Pork



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25 Comments

  1. David Allbrook
    June 28, 2012 @ 9:58 am

    0o0o0o0o0o i’ve gotta try this! Love me some BBQ, now I just need to work on patience.

    Reply

  2. Slow-Cooked Pork, Fresh Peach and Cilantro Quesadillas | Foodie McBooty
    September 4, 2012 @ 9:13 am

    […] Peach season is rockin’ and rollin’ here in Colorado.  There are fruit stands almost on every corner with loads of freshly picked peaches.  These are incredibly good by themselves, but I have food A.D.D. and wanted to try cooking with these too.  Something so deliciously sweet needs something smokey and salty to balance everything out.  What a perfect opportunity to slow-roast some pork shoulder. […]

    Reply

  3. Adam Clark
    September 14, 2012 @ 4:20 pm

    If you want it to be really good, you should cook to 190°. That is when the magic happens.

    Reply

    • Miss McBooty
      September 15, 2012 @ 4:56 pm

      I like your style Adam. The lower and slower the better. Unfortunately, I have to compromise with my apartment oven and it’s 200 degree limit (it tends to run a bit hot too, more like 215). *shakes fist* Must buy a smoker… Thanks for stopping by!

      Reply

      • Adam Clark
        September 15, 2012 @ 5:17 pm

        Actually, I meant cook to an internal temp of 190°. You can go higher on the oven temp. 190° is about where the collagen and stuff breaks down and gets silky smooth.
        I’m

        Reply

        • Miss McBooty
          September 17, 2012 @ 10:43 am

          Oooh! My mistake. 190 internal temperature huh? And here I thought 170 was on the higher end. I know the new standard for pork is 145, but it still scares me a bit. I’m old school like that. Here’s a New York Times article about the “new” pork safe cooking temp: http://tinyurl.com/44bhzck

          Reply

  4. Top 12 Recipes of 2012 | Foodie McBooty
    January 1, 2013 @ 7:55 pm

    […]  Cauliflower Crust Pizza 2.  Polish Dill Pickle Soup 3.  Perfect Pulled Pork 4.  Baked Mac and Cheese With Buttery Goldfish Crust 5.  Melt In Your Mouth Tri-Tip Pot Roast 6. […]

    Reply

  5. Tom
    February 27, 2013 @ 2:16 pm

    I agree with Adam Clark; internal @ 190* is where the connective tissues break down. It takes time to get it there with an external temp of 225* but it’s well worth the wait.
    I do the slow smoke method in a Weber grill. 2 hours per pound at 225*.
    170 is considered medium doneness for pork and it’s perfect for sliced and jucy but for Perfect Pulled Pork it needs more time and more heat.

    Reply

  6. Miss McBooty
    March 6, 2013 @ 7:36 am

    Noted! Thanks for the input Adam. I will definitely cook my pork longer the next time I make this recipe.

    Reply

    • Tom
      March 10, 2013 @ 4:33 am

      I did a 20 hour burn fro pulled pork last weekend.
      A 7 Lb Boston Butt(bone in)on the smoker for three hours and in the electric roster in a cooking bag for 17 hours @ 225 degrees.
      Results: Perfect! Falling apart with lots of bark due to using plenty of brown sugar in my rub.
      This is not my usual method, I normally just keep it smokin’ on the smoker but a cold rain took control of the heat and I didn’t want it ruined.

      Reply

      • Miss McBooty
        March 11, 2013 @ 10:10 pm

        Tom, your pork (bark and all) sounds AH-MAZE-ING! I bet it was completely drool-worthy. Sometimes unexpected weather brings out the creativity in us home cooks. I’m glad it turned out and now you know, you can rock your Boston Butt in an electric roaster! 🙂

        Reply

  7. Readers’ Choice: Best Recipes From 2013 | Foodie McBooty
    December 31, 2013 @ 12:21 pm

    […]   Perfect Pulled Pork – This is a recipe I am very proud of.  Being an apartment dweller now for (too many) years, […]

    Reply

  8. Steve @ schmoky.com
    January 9, 2014 @ 2:58 pm

    I prefer cooking bag, in this case i don’t need any babysitting for cooking meat… in this case temperature is not a big issue, i’d prefer to go for higher range, well above 200!

    Reply

    • Miss McBooty
      January 21, 2014 @ 8:37 am

      Steve, cooking bags are a great way to make some juicy pork too! I love how easy cooking bags make cooking pork roasts, pot roasts or even turkey, but for me personally I miss the ‘bark’ that’s created from dry roasting meats. I love those crunchy, smokey bits!

      Reply

  9. ab78
    March 16, 2014 @ 6:38 pm

    do you recommend shoulder or but?

    Reply

    • Tom
      March 18, 2014 @ 11:46 am

      I have had great success with both the picnic shoulder and the butt.
      The Butt seems to have less fat but the Shoulder seems to have better flavor and usually costs less. Get one of each and do them together. It won’t be wasted.

      The only other two secrets are to always get the bone-in cuts and cook at 225 degrees (F) for an hour and a half per pound.
      That’s #Lb.s x 1.25Hr @ 225* F. = perfect for all my fellow BBQ technogeeks.

      Oh yeah, one more “secret”: try to let it sit for five-ten minutes before pulling.
      Best wishes!

      Reply

      • Miss McBooty
        March 24, 2014 @ 8:28 am

        These are awesome ‘secret’ tips Tom! Thank you! And ab78, I have tried both and I typically enjoy the results of the shoulder more. As Tom put it, its probably because the shoulder has a bit more fat and flavor. Try to buy bone in if possible for more XTREME (lol) flavor.

        Reply

  10. ab78
    April 4, 2014 @ 4:59 pm

    Lbs x 1.25 or 1.5 HR?

    Reply

  11. Mrs.Finland
    March 7, 2015 @ 1:45 am

    Thanks for amazing recipe, totally nailed it! Perfect pork, 10 hours in 110 celsius.

    Reply

    • Miss McBooty
      March 7, 2015 @ 1:26 pm

      That is awesome!! Eat some for me 🙂

      Reply

  12. Julie
    June 16, 2015 @ 10:43 pm

    I’m making pulled pork for a wedding with 200 guests and super nervous! Thinking about making ahead, at the bottom of your recipe is says: If you wish to use the meat later, wrap the cooked pork in double foil to retain the juices and refrigerate or freeze. Do you wrap the whole roasts in foil and freeze for later or do you shred first? Thanks! 🙂

    Reply

    • Miss McBooty
      June 26, 2016 @ 8:39 am

      Hi Julie! How did the wedding roast turn out? I’m sorry for my delayed reply. Your comment didn’t come through my usual channel. To answer your question, even if late, I recommend you wrap the whole roast in foil, before shredding. This should keep things nice and juicy for later.

      Reply

  13. Kim
    May 29, 2016 @ 3:29 pm

    This recipe was the bomb.com soo good!

    Reply

    • Miss McBooty
      June 26, 2016 @ 8:39 am

      Happy you enjoyed it Kim!!

      Reply

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