Gwaihir’s Pulled Pork BBQ

2014-10-18
  • Yield : 4 lb BBQ
  • Servings : 15-20
  • Prep Time : 0m
  • Cook Time : 72:000 h
  • Ready In : 72:000 h

Ingredients

  • 3.5 lb Boston Butt / Pork Shoulder
  • Memphis Basting Sauce
  • Kaiser Rolls / Texas Toast / Potato Rolls (et al.)

Method

Step 1

Put meat in the crock pot filled with basting sauce.

Step 2

After cooking overnight I poured off the marinade in to a separate bowl and attacked the meat with a fork and pulled it all apart, then put both meat and marinade in the refrigerator.

Step 3

By Friday [sic] morning, all the fat hardens on the top of the marinade, so it can be literally scraped off. Pour marinade and meat back in to the crock pot, and leave it sitting on low from morning till lunch.

I’ve had great success with crock pot pulled pork, but my method is slightly different. I don’t put it in the oven at all- I know I miss out on those little crisped up bits, but I’ll sacrifice those (Damned things just get stuck in your teeth anyhow!) for a more totally fall apart juicy as hell pile of meat. I’m using about a 3.5 lb Boston Butt (Boneless), cooked for a good 14 hours in the crock pot, filled with basting sauce. Appropriately enough I’m using Cunningham’s (They do my name some good credit!) Memphis style basting sauce, which is a predominantly Vinegar based sauce with a few hints of orange/lemon juice. I didn’t trim the fat from the butt before putting it into the crock pot. After cooking overnight I poured off the marinade in to a separate bowl and attacked the meat with a fork and pulled it all apart, then put both meat and marinade in the refrigerator. I started it last night with the intention of doing pulled pork sandwiches at work for lunch on Friday. By Friday morning, all the fat hardens on the top of the marinade, so it can be literally scraped off. Pour marinade and meat back in to the crock pot, and leave it sitting on low from morning till lunch, and when you get there just add some nice toasted potato rolls, kaiser rolls, or even texas toast for some damned good eating.

Depending on taste I sometimes use another BBQ sauce to actually put on my sandwich, usually something thicker, but the meat should really be juicy and flavorful enough without it, too. I’m a huge sucker for Dreamland BBQ – Online Store for this part.

The hardest part is bearing the house smelling so good for so long but needing to wait for that delayed gratification! – Gwaihir

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