The Best Pulled Pork- Hog Heaven Style!

[Ray Hammond]

Guys,

If you want a real treat- when you finish all you can stuff in your belly- take the rest of the meat out and refrigerate it.

While that's doing, chop thin some green cabbage, purple cabbage, carrots, and dice up a granny smith very fresh ( not soft) apple.

Put all these in a big bowl and add your favorite cole slaw dressing, along with some mayo, a couple tablespoons of celery seed, and salt and pepper.

Stir, and put in covered dish and refrigerate. This will mascerate(meld) its flavors during the night.

For lunch the next day

get some high quality burger buns-and fire up a griddle or use a baking sheet in the oven at about 325.

Pull the pork apart into small shreds...accumulate about 8 -10 oz on a plate and over it pour some vinegar based (NC style) bbq sauce and heat up in the micro about 2.5 min on high.

While that's doing, you should butter your bun and put it inside-side down on the griddle or on the baking sheet in the oven to toast it a little.

Place some Sweet Baby Ray's bbq sauce on the warmed bun on both sides, mound up the meat on the bottom side, then put a big dollop of slaw on top of it, and a couple pickle slices.

Enjoy!

[Benjy]

Originally posted by Ray Hammond:
Benjy
Next time you and Larry are down the street just come over on Friday for supper and you can try it

I made it by Rays during lunch, a couple weekends ago. Ray being the generous Host that he is, heated up some of this roast for us to have a sandwich. All I can say is WOW! It was unbelievable!

Thanks again!

I made this recipe yesterday for supper and just had it again for Sunday lunch! I will be making this again!

I used a ham instead of a shoulder and cooked it in the crockpot instead of the oven.

 

 

 

[Steve Kendrot]

The tin foil traps the moisture in and reduces evaporation. As the meat cooks, the muscle contracts, pushing moisture to the surface where it evaporates in a smoker. This cooling effect reduces the rate of increase in temperature of the meat, causing the "BBQ Stall". Wrapping tightly in tinfoil keeps moisture from evaporating and cuts way down on the time.

Most of the smoke flavor is imparted in the first few hours of cooking in a smoker. So smoke as usual on a smoker for 3 hours. The wrap tightly in Tin Foil and move to oven at 300. I cooked my first brisket (14 lbs) to perfection in 6 hours. Conventional methods call for a 12 hour ordeal.

 

Originally posted by Dave Bulla:


And as for the time, why would it be different?  He said he's only cooking at 275 and that's about the same as my smoker.  Of course, first thing I thought when I was reading this was that seemed kinda quick...  I was thinking closer to double that 6 hours.

Of course, I seldom cook by recipe and my smoker does not even have a temp gauge since the old one broke about 3 years ago.   I just kinda go by "cool, warm, medium or hot".  Seems to work if I just go by doneness of the meat rather than worry about how long it takes.  I cook with lots of flexibility and don't get stressed over time or temp very often.

[Benjy]

Just wanted to bring this back up. I am cooking this today for some of my friends, it is an amazing recipe and not that hard to do! Also brings back a lot of great TradGang memories!

[ronp]

I finally made this, and it was excellent!  I did one 9 1/2 pound shoulder.  It took a little over 7 hours in the oven.  My wife keeps raving over it and said it was better than prime rib, her favorite, and much better than my pulled pork in the smoker.  My nephew loved it as well. I'll have it for lunch tomorrow and for supper again tomorrow. Thanks for sharing the recipe.

[Thunk]

Would this work with a hindquarter or is there some other method you’d recommend?

[Benjy]

Sorry for the LOOOOONNNNNNGGGGGGG delay.

I use the hams are whatever chunk of pork that I have, I usually do mine in the crock pot.

[Thunk]

Thanks.  Will definitely be giving it a try.