Food, Drink & Dining Out Pulled Pork

[Scotland]

I had pulled pork in the states in 2012 having never once heard the term here. In the last few months it seems to be absolutely everywhere.

Of all the US trends we adopt this is one of the better ones. Slow cooked meat is a better option than deep fried carbs, and for some reason Australians have a bit of an aversion to pork compared to beef and lamb. Get some pork on your fork, 'straya!

 

[Borry]

Don't forget the 'tatos'.

I prefer the frites


Sent from my iPhone using Tapatalk

 

[Scotland]

I reckon society needs a food wanker dictionary.

 

[Jackfrost]

I have a smoking oven that I use to slow cook and smoke a pork butt (cut just behind the neck with bone in) with for 12-14 hours at 105 degrees. It's the stuff dreams are made of

 

[Doss]

I have a smoking oven that I use to slow cook and smoke a pork butt (cut just behind the neck with bone in) with for 12-14 hours at 105 degrees. It's the stuff dreams are made of

Where does one acquire that and how much does it cost?

That's right up my alley.

 

[Damon_3388]

About 2-3 years late on the "new fad" aren't you, OP?

 

[Damon_3388]

A homemade coconut....must head up to Bunnings on Cup Day to get me a tree.

Or, "a homemade muffin, with coconut, carob, blueberry, goji and stevia."

Inb4 "Thanks Ben".

 

[Hudu Gurusingha]

Pulled pork is just the latest foodie hipster craze. Same as quinoa.

 

[Catfish Alley]

Pulled pork is just the latest foodie hipster craze. Same as quinoa.

Haha. Calling it hipster and comparing those two seems bizarre to me. Pulled pork is a cheap bar or food truck food that you eat with beer while a game is on.

 

[Iason]

The one thing all great pulled pork dishes have in common is that they're done in a proper smoker. The Carolinas do it best, but I'm heading down to Austin tomorrow and this place has become famous, so lets see if it can dethrone the champ. Texas is usually known for beef bbq and not pork, so I'm skeptical.

http://www.yelp.com/biz/franklin-barbecue-austin

God, I hate yelp. Sorry for linking it.

 

[Caesar]

Love slow cooked meat. Smoked meat, not so much.

 

[Percel]

Where does one acquire that and how much does it cost?

That's right up my alley.

Im not sure which one Jackfrost has, but I have a Hark smoker I picked up for $!50 on ebay bbq sale day, usually aorund 250-300, or you can get them rebadged from Aldi for 200 every now and then.

Here it is;

http://www.hark.com.au/index.php?route=product/product&product_id=79

 

[the_interloper]

Love slow cooked meat. Smoked meat, not so much.

Try a slow cooked pork in the Weber with a spicy rub and smoking chips on the coals, will change your life.

 

[Gasometer]

Try a slow cooked pork in the Weber with a spicy rub and smoking chips on the coals, will change your life.

How many beads do you put in your Webber to get the slow cooked effect?

How long in the Webber?

How do you keep the Pork moist from drying out around the outsides?

 

[Percel]

How many beads do you put in your Webber to get the slow cooked effect?

How long in the Webber?

How do you keep the Pork moist from drying out around the outsides?

You need to have a crack at the snake method, cant show pics at the mo, but its essentially a snake (2 beads on the bottom, one on top) around the outerwall of the weber, which slow burns for a long time.

I'll sort some pics later on!

 

[the_interloper]

You need to have a crack at the snake method, cant show pics at the mo, but its essentially a snake (2 beads on the bottom, one on top) around the outerwall of the weber, which slow burns for a long time.

I'll sort some pics later on!

Yep this is how I do it.

And Gasometer you need to cook until a internal temp of 90-95 deg Celsius (get an meat thermometer if you don't have one, essential for webering).

And it won't dry out, if you use a pork shoulder the sinew in the melts and keeps it moist. Apparently you can spray it with olive oil to keep it moist but I've never done it and it's always been good.

As a guide you want it around 120 deg give or take and a 2kg shoulder should take around 10 hours or so. It shouldn't matter if you go up to 150 for an hour or so during cooking, it's generally pretty forgiving and black bark on the outside is expected and awesome.

