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Need a pulled pork and pulled beef recipes

nbermas Jun 1, 2008 03:37 PM

What type of meat do you use and how do you make them? I see alot of time they put coleslaw on the sandwiches, do you suggest that or something else, thanks and can't wait, yummy. Homemade suace recipes too please.

  1. n
    northside food Jun 1, 2008 07:00 PM

    This isn't barbecue, but it's still fantastic. You might want to try it.

    Pulled Pork Tacos

    One pork shoulder
    One can of Ro-Tel
    One bottle of Corona (any light bodied beer will do in a pinch though)
    Onions
    Garlic
    Lime juice
    Cilantro

    First, sear the shoulder on the stove. Don't worry about cooking it all the way through. You can't possibly. Just get it brown and crispy on all sides. Salt and pepper the meat as it's cooking. While that's going on, quarter your onions and peel your garlic. Throw it in your crockpot. Put the seared meat on top, then pour in the Ro-Tel and about half the beer. Lid it and let it cook on high for at least six hours. You want it to be fork tender.

    Take the meat from pot (I save the stock for soups) and put it on a cookie sheet. It should be just falling apart right now. Shred it with a fork or by hand, then put it under the broiler for a few minutes. You want it to crisp up a bit. Then add chopped, fresh cilantro, lime juice and sea salt to taste. Mix it together and serve.

    1 Reply
    1. re: northside food
      nbermas Jun 2, 2008 05:56 AM

      Thank you very much for your help!!

    2. withalonge Jun 1, 2008 06:27 PM

      we do ours on the bbq.... low and slow.. (we have a gas grill, so it is easier to keep the heat down). we don't season beyond salt and pepper... that way we can kind of turn it in to a more carnita style or pulled pork bbq later. med-low heat, 4-6 hrs, turn every once in a while to make sure it doesn't get burned. when it is done you should be able to shred with two forks (it should be that tender... you could use your fingers, but it would be too hot).

      we add a little of our favorite bbq sauce (or whatever style we're in the mood for... though i must admit the local bbq place makes a killer carolina style sauce so sometimes we cheat and go buy that)... for parties we throw a bunch in the crock pot. serve on crusty rolls (or toasted buns... gotta toast so they stay together to eat). then add cole-slaw and maybe a little hot sauce. mmm... heaven.

      my cole-slaw (for this purpose is simple)... shredded cabbage, thinly sliced.. I use food-pro. approx 4 cups, a small can of crushed pineapple (it kind of disappears, doesn't taste pineapple-y). a little splash of apple cider vinegar, a couple dollops of mayo, so the "sauce" creamy but not mayo-ish and gloppy. it should be more like a creamy/vinegarey sauce.

      it is super easy to do, just takes patience.

      1 Reply
      1. re: withalonge
        nbermas Jun 2, 2008 05:55 AM

        You rock and so very kind to write this all for me, I deeply appreciate it. Thanks and happy eating, I will love your recipe!

      2. Antilope Jun 1, 2008 04:23 PM

        For pulled pork use bone in pork butt which is really pork shoulder. When I'm not cooking it in my Weber smoker I cook it in a crock pot. Here's my crock pot pulled pork method. Place a cup of water in bottom of crock pot. Add about a 5-lb pork butt (shoulder). Sprinkle pork butt with a couple of tablespoons of barbecue rub. Rub it in. Cook until pork butt internal temperature is 195 to 205 F. This can take 4 to 8 hours. Use a meat thermometer to make sure. When bone pulls out easily from the pork butt, it is done. It's the slow cooking at low temperatures (220 - 250F) that breaks down the collagen in the meat and makes it tender.

        Here's my homemade BBQ pork rub. It's my adaptation of Ray Lampe's Big Time BBQ Rub.

        1/2 cup kosher salt
        1/2 cup turbinado sugar
        1/4 cup firmly packed brown sugar
        1 tablespoon granulated garlic
        1 tablespoon granulated onion
        2 tablespoons paprika
        2 tablespoons chili powder
        2 tablespoons freshly ground pepper
        2 teaspoons cayenne pepper
        1 tablespoon dried basil
        1 tablespoon ground cumin
        1 teaspoon ground nutmeg
        1/2 teaspoon ground cinnamon
        1/4 teaspoon ground cloves

        Combine ingredients in bowl, mix well. Makes about 2-cups. Store unused rub in an airtight container.

        To more easily pull the pork butt, I place chunks in my Kitchenaid mixer and use the triangle shaped mixing paddle to knock apart the pork butt. This seems to pull it quite well. If it is a little dry, add a few tablespoons of the drippings from the crockpot. Remove any pieces of fat from the pulled pork.

        Here's my homemade BBQ sauce that you can serve on the pulled pork:

        Sweet and Spicy Barbecue Sauce

        1/4 cup distilled vinegar
        2/3 cup (6-oz can) tomato paste
        3/4 cup ketchup
        3/4 cup water
        1/3 cup brown sugar, packed
        2 Tbs granulated sugar
        1/4 cup molasses
        1/4 cup Worcestershire sauce
        1 tsp seasoning salt
        1-1/2 Tbs prepared yellow mustard
        1/4 tsp ground cayenne (red) pepper
        1/4 cup onions, yellow - chopped
        1/3 cup celery, chopped
        1-1/2 tsp garlic powder
        1/4 tsp chili powder
        1 or 2 tsp liquid smoke, hickory -optional

        Makes about 2-1/2 cups.

        Combine all ingredients. Stir well. Simmer for 30-minutes, stirring occasionally. When cooked, blend ingredients until smooth.

        You can add coleslaw to the sandwich or serve it on the side. Try both to see which you prefer.

        Here's my homemade coleslaw recipe:

        Homemade Coleslaw

        8-cups (16-oz) cabbage, shredded (you can use a pre-shredded bag of coleslaw mix)
        1/4-cup carrots, shredded

        3-Tbs yellow onion, minced
        6-Tbs milk
        6-Tbs yogurt
        3/4-cup mayonnaise
        1/4-cup lemon juice
        2-tsp cream style horseradish
        2-Tbs white vinegar
        1/2-cup granulated sugar
        1/2-tsp salt
        1/4-tsp ground black pepper

        Place shredded cabbage and shredded carrots in a large bowl. Combine remaining ingredients in a small bowl, mix well and stir into cabbage and carrots.

        Place in fridge and chill at least 2-hours before serving.

        2 Replies
        1. re: Antilope
          nbermas Jun 2, 2008 05:57 AM

          Antilope: You sound like you are a very very good cook, what else is your specialty?

          1. re: Antilope
            alkapal Jun 2, 2008 06:05 AM

            boy, antilope, your post made my mouth water!

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