Comments on: Pulled Pork

By: Ray, pork recipe fan

Ray, pork recipe fan — Mon, 30 May 2011 20:42:47 +0000

I may be wrong, but I think fresh minced garlic work better than garlic powder. I find that garlic powder tends to lose most of its flavor during cooking.

By: HeatherSolos

HeatherSolos — Tue, 08 Jun 2010 14:18:48 +0000

It can absolutely be done in your roaster and even the crock pot. You've got 3 servings per pound, typically. I have a vinegar recipe around here from Andre Pope that is fabulous, I'll dig it up for you. I freeze pulled pork all the time, it's great to heat and eat. As far as official sauces go… around here it can come to blows. Use your favorite bbq sauces whether it's vinegar, mustard, or (shifty eyes) tomato based -I like tomato for beef and sorry Alabama, but the whole mayo based idea gives me the willies even if I've never seen it executed.
Roasters at least in my experience are extremely unreliable for steady heat, so be sure to use a thermometer not a timer.
Later this summer I'm going to try smoking some boston butts, but it won't be in time for you. Sorry.
If I weren't under the deadline, I'd pack up the kids and head your way. I enjoy cooking for crowds, it reminds me of my restaurant days.
Baked beans might round out the menu, but tell the bride and groom to go easy. (What a wedding night, eh?)

By: ThatBobbieGirl

ThatBobbieGirl — Tue, 08 Jun 2010 14:10:41 +0000

Heather, I need to make pulled pork for a bazillion people to serve at my daughter's wedding, 10 days from now. And I don't have a "real" oven, just a little countertop oven big enough for a 10 lb turkey. (it's not really a bazillion people, but it's at least 140, and not everyone has RSVPd to say whether they're coming or not)

I have a tabletop roaster oven. Would that work? I think I could get two pork butts in there at once. Or will this work okay with a boneless cut? That would give me more meat for the cooking time, since I'll have to do this in several batches, and I'm running out of time. I'm planning to cook and pull the meat, then freeze it in gallon size bags. The day before the wedding, I'll pull it out of the freezer into the fridge to thaw, then it can be reheated in the roaster oven at the wedding site. Then I have to do cole slaw and homemade nacho cheese sauce, and maybe the salsa.

Is there an "official" sauce for pulled pork?

Oh, and can you come help me cook all this food?

By: Wooden Spoonz » Blog Archive » Pulled Pork

Wooden Spoonz » Blog Archive » Pulled Pork — Wed, 20 Jan 2010 15:31:43 +0000

[...] Pulled Pork | Home Ec 101 via kwout [...]

By: HeatherSolos

HeatherSolos — Tue, 13 Oct 2009 00:08:40 +0000

Also, I'm editing it to 225, my oven could run hot.

By: HeatherSolos

HeatherSolos — Tue, 13 Oct 2009 00:07:49 +0000

I'm so sorry, it should be it only needs to be 160 to be safe, so you're ok there. How many pounds was your roast? Was it one of the giant ones you get at Bi-Lo when they have the 1.69 sales or was it the ones they normally have?
The 400 oven keeps it well over 200 for a LONG time and most people's ovens fluctuate, that's how it can get over 200. Turn it up to 325, it's had enough time to not dry out.

By: amy

amy — Mon, 12 Oct 2009 23:33:17 +0000

Heather, I've got this in the oven right now…and so far it's a complete disaster. Is 200 degrees a typo? I followed all the instructions, 400 for 30 minutes, then turned it down without opening the door. After five hours at 200 it was nowhere near "twist a fork easily"…half an hour later, still nowhere near that, and a thermometer was only registering 160. I have an oven thermometer, too, so I know my oven was at 200. How on earth can the pork get up to 205 internally if the oven is only at 200?

I think we are going to have to order pizza…

By: Menu Monday 10/12 -The Unplan | Home Ec 101

Menu Monday 10/12 -The Unplan | Home Ec 101 — Mon, 12 Oct 2009 11:01:18 +0000

[...] Pulled Pork [...]

By: Daniel

Daniel — Sat, 02 May 2009 22:11:22 +0000

I had a couple of questions. Should I put it on the oven rack and have a drip pan underneath it? Does cooking time very per weight?

By: caryn verell

caryn verell — Thu, 05 Feb 2009 16:42:32 +0000

dont trim too much fat off of the butt as that is what helps give flavor and moisture to the meat….rub with herbs and spices or just plain old salt and fresh ground pepper. stick that butt in a roasting pan and cook the recommended time per lb. remembering that to get a good crispy brown you have to take the lid off the last 20 minutes or so. (that is my favorite part of the butt! When the butt is out of the oven let it stand about 20 min. then pull apart or slice. Save your drippings-put in frig. and then scrape off grease when cooled…makes a wonderful gravy.