pulled pork .. question ?


 
L

Louis

TVWBB Fan
Hi everyone,

On the new user forum i asked for some recipe and one you guys gave me this for pork :

Butts.
Pull Pork Rub #3

2 TBS Brown Sugar
2 TBS Sugar
1 TBS Kosher Salt
2 tsp paprika
2 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne

Pull Pork Sauce.
Pulled Pork Sauce #2

1 cup apple cider vinegar
1 cup ketchup
3 TBS brown sugar
1 TBS yellow mustard
1 TBS molasses or bbq sauce.
1 tsp salt
1/2 tsp crushed red pepper

Pull pork isn't there commun where i live (Quebec) so i am wondering how/when to use the sauce ?? is it to mop the pork during cooking or to mix with the pull pork when i'm done ??

I was thinking about trying a picnic shoulder on my WSM next weekend and i wanted to try this recipe. When the meat would reach 140F i was thinking about stopping the smoke and wrap in some layer of foil until it is done ... at 190F ... do you think that is a good idea ?

Thank you all again
 
Louis, both recipes for rub and sauce are pretty standard. You are really going to have to use several and find what you like. If you look at recipes for rub and sauce across the boards you will find pretty much the same ingredients except for Kevin's which are more complex.
I suggest you try a # 5 sauce. Thin for a bit and add the flavors you like. Add sauce after you pull. If you want to baste during cooking use something else, perhaps apple or pineapple juice. Not too much sugar and kinda clear. Remember that sugar n the sauce will burn if put on the meat too early.
Rubs are a whole nother subject. I have made several of my own and found some of the comp rubs sold by the teams to be pretty good.
After a while you will figure out what flavors you like and what group you are cooking for.

Welcome to the forums.

Mark
 
Bonjour Louis, bienvenue!

The sauce is to be put on once the pork is pulled so not during cooking.

If you are cooking 300 degrees farenheit or less don't worry about foiling it, just cook until it si very very tender, a fork should go in with no resistance. If you are cooking hotter foil when you get to 160 farenheit internal meat temperature.

Make sure to let the pork rest for at least half an hour when it is done, tented with foil (just in a bowl or pan with foil loose on top).

Don't be afraid to ask any more questions!

Where in Quebec are you?

Clark
 
You must log in or register to reply here.

 

Back
Top