shredded pork roast, how do I...?

Ohmster <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Happy New Year everyone!

I would consider myself a fairly decent cook, for a single man, anyway. 🙂

We just had Christmas dinner at my brother's ex-wife's house and one of the dishes on the menu was
a roast pork that easily shredded when pulled at with two forks. The meat was drenched in some
kind of barbeque sauce and it was so tender and delicious, I just have to have it again. I got a
"take home" plate with some of this wonderful meat on it. Two, large chunks of meat were on the
plate. I pulled it apart with my fingers and mixed it with some K.C. Barbeque sauce and heated it
in the microwave oven in a covered dish. It came out hot, steamy, tender, and quite wonderful. I
said to myself, right there and then, that I had to find this recipe so that I can make this
wonderful roast for shredded barbeque pork sandwiches on fresh rolls!

I emailed my brother's ex for instructions and what kind of piece of meat to buy, and of course,
she did not write back. I don't think she even bothers with her email. Yeah, I could call her but
we are not "very close" and I would just rather find the info online where I can print it out and
put it in my favorite recipe notebook. Please help me with some meat selection advice, cooking
instructions for the meat, and if you can recommend a SIMPLE barbeque sauce (medium spicy would be
nice.) or a favorite store bought barbeque sauce, that would be very helpful.

From what I can remember, the meat came in some kind of gold, foil bag. (Maybe it was already
prepared?) It was put in the oven and roasted and when it came out, it was a rather large piece of
pork, maybe 4-5" high, and 8" wide, 12" long. It came out of the oven dark brown, and the meat
pulled apart very easily with two forks.

I am going shopping now and am a bit sad that I cannot purchase the roast now to prepare this week
as I don't know what cut of meat to buy or what ingredients I would need to prepare it. 🙁

Please help.

Thank you all and best wishes to everyone for a very happy and safe holiday season.

Pork butt, slow-roasted for a long time. I don't mix mine with a barbecue sauce. I just sprinkle on
Louisiana hot sauce when eating.

Ohmster said:

I am going shopping now and am a bit sad that I cannot purchase the roast now to prepare this week
as I don't know what cut of meat to buy or what ingredients I would need to prepare it. 🙁

The cut you want is pork shoulder, either butt (aka Boston Butt) or picnic. I like either
though many would tell you butt is preferred. Do a search for 'pulled pork', there's lots of
info out there.

I cook mine in a smoker, but you can cook it in an oven. I cook at 250 F to an internal
temperature of 195 F.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Ohmster said:

Happy New Year everyone!

I would consider myself a fairly decent cook, for a single man, anyway. 🙂

We just had Christmas dinner at my brother's ex-wife's house and one of the dishes on the menu was
a roast pork that easily shredded when pulled at with two forks.

(snip)

Also known as pulled pork, for which you use pork butt or pork shoulder roast. Best done on a smoker
over very low heat for oh, 10-12 hours. You can roast it in an oven, of course. When you (carefully)
remove the meat from the grill/roasting pan, let it cool for a bit and then, as you said, shred it
with a couple of forks. It is done to perfection when this requires little effort. Hint: keep one of
those large foil roasting pans handy to put the pulled pork into. You will also perhaps want to chop
it with a cleaver into smaller, bite-sized portions.

At the BBQ joints down here in TN, the meat is not liberally doused in sauce. Sauce is served on the
side and in fact whether sauce is used or not is a matter of personal taste. What kind is up to you;
there are vinegar-based sauces (my preference if I'm going to add sauce) and mustard-based sauces.
Which brand of commercial sauce really makes no difference as long as it is one you like; I've found
Heinz is just as good as Corky's.

Also, the local BBQ joints like to serve pulled pork on hamburger buns with chilled cole slaw on top
of the pork. I don't quite understand that, myself. I prefer it by itself, with perhaps a nice
crispy sourdough roll on the side and a slight sprinkling of sauce on the pork. Or, as Wayne said,
just a dash or two of Tabasco will fit the bill.

Good luck!

Jill

In the BBQ world, this is called pulled pork. Get a pork butt, shoulder, or picnic (ie, a front leg
of a pig, or part of it); this is one of the cheapest cuts of meat around, usually less than $1/lb.
Cook low and slow (typically 220-250° for BBQ) to an internal temp of 195-200°; plan on about
1.5 hrs/lb.

