Pulled Pork

[Starmaker]

I remember having pulled pork at a barbeque and it was so tender and juicy, does anyone know how to make this? Or if its even something that can be done low carb? Thanks

[ChixRule]

I fixed a boneless pork loin in my crockpot w/ low carb BBQ sauce. It was so tender and moist, it fell apart. Looked and tasted like pulled pork to me.

[Naja]

Pulled pork is easy. Cook pork at a relatively low temperature for a relatively long time, with plenty of liquid nearby (but not necessarily in direct contact with the meat). You can dress the meat up once it's cooked with a little bit of vinegar and no-sugar tomato paste or sauce.

[pjtmay]

I just cooked one last weekend. I just put a pork roast in the crock pot and let it go. Then just pull it (i'm very picky about my meat) and put what you want on it (thats allowed). to me its a wonderful treat and another one of those foods I use to feel guilty about eating! lol

good luck!

[MotherOfGizmo]

If you have a smoker, that is a great way to prepare it!

[2big4mysize]

should be a recipe in the data base for carolina bbq that is pulled pork.

All the cooking term pulled means it that the meat was pulled off the bones after it cooked you can do beef pork and poultry that way.

[MotherOfGizmo]

Actually, in North Carolina its a little more complicated than that

http://www.northcarolina.com/stories/bbq.html

[Pau]

I´m sorry I don´t know what "pulled" is ensive but if you want extra tender meat or chicken or even pork let it for a couple of hours in milk.

That´s great also for liver (I don´t eat liver but I know milk cleans also the toxins)

[NulloModo]

If you want authentic tasting pulled pork, you have to smoke it.

I use an electric outdoor smoker because I like to be able to toss in the meat and wood, set the temp, and then forget about it till it is done, but if you don't mind being more hands on, you can get a barrel style smoker relative cheap (only around $100, and it also doubles as a grill). With summer coming up, a truly worthwhile investment.

The cut of meat you want for pulled pork is the 'Pork Butt', 'Boston Butt', or 'Pork Shoulder'. It is all the same piece, just different names, and comes from the leg, higher up, near the shoulder. It is a very tough, fatty cut of meat. You want to peel of the skin (if there is any, and save it to deep fry for cracklings later), then cover it in some sort of dry rub. I prefer 50% paprika to 50% blend of clove, granulated garlic, black pepper, fennel seed, cayenne pepper, and kosher salt. Rub this into the meat nice and well, then toss it into your smoker (with a temp probe, fat cap side up) for 12 or more hours, until the internal temp is at least over 200 degrees.

As opposed to a piece of pork like a loin which would get tough and nasty cooked to a high temp, the shoulder becomes more tender and juicy as you take it up. The collagen and fat inside of the meat melts, letting it baste itself as it cooks. When it comes out, wrap it in foil for half an hour or so to let the juices settle, then pull it, dress it with vinegar and crushed red pepper, and serve.