How To Make Pulled Pork - Recipe


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    How to Make Pulled Pork

    Learn how to make Pulled Pork with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    What Is Pulled Pork?

    Pulled Pork is normally made by smoking or cooking a Boston Butt or Pork Shoulder up to an internal temperature of about 190°. Cooking it up to this temperature breaks down the collagen and connective tissue within the pork and gives you the classic pulled pork texture.

    Meat Block

    Pork Shoulder or Pork Butt

    Additives

    Soluble Pa’s Black Bull
    Southwest Mesquite Rub
    Butter Flavored Seasoning
    Texas Style Rump Rub

    Process

    We are going to do two types today, one we are going to smoke and the other we are going to cook with our Vacmaster SV1 Sous Vide Cooker, for both of these we will be using our new Waltons Automatic Syringe Injector.

    For the smoked one we are going to inject it with Soluble Pa’s Black Bull Seasoning and we’ll rub the outside with Smokehouse BBQ Seasoning. A quick note here, when you are choosing a seasoning to inject or marinate meat look for something that contains phosphates, they increase the water holding capacity of your meat so you will have a juicier finished product.

    We will dissolve 6.2 oz of the seasoning in 2 quart of water and then inject the Butt with as much as it will hold. If you like a lighter flavored pulled pork then you can inject smaller amounts, its not a cure so feel free to use as much or as little as you want. Once this has been fully injected we will start smoking it. Now, it’s a large thick cut so it is going to take anywhere from 8-10 hours for it to reach the 190°.

    For our Sous Vide Pork Butt we are going to inject it with Butter Flavored Seasoning & Marinade and rub the outside with the Texas Style Rump Rub. We will dissolve the seasoning in a quart of water and then we will inject it until we have increased the starting weight by at least 10% or until the Butt will not hold anymore water. Next we are going to vacuum pack it and Sous Vide cook it at 165° for 24 or so hours and then we will see if cooking it at this temperature for this long will still give us that nice pulled pork texture.

    Thermal Processing & Smoking

    Smoke at 220° until internal temp is 190°
    OR
    Sous Vide at 165° for 22 hours and then increase to 190° for 2 hours.

    Cooling

    If you have cooked your pork long enough and gotten it to the right temperature you should be able to slide the bone out fairly easily and then use something like these Heat Resistant Gloves and just pull it apart by hand. If not you can use Man Claws or a Pork Puller.

    Wrap up

    So, all in all both were great ways to do pulled pork, the Sous Vide was a little simpler and required no baby sitting of any kind but in general I liked the traditional smoked pulled pork a little bit better.

    Additional Tips

    • Another thing to remember is as you heat up anything under vacuum the gas will expand so you wont have a 100% vacuum
    • We intentionally overpumped this so a lot of liquid cooked out during the process, which was fine as it was in the bag so it just cooked it in that liquid.

    Watch WaltonsTV: How To Make Pulled Pork


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    @jonathon
    Thanks for the response!

    I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.

    As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.

    Anyway, I will keep trying to figure this out and will definitely keep you guys posted if I make any headway. In the meantime, if there is anything else you think might be worth testing, please let me know! It would be great to try and perfect this process together.

    Max

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  • D

    @bob-s-meatgistics I moved one of my first pork butts into the oven and my whole house smelled like smoke. My wife did not stop complaining for a week until the smell was gone from both the house and the oven. I finish all my cooks outside. If you wrap it to speed up the cook you may want to unwrap it for the last hour to put the bark back on it.

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  • P

    @jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.

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