Let the meat rest for a while (ideally wrapped in foil in a place where it will keep warm), and it
will pull apart easily.

It will take to almost any kind of sauce. In Eastern NC, they use a sauce of cider vinegar, chile
flakes, and salt. In other places, any conventional BBQ sauce will be fine.

--
----------------------------------------------------------------------------
----
Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

Bah! Humbug!

"Ohmster" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Happy New Year everyone!

I would consider myself a fairly decent cook, for a single man, anyway. 🙂

We just had Christmas dinner at my brother's ex-wife's house and one of

the

Quoted message said:

dishes on the menu was a roast pork that easily shredded when pulled at

with

Quoted message said:

two forks. The meat was drenched in some kind of barbeque sauce and it was

so

Quoted message said:

tender and delicious, I just have to have it again. I got a "take home"

plate

Quoted message said:

with some of this wonderful meat on it. Two, large chunks of meat were on

the

Quoted message said:

plate. I pulled it apart with my fingers and mixed it with some K.C.

Barbeque

Quoted message said:

sauce and heated it in the microwave oven in a covered dish. It came out

hot,

Quoted message said:

steamy, tender, and quite wonderful. I said to myself, right there and

then,

Quoted message said:

that I had to find this recipe so that I can make this wonderful roast for shredded barbeque pork
sandwiches on fresh rolls!

I emailed my brother's ex for instructions and what kind of piece of meat

to

Quoted message said:

buy, and of course, she did not write back. I don't think she even bothers with her email. Yeah, I
could call her but we are not "very close" and I would just rather find the info online where I
can print it out and put it

in

Quoted message said:

my favorite recipe notebook. Please help me with some meat selection

advice,

Quoted message said:

cooking instructions for the meat, and if you can recommend a SIMPLE

barbeque

Quoted message said:

sauce (medium spicy would be nice.) or a favorite store bought barbeque sauce, that would be very
helpful.

From what I can remember, the meat came in some kind of gold, foil bag. (Maybe it was already
prepared?) It was put in the oven and roasted and

when

Quoted message said:

it came out, it was a rather large piece of pork, maybe 4-5" high, and 8" wide, 12" long. It came
out of the oven dark brown, and the meat pulled

apart

Quoted message said:

very easily with two forks.

I am going shopping now and am a bit sad that I cannot purchase the roast

now

Quoted message said:

to prepare this week as I don't know what cut of meat to buy or what ingredients I would need to
prepare it. 🙁

Please help.

Thank you all and best wishes to everyone for a very happy and safe

holiday

Quoted message said:

season.

--
~Ohmster

Reg <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I cook mine in a smoker, but you can cook it in an oven. I cook at 250 F to an internal
temperature of 195 F.

Very good, thank you Reg. 250 till 195? I have a meat thermometer but about how long would that take
to cook a 4 Lb roast? Temprature seems pretty low but maybe that is good for the meat? Should the
meat be covered?

--
~Ohmster

Wayne Boatwright <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Pork butt, slow-roasted for a long time. I don't mix mine with a barbecue sauce. I just sprinkle
on Louisiana hot sauce when eating.

Thanks Wayne. Could you give me an idea of oven temprature/meat temprature to achieve this slow
cooking for a long time and about how long it should take? Do you season the meat prior to
cooking it?

--
~Ohmster

"jmcquown" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Also known as pulled pork, for which you use pork butt or pork shoulder roast. Best done on a
smoker over very low heat for oh, 10-12 hours. You can roast it in an oven, of course. When you
(carefully) remove the meat from the grill/roasting pan, let it cool for a bit and then, as you
said, shred it with a couple of forks. It is done to perfection when this requires little effort.
Hint: keep one of those large foil roasting pans handy to put the pulled pork into. You will also
perhaps want to chop it with a cleaver into smaller, bite-sized portions.

At the BBQ joints down here in TN, the meat is not liberally doused in sauce. Sauce is served on
the side and in fact whether sauce is used or not is a matter of personal taste. What kind is up
to you; there are vinegar-based sauces (my preference if I'm going to add sauce) and mustard-based
sauces. Which brand of commercial sauce really makes no difference as long as it is one you like;
I've found Heinz is just as good as Corky's.

Also, the local BBQ joints like to serve pulled pork on hamburger buns with chilled cole slaw on
top of the pork. I don't quite understand that, myself. I prefer it by itself, with perhaps a nice
crispy sourdough roll on the side and a slight sprinkling of sauce on the pork. Or, as Wayne said,
just a dash or two of Tabasco will fit the bill.

