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Old 07-11-13, 01:31 PM   #1
HardyWeinberg
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pork-pulling

We had catered barbecue yesterday at work, and I watched the truck pull up towing its smoker, and I saw them load trays of pulled pork into the smoker to finish until lunchtime, about 5 hrs later. The caterers said it was in the smoker 13 hours.

So how does that work? Would they put shoulders or whatever in for 8 hrs and then pull it apart into the stuff they brought over here to finish?

I have previously mostly only had pork pulled right off a pig on a spit.
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Old 07-11-13, 01:32 PM   #2
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BBQ?
I was thinking this might be about something else....
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Old 07-11-13, 01:45 PM   #3
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That doesn't sound......darn MV 'beat' me to it. teehee
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Old 07-11-13, 02:06 PM   #4
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That doesn't sound......darn MV 'beat' me to it. teehee
Like I have never heard that before
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Old 07-11-13, 02:21 PM   #5
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It's pud, MV.

My son worked at a great BBQ joint until just recently thinks they meant the original cook time was 13 hours and what they did on site was warm it up.
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Old 07-11-13, 02:27 PM   #6
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better pull all the pork you can now with this pork virus going around about to destroy all of our tasty, tasty bacon.
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Old 07-11-13, 04:52 PM   #7
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Just pulled a shoulder off the smoker after 11hrs. Cook a shoulder slowly at 225F or lower until its internal temp hits 195F. Time varies by weight etc, just wait it out. Then wrap fully sealed in foil and let stand for at least a half hour to an hour. If all goes well you can just pull it into shreds with your fingers or a couple dinner forks. Awesome stuff and it can be easily refrigerated and reheated for the following day too.
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Old 07-12-13, 06:40 AM   #8
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Okay, pulled pork is absolutely delicious. So, in the FOOdy world, what sauce do you prefer ON your pulled pork? Tomato based, vinegar based, or mustard based? Pulled pork sandwich with or without cole slaw?
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Old 07-12-13, 06:50 AM   #9
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Okay, pulled pork is absolutely delicious. So, in the FOOdy world, what sauce do you prefer ON your pulled pork? Tomato based, vinegar based, or mustard based? Pulled pork sandwich with or without cole slaw?
It's all good.

I lived near Lexington, NC which is vinegar based with cole slaw (and there are variants of cole slaw, vinegar or mayo) and worked in Columbia, SC where the sauce is more mustard based and no slaw. I grew up in Augusta, GA where the tomato based sauce rules.

The only sauce I didn't care for was some white sauce served in Decatur, AL.
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Old 07-12-13, 07:13 AM   #10
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I'm a vinegar based bbq man myself. What I do is get a roast, do a little season rub, throw it, an onion, and some bbq in the crock pot, and let it cook over night. Sometimes I'll make my own bbq sauce with ketchup, mustard, a little extra vinegar, Worcestershire, a little hot sauce, etc... Other times I pick from the selection of hundreds of different sauces my local store has. It usually ends up smelling so good I can't sleep.

I've got to learn to make a good slaw. I'm a fan, but never bothered to try myself.
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Old 07-12-13, 07:40 AM   #11
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I don't have a smoker, so for me pulled pork means throwing a big piece of pork into the crock pot, adding a liter or so of generic root beer and letting it go on low for 10-12 hours.
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Old 07-12-13, 07:52 AM   #12
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I don't have a smoker, so for me pulled pork means throwing a big piece of pork into the crock pot, adding a liter or so of generic root beer and letting it go on low for 10-12 hours.
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Old 07-12-13, 08:24 AM   #13
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Everyone knows that the best barbecue is from Texas and Texas barbecue sauces are tomato or ketchup based.
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Phobias are for irrational fears. Fear of junk ripping badgers is perfectly rational. Those things are nasty.
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Old 07-12-13, 08:31 AM   #14
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Okay, pulled pork is absolutely delicious. So, in the FOOdy world, what sauce do you prefer ON your pulled pork? Tomato based, vinegar based, or mustard based? Pulled pork sandwich with or without cole slaw?
I like them all with a slight bias to the vinegar based. I'm indifferent to cole slaw. Too often it's just meh.
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Old 07-12-13, 08:32 AM   #15
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I have been in NC for nearly three months and have not had any actual BBQ. This upsets me.
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Old 07-12-13, 08:36 AM   #16
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Everyone knows that the best barbecue is from Texas and Texas barbecue sauces are tomato or ketchup based.
Texans barbecue pork? I thought anything other than beef bbq was forbidden there.
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Old 07-12-13, 08:44 AM   #17
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We had catered barbecue yesterday at work, and I watched the truck pull up towing its smoker, and I saw them load trays of pulled pork into the smoker to finish until lunchtime, about 5 hrs later. The caterers said it was in the smoker 13 hours.