 

[Jackfrost]

The guys above are on the right track and I have a digital Hark Smoker which I payed $470 for however I have rewired it so that I can run it off an external PID temperature controller with SSR to maintain a solid temperature at the grill as the Hark thermometer is in the wrong spot to control temp at the grill and it is set on a relay which allow swings of 10 degrees each way.
I've also used the snake method in the weber with success but bought the digital smoker so that I don't have to fiddling with vents all day.
Regarding drying out you want to get a bone in pork shoulder at a minimum and a pork collar (pork but) if you don't mind spending a bit more and cooking it at 105 degrees to an internal temperature of 90-95 degrees. Meat will only take in smoke up to 66 degrees internal temperature so once it reaches this I spray it with some apple juice and wrap it in foil which helps get the meat through the stall faster and keeps the juices locked in.
I also use my smoker to do brisket, home cured pastrami and bacon, fish and smoked jerky and sundried tomato. I can also cold smoke salmon and cheese with my a-maze-n using frozen water bottles in summer.

 

[Illinois Nazi]

The guys above are on the right track and I have a digital Hark Smoker which I payed $470 for however I have rewired it so that I can run it off an external PID temperature controller with SSR to maintain a solid temperature at the grill as the Hark thermometer is in the wrong spot to control temp at the grill and it is set on a relay which allow swings of 10 degrees each way.

You've lost me.

 

[The Dice Man]

Pulled pork is so 2011. Beef cheeks cooked for 6 hours at about 130 degrees, smothered in Pedro zimenez and red wine along with carrots, celery, onion is where it's at these days kids.

 

[Copernicus]

Pulled pork was all my mate would talk about when he came home from his trip to the US earlier this year.

And also fried chicken and biscuits.

He must have been down here in South then.

They comprise two of the major food groups down here.

 

[Caesar]

Try a slow cooked pork in the Weber with a spicy rub and smoking chips on the coals, will change your life.

I'm just not a massive fan of that smokey flavour on meat, is all.

I find US barbeque culture to be a bit emblematic of US food culture in general, which (from my perspective) is generally 'make delicious food, then add an unnecessary step that takes it to excess'. Banana bread doesn't need to be lathered in cream cheese. Ham doesn't need to be honey baked. Freshly steamed clams don't need to be dumped into a rich bisque. Most stuff that's deep fried, doesn't need to be deep fried.

I love barbeque because of the simplicity - a delicious piece of perfectly grilled meat, maybe with a woody herb or a light soy marinade or garlic or something. I don't need it smoked in apple-scented woodchips and lathered in a sugary sauce, or a rub with 20 different ingredients.

 

[Gough]

Thought the thread title might be an acronym, now I'm just a little disappointed and hungry.

 

[Upgrayedd]

Pulled pork is so 2011. Beef cheeks cooked for 6 hours at about 130 degrees, smothered in Pedro zimenez and red wine along with carrots, celery, onion is where it's at these days kids.

ximenez*

****ing whities.

Slow cooked/BBQ meats is something we should really be getting on top of. The yanks do it fantastic, i know that our meat is fresher and tastier but lets get our act together

 

[dales.girl38]

I'm just not a massive fan of that smokey flavour on meat, is all.

I find US barbeque culture to be a bit emblematic of US food culture in general, which (from my perspective) is generally 'make delicious food, then add an unnecessary step that takes it to excess'. Banana bread doesn't need to be lathered in cream cheese. Ham doesn't need to be honey baked. Freshly steamed clams don't need to be dumped into a rich bisque. Most stuff that's deep fried, doesn't need to be deep fried.

I love barbeque because of the simplicity - a delicious piece of perfectly grilled meat, maybe with a woody herb or a light soy marinade or garlic or something. I don't need it smoked in apple-scented woodchips and lathered in a sugary sauce, or a rub with 20 different ingredients.

I'll have you know I loved every bite of my red velvet waffles with fried chicken and maple syrup in New York

 

[the_interloper]

ximenez*

******* whities.

Slow cooked/BBQ meats is something we should really be getting on top of. The yanks do it fantastic, i know that our meat is fresher and tastier but lets get our act together

Buy a Weber and join TLS, that's all you need to do.