Good luck!

Jill

Very good and informative answer, thank you Jill. The vinegar based sauce sounds yummy. Is there a
commercial brand available or perhaps a simple recipe? I don't have a smoker (pout) so the oven will
have to do. Can you recommend a temprature setting for the oven? Will I really have to bake this for
a half a day?

Thank you for the terrific answer.

--
~Ohmster

"Louis Cohen" <[email hidden]> wrote in
news:0kJHb.675200$HS4.4791328@attbi_s01:

Quoted message said:

In the BBQ world, this is called pulled pork. Get a pork butt, shoulder, or picnic (ie, a front
leg of a pig, or part of it); this is one of the cheapest cuts of meat around, usually less than
$1/lb. Cook low and slow (typically 220-250° for BBQ) to an internal temp of 195-200°; plan on
about 1.5 hrs/lb.

Let the meat rest for a while (ideally wrapped in foil in a place where it will keep warm), and it
will pull apart easily.

It will take to almost any kind of sauce. In Eastern NC, they use a sauce of cider vinegar, chile
flakes, and salt. In other places, any conventional BBQ sauce will be fine.

Oh man this is so freaking perfect! Thank you Louis, Happy New Year!

--
~Ohmster

Ohmster said:

Very good, thank you Reg. 250 till 195? I have a meat thermometer but about how long would that
take to cook a 4 Lb roast? Temprature seems pretty low but maybe that is good for the meat? Should
the meat be covered?

Yes, that's a 250 F oven temp... "Low and Slow". The cooking time varies with the cut of meat, but
estimate at 1 1/4 - 1 1/2 hours per pound. No need to cover it while cooking.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Ohmster said:

"jmcquown" <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Also known as pulled pork, for which you use pork butt or pork shoulder roast. Best done on a
smoker over very low heat for oh, 10-12 hours.

You can roast it in an oven, of course.

When you (carefully) remove

Quoted message said:

Quoted message said:

the meat from the grill/roasting pan, let it cool for a bit and then, as you said, shred it with
a couple of forks. It is done to perfection when this requires little effort. Hint: keep one of
those large foil roasting pans handy to put the pulled pork into. You will also perhaps want to
chop it with a cleaver into smaller, bite-sized portions.

At the BBQ joints down here in TN, the meat is not liberally doused in sauce. Sauce is served on
the side and in fact whether sauce is used or not is a matter of personal taste. What kind is up
to you; there are vinegar-based sauces (my preference if I'm going to add sauce) and mustard-
based sauces. Which brand of commercial sauce really makes no difference as long as it is one you
like; I've found Heinz is just as good as Corky's.

Also, the local BBQ joints like to serve pulled pork on hamburger buns with chilled cole slaw on
top of the pork. I don't quite understand that, myself. I prefer it by itself, with perhaps a
nice crispy sourdough roll on the side and a slight sprinkling of sauce on the pork. Or, as Wayne
said, just a dash or two of Tabasco will fit the bill.

Good luck!

Jill

Very good and informative answer, thank you Jill. The vinegar based sauce sounds yummy. Is there a
commercial brand available or perhaps a simple recipe? I don't have a smoker (pout) so the oven
will have to do. Can you recommend a temprature setting for the oven? Will I really have to bake
this for a half a day?

Thank you for the terrific answer.

You are welcome. Oven should be set to 225-250F for yes, literally hours! Use a meat thermometer
and roast it until it's at least 190-200F internal temp. Since I'm not much of a BBQ sauce
person, I'll have to defer to someone else on this. But, as I mentioned, pretty much any bottled
BBQ sauce will do.

Jill

Reg <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Yes, that's a 250 F oven temp... "Low and Slow". The cooking time varies with the cut of meat, but
estimate at 1 1/4 - 1 1/2 hours per pound. No need to cover it while cooking.

This is excellent and I am *so* going to enjoy doing this. Will post a picture of the finished
result if you want, thanks again Reg,

--
~Ohmster

On Sun, 28 Dec 2003 21:30:20 GMT, Ohmster <[email hidden]>

Quoted message said:

or a favorite store bought barbeque sauce, that would be very helpful.

Lloyds (in the fridge section), or Stubbs (nwow available in most states). Don't get those nasty
sweet Kraft/Heinz/KC sauces.

