I've got 50 people coming to my home Sunday for a party.
I've got 3 whole pork butt (8,8,9 lbs).
I'm seeing conflicting cooking technics....
searing, don't sear
time, temp issues..hno:
I will be cooking all 3 the night before and making BBQ pulled pork.
any thoughts.
thank you in advance
BBQ Pulled Pork ?
What time should I get there ? :drink:
. Preheat oven to 300 degrees F. Heat oil in a oven over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes.
2. Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all visible fat from the pork.
3. Remove the pan from the heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1 1/2 hours. Turn the pork over, cover, and bake for 1 1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more.
4. Transfer the pork to a large bowl and cover with foil. Pour the sauce into a large measuring cup or glass bowl and refrigerate until the fat and sauce begin to separate, 15 minutes. Skim off the fat. Return the sauce to the pan and heat over medium-high until hot, about 4 minutes.
5. Remove the bone and any remaining pieces of fat from the meat. The bone should easily slip away from the tender meat. Pull the pork apart into long shreds using two forks. Add the hot sauce to the meat; stir to combine. Serve hot.
I believe it takes about 5- 5.5 hours to make
2. Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all visible fat from the pork.
3. Remove the pan from the heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1 1/2 hours. Turn the pork over, cover, and bake for 1 1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more.
4. Transfer the pork to a large bowl and cover with foil. Pour the sauce into a large measuring cup or glass bowl and refrigerate until the fat and sauce begin to separate, 15 minutes. Skim off the fat. Return the sauce to the pan and heat over medium-high until hot, about 4 minutes.
5. Remove the bone and any remaining pieces of fat from the meat. The bone should easily slip away from the tender meat. Pull the pork apart into long shreds using two forks. Add the hot sauce to the meat; stir to combine. Serve hot.
I believe it takes about 5- 5.5 hours to make
You want to cook to temp and not worry so much about time. I've cooked hundreds of pork butts and some cuts can take longer than others. You need to take it to an internal temp of 190-200F before the connective tissue has rendered out enough for you to be able to pull it.
Smoking is the best way to do it, but lacking a smoker, a gas grill set on indirect heat at 275F will do the job, preferably with wood chunks. But for a 9 lb pork butt expect a cooking time around 8-9 hours.
Just remember to cook by temperature, not time, 190-200F is where you need to get it.
Smoking is the best way to do it, but lacking a smoker, a gas grill set on indirect heat at 275F will do the job, preferably with wood chunks. But for a 9 lb pork butt expect a cooking time around 8-9 hours.
Just remember to cook by temperature, not time, 190-200F is where you need to get it.
Depends on what temperature you decide to cook it at, covered or uncovered. BBQ sauces have a lot of sugar in them normally so if you're cooking uncovered for a long period of time and apply it at the beginning the sugar can burn and give you a bitter taste. If you plan on covering the whole thing in a pot to speed it up you should be fine, but you won't develop the crispy "bark" on the exterior that makes for really good pulled pork.
Both wet and dry methods are good, if you don't want to baby sit the meat do wet (braise) if you want to "wow" people I would go dry (grill) only if you have the time to watch it from time to time. You can help prevent burning by putting a shallow pan in the grill filled with water or apple juice. This helps keep humidity up in the grill while cooking, sort of like a braise, but on the grill.
Nice work Drew
Nice work Drew
thanks guys
I'm going to put a wet rub on them
I have decided to sear them...@450 for 15 min
cook them SLOWLY at 300..(in the oven)
I will certainly watch them internal temp (great tip)
hope this works out..
if not, White Castles for everyone..:shocked:
I'm going to put a wet rub on them
I have decided to sear them...@450 for 15 min
cook them SLOWLY at 300..(in the oven)
I will certainly watch them internal temp (great tip)
hope this works out..
if not, White Castles for everyone..:shocked:
