If you like what we do, please tell your family and friends about us. I purchased a 17-pound whole Boston Butt last weekend (it was an amazing deal) that I plan to cook this weekend. He couldn’t believe I made it at home and in my oven. It keeps the surface of the meat moist as it’s cooking so it doesn’t dry out too much. Just add some of our Creamy Cole Slaw and you’re good to go. Her oven pulled pork call for 250 for 6 hours with a salt & pepper rub plus vinager in the bottom of the pan. Absolutely delicious! Steve: a quick question…how often do you mop the meat? I think reducing the hot/spicey ingredients by half or even slighty more is appropriate. -Steve. As my husband is a great fan of American food (we are German), I wondered how to do variations on the dish. Wrapping it in foil and letting it rest, it will continue to cook and even increase in temperature before it peaks out and starts cooling back down. I live in the UP of Michigan, spent time traveling to your neck of the woods to find the best food ever. There is just so much to cover when it comes to making barbecue and I’m only going to scratch the surface with this recipe. Thanks, Thank you for the recipe. I do appreciate the question and thank you for your visit. It’s the long slow cook that really makes the meat fall apart easily. It’s changed a great deal since 1982 as you probably already know. Hi there, I am planning on using your recipe for 3-4 bone in boston butt’s totaling about 24 lbs but would like to know does the cooking time go by total weight or that of the largest piece? Next time try wrapping or tenting with foil and a little liquid when the temp reaches 150. Ranks right up there with the pulled pork from my favorite BBQ place in South Carolina, which also happens to serve theirs Eastern NC style. I’d love to hear your thoughts about our recipe. Start the oven at 450º for 1/2 hour and then turn it down to 240 for another 6 hours (or more). I purchased a 12.67# boston butt, followed the instructions exactly – Cooked it from 4pm until 6:30am— basting after 4 hours, then every hour until it reached 190º internally. -Steve. I managed to trim this much away from the top and along the sides. I appreciate your comments and I do hope you’ll stop by again… real soon. One of the questions I wanted to ask in class was about smoking meat. I’ll provide you with a simple Dry Rub you can use plus, I’ll give you a recipe for our Eastern North Carolina Vinegar Based Barbecue Sauce to finish it all off with it. And, some folks say leaving the fat side up will cause the juices from the fat to sink down into the meat as it cooks. I used Meathead’s Memphis Rub and Lexington Dip BBQ sauce, both from amazingribs.com. Be Blessed!!! Meat should reach internal temperature of 190º to be done. Be Blessed!!! Hi Mia, I must apologize to YOU for taking so long to respond to your comments. It wouldn’t hurt to know for sure. I’m thankful you found Taste of Southern and that you tried the Pulled Pork BBQ recipe. I was using a boneless loin roast but cooked it ‘low and slow’ as you suggested and it turned out great. I just tried the recipe with a 3.5 LB piece of shoulder/picnic (bone-in) as it was the best they could do at my local grocery store. Follow our step-by-step, photo illustrated instructions for making delicious Pulled Pork BBQ in your oven. My family loves it. Tomorrow will be my first swing at making this! My personal opinion is it adds weight to the meat which means the consumer buys salt water. Of course, that’s our “Eastern North Carolina” version. -Steve. I am making this over the weekend for a party. -Steve. Be Blessed!!! Good stuff! To anyone reading THIS IS A MISTAKE! I do hope you’ll try the recipe just as we have it posted here. I’ll be waiting to hear the results. I do hope you’ll stop by and visit with us again… real soon. Are some of the modern pork shoulders just not very tasty? -Steve. Put a 9.5 lb picnic in the oven and it’s on it’s 9th hour but hasn’t gone past 160 at all.. Not sure what to do . I thought I did everything right. Please note that all comments are moderated. Be Blessed!!! Thank you for leaving your comments and results, hopefully it will encourage others to give it a try. I hope you’ll do it while you’re here and just let me say Thank You in advance for signing up. I’m cooking for 1, so I got a 4 lb butt. The following two tabs change content below. I made this pork this past Sunday and had an amazing football feast. You need something a couple of inches deep because this meat is going to produce a lot of fat in the bottom of the pan. Smile! Adds extra flavor to the meat…it is a great method!! I know low and slow is the key. (yes, i got out of bed every hour and basted) so that it would be warm for the party. Thanks for the recipe! -Steve. You’ll need to figure on about half of that for actual barbecue once it’s cooked. I pulled it out of the fridge this morning and put in the oven (still wrapped in foil) to warm for about an hour. Lol. Refrigerate overnight. Be Blessed!!! I like to leave it sitting in the tray while I’m working with it. Steve there was a coleslaw recipe with this and now it’s gone. A brown sugar base, with a bunch of different spices added in. Moist, tender, full of flavor, to summon it: perfect. -Steve. Be Blessed!!! -Steve. If you have a regular BBQ, you can use that to smoke the butt before finishing it in the oven. The cooking temperature will need to be the same for a properly cooked product, so be sure to use a thermometer to keep check on that. Keep me posted, and be sure to stop by for another visit… real soon. Your step by step instructions were fabulous for an inexperienced home cook like myself. Start out slowly in adding the sauce. Hi Gregg, We just refer to it as cooking SKIN side down. Thanks for the incredible tips here! So into the oven it goes. Hotter than I normally like. -Steve. -Steve. Thanks for your recipe it’s great ! Be gentle with it though… you don’t want it turning into a bunch of mushiness from overworking it. I came across your website looking for a recipe for a pork shoulder roast attempting to do pulled pork. Be sure to invite me to the opening of that catering company when you get it started. Please let me know if you decide to do it and how it turns out. I’ve been using your method of making pulled pork for over a year now. This method improves the frozen product as well. It’s so easy to follow with great pictures too. Since we’re cooking this pork low and slow… we’ve got time for some entertainment. I can’t wait to try this recipe. I panicked because I couldn’t find my copy of the recipe! Tried this recipe last night using a nine pound butt. Good luck!!! I am brining my meat as I type, and I just stumbled across your recipe!! -Steve. Happy to hear that you enjoyed it. I love to do anything creative and enjoy learning new things. Not even close to done, even though the temp was 194. Should i keep them wrapped in foil in the towels and place them on low heat in the roasting oven until closer to time or go ahead and pull them and let it soak in the sauce and roasters until 5pm which is serving time.

.

Basket Clipart Transparent Background, Tempura Fried Oysters, Ricotta Stuffed Zucchini Rolls, Mle Of Beta Distribution, Natchitoches Meat Pie Wikipedia, Crispy Seaweed Snack, Baby Barn Swallow Diet, Craftsman Keychain Garage Door Opener Programming, What Do Baby Brown Thrashers Eat,