Comments on: Pulled Pork

By: Wooden Spoonz » Blog Archive » Pulled Pork

Wooden Spoonz » Blog Archive » Pulled Pork — Wed, 20 Jan 2010 14:31:43 +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.

By: David

David — Thu, 05 Feb 2009 02:10:29 +0000

Sam’s Club had two packs of butts for around $11 over the weekend.

By: Heather

Heather — Sun, 18 Jan 2009 14:50:52 +0000

Lisa – that really stinks. Have you tried calling any of the stores and asking to talk to the meat department? We are lucky to live near a very reasonably priced butcher and the the people in our local grocery store (Bi-Lo) are very helpful if we have questions. I bought our Boston butts in a two pack. I cut each one in half and vacuum sealed the remaining three halves for later in the year.
The employees in the meat department may at least have an explanation of why large cuts have been difficult to find.
Best of luck!

By: Keter

Keter — Sat, 17 Jan 2009 18:30:20 +0000

@Lisa – I don’t know where you are, but I’ve been having the same problem in Central Texas since Christmas – no larger cuts of meat available with the exception of holiday hams (which they still have!). I’ve been wanting to do a pot roast or a Jamaican jerk for over a month now, and don’t want to have to drive 30 miles to buy meat! I thought it was just a fluke….maybe not? Maybe supplies are disrupted? (Thinking about buying several and freezing them when I do finally manage to find them.)