-sw

Reg <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Ohmster said:

I am going shopping now and am a bit sad that I cannot purchase the roast now to prepare this
week as I don't know what cut of meat to buy or what ingredients I would need to prepare it. 🙁

The cut you want is pork shoulder, either butt (aka Boston Butt) or picnic. I like either
though many would tell you butt is preferred. Do a search for 'pulled pork', there's lots of
info out there.

I cook mine in a smoker, but you can cook it in an oven. I cook at 250 F to an internal
temperature of 195 F.

I do mine in a crock pot . I like the cottage roll/picnic ham version. That's the factory treated
version. It is brined or cured and tastes somewhat like ham. I just cut the treated pork shoulder
out of the plastic bag and the netting, rinse it off to remove some of the salt and put it in the
crock pot fat side up. I set the crock pot to high and let it go for around 8-10 hrs. The hard part
of this recipe is getting the meat out of the crock pot in one or two pieces, as it just falls off
the bone. The meat tastes good as cold cuts and great as part of a warm meal. I slather it in whole
grain mustard, at the table.

--
And the beet goes on! (or under) -me just a while ago

Ohmster <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Wayne Boatwright <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Pork butt, slow-roasted for a long time. I don't mix mine with a barbecue sauce. I just sprinkle
on Louisiana hot sauce when eating.

Thanks Wayne. Could you give me an idea of oven temprature/meat temprature to achieve this slow
cooking for a long time and about how long it should take? Do you season the meat prior to
cooking it?

Sure... I cook in a covered roaster in the oven at 250 degrees F. I look for an internal temperature
of about 200 degrees F., or until the meat is absolutely fork tender. If the meat isn't brown
enough, you can remove the roaster cover near the end. Timing will vary by size of meat, but most of
what I cook takes around 3 hours.

I usually use some kind of rub. The following one has a lot of ingredients, but is quite good. You
can find many rubs on the web with fewer ingredients. Sugar and salt are key should be key
components of any good rub as far as I'm concerned.

HTH

Barbecue Rub

3/8 c Grd black pepper
4/4 c Cayenne (optional)
5/4 c Mild chili powder
6/4 c Cumin
7/4 c Dark brown sugar
8/8 c White sugar 2 tb Grd oregano 1 1/2 c Paprika
9/4 c Salt
10/8 c Grd white pepper 1 1/8 c Celery salt 1 1/8 c Garlic powder

In article <[email hidden]>, hahabogus

Quoted message said:

I do mine in a crock pot . I like the cottage roll/picnic ham version. That's the factory treated
version. It is brined or cured and tastes somewhat like ham. I just cut the treated pork shoulder
out of the plastic bag and the netting, rinse it off to remove some of the salt and put it in the
crock pot fat side up. I set the crock pot to high and let it go for around 8-10 hrs. The hard
part of this recipe is getting the meat out of the crock pot in one or two pieces, as it just
falls off the bone. The meat tastes good as cold cuts and great as part of a warm meal. I slather
it in whole grain mustard, at the table.

I like to do mine in the crock as well, but I use either pork roast (with a good layer of fat) or
boston butt. I use a bbq spice rub on it first, though, and then let it languish in its own juices
in the crock. I usually make a vinegar-based sauce to go with it.

--
Nancy Howells (don't forget to switch it, and replace the 😉 to send mail).

Ohmster said:

"jmcquown" <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Also known as pulled pork, for which you use pork butt or pork shoulder roast. Best done on a
smoker over very low heat for oh, 10-12 hours. You can roast it in an oven, of course. When you
(carefully) remove the meat from the grill/roasting pan, let it cool for a bit and then, as you
said, shred it with a couple of forks. It is done to perfection when this requires little effort.
Hint: keep one of those large foil roasting pans handy to put the pulled pork into. You will also
perhaps want to chop it with a cleaver into smaller, bite-sized portions.

At the BBQ joints down here in TN, the meat is not liberally doused in sauce. Sauce is served on
the side and in fact whether sauce is used or not is a matter of personal taste. What kind is up
to you; there are vinegar-based sauces (my preference if I'm going to add sauce) and mustard-based
sauces. Which brand of commercial sauce really makes no difference as long as it is one you like;
I've found Heinz is just as good as Corky's.

