Tuesday, October 7, 2014

Pork Butts & Pulled Pork

"Pulled Pork" is a dish everyone loves.  This is very interesting because there isn't just one pulled pork recipe that everyone uses.  No, there are hundreds of different recipe for making pulled pork.

It can depend on what part of the country you live in, as the South does it different then say the Northeast.  There is even differences between countries.  Mexico and Cuba do it different from each other as well as the USA.  But I've got to say, I haven't tasted a pulled pork that I haven't liked yet.

Some are mild while others can get quite spicy.  Some are done with dry rubs while others are done with wet rubs or marinades.  Most are done with ingredients, spices or herbs native to their area, but not always.  There are people who like to use a bone-in to a boneless piece of pork.  Some will only use a particular cut of pork when making their pulled pork.

But "Low & Slow" is what everyone does to make it tender, juicy and easy to pull apart.  You'll find temperatures ranging from 225 to 300 degrees for the oven.  Some may start or end with a higher temperature to create an outer crust too.  As far as time goes, about an hour per pound seems to be the norm.  But that does vary because of the temperature used in the cooking process.

The best equipment for cooking your pulled pork in is an enameled cast-iron casserole.  But if you don't have one, just use a good roasting pan.  Whatever you use, make sure you have a good lid too.  Again, not all but most recipes call for a lid to use during the cooking process.

This week I have two great recipes for you to try.  Tomorrow's is my personal favorite.  It's called "Best Pulled Pork I've Tasted" and uses a bone-in pork butt and a dry rub.  It also has a little bit of a spiciness to it as it calls for "Ground Cayenne Pepper" in the rub.  The recipe calls for a tablespoon of it which in my option makes it just a mild spicy.  Remember you can always adjust ingredients to meet your personal taste requirements.  So have fun with all recipes this way.

On Thursday, I have a recipe for "Garlic Pulled Pork" and it goes the other way.  It uses a boneless piece of pork and a wet rub.  It's also a Puerto Rican recipe but does not use anything to make it spicy.

The two recipes help showcase what I have said above about all the different ways to make pulled pork.  Be sure to try them as I'm sure you will love both.

Another bit of help on pulled pork.  A pulled pork recipe makes a lot of product to eat.  Don't back off because you think it is too much food for you.  What I do is portion the remaining pulled pork from a meal into 1 pound zip-lock freezer bags, mark with necessary info and freeze for later use.  It works quite well for my wife and I.

Remember to thaw in the refrigerator and then warm up in a low (300 degree) oven or use the microwave.

Well I  hope you have enjoyed today's comments and "Happy Cooking" until next week.

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