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-   -   pulled pork (http://www.fornobravo.com/forum/f25/pulled-pork-18314.html)

vinotraveler 09-04-2012 05:40 PM

pulled pork
 
I am going to fire up my oven next weekend for the last preharvest (grape) supper. I want to do pulled pork but most recipes are lame and call for some bottled or boring sauce. Does anyone have a GREAT recipe and tips for slow cooking a shoulder of pork? My friends are food and wine people and everything that i have pulled from my oven has been great so far.

REE REE B 09-05-2012 10:19 AM

Re: pulled pork
 
Pizza Oven Pulled Pork

1 2 3 4 5

Pig prep - 3-4#butt(no not the hammy rear end, the shoulder portion) thawed -

make brine - 1C kosher salt, 3/4C dk brown sugar or molasses or sorghum, (pigs like all sugar), bay leaves, quartered onion, smashed garlic, hot peppers, cumin, basil, oregano, 4C water/beer ---heat to boiling, cool - let pig swim in brine overnight in fridge

Pizza Day - Pig Rub -1/2C salt, 1/4 dk brown sugar, 1/4cup ground coffee, zest of orange-minced, 1 chipotle-ground, 1 ancho-ground, 1 guajillo-ground, cumin, 1/4C cracked pepper corns, oregano - mix together

Pull pig from brine pool, quick rinse and pat dry - place in aluminum (steamer table) tray and apply rub all over, let pig rest in cool area and crank up pizza oven to pizza making temp, make pizzas, entertain friends

After pizza fest (oven around 400F), push coals to back, add smoking wood if you like - allow wood to begin to smoke, make pup tent for pig in tray, add juice of zestless orange and a beer - put your pig in about the middle oven.

Close the oven with your insulated door - not your thin, bread-making oven door

Walk away, go to bed.

Pig Day - ~8hr later, get up and take your pig out -

Meat should be quite ready to pull - sauce not required

Aegis 09-07-2012 01:57 AM

Re: pulled pork
 
I used almost the same method only the oven temp was MUCH lower and slow cooked it. Here is a link to the thread and recipe I used. Read a couple of the posts for the entire recipe and the rolls that I also made. These rolls were fantastic with the pulled pork.
http://www.fornobravo.com/forum/25/p...tml#post134592
Let me know how it comes out.
John

fretlander 07-03-2014 06:40 PM

Re: pulled pork
 
I'm going to do my first shoulder roast for pulled pork this weekendto experiment I plan on putting it in after pizza stuff at about 400 to get a nice crisp skin add some smoke and then close it up after hour or so check it every couple hours and try to get the temperature down to 250 or so for about 8 hours. That is after brining and rub. My main question is, how many 8 to 10 pound butts can I do in a 3 ft x 4 ft fired oven? I will need to do 10 or so.

Aegis 07-07-2014 06:05 PM

Re: pulled pork
 
Quote:

Originally Posted by fretlander (Post 176278)
I'm going to do my first shoulder roast for pulled pork this weekendto experiment I plan on putting it in after pizza stuff at about 400 to get a nice crisp skin add some smoke and then close it up after hour or so check it every couple hours and try to get the temperature down to 250 or so for about 8 hours. That is after brining and rub. My main question is, how many 8 to 10 pound butts can I do in a 3 ft x 4 ft fired oven? I will need to do 10 or so.

I do my pork in a roasting pan and fit two in the pan. I guess I could put 6 or 7 roasters in the 42" round oven.
I never start it higher than 265 degrees F and ALWAYS get CRISPY crust! I Score the skin diagonally in a diamond pattern, and have one inch square crisp pieces of heaven! Put on the rub and then - Low and slow is the trick to great pulled pork, keeping the pork at 190 degrees F breaks down all the connective tissue.
Good luck and enjoy!!!!!!!!!!!!!!!!! You have my mouth watering already!

GianniFocaccia 07-08-2014 04:50 PM

Re: pulled pork
 
I have smoked countless pulled porks in my smoker, but only two in my oven. The last one I did came out very close to the smoker version, but if this is your first time, there are some rules to getting acceptable results. Firstly, proper pulled pork is cooked low and slow, ideally at 228F. If you put your shoulder in the oven at 250-265F like Aegis, you will get the benefits of this age-old cooking style. You want to bring the internal temp of your shoulder up to 190F, and hold it there for two hours. At that point the collagen will have broken down and you're golden.

Secondly, if you brine your pork (I always do), and cook it in a roaster, you must place it on a rack over water. I didn't do this the first time and the brine and rub melted into the bottom of the roaster and carbonized the bottom of the pork.

Thirdly, pulled pork benefits greatly from hickory and/or oak. I placed an expanded metal charcoal basket into my oven and lit one end of an 8" 'log' pile of lump oak charcoal, leaving the oven door slightly ajar. This provided the charcoal enough air to smolder, and I only had to replenish it twice in a 9-hour period.

Lastly, your cooking session will take some time. I always cook 10-12lb shoulders and they typically take 8-10hrs, depending. You may want to (foil) wrap your shoulder(s) once they hit 160-170F. They have absorbed all of the smoke they're going to at this point, and the radiation from the top of the oven is likely to burn the sugar in the rub in the top of the pork. Like Aegis, if you leave the fat cap on the top of the pork, it will self-baste itself beautifully.

Good luck, post pics.

John

billgraney 07-09-2014 04:36 PM

Re: pulled pork
 
I think everyone's wfo is different and the only way you'll get it down is through experimentation. I have to add the pork at the higher end of the temperature range if I want it done in the morning. If I start low, the heat will be down to the outside air temp in the morning and the pork butt will only have an internal temp of around 150 f and I have to finish it in the kitchen oven. Either way it comes out great but I prefer to get it all done in the wfo. My understanding is that the crucial time for very low temps is towards the end when you're in that 170-195 f internal temp range.


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