So how does that work? Would they put shoulders or whatever in for 8 hrs and then pull it apart into the stuff they brought over here to finish?

I have previously mostly only had pork pulled right off a pig on a spit.
You sure the pork was already pulled in those trays? Was it covered? Typically they'll smoke it then cover it so that it doesn't take on too much smoke for the rest of the cooking time and it more braises in its own juices to finish. If you ever see that Pitmasters competition show, everybody does things slightly different. Some lower or higher temps than others, some wrap it in foil or plastic at different times, some just use trays, etc. 13 hours would be low and slow. A shoulder could be done in less than 8 hours just the same. But I can't imagine they'd pull it before it was done, unless they were just putting it back in the cooker to stay warm for a while. Even then it doesn't make sense that it would be pulled until read to serve.
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Old 07-12-13, 08:49 AM   #18
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Texans barbecue pork? I thought anything other than beef bbq was forbidden there.
Texans will barbecue anything. And cole slaw is always served on the side. As to the slaw recipe, I learned to use mayonaisse, vinegar and sugar from my mother. It is what I like.
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Phobias are for irrational fears. Fear of junk ripping badgers is perfectly rational. Those things are nasty.
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Old 07-12-13, 08:58 AM   #19
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Texans will barbecue anything. And cole slaw is always served on the side. As to the slaw recipe, I learned to use mayonaisse, vinegar and sugar from my mother. It is what I like.
My grandmother made a great cole slaw - lighter on the mayo but with vinegar as well.
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Old 07-12-13, 09:00 AM   #20
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My grandmother made a great cole slaw - lighter on the mayo but with vinegar as well.
Do not have the recipe memorized, but hers is light on mayo too, and may well have some salt, pepper and lemon juice in it. Need to call her. Might grill some steaks this weekend and cole slaw would be nice with that.
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Old 07-12-13, 09:00 AM   #21
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I have been in NC for nearly three months and have not had any actual BBQ. This upsets me.
Where in NC? If you're near Boone/Blowing Rock there's an amazing and really affordable place called Woodlands. In Raleigh, The Pit is pretty good although a bit more spendy. In Cary, Danny's left me with fond memories. Out east I don't really know but you shouldn't have a problem!

My folks live on Main St. in Garner, and they've had the state final BBQ competition take place on the street in front of their house before. I'm partial to vinegar if the pork is top-notch and the smoking is on point - we had some finalists that really needed a bit more help from those forgiving, concealing tomato sauces. Kind of like needing your beer ice cold so you can't really taste it.
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Old 07-12-13, 09:23 AM   #22
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I have been in NC for nearly three months and have not had any actual BBQ. This upsets me.
Wut?? Where I live is determined by BBQ available.
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Old 07-12-13, 09:31 AM   #23
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Wut?? Where I live is determined by BBQ available.
I have a grill....where ever I live, there is BBQ.
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Old 07-12-13, 09:50 AM   #24
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I have a grill....where ever I live, there is BBQ.
Yeah, so do I, but gas. Grilled food is grilled food and I am good at it. BBQ needs wood smoke to be worthwhile to me!
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Old 07-12-13, 09:51 AM   #25
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Yeah, so do I, but gas. Grilled food is grilled food and I am good at it. BBQ needs wood smoke to be worthwhile to me!
http://www.lowes.com/Grills-Outdoor-..._/N-1z0ye9c/pl
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