First ever pulled Pork
Posted: 08 Jul 2013, 08:00
Hi all,
After reading about some of you guys buying cheaper supermarket joints to practice on i thought i'd finally give it a go.
I payed £5.87 for my rather small pork shoulder joint and seasonesd it with my usual dry rub, unfortunately due to family commitments (im sure most of you have the same problems) i couldn't get it on the Q the weekend i prepared it so i froze it.
This weekend with it being soooooo fine outside was the weekend i was going to pop my pork shoulder cherry, i got the WOTP out and set the Big K briquets up minion style around half the kettle 2 deep and 3 high with a further 12 in the chimney starter.
I lit the chimney at 12pm and got the Q upto temp at 12:30 the drip tray was filled and joint on, i stabilised the temp at 240f and then we went to the park as there was a fair on and left the Q to it's self to do it's thing whilst we all had a great time.
We returned home at 4:30pm and the Q was still ticking over at 256f to 267f so although a little high not out of limits.
The coals had burned 3/4 of the way round and were burning evenly, i now pre heated the oven to 225f and removed the joint and foiled it and put it in the oven to finish it, i thought that at least it had had the time to get the smoke and BBQ flavour into it this way before putting it in the oven.
When i finally checked it it had gone upto 205f internal so although a little high still ok, i left it an hour and a half to rest then pulled it on a plate that wasn't large enough (you get a hell of alot of meat off a pork joint when it's pulled) so transfered it to a bowl along with the juices from the foil.
I had my first ever pulled pork sandwich and all i can say is "WOW", this has got to be the best thing i have ever had from any BBQ and "i" cooked it, even SWMBO liked it and she's almost a vegitarian
If i had of had more time i would have cooked it on the Q from start to finish but due to us having some friends over i needed the Q to cook some other things (burgers, chicken thighs, sausages (etc) so had to put it in the oven to get a constant cooking temprature.
Anyhow, sorry to ramble on but i had to share my first pulled pork experience with you and now i have enough meat for my packed lunch sandwiches for the whole week.....
Here's to many more BBQ's
Andy
After reading about some of you guys buying cheaper supermarket joints to practice on i thought i'd finally give it a go.
I payed £5.87 for my rather small pork shoulder joint and seasonesd it with my usual dry rub, unfortunately due to family commitments (im sure most of you have the same problems) i couldn't get it on the Q the weekend i prepared it so i froze it.
This weekend with it being soooooo fine outside was the weekend i was going to pop my pork shoulder cherry, i got the WOTP out and set the Big K briquets up minion style around half the kettle 2 deep and 3 high with a further 12 in the chimney starter.
I lit the chimney at 12pm and got the Q upto temp at 12:30 the drip tray was filled and joint on, i stabilised the temp at 240f and then we went to the park as there was a fair on and left the Q to it's self to do it's thing whilst we all had a great time.
We returned home at 4:30pm and the Q was still ticking over at 256f to 267f so although a little high not out of limits.
The coals had burned 3/4 of the way round and were burning evenly, i now pre heated the oven to 225f and removed the joint and foiled it and put it in the oven to finish it, i thought that at least it had had the time to get the smoke and BBQ flavour into it this way before putting it in the oven.
When i finally checked it it had gone upto 205f internal so although a little high still ok, i left it an hour and a half to rest then pulled it on a plate that wasn't large enough (you get a hell of alot of meat off a pork joint when it's pulled) so transfered it to a bowl along with the juices from the foil.
I had my first ever pulled pork sandwich and all i can say is "WOW", this has got to be the best thing i have ever had from any BBQ and "i" cooked it, even SWMBO liked it and she's almost a vegitarian
If i had of had more time i would have cooked it on the Q from start to finish but due to us having some friends over i needed the Q to cook some other things (burgers, chicken thighs, sausages (etc) so had to put it in the oven to get a constant cooking temprature.
Anyhow, sorry to ramble on but i had to share my first pulled pork experience with you and now i have enough meat for my packed lunch sandwiches for the whole week.....
Here's to many more BBQ's
Andy
