Pulled Chicken Recipe

Sorry, I could not read the content fromt this page.

About Pulled Pork

Long ago, settlers brought pigs to the United States and left them to wander the wild. This climate where cattle perished was ideal for hogs, and therefore became the meat of the South. In this part of the world barbecue is synonymous with pork. Were you to mention beef barbecue in the Carolinas you are likely to be shown the door. Once the Texan has been shown the door over his pronouncements of the virtues of brisket, those left behind will most likely start a fight over all the variations of what is called the true barbecue.

Because this tradition is so old and every region has its own variations, it's hard to come up with a definition of exactly what pulled pork is. The most basic definition is pork cooked over a low smoky fire to the point where it can be pulled apart by hand. The variations are sauces, rubs, cuts, woods, toppings and serving style. As you read on you will find out about all the variations and be able to find out for yourself what is the best method and style for you.

Basic: On its basic level, southern style barbecue is smoked pork. It is often called pulled pork because of the way it is prepared. The smoked meat is simply pulled apart by hand, although it is also found sliced, shredded or chopped. But it is also more than a meal. One of the oldest definitions of barbecue is an event where people gather to share good food. These events were frequently prepared for political, religious or social gatherings.

Overview: The simplified version of preparing pulled pork is to take a pork shoulder and put it in your smoker. Cook until the internal temperature of the meat reaches at least 165 degrees F., the safe temperature for pork. However, higher internal temperature will make the meat easier to pull and more tender. Do not exceed 190 degrees F.in the smoker. You will want the meat to rest a minimum for 30 minutes. During this time the temperature will continue to climb, as much as 10 degrees F. more. By this time most all the fat will have melted away and the tough connective tissue called collagen will be broken down. The meat should be tender enough to be pulled apart by hand. Kept warm, the tender meat is served up on a white bread bun with a table sauce for the diners to add as they see fit. You will usually see it served with coleslaw, either on the side or in the bun.

Moving from the general to the specific you will need to know a little about the meat so you know what to buy and how to get it ready for the smoker. The smoke and the process of smoking is simple with pork shoulder, but you do need to know about the time involved and the kinds and amount of smoke needed. If you are so inclined there are a lot of great sauces for you to choose from so you can finish it off in style. The traditional way of serving pulled pork is in a sandwich. It makes a great meal no matter how you put it together, but there are some accompaniments that make it even better. Once you have the basics down, take a look through the recipes so you know all the variations involved.

Next Page: The Meat

Best Odds Pulled Pork

Of all the traditions of barbecue, Pulled Pork has held on to its roots far more than any other. Large cuts of tough and cheap pork smoked for hours slowly, then pulled apart by hand and served on a bun or in a pile. While pulled pork has held on to its tradition there is still a lot of variation out there. I've tried to bring together the best traditions and my own experiences to put together a method for the best odds pulled pork. While you probably won't win any competitions with this method you're sure to please a crowd.

The first step when making smoked pulled pork barbecue is deciding which cut of pork you want to use. Unlike brisket, pulled pork can be made from any fatty pork roast or from a whole hog. The best roast is the shoulder. High in fat and connective tissue, the shoulder is also the most flavorful part of the hog. The pork shoulder is typically cut into two parts, the Boston Butt and the Picnic Roast. You can use either or both, it won't matter a lot. What you do want is a fatty piece of pork. The fat will keep the pork moist while you smoke it. You should also pick a cut with the bone still in. The bone adds flavor and sweetens the meat.

Once you have your meat, trim off any loose fat and skin. These won't aid the pork much and will tend to just get in the way. With the meat ready you can apply a rub to flavor the meat while it smokes. A typical pulled pork rub will have sugar (usually brown), black pepper, cayenne for heat and either paprika or chili powder for color. Pulled pork, either through sauce or spice will have a reddish color to it. It's tradition. Work the rub deep into the meat and let it sit on the meat for at least an hour to mix with the juices from the meat. Now you're ready to smoke.

The smoke of pulled pork is provided by hickory and/or oak. While you can use any mild wood these are the traditional woods. You will want an even 200 to 225 degree F. fire. You need to keep the smoker temperature below 265 degrees F. no matter what. Too high of a temperature will make the meat tough. You want to smoke your pork roasts for about 1 to 1 1/2 hours per pound. This means you will be smoking for a long time. Get it, low and slow. You can remove the pork once it reaches an internal temperature of 165 degrees F., but it won't be tender. Continue until you can easily shred the meat with a fork. Now it's done. Of course if you have trouble smoking for this long you can use alternative cooking methods after a few hours. Wrap the pork tightly in foil and place it in your oven at 225 degrees F. until it is finished.

Once the pork is done remove it from the smoker and let it sit for about 30 minutes. Now you are ready to pull. Ideally the meat will be so tender that you can simply pull it apart with your hands. This allows you to separate out the meat from everything else. Place the meat in a pot over a low heat to keep it warm. Now you can add a simple vinegar sauce to the mixture to give it that authentic flavor. This sauce can be as simple as cayenne, paprika and apple cider vinegar. Mix it all together so that the meat is lightly coated and you are ready to eat.

Tradition also dictates that you provide your diners with a table or finishing sauce. This can be almost any kind of barbecue sauce, but again it would be typically served with a thin vinegar sauce. While this might sound like you'll have a sour dish, the meat will be sweet from the slow cooking and the sour of the vinegar (always apply cider vinegar) will be neutralized by that sweet. You can serve pulled pork on a plate or on a bun, it's up to you.

For more help do your Pulled Pork Step by Step.

Slow-Cooker Pulled Chicken

Sorry, I could not read the content fromt this page.

Spicy Pulled Pork

You can adjust the amount of red pepper used in this pulled pork recipe to increase or reduce it spiciness. In a small mixing bowl, combine all rub ingredients. Coat pork shoulder with seasonings and cover with plastic wrap. Refrigerate 1-3 hours. Preheat smoker and prepare for an 8 hour smoke.

Make sure wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep temperature low, or between 200 - 225°F. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185°F.

Once pork is cooked remove from smoker. Wrap tightly in foil and allow to sit for an hour. Afterward unwrap pork butt and shred. Combine pork with 1/3 of your favorite table sauce. Keep warm and serve on white bread buns with remaining sauce on the side. Top with Cole Slaw.