lets be serious, pulled pork doesn't photograph well (i had some comments about the "worm sandwich" last time). so, i am sparing you the pics this time around. we all know what pulled pork looks like right?
since its very hard to give a by-the-book recipe, i'll tell you the tips i have learned (by trial and error, and internet help).
- use pork butt it's not actually the pork butt, it encompasses both the shoulder and the picnic (make the whole thing - it takes pretty much the whole day but it freezes very well)
- bring the pork to room temp
- preheat oven to 250
- rub pork with mustard before the rub (it gives the rub something to stick to and lends to a great crust)
- find a good rub recipe (this takes some trial and error - one i like is below)
- cook pork for 3 hours first, then start moping it with a nice mop sauce (again, recipe below)
- mop with sauce every 1-2 hours after first time
- timing is hard but a good rule of thumb is 2 hours for every pound
- check it 3 hours before you think it may be done and every hour or so after that (again, its not an exact science)
- internal temp should be 180, or twist a fork in it and see if it's tender
Pork Rub
1/4 c paprika
1/4 c kosher salt
1/4 c brown sugar (i used sucanat)
1/4 c garlic powder
3 tbs dried minced onion
1/8 c chili powder
2 tsp cumin
1/2 tsp cayenne pepper
this makes a bit of rub. store leftover rub in small tupperware container or ziploc bag.
Mop Sauce
1/2 c apple juice (use 100% juice)
1/2 c apple cider vinegar
1/8 c olive oil
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