Nicholas Mosher
Sous Chef
I'm playing around with an oven-method pulled pork (semi-inspired by Alton Brown's method of oven-method baby back ribs).
Picked up some nice pork shoulder that I'm going to dry rub and braise in the oven with a little liquid.
Not sure how it's going to turn out... Here is the gameplan.
4-5lbs. Trimmed Pork Shoulder (Butt End)
DRY RUB:
2-C Brown Sugar
3/4-C Kosher Salt
1-T Onion Powder
1-T Garlic Powder
1-T Chipotle Chile Powder
1-T Black Pepper
THE WET:
1-C Hard Cider
2-T Cider Vinegar
1-T Tomato Paste
1-T Honey
1/2-t Liquid Smoke
I'm going to cut the shoulder into four large 2" thick "steaks" and thoroughly rub them down with the dry rub. Let them rest about an hour for the spices to hydrate and work their way into the meat a bit.
Then I'm going to take some big sheets of tinfoil and lay the pork out. Next, I'm going to roll up the foil, crimp one end, add a 1/2-C of the fluid to each pouch, crimp the other end, and finally stick the foil packs on a cookie sheet in a 300ºF oven for 3 hours or so.
When the collagen has all melted and the meat is tender, I'll drain the fluids into a saucier and reduce (for a nice tacky sauce). Then shred up the pork and serve on white bread with the sauce.
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Anyone have any good oven-method pulled pork recipes?
-----
Pictures and results to come.
Picked up some nice pork shoulder that I'm going to dry rub and braise in the oven with a little liquid.
Not sure how it's going to turn out... Here is the gameplan.
4-5lbs. Trimmed Pork Shoulder (Butt End)
DRY RUB:
2-C Brown Sugar
3/4-C Kosher Salt
1-T Onion Powder
1-T Garlic Powder
1-T Chipotle Chile Powder
1-T Black Pepper
THE WET:
1-C Hard Cider
2-T Cider Vinegar
1-T Tomato Paste
1-T Honey
1/2-t Liquid Smoke
I'm going to cut the shoulder into four large 2" thick "steaks" and thoroughly rub them down with the dry rub. Let them rest about an hour for the spices to hydrate and work their way into the meat a bit.
Then I'm going to take some big sheets of tinfoil and lay the pork out. Next, I'm going to roll up the foil, crimp one end, add a 1/2-C of the fluid to each pouch, crimp the other end, and finally stick the foil packs on a cookie sheet in a 300ºF oven for 3 hours or so.
When the collagen has all melted and the meat is tender, I'll drain the fluids into a saucier and reduce (for a nice tacky sauce). Then shred up the pork and serve on white bread with the sauce.
-----
Anyone have any good oven-method pulled pork recipes?
-----
Pictures and results to come.