Best way to make pulled / shreaded pork?

I am going to make pulled / shreaded pork for dinner. I have a butt roast from the pig that we killed tuesday. Should I just boil this for best results?

Its been a while since I did a but roast, and I can't remember if I just bolied it last time or not. Thanks. Asked by AkivaTheDog 50 months ago Similar questions: make pulled shreaded pork Food & Drink > Food.

Similar questions: make pulled shreaded pork.

Please do not boil the pork.... Regardless if you are doing Memphis or North Carolina style shredded pork, you should never boil the meat. This saps all the good flavor right out of it, and into the water that you are going to hopefully toss out. I like to put it into a Crock pot for about 8 hours on low, with maybe a teaspoon of water on the bottom to get it started.

After it has been cooking for 8 hours on low, if you want Memphis style pork, pour the sauce over top of the whole Butt and then pull it while it is still in the crock pot. If you want NC style pull it in the pot, then take it out and put the vinegar based sauce on it. Or no sauce at all is fine as well.

Even if you just want plain pulled pork, still cook it slowly. If you do not have a crock pot, then put it in the over on low 200 max, for 6-8 hours. Let the pig fat add flavor.

Yummy! Sources: Personal Experience .

YUM! There are a few options...slow baking is wonderful if you are patient, or my favorite...pressure cooker. I have cooked 80 pounds and I have cooked smaller size portions (family size) it all takes the same ammount of time....30 min at 15lbs pressure...when you open the pot and give it a stir, it falls apart and basically shreds itself!

Its the best way! Easy easy easy! Sources: personal experience .

You're far better off to... Season it and roast it, then pull it apart. You want it to develop the flavor that comes from browning and slow-cooking in the oven. Most pulled pork recipes involve a smoker.

Pork roasted with barbecue sauce. 1 pork roast, about 5 pounds 1/4 cup sugar 2 teaspoons paprika 2 teaspoons salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon Worcestershire sauce 1/2 teaspoon Tabasco or other hot pepper sauce 1/2 cup lemon juice (3 to 4 lemons) 1 cup vinegar 1 cup water Place pork in a roasting pan. In a medium saucepan, combine sugar, paprika, salt, pepper, garlic powder, onion powder, Worcestershire sauce, pepper sauce, lemon juice, vinegar and water; bring to boiling point.

Spoon some sauce over meat. Roast at 325° for about 2 to 2 1/2 hours, or to an internal temperature of at least 160° on a meat thermometer. Baste pork frequently with the sauce.

When roasting is completed, pull apart, and cover with the rest of the sauce and pan drippings. Serves 6. Sources: Personal experience and a quick look at what's out there for recipes NancyE's Recommendations The Kansas City Barbeque Society Cookbook: Barbeque...It's Not Just for Breakfast Anymore Amazon List Price: $22.95 Used from: $7.00 Average Customer Rating: 4.0 out of 5 (based on 4 reviews) KC's is the BEST!.

Boil it I think the best, and easiest way is to boil it in a slow cooker or Dutch oven. That way you get the pulled pork and pork stock for other recipes. I just usually use my slow cooker with cut up onions, carrots, and lots of bay leaves and some chicken base.

Takes about 3 - 4 hours depending on the weight. I did run across another way, which is about the same as I do, except more elegant. From Group Recipes at: grouprecipes.com/19429/basic-boiled-pork... Ingredients 4 tablespoons peanut oil 5 lbs pork shoulder roast 1 cup onion; peeled and quartered 1 cup celery stalks; cut in pieces 1 cup carrot; cut in pieces 1 tablespoon salt 8 pepper, black peppercorns 3 dried bay leaves 8 quarts water; to cover roast Directions In a large heavy bottomed Dutch oven, heat the oil and thoroughly brown the surface of the roast.

Place the other ingredients in the pot. Cover with water and bring to a boil. Then, 1) Reduce heat, cover and simmer until meat is done or 2) roast covered in a slow 250°F oven for 4 hours or until meat is done.

Remove roast from stock and reserve. Strain stock and allow to settle to remove any excess fat. Pour the remaining stock into sealable pint or quart containers.

Can, freeze or refrigerate as you wish. Cover the drained meat and chill thorough in the refrigerator. Remove any excess fat, gristle or bones from the meat; discarding the cartilage and fat, etc.Chill the meat thoroughly before shredding, slicing or dicing.

Gently shred, slice and/or dice the beef meat as you require for other recipes. Discard the bones and waste..

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No beef or pork. Restaurant, grocery, fast food etc are welcome.

Nothing complicated or with too many ingredients! Thanks.

Why was my book that I ordered from Amazon. Com shreaded on several pages?

If I'm making pulled pork for 160 people at my Wedding, and there will also be Burritos, how many pounds of Pork doI buy.

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