Pulled pork recipe with pre-smoked pork shoulder???
I have a pre-smoked pork butt (shoulder) that I bought vacuum-sealed and refrigerated.... I would like to use it to make pulled pork sandwiches at a party ~ I know that ideally I would buy fresh pork and smoke it myself.... but any instructions / recipes for using a pre-smoked pork butt? Also ~ I'm concerned that it may be tough and not as juicy as the smoked butt is being re-heated from a cooled state. Thanks in advance! And purists: please hold on the criticism of not smoking myself... I know,... I know....but feel free please to suggest slaw and sauce ideas as well. I intend to have 2 sauces going, one sweet & one hot.
How do I cook a pork shoulder steak in a crock pot?
Low 6-7 hours, High 4-5 hours Lay your pork in the bottom. Top w/ a chopped onion (big chunks is fine). Sprinkle in salt, pepper, maybe some garlic powder. Add half a cup of water and put on lid. Cook as above.
Cook times for 7-lb pork shoulder?
Slow and low for a pork shoulder. Oven 250 - 275 degrees F. 8 to 10 hours Use seasoning rub before you cook it. No sauce until you serve it.
Smoking a pork shoulder?
Your shoulder is a bit small, but 1 to 1 and 1/2 hours per pound should work, you could check it after 2 hours with a meat thermometer for the internal temp. Each piece of meat is different because of fat content, etc. Smoked shoulder is awesome, so good luck! **needs smoker** Here's a link for you that says much more than I can. If you don't want to follow the link here's the info: Whole pork shoulders take a long, long time to smoke. So long that recipes don't give minutes per pound in the directions, but give the average cooking time in hours per pound. With a smoker operating at 225-250° Fahrenheit, it can take from one hour per pound (if you're lucky) to one and one-half hours per pound to cook, and maybe even longer depending on the size and fat content of the shoulder. When the pork shoulder reaches about 190°F, start checking it for tenderness with a fork. Poke it in the meat and give it a twist. That way you'll know exactly when it's done enough to shred.
Pork shoulder help - cooking time for 2 roasts at the same time?
I need some help adjusting the cooking time on this recipe for a pork shoulder tonight. I've used this recipe several times before for a 10 pound roast, and once I cut the times in half for a 5 pound roast. It's always been wonderful. I always start by browning the outside for about 10 minutes per side. Then start cooking uncovered the first hour @ 350. Then I cover the roast and cook another hour @ 350. Then I turn it down to 325 for the rest of the time. Total cook time is 30 minutes per pound. So for a 10 pound roast that means its in the oven for about 5 hours. So here's my problem: this time I couldn't find a 10 pounder so I bought two roasts - a 5 pound and a 6 pound. How should I adjust my cooking times? Do I cook it for 30 minutes per pound still, based on the bigger roast, for a total of 3 hours? Or do I cook it based on the total weight of 11 pounds which would mean 5.5 hours. I know that can't be right though. Is the answer somewhere in between? Thanks for any help and advice!
Is it safe to cook a roast (pork shoulder) with the elastic mesh netting that comes around it?
As Sheryl says, it is perfectly safe as it is a form of artificial rubber not plastic. It has a very high melting point, far higher that the 200 c that you need to cook pork at. Even microwave can’t burn it, and again as Sheryl states the mesh is there to keep the rolled pork in shape to cook evenly, particularly if it has been a flank that has had stuffing spread across it, and then rolled in to a joint. (not that type -:) )Previously we did this sort of thing with “butchers string” made of dense cotton like rope. That was expensive, but these newer mesh type systems are cheaper and easier to deal with and perfectly safe.
How can I cook pulled pork in the oven?
I have a great (and easy) recipe. Get a pork shoulder (or, also known as Boston Butt), about 4–6 pounds. Buy a large (but not turkey sized) baking bag.Pre-heat oven to 300 degrees.Pour 2 tablespoons of apple cider vinegar over the pork shoulder and rub it in. Then, season the shoulder with 2 teaspoons salt and 1 teaspoon of pepper..Prepare the large baking bag by adding 1 tablespoon of flour in the bag, close it and shake the bag vigorously.Chop 10 to 12 cloves of garlic and add to the baking bag alone with the seasoned pork shoulder. Close baking bag with a tie provided in the package, and cut 5 or 6 slits in the top of the bag.Place the bag in a large pan so the bag does not touch the edges. Bake this for 5–6 hours.Remove pork (saving cooking juices) and tear into pieces onto a large platter, then spoon some of the accumulated juices on the pulled pork and serve.Enjoy!!
What is the most tasty slow cooker recipe you've ever made?
Best dish ever is pulled pork and it's easy peasy.Make a paste with brown sugar, cayenne, garlic powder (or fresh, smashed garlic), onion powder, a little cumin and some soy sauce. Rub your pork shoulder all over with this, laying it on as thick as you want.Slice two large onions. Add half to the bottom of the crockpot, place the pork shoulder on them and the other half of the sliced onions in top.Cover and cook on low for 8 hours or high for 6.Remove as much of the cooked fat as you want and use two forks to pull the pork apart. Mix in your favorite BBQ sauce or make your own and Bob's your uncle. Yummy on hamburger buns, ciabotta, baguettes or any other bread. Or serve piled over biscuits.Ok, now I've got to go get some pork shoulder. I just made myself hungry. LOL
How long can BBQ pork sit out at room temperature after cooking?
Real life experience. Where I work, our team along with the boss organized to have a picnic. I made my favorite for such things, Tuna/Macaroni salad in a covered Tupperware bowl. The picnic started at 10 AM and I had the salad out. We ate around noon and the salad sat out till we left around 4. A coworker asked if she could have the remaining salad, I said sure, I was flattered. Anyway, the salad had been out in the heat for 6 hours and no one even got sick let alone die.So I would say your BBQ pork can go for several hours without fear of getting sick, just don’t eat any ROMAINE LETTUCE!This brings up another thing, do you hear of wholesale sickness or deaths from BBQ in the summer? Why not? Because it is rare that it happens. But things like E.Coli in food up front are more likely.
How do you cook pork belly?
Aim for this. By the way, that sprig of green is to make you feel better about the amount yummy fat and cholesterol you're about to ingest. The recipe illustrated in this video is pretty good.