How can I get a roast to just fall apart after it cooks? I want to make pulled pork?!
Answers: Cook it long and on low temp! A extra large browing bag makes it super tender. Or a big roasting pan covered tightly with foil. Generously salt & pepper it, stuff with little slivers of garlic, place sliced onion under the meat on the bottom of the pan cover and bake for 4 hour on 325. It will fall apart!
Smoke it or cook in crock pot.
Pulled Pork BBQ in Slow Cooker
3 pounds fresh pork shoulder, well trimmed
3 Tbsp. BBQ or Grill Seasoning
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup packed brown sugar
2 tsp. worcestershire sauce
1 tsp. ground mustard
1. Place trimmed pork in 4-quart slow cooker.
2. Mix barbecue seasoning, ketchup, vinegar, brown sugar, Worcestershire sauce, and ground mustard until blended. Pour over pork.
3. Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
4. Shred pork, using 2 forks. Return pork to slow cooker, mix and heat with sauce before serving.
--McCormick
I cook it for a long time on a low heat...example 350 for about 3 to 4 hours. I also do one in the crock pot on low all night.. Just did one for the Super Bowl. YUM!!!
The best way is to put the pork in a slow cooker on low for about 6 hours. After all the seasoning has been put on the pork.
Just cook it in a pot or in a crock pot until its done then use 2 forks to pull it apart. It usually shreds really nice if its completely done.
I made pulled pork sandwiches for the Superbowl yesterday. I just cooked my pork roast in the crock pot on low all day Saturday. It just fell apart.
put it in the crockpot for 8-10 hours on low or bake in the oven covered on 300 for 4 hours......mmmmmmmmmmm
Cook it in a pressure cooker.
Pulled BBQ Pork
A pulled pork recipe made with pork roast and barbecue sauce, along with onions and other seasonings. Scroll down to see more pork rost recipes.
INGREDIENTS:
4 lb pork roast
2 onions, sliced, divided
1 onion, chopped
5 or 6 whole cloves
2 cups water
16 oz bottle of your favorite BBQ sauce
salt and pepper
PREPARATION:
Place one sliced onion at the bottom of Crock Pot.
Stud pork roast with cloves and season with salt and pepper.
Place roast in slow cooker on top of the sliced onion. Cover with the second sliced onion and add enough water to fill Crock Pot two thirds of the way.
Cover and cook on low 8 to 12 hours.
Remove roast.
Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot.
When pork roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.
Return the pulled pork to the crockpot. Mix in the chopped onion and BBQ sauce and cover. Heat on high for 1-3 hours or until the onions are soft.
Serve on large, crusty buns with a mustard based Carolina-style BBQ sauce. Garnish with dill pickle spears, thinly sliced raw onion and pickled pepperoncini (Italian banana peppers). Serve with crisp, homemade slaw. Carolinians would put the cole slaw on the pulled pork sandwiches..that's up to you.
Pulled Pork
Brine:
8 ounces or 3/4 cup molasses
12 ounces pickling salt
2 quarts bottled water
6 to 8 pound Boston butt
Rub:
1 teaspoon whole cumin seed
1 teaspoon whole fennel seed
1 teaspoon whole coriander
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon paprika
Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.
Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.
Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.
Long and slow is the way to go. The longer the better. I would consider a good long crock pot cooking. Or otherwise braise.
But it won't fall apart to the consistency you want on your own- it's called pulled pork for a reason. So- no fork non-sense.
Let the roast rest and cool to touch- and get to pulling.