Also, the local BBQ joints like to serve pulled pork on hamburger buns with chilled cole slaw on
top of the pork. I don't quite understand that, myself. I prefer it by itself, with perhaps a nice
crispy sourdough roll on the side and a slight sprinkling of sauce on the pork. Or, as Wayne said,
just a dash or two of Tabasco will fit the bill.

Good luck!

Jill

Very good and informative answer, thank you Jill. The vinegar based sauce sounds yummy. Is there a
commercial brand available or perhaps a simple recipe? I don't have a smoker (pout) so the oven
will have to do. Can you recommend a temprature setting for the oven? Will I really have to bake
this for a half a day?

Yes, you will have to bake it for a half day at least. This is one of those meats you can't time to
a 'T' when it will be done. It's done when it's done. Someone has done an experiment and cooked two
butts, same size within oz. same day, same distance from heat, on a smoker and one took about 2
hours longer than the other. Temperature of meat is your guide. And the meat should be 195° or so.
Probably get away with 190° and also 200°. It is up to you.

The good part though, it is very forgiving. Hard to screw up. If it gets to 185° and your hungry and
impatient and need to eat, go ahead eat and enjoy. At this point though it is not 'pulled pork' but
rather 'sliced pork'. Nothing wrong with that.

meatgrinder

Quoted message said:

Thank you for the terrific answer.

Nancy Howells said:

I like to do mine in the crock as well, but I use either pork roast (with a good layer of fat) or
boston butt. I use a bbq spice rub on it first, though, and then let it languish in its own juices
in the crock. I usually make a vinegar-based sauce to go with it.

I also do mine (boston butt) in the crockpot, with just some onion. I then hand shred it carefully
to remove any trace of fat or icky bits and shred beautifully. Then into the crock pot it goes again
with a mixture of hot wing sauce, South Carolina style mustard BBQ sauce and some Kansas City style
BBQ sauce (home made). The combination is fantastic. I avoid making it too sloppy wet, but the
flavors really do mingle with the pork well. Love it.. Goomba

Nancy Howells <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

In article said:

I do mine in a crock pot . I like the cottage roll/picnic ham version. That's the factory treated
version. It is brined or cured and tastes somewhat like ham. I just cut the treated pork shoulder
out of the plastic bag and the netting, rinse it off to remove some of the salt and put it in the
crock pot fat side up. I set the crock pot to high and let it go for around 8-10 hrs. The hard
part of this recipe is getting the meat out of the crock pot in one or two pieces, as it just
falls off the bone. The meat tastes good as cold cuts and great as part of a warm meal. I slather
it in whole grain mustard, at the table.

I like to do mine in the crock as well, but I use either pork roast (with a good layer of fat) or
boston butt. I use a bbq spice rub on it first, though, and then let it languish in its own juices
in the crock. I usually make a vinegar-based sauce to go with it.

Nancy, I've never tried doing it in the crockpot but I'd like to give it a go. How long and at what
setting do you usually cook it? I'm thinking it might be ideal to put in before going to work.

TIA Wayne

Wayne Boatwright <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Nancy Howells <[email hidden]> wrote in news:hnowells-
[email hidden]:

Quoted message said:

In article said:

I do mine in a crock pot . I like the cottage roll/picnic ham version. That's the factory
treated version. It is brined or cured and tastes somewhat like ham. I just cut the treated pork
shoulder out of the plastic bag and the netting, rinse it off to remove some of the salt and put
it in the crock pot fat side up. I set the crock pot to high and let it go for around 8-10 hrs.
The hard part of this recipe is getting the meat out of the crock pot in one or two pieces, as
it just falls off the bone. The meat tastes good as cold cuts and great as part of a warm meal.
I slather it in whole grain mustard, at the table.

I like to do mine in the crock as well, but I use either pork roast (with a good layer of fat) or
boston butt. I use a bbq spice rub on it first, though, and then let it languish in its own
juices in the crock. I usually make a vinegar-based sauce to go with it.

Nancy, I've never tried doing it in the crockpot but I'd like to give it a go. How long and
at what setting do you usually cook it? I'm thinking it might be ideal to put in before going
to work.

TIA Wayne

Up here the roasts are weighed in metric. A 3 kg or slighty larger is all that will fit in my 6qt
crockpot. And at that size it takes close to 10 hrs on high. So my guess is that it would be perfect
for the 'cook while you work' gendre.

--
And the beet goes on! (or under) -me just a while ago