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Pulled Pork – Southern Style
Date added: 01/10/2012

I have just returned from a meat study tour of the USA, mainly to see what direction the Americans are heading in with new trends in cuts, cooking and flavours being my main focus.

There were a few interesting observations to make. One was the demise of the small butcher shop (heartbreaking…) as the fast food and supermarket behemoths take over. Second was their relentless consuming love affair with BBQ meats. They take BBQing to a whole new level, separating smoking from grilling. American BBQ purists won’t consider a snag on the BBQ as BBQing; that is just grilling.

Every region has its own varieties as well. This week we take a virtual tour to the Carolinas, where pork is always on the menu. Pulled pork is about as Southern as you can get. It is best smoked, but just as good and much easier to do in the oven.

 

Pulled Pork.
2kg boneless pork shoulder (feeds 4)

Dry Rub
1 tbsp. ground cumin
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. chili powder
1 tbsp. cayenne pepper
1 tbsp. salt
1 tbsp. ground pepper
1 tbsp. paprika
½ cup brown sugar

Set aside in an airtight container

Brine Solution.
The brine solution gives the meat the extra moisture it needs for the long, slow cooking process.

½ cup of salt
½ cup of brown sugar
1.5 liters of cold water
3 tbsp. dry rub mix
2 bay leaves

Add salt to cold water and stir very well until totally dissolved. Then add brown sugar, bay leaves and dry rub mix. Place brine with pork in a zip lock bag and refrigerate for 8 hours.

Remove Pork from bag, pat dry and rub in the remaining pork rub mix.
Preheat the oven to 130c, and open roast for 7 hours. When cooked, the pork should “pull” apart easily with a pair of forks. When meat is cooked, allow to rest for 20 mins, then shred with the forks.

Traditional served on a bun or on a sandwich. Yum –o!

 

Ray is the owner of Brisbane Bulk Meats at the Rock n Roll marketplace
500 Logan Rd, Greenslopes
PH 3394 3365