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HELP.......I done pulled pork a few weeks back and it pulled ok but it had a slimy and greasy texture to it, is this something I done wrong when cooking it or a bad shoulder?
Thanks.

ddc2013 wrote:HELP.......I done pulled pork a few weeks back and it pulled ok but it had a slimy and greasy texture to it, is this something I done wrong when cooking it or a bad shoulder?
Thanks.

Tell us more about how you cooked it and what you did to it and then we might be able to give you some ideas of what to do differently.

What BBQ did you use, did you inject it and if so with what?

Swindon_Ed wrote:

ddc2013 wrote:HELP.......I done pulled pork a few weeks back and it pulled ok but it had a slimy and greasy texture to it, is this something I done wrong when cooking it or a bad shoulder?
Thanks.

Tell us more about how you cooked it and what you did to it and then we might be able to give you some ideas of what to do differently.

What BBQ did you use, did you inject it and if so with what?

Right it was around 1.2kg and I used the 3-2-1 method over 5hrs I used a 47cm WSM and I didn't inject it. When I foiled it I put a little apple juice in it.

i think it would have been a bit under done as 3-2-1 is more the times associated with cooking ribs rather than pork shoulder.

As Ed says, the 3-2-1 method, strictly speaking is used when cooking ribs.
That said, I have had smaller boneless shoulders cook in that time, but with more like a 3-3 @ 250°
Sounds like all the nastiness didn't have a chance to render out.

I find cooking to set times can be a problem as two similar pieces of meat can take very different lengths of time to cook.

Its a much safer bet to cook to either temperature ( above 195° internal is usually a safe bet) or by feel, a probe should pass easily in with little resistance.

Hope that helps

Nick

Saucy Pig wrote:As Ed says, the 3-2-1 method, strictly speaking is used when cooking ribs.
That said, I have had smaller boneless shoulders cook in that time, but with more like a 3-3 @ 250°
Sounds like all the nastiness didn't have a chance to render out.

I find cooking to set times can be a problem as two similar pieces of meat can take very different lengths of time to cook.

Its a much safer bet to cook to either temperature ( above 195° internal is usually a safe bet) or by feel, a probe should pass easily in with little resistance.

Hope that helps

Nick

Thanks for the replies Ed & Nick.
I think it was up in the 190's and would of of not pulled if it wasn't cooked long enough?

Doesn't seem like temp was your problem then its possible it was just a tough butt. Don't be scared to take it over that figure if its still not pulling or feeling right.
I know it might get me a few disapproving looks but if you're running low on time and your butt still wont pull, foil it and whack it in the oven. Just remember to check it regularly.