Good pork for making BBQ

[spidey07]

Originally posted by: Squisher

Originally posted by: child of wonder
We prefer lean cuts just to save calories. I've been on a diet for 2 years and have kept a lot of weight off but it doesn't hurt to cheat a little once in a while.

Will a pork loin work at all for a good BBQ or will it end up being too dry no matter how you cook it?

The thing is this slow cook method will render most of that fat INTO the meat. If you slow cook something lean you might just end up with jerky.

Went ahead and fixed that for ya. Hope you don't mind.

 

[Modelworks]

I live in an area that prides itself on cooking bbq.
This is how you make BBQ
People here would literally run you out of town on a rail if you deviated from it.

http://hkentcraig.com/BBQexp.html

All NC-BBQ is very slow cooked pork carcasses, generally cooked for a minimum of 16-18 hours at a very low temperature for pork, often 250 degrees or slightly less, sometimes up to 300 degrees but never more than that. With the (very real) safety concerns about parasites in pork, it's important for the pork to be cooked completely through, obviously; if you ever see any pink meat in NC-BBQ, quit eating it right then, and raise hell. After cooking, the meat is pulled from the bones, and then pulled apart into bite-size chunks, and then usually chopped further with a large cleaving knife until a texture is reached that suits the chef. Almost never is "real" NC-BBQ ever served sliced, except at certain restaurants that cater a lot to non-NC-natives and the clientele demands such.

By slow cooking at low temperature, the meat is allowed to "age" without drying out. Almost never is any kind of sauce applied during cooking, save a tad of vinegar-based with a few spices only "sauce" which isn't meant as a flavoring agent, only as a hydration aid to prevent excess binding of the outside part of the meat. I've never cooked a hog in my life, NC-style or any other way, not for a pig-picking (more on the cultural grail of NC-style "pig-picking's" later) or any other reason, so I'm not going to claim to know let alone understand the culinary alchemy that takes place by staying up all night and maintaining the vigil of monitoring the carcass until the next day. All I know is that cooking NC-style pork BBQ is a great job for insomniac carnivores with enhanced tastebuds.
Eastern-NC-Style

It's easier to be a Master Chef at the New York Academy Of Culinary Arts & Sciences, it's easier to be be a Professor Of Sanskrit at the Sorbone, it's easier to be a Master Steak Chef at Blackie's in DC, than it is to be a Master BBQ Chef Of Eastern-NC-BBQ. That's because Eastern-NC-Style BBQ is plain whole-hog pork meat, with just the tiniest bit of vinegar-based "sauce" which isn't a sauce at all, applied as a moistening agent. Eastern-Style BBQ is usually one of two grades; either excellent, or close to inedible. When you have a fine-chopped (almost to the point of being ground at times, without use of a mechanical grinder) plain meat dish, with just enough vinegar "sauce" to wake up your tastebuds and nothing else, the meat, the grade of the meat, how the pig is butchered and prepared, the pain-staking slow-cooking process, everything culminates to when it hit's your tongue with either an "ahhhhh" or a "yecchhh!".




"The Eastern-NC-Style Sauce"
1 cup plain vinegar
1 teaspoon crushed red pepper
1 teaspoon salt
1/4 teaspoon black pepper
3 drops of lemon juice

Using an icepick, poke holes through the meat as deep as possible, using a rough 1"-2" grid pattern as a guide. Roast all day in a 350 degree oven, until it falls apart to the touch. Chop large chunks of the cooked meat on a board with a cleaver or other large knife, until your preferred texture of sized pieces is achieved. Sprinkle sauce liberally. Finish cooking by warming chopped meat in a cast-iron skillet on low heat for 10-15 minutes.

 

[child of wonder]

Originally posted by: TastesLikeChicken
To cook that puppy so it comes out best, wrap it in a double-layer of foil and poke holes in the foil about 6" apart all around. You really don't need any rub, salt, or anything else because the BBQ sauce is going to impart the flavor eventually.

Place the foil-wrapped pork in a roasting pan with a rack and put it in a 210 degree oven for 8 - 10 hours, giving it a 1/4 turn every 2 hours. Other than turning, do not open the oven.

When time's up, remove it and let it rest for 1/2 hour to 1 hour. You can even just put it in the fridge after it's cooled and still wrapped for the next pahse for the following day.

