uglydog
Jelk's & Brick House Catahoulas
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« on: November 23, 2009, 01:39:23 pm » |
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Any body got some good instructions for making Pulled Pork?
I think I want to do some, never made it before, but I am looking for some other ways to prepare Wild Pork
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Circle C
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« Reply #1 on: November 23, 2009, 01:48:10 pm » |
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Never get too busy making a living that you forget to make a life.
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craig
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« Reply #2 on: November 23, 2009, 05:21:47 pm » |
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i smoke a whole hog for about 12 to 15 hours depending on size,keep temp around 250, i like the 90# er the best. keep it wrapped in foil so it dosent dry out, and srtart pulling it from the bone when its done , of course you will want to season it up good before wrapping it up and going into the smoker. the last one i done we had pork sandwiches for about a week.  |
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scdogman
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« Reply #3 on: November 23, 2009, 08:04:19 pm » |
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You can make great pulled pork with the boston butt. That was the cut used in the recipe above. The butt is cut from high in the shoulder. It has a lot of collagen that needs to break down. cook at 225 to 250 for about 16 hours. pull at 195 then wrap and let it rest in foil for at least an hour.
If you want to use a whole hog, it is better to scold the hog and leave the skin on. The skin locks in the mositure.
I suggest you cook the butt first, it will give u a good idea of what "carolina style" pull pork is suppose to be.
There are many rubs you can put on the boston butt. Mr brown is a famous rub, just do a search. I am suppose to do 5 butts tomorrow night.
Also if you look and you can buy the butt for around a dollar a pound. The cheapest I have found it was 69 cents per pound.
scdogman out
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« Last Edit: November 23, 2009, 09:19:29 pm by scdogman »
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Circle C
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« Reply #4 on: November 24, 2009, 08:42:14 am » |
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scdogman,
Do you have any pics of your smoker that you can post. Along with a description of its features. My understanding is it's pretty impressive.
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Never get too busy making a living that you forget to make a life.
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Bump
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« Reply #5 on: November 24, 2009, 09:57:37 am » |
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Krystal....Here is a recipe from a good friend and old hunting partner of mine...the late great Matt Martinez! Im sure many people have eaten at his restaurant in south Austin - Matt's El Rancho He was an excellent chef and has one of the best tex-mex cook books.   |
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Rex Bumpus
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uglydog
Jelk's & Brick House Catahoulas
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It's a good day to have a great day!
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« Reply #6 on: November 24, 2009, 10:07:59 am » |
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Thanks everybody! this helps me out alot.
I can see a method for Thomas to cook it and one for me too!
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Circle C
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« Reply #7 on: November 24, 2009, 11:12:44 am » |
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He was an excellent chef and has one of the best tex-mex cook books. Bump, Don't you mean MexTex "Matt Martinez MexTex" |
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Never get too busy making a living that you forget to make a life.
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T.Angel
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« Reply #8 on: November 24, 2009, 11:18:41 am » |
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My ranch hands wrap in in foil w/ alot of Chili's , Spices then cook it slow on the pit or they cook it in the
ground with coals under and on top of it
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Bump
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« Reply #9 on: November 24, 2009, 01:06:06 pm » |
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He was an excellent chef and has one of the best tex-mex cook books. Bump, Don't you mean MexTex "Matt Martinez MexTex" Just because he was azz backwards...doesnt mean I have to be.. |
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Rex Bumpus
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Look Fur em
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« Reply #10 on: November 26, 2009, 10:48:48 am » |
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Look up coonass microwave! I think its by far its the easiest way to cook a hog. Easy to make and works great! Are you can choose to buy a fancy one. Check out cajunmicrowaves.com
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« Last Edit: November 27, 2009, 06:12:09 pm by Look Fur em »
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T&D Taxidermy "The Hog Specialist"
Official WWT Scorer
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Look Fur em
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« Reply #11 on: November 27, 2009, 06:15:34 pm » |
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It works off the same priciple as the dutch oven cooking. With the fire on top. Never have dried out pig very moist. I made mine and it works great. The ones made of cypress that they sell are alot prettier.
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T&D Taxidermy "The Hog Specialist"
Official WWT Scorer
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