I want to try other pulled pork recipes.

Let's hear those pulled pork recipes.

180 pound whole hog, brine in salt, apple vinegar, 6 oranges, 2 lemons and garlic for 36 hours. place on spit over cherry firewood, cook 22 hours keeping temp below 250 degrees.

Dang do you use a bathtub to brine? sounds really good
I'm only doing 5 lbs today

I take a commerical rub like kinnders and doctor it up with chilli powder garlic and onion powders plus a helping of crushed red pepper. Ill rub the pork with a mix ox mustard and whorchister sauce to help the rub stick and then coat heavy.

Shoulder, root beer, paprika, garlic, stoneground mustard all in a crock pot. BBQ sauce to finish

I write me recipes down to make sense to me , this one I wrote down the amounts when I made nesco roaster worth and it came out very well
most of the time I only do one butt in a 7 quart dutch oven in the range. so it is a little back and forth single batch double batch.

before I wrote this one down I made it several times but just eyeballed the spices to what looked right , I wanted to put some numbers to that so I could remember since we make pulled port a bunch over the winter but not much over the summer.

the local grocery store puts butt on sale 99 cents a pound fairly often I stock up on them when they do.




Pulled pork

This was a double batch enough to do 16 pound of meat two 8 pound butts in a nesco roaster

Embracing metric on this recipe all spices are weight in grams easy to scale up or down


Two roasts
Weigh and mix
175g Brown sugar
20g powdered garlic
20gr paprika
50g salt
3g pepper
20g chilli powder
20g cumin ground

Slice 2 large onions and spread around the bottom of the dutch oven as a bed for the roast 4 if doing 2 butts in a nesco roaster.

Wash and lay meat on bed of onions skin side up add one cup water. more water needed for nesco.

Pat the spice compote on the meat till covered.

Bake 350 for 45 minutes then reduce to 275 for about 7 hours

When finished cooking remove from oven place meat in 9x13 to cool peel the skin and discard the skin. When cool enough to work with shred the pork with 2 forks.

In the dutch oven sir the onions and juices add 1 bottle 32oz of BBQ sauce and stir ,add a cup of cold water to the bottle and shake to get the last out and pour in the pot. Double for two roasts in a nesco.

As you shred the meat ad back to the pot and stir

The meat will soak it all back up .

This one I make has never let me down: https://www.allrecipes.com/recipe/24035/kalua-pig-in-a-slow-cooker/

Good pork doesn't need a rub. All it needs is hickory fire, an acid like vinegar or lemon juice to help cut the fat and time.

I do whole shoulder, skin on preferred, over a 200-250 hickory fire with some smoke but not a thick smoke. Every half hour or so they get spritzed with apple cider or malt vinegar, apple cider preferred but you can experiment with vinegars or lemon/lime/sour orange. Toss the thermometer, it's done when the meat pulls away from the bone and the fat on the skin is rendered. Depending on size of shoulder/amount of meat and cooking conditions this can be in as few as six hours or as long as twelve.
Bone out and chop or slice the meat. If you can pull it as in that greasy Carolina whole hog (which is good in its proper place) it's not done. Divide into inside, inside/outside and outside chopped piles for those that have a preference. I'm inside/outside chopped.
Serve the meat with a proper red, sweet and spicy sauce. I don't discuss sauce recipes.
If you want a sandwich use the cheapest hamburger buns, lightly toasted as in sitting on the griddle while assembling sandwich, and add sliced dill pickle and sauce ONLY.

You can do ribs the same way but it must be whole slab aka spare ribs not those BS baby or st louis things. MEMBRANE REMOVED.ti

If your bored while waiting halves of chicken can be roasted over the fire as well though these do benefit from a good rub.

Man all of these sound great. Thanks.

dry rub (webber makes some really good ones)
cook over charcoal for 8 to 10 hours@ 225 or so
pull it apart and eat
good grilled pork needs no sauce, it will make it's own

Same here. The only thing I do is add a fork full of flour and bring to a simmer to thicken it.

Horse trough.

We're talking bbq not pot roast.

There are a number of posters on this thread whose Man Cards should be considered in serious jeopardy.
First of all, the title of the thread. "Pulled Pork Recipe".
Cooking hogs ain't a Betty Crocker endeavor. If one wants to know what the recipe is for someones hog sauce, why, that could be grounds for starting a Civil War.
If you want to know how to slow cook a hog or shoulders over charcoal or firewood, ask away.

Pork Tenderloin in a crock pot covered in Barq's Root Beer, simmer on low for about 6 hrs.

Pork Butt- nothing like it! Put butt into crockpot, cover with water (or 1/2 apple juice). Place on low, go to work , come home. Pull out falling apart delicious, moist, pieces and shred. Put favorite BBQ sauce on and eat away.

This is more of a very moist/falling apart recipe

....some of y’all will make good wives one day ...crock pots lol

...Adam if you’ve got a 5 lb butt.. just pour some worstishire on it and rub it down with chili powder and black pepper...cook with indirect pecan wood heat for 5 hours at about 275

Mommy won't let them play with matches. LOL

Alright how many of y'all get picky on your wood? I do.

I want hickory, red ideally. Unless I'm doing poultry or want a mild smoke then I want pecan, a type of hickory. I don't want it green but not fully seasoned either. To wet and you get bitter smoke, to dry all fire and no flavor. With experience you can judge by weight and touch if it's just right.

No oak ever, unless I want hot coals for grilling as in hamburgers but I like chunk charcoal for that. Maple, cherry, fruit wood for turkey or chicken.