Pulled pork

Started by viper125, December 29, 2011, 07:55:20 PM

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viper125

December 29, 2011, 07:55:20 PM
Well trying to figure how to do my pulled pork. Was thinking along the lines of smoking to 165 or so the refrigerated for day or two. Then put in oven till 200? it. Figured shouldn't take long to reach in a 225 oven then pull. Any one else try this?

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A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.

GusRobin

#1
December 29, 2011, 08:13:44 PM
I had to take one out early one time at around 160-165 and then put in the oven the next day and it came out great.
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viper125

#2
December 30, 2011, 06:29:03 AM
Well my reason being I want to do it a day or to ahead of time. I don't want to dry it out reheating. Figured not shredding it would be the best way. But I am open to suggestions. How long did it take to get to 200 in the oven?
A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.

viper125

#3
December 30, 2011, 07:01:40 AM
I was just reading of using a crock pot with some apple juice. Might be nice because I could keep it warm during the dinner.What results have others had using a crock pot.
A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.

squirtthecat

#4
December 30, 2011, 07:05:26 AM

That's what I use...   Apple juice and some Apple Cider Vinegar.

You can take it to 195 and roughly pull it - don't shred.   I like to pull in big chunks, then vacuum seal.  That lets the flavor from the bark mix in with the rest of the pork.

I put the vacbag in a crock of really hot water and let it hang out until it is time to serve.   Dump the water, cut the bag and dump in the still hot crock. (make sure it is set to 'low' at this time)    Stir it up some, and keep adding the AJ/ACV if you see it drying out.   It should be plenty moist..

viper125

#5
December 30, 2011, 07:47:45 AM
Why vinegar? It seems like that would add a taste to it that some might not like. Does it do something to help or is it for taste?
A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.

squirtthecat

#6
December 30, 2011, 07:51:23 AM

The Cider vinegar gives it a little Carolina 'twang'..

I don't use a lot, just a glug or 3.

viper125

#7
December 30, 2011, 07:56:01 AM
LOL ok got it. I'll try it also. Plan on not saucing but providing it on the side. Any favorite any ones willing to share?
A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.

TedEbear

#8
December 30, 2011, 08:14:42 AM
Quote from: viper125 on December 30, 2011, 07:56:01 AM
LOL ok got it. I'll try it also. Plan on not saucing but providing it on the side. Any favorite any ones willing to share?

I have 3-4 bottles of Bandana's sauce on the counter, with the platter of pork dry on the platter.  They can choose to add sauce or not.  About 1/2 choose no sauce.
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