class birthday lunch!

post #2 of 12
OVEN!!! DID U SAY OVEN???PDT_Armataz_01_15.gif where on earth did u find a 17# shoulder at? u guys got some big pigs out therePDT_Armataz_01_05.gif
post #3 of 12 need to use a temperature probe ,in the meat (thickest part) do not take from heat source until internal temp is at least 200 wrap in foil ,then wrap with a towel and place in a cooler for 1 to 2 hours ....temp must be right or it will not pull ,hope this helps
post #4 of 12

What is it elephant shoulder? Moose? I'm used to 8 pounders maybe 10 but 17? Holy Smokes! No wonder it took so long!
post #5 of 12
I see that Hogzilla got butchered.

And for those of you who like biker hogs.....
post #6 of 12
Thread Starter 
sorry my bad. I meant 17 lbs of shoulder (must have been two wilburs!).
but I had them in a pan so they barely took about an extra couple of hours of cooking. I pulled it just a little bit too soon.
Normally I use my digital probe but when I went to bed I didn't want this thing buzzing off on me. I need to get a better digital temperature probe.
Well after shredding this thing for over an hour....this made two crockpot full of shreaded pork. (Sure could have used that bear claw thing because my hands are sore from holding forks).

Sure hope the kiddies appreciate! (probably not!)
post #7 of 12
Sounds like they were crowded in the pan. That will slow down cooking time. Be it in the smoker,oven, or frying pan.Cooking basics apply no matter what method we use.
post #8 of 12
Thread Starter 
well kiddies enjoyed it. 1/3 of the class went back for seconds! A couple of muslim kids couldn't eat it because of religious reasons.....they sure must miss out on a lot of good food!

Now I have a batch left over for me!!!! Yum Yum!

Wife even took the pulled pork and slapped some Mayo on a sandwich without the BBQ sauce. I better freeze some of this and save for a rainy day.
post #9 of 12
Just wondering why you cooked it in the oven instead of the GOSM?
post #10 of 12
HAHAHA LMAO Cool Biker Hogs.. Don't worry Kaptn35 I just did a 81/2 lb shoulder and it took 14 hours. But you have to admit, it's worth the wait.
post #11 of 12
I was wondering the same thingconfused.gif congrats on the good turnout and enjoy those leftoversPDT_Armataz_01_34.gif
post #12 of 12
So far I've only ever cooked pulled pork in the oven. Not having a smoker reduces you to try those kinds of things, you know. Mustard, rub, 225, and I haven't had a complaint yet. Now that I got my GOSM big block, I'm VERY anxious to throw some butts on there.
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