When you open that foil it'll practically fall apart. Pull the pork and put it in the crock pot with the BBQ sauce on low for 4 - 6 hours.

High heat is the enemy of tender pork and will make it tough. A long, slow coking will produce the the most tender, succulent results by far. Takes a while but you won't be disappointed.

Just to let you know I'm cooking a 6 lb pork shoulder using this method today. Prior to foil wrapping it we put a little olive oil on the pork. We don't have time to do the full 10 hours at 210F so we're doing 225F for 8 hours, then the crockpot for for 3.5 hours.

I'll update this again with how it turns out.

 

[Nitemare]

Originally posted by: Modelworks
I live in an area that prides itself on cooking bbq.
This is how you make BBQ
People here would literally run you out of town on a rail if you deviated from it.

http://hkentcraig.com/BBQexp.html

All NC-BBQ is very slow cooked pork carcasses, generally cooked for a minimum of 16-18 hours at a very low temperature for pork, often 250 degrees or slightly less, sometimes up to 300 degrees but never more than that. With the (very real) safety concerns about parasites in pork, it's important for the pork to be cooked completely through, obviously; if you ever see any pink meat in NC-BBQ, quit eating it right then, and raise hell. After cooking, the meat is pulled from the bones, and then pulled apart into bite-size chunks, and then usually chopped further with a large cleaving knife until a texture is reached that suits the chef. Almost never is "real" NC-BBQ ever served sliced, except at certain restaurants that cater a lot to non-NC-natives and the clientele demands such.

By slow cooking at low temperature, the meat is allowed to "age" without drying out. Almost never is any kind of sauce applied during cooking, save a tad of vinegar-based with a few spices only "sauce" which isn't meant as a flavoring agent, only as a hydration aid to prevent excess binding of the outside part of the meat. I've never cooked a hog in my life, NC-style or any other way, not for a pig-picking (more on the cultural grail of NC-style "pig-picking's" later) or any other reason, so I'm not going to claim to know let alone understand the culinary alchemy that takes place by staying up all night and maintaining the vigil of monitoring the carcass until the next day. All I know is that cooking NC-style pork BBQ is a great job for insomniac carnivores with enhanced tastebuds.
Eastern-NC-Style

It's easier to be a Master Chef at the New York Academy Of Culinary Arts & Sciences, it's easier to be be a Professor Of Sanskrit at the Sorbone, it's easier to be a Master Steak Chef at Blackie's in DC, than it is to be a Master BBQ Chef Of Eastern-NC-BBQ. That's because Eastern-NC-Style BBQ is plain whole-hog pork meat, with just the tiniest bit of vinegar-based "sauce" which isn't a sauce at all, applied as a moistening agent. Eastern-Style BBQ is usually one of two grades; either excellent, or close to inedible. When you have a fine-chopped (almost to the point of being ground at times, without use of a mechanical grinder) plain meat dish, with just enough vinegar "sauce" to wake up your tastebuds and nothing else, the meat, the grade of the meat, how the pig is butchered and prepared, the pain-staking slow-cooking process, everything culminates to when it hit's your tongue with either an "ahhhhh" or a "yecchhh!".




"The Eastern-NC-Style Sauce"
1 cup plain vinegar
1 teaspoon crushed red pepper
1 teaspoon salt
1/4 teaspoon black pepper
3 drops of lemon juice

Using an icepick, poke holes through the meat as deep as possible, using a rough 1"-2" grid pattern as a guide. Roast all day in a 350 degree oven, until it falls apart to the touch. Chop large chunks of the cooked meat on a board with a cleaver or other large knife, until your preferred texture of sized pieces is achieved. Sprinkle sauce liberally. Finish cooking by warming chopped meat in a cast-iron skillet on low heat for 10-15 minutes.

<----Salivating and drooling uncontrollably

 

[sjwaste]

OK, you guys just decided my dinner. I'm going to Harris Teeter for a pork shoulder.

 

[JulesMaximus]

NM, I see you already posted it. I was looking for something I could make myself though and not one that uses an already made sauce.

