How To Make Pulled Pork - Recipe


  • Walton's Employee

    Pulled Pork Sandwiches
    Pulled Pork Recipe
    Pulled Pork Recipe
    Pulled Pork Recipe

    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



  • @Jonathon
    Just re-watched this video again and have a couple questions. You used two different amounts of water for the smoking vs sous vide.
    Why?
    Is there a certain mix rate for the Pa’s per quart of water depending on the method or size of butt?

    I’ll be smoking this one. I also read about removing the fat cap before smoking??? Really?

    This will be my first attempt using the Pa’s so I didn’t plan on using an outside rub, want to see what the Pa’s taste like or wouldn’t it matter?


  • Walton's Employee

    @PapaSop No, the reason we used more on the Butter Flavored one is because that is what they seasoning calls for, you dont have to use more, or less water when sous vide cooking. For Pa’s I’d recommend following the instructions and use 6.2 oz in 2 quarts of water.

    Never understood removing the fat cap. One of the ones we used in this was over trimmed for my tastes. The fat adds flavor and juiciness!

    Good luck and let us know how it turns out. Oh sorry, yeah I don’t think a topical rub willover power the pas taste so Id say feel free to use one!


  • Power User

    @PapaSop IMO, Pa’s adds more to the ‘depth’ of flavor rather than an upfront blast of seasoning. I would recommend adding a liberal amount of your favorite rub!



  • @Jonathon @Joe-Hell
    Thanks guys. Appreciate it. Guess sometimes I over think this stuff. Just looking forward to trying the Pa’s after hearing so many good things.
    I’m leaving the fat cap on for the same reasons you mentioned.
    Also will use a rub I have.
    I’ll be on a meat vaca this coming week so will let you know how it goes. Maybe even pics if I remember to take any.


  • Walton's Employee

    @PapaSop Meat Vacation? My wife has been bothering me to take a vacation for my 40th…I was going to go somewhere nice and sunny with free drinks and take a fishing excursion or two but you have intrigued me with the thought of going somewhere specifically for the meat…



  • @Jonathon
    That’s a great idea but my vacation will be in the kitchen and garage. The plan is to do some brats, breakfast sausage, venison sausage and snack sticks and that pulled pork. And probably a steak or two along the way.


  • Walton's Employee

    @PapaSop Well, while that doesnt sound as good as going somewhere nice and sunny and sitting on a beach sipping cocktails all day, it does still sound pretty good!



  • @Jonathon
    LOL. After one day of sitting I’d be like, ok, this is boring, lets do something. Perhaps I’ll include an umbrella drink in my next meat pic.🍹


Log in to reply
 


Recent Posts

  • D

    I got ready to place an order an noticed many of the seasonings you carry are only available in quantities to mix 100# batches. Why are the batches so large? I make most of my summer sausage from a venison and pork mix after we’ve taken the cuts for steaks, made our ground and canned a few quarts. That being said doesn’t leave a lot for sausages, thus a 100# mix could last me years.
    Am I missing something?

    read more
  • R

    Thanks. Will start small before going big

    read more
  • C

    @RayStripling I would recommend using the powder and not the salt as it might make the end results to salty as for how much that is a matter of taste but remember you can add more at the end when you serve it but you cannot take it away.

    read more

Recent Topics


Who's Online [Full List]

32 users active right now (1 members and 31 guests).
rhochstetler, peterdsusa, BrianB

Board Statistics

Our members have made a total of 9.5k posts in 1.6k topics.
We currently have 6.9k members registered.
Please welcome our newest member, peterdsusa.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

34
Online

6.9k
Users

1.6k
Topics

9.5k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.