Many call it pulled pork barbecue because it looks like shredded pork, but technically it is BBQ pork. But if you want to call pork shredded it, nobody will care.
Once cooked, how it got its name is the use of hands or a fork, to literally twist and pull the pork out of the fat, and to separate it from the bones.
The cut of meat for pork ideal comes from the top of the shoulder from the foreleg of a pig. It's called the Boston butt, or pork.
In his favorite butcher, asked a shoulder bone in the pig. The roast should weigh, ideally four pounds to eight pounds.
Before the barbecue, rinse well and dry. Trim excess fat as outside as possible. If you do not get all the fat, do not worry, you can always remove more later cooking.
To get the most out of your experience in the kitchen you want to add a dry rub on meat quality of pork. Basically, what it does is soften the meat and gives a great taste barbecue.
You can go to the store and buy a pre-packaged dry rub. Most major grocery stores take something that works well with pork. Talk to the butcher shop and get a recommendation.
However, I prefer to make my own dry rub and you can create your own, with ease.
Get yourself a pretty good size plastic marinating pan that has a lid. Do not use aluminum foil or cooking. Place meat in the pan and pour or shake, a generous amount of dry rub on it. Repeat!
Then pour a mix of yellow mustard normal and / or honey over the meat. You may have to heat the honey to get it to spread properly. Use a brush and coat all sides.
Again, sprinkle dry rub on beef, but this time do not rub it in. Refrigerate overnight with the cap tightly closed in marinating dish.
o Before leaving the barbecue Pork sit for an hour
or Start a barbecue, either charcoal or gas grill, charcoal or conventional oven
Or temperature should be set at medium, 325 degrees for oven
When grill large cuts of meat, except for the oven, it is necessary to use indirect heat. If not, you will burn the outside. And, even more the meat is dry and not cooked in the center.
To cook on a gas grill, or oven, have a single small cookie, or cooling rack to set pork shoulder, all located on a shallow pan. In fact, a shallow roasting oven will work, too. Do not want to have to clean up the mess if does not.
In the gas grill, you only need to light one side of the grill. When the temperature, place the top of Boston directly on the unlit side of the grid.
With a charcoal grill, place the light briquettes on one side of the unit. Place roast directly on the site is not lit the grill, do not use biscuit and grilled bread. Do not use cheap coal. This is a long, long cooking.
Use adequate air circulation. Below the vents open to pre-heating cook top vents open to indirect fire.
Once you've configured everything, you want to keep the tops of the Barbies, and the furnace closed. Do not turn the pork over cooking.
It is necessary to clean the pork to add flavor and moisture to it. The most convenient way is to use a partially filled spray bottle fruit juice and apple cider vinegar.
A half cup of juice, an apple or orange, it is probably sufficient. Add a tablespoon of vinegar.
Here we go with the cooking and the remaining sequence:
Bake at 325 degrees or gas grill or in oven for one hour, 250 for Charcoal
aerosol o Open the lid (MOP) and the light mist at the top of the roast
Cook for another 2 hours or and clean again
Lower the temperature to 300 ° and clean again after 3 hours
or Lower heat to 250 and cook for 2 hours
Total eight hours or
Charcoal grills take longer, as Ten to 12 hours. You will need to add charcoal along the line.
You will not be able to do this in the oven, but adding a smoker box to improve gas grill flavor and will get you closer to a real taste for barbecue.
Buy a foundry, they are the best. Most hardware stores, home improvement have.
Along with smoker box, buy prepackaged wood chips. They come in all kinds of flavors, but you may want adhere to the forests of fruit for pulled pork.
Soak wood chips for at least thirty minutes before putting them in the smoker box. While you cooking the pork, place the box on the sunlit side of the grill.
With a charcoal grill, add the pieces of simple pre-soaked wood until the coals.
After checking the roast for doneness with a meat temperature, take it to the grill and wrap in aluminum foil. Leave stand for at least a half hour to 45 minutes before serving.
Now comes the shredded pork with it. Remove the crust and remove the bone. Home separating the flesh of the fat. You can do this by pulling apart with a fork or your fingers. It freezes well.
Place meat on a cutting board and cut with a knife. Serve on toast or eating Texas itself with or without sauce. I hope you enjoy this recipe for shredded pork simple.
Thom Richards absolutely loves to barbecue for family and friends. Please join me at Barbecue Grills for all kind of information, recipes, tips to make your barbecuing the best. This article is free for republishing, but the resource links must be retained.
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