 

[spidey07]

Originally posted by: child of wonder

Originally posted by: TastesLikeChicken
To cook that puppy so it comes out best, wrap it in a double-layer of foil and poke holes in the foil about 6" apart all around. You really don't need any rub, salt, or anything else because the BBQ sauce is going to impart the flavor eventually.

Place the foil-wrapped pork in a roasting pan with a rack and put it in a 210 degree oven for 8 - 10 hours, giving it a 1/4 turn every 2 hours. Other than turning, do not open the oven.

When time's up, remove it and let it rest for 1/2 hour to 1 hour. You can even just put it in the fridge after it's cooled and still wrapped for the next pahse for the following day.

When you open that foil it'll practically fall apart. Pull the pork and put it in the crock pot with the BBQ sauce on low for 4 - 6 hours.

High heat is the enemy of tender pork and will make it tough. A long, slow coking will produce the the most tender, succulent results by far. Takes a while but you won't be disappointed.

Just to let you know I'm cooking a 6 lb pork shoulder using this method today. Prior to foil wrapping it we put a little olive oil on the pork. We don't have time to do the full 10 hours at 210F so we're doing 225F for 8 hours, then the crockpot for for 3.5 hours.

I'll update this again with how it turns out.

Should be good, you actually want to overcook a shoulder to render all the goodies. 190 degrees and she's done. You can tell when the shoulder looks like it is slumping under it's own weight, it's close or about done.

 

[Siddhartha]

Originally posted by: child of wonder
My wife and I came up with this great homemade BBQ sauce which we've been using by slow cooking with chicken in the oven.

We'd like to give it a shot with pork but aren't sure what kind of pork to get.

What's a good cut of pork to use that's lean and would pull apart nice for a BBQ?

1. Dry rub a pork shoulder and allow to sit in the fridge for at least a couple of hours. Longer is better for this. My dry rub is 30% salt, 20% brown sugar, 20% red pepper, 10% garlic power, 10% black pepper, 10% onion power.

2. Wrap the shoulder in Al foil and bake at around 200 F for 10 to 12 hours. You can braise the should by putting a third cup of fluid in with the shoulder and bake at the same conditions as above.

 

[Kaieye]

That did it! I am on my way to pickup some pork!

 

[TastesLikeChicken]

Originally posted by: child of wonder

Originally posted by: TastesLikeChicken
To cook that puppy so it comes out best, wrap it in a double-layer of foil and poke holes in the foil about 6" apart all around. You really don't need any rub, salt, or anything else because the BBQ sauce is going to impart the flavor eventually.

Place the foil-wrapped pork in a roasting pan with a rack and put it in a 210 degree oven for 8 - 10 hours, giving it a 1/4 turn every 2 hours. Other than turning, do not open the oven.

When time's up, remove it and let it rest for 1/2 hour to 1 hour. You can even just put it in the fridge after it's cooled and still wrapped for the next pahse for the following day.

When you open that foil it'll practically fall apart. Pull the pork and put it in the crock pot with the BBQ sauce on low for 4 - 6 hours.

High heat is the enemy of tender pork and will make it tough. A long, slow coking will produce the the most tender, succulent results by far. Takes a while but you won't be disappointed.

Just to let you know I'm cooking a 6 lb pork shoulder using this method today. Prior to foil wrapping it we put a little olive oil on the pork. We don't have time to do the full 10 hours at 210F so we're doing 225F for 8 hours, then the crockpot for for 3.5 hours.

I'll update this again with how it turns out.

:camera: when you unwrap it?

 

[Megatomic]

Dang, we made a pulled pork bbq last weekend. Used a pork roast (shoulder) and cooked in the crock pot all day long (8 hours or so). Drained off the fat, dispensed the sauce, and cooked in the crock pot for another 2 hours. Damn... I just ate and now I'm hungry once again. :brokenheart:

 

[child of wonder]

The pork turned out really well and I did snap a picture of it fresh out of the oven. I'll post it up here tomorrow.

 

[Fritzo]

My favorite is a port striploin.

Here's a pic

There's usually around $20 and will feed 8-12 people. It's a good quality BBQ meat because of the marbling and the layer of fat on the outside protects from drying.

 

[Miramonti]

We do a shoulder with Adobo seasoning for 8 hours @ 300. Incredible stuff.

 

[summit]

pork butt.