Company coming this weekend expecting pulled pork. I have a 6# ham in the freezer(fresh). Could I use this or would it be too lean?
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Well, let’s see. At this moment it’s 11:32 EST on Tuesday, might as well say it’s Wednesday. You have guests arriving this weekend expecting pulled pork, but you don’t know the difference between a ham and a pork shoulder at this stage in your BBQ adventure, and unless this post is a joke, that’s a problem. There are many here that will be glad to help you, myself included, but I’m not sure there’s enough time left before Saturday, to be honest. For starters, I have 3 questions: (1) How did you get yourself in this dilemma, (2) What grill(s) or smoker(s) do you have, and (3) Do you have any BBQ joints / restaurants nearby where you can buy pulled pork? We can go from there.
Last edited by Jessterr; June 18, 2024, 09:56 PM. -
A key component of the technique of pulling pork is the gelatinous connective tissue and fat that is found primarily in the shoulder/neck cuts. The ham does not possess these qualities, except for a relatively thin fat cap and silver skin between muscles. Given this info, I would either get thee to the butcher a buy a butt or shoulder asap, or as above, cheat and buy some ready pulled from a reputable Q joint.Comment
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Get a butt or two. Expect 50% yield.Comment
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A ham is too lean for pulled pork, and unless it's uncured (are there any?), it's not going to give you the texture you want anyways - it's ham, you can't 'unmake' it as ham.
You got plenty of time to find a shoulder roast or butt. Hell, I often buy one in the morning and smoke it that day, we eat it that evening. A picnic roast or half picnic roast will work, too, most just have skin on them, you can cut it off, or pull it after cooking, or even chop it up in with your pulled pork. Lots of options, but a ham isn't going to yield pulled pork, I don't think. Not GOOD pulled pork, anyhows....Comment
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I actually saw an instagram video within the last week of someone making pulled ham.
My wife loves ham, so I was thinking of trying it just for something new to try 🤷♂️Comment
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I saw this video a while ago. It looks good but I would think it needs a lot of sauce or it might be really dry. Several years ago I made "Fresh Ham" for pulled pork a few times and it takes wrapping and extra time to cook in lieu of Pork Shoulder/Butt. It also wasn't very moist.
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I tried to do a pulled ham. Disaster. Not worth it. Leave that in the freezer and go get some butts. What sort of rig are you planning on smoking with?Comment
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To respond to earlier questions/comments
You're right,I'm very much a noob when it comes to smoking, that's why I'm on this site.
I don't have a dilemma, it's just a ham I have left from purchasing a 4H swine. Didn't think it would work being how lean it is, but thought I'd ask.
I have a GMG Trek.
No, I don't have any BBQ joints in my area.
I can pick up a butt at our supermarket.
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This is supposed to be a cooperative, helpful site. I hope you didn't get any impression different from that.
Yeah, if you can buy a pork butt at the grocery store, that sounds like your best option at this point. Make sure we get to see pics of the pulled pork and your happy diners!
Brian -
+1 for mrteddyprincess. This site is supposed to be an island of reason and courtesy in an internet ocean of snark and arrogance. I also hope you didn’t get any impression different from that, RENTALMAN.
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I've done pulled ham before, turned out great. Considering most directions on them are essentially to reheat it, I took it to internal of around 200 degrees. It probed very tender and pulled apart perfectly. That said, why not do both. Do the ham and a boston butt?
This was my inspiration.
Last edited by au4stree; June 19, 2024, 12:14 PM.Comment
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RENTALMAN and everyone else here. My deepest apologies for my poor attempt at humor in last night’s post. I assure you there was no disrespectful intent, but the post was badly done, and your deep criticism of my comments is well deserved. I will work hard to do better going forward.Comment
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(I can't tell you how many lead balloons I've sent via email when I was just trying to be funny. :-) ) -
Apology accepted Jessterr. I was a little rankled by your post initially, but the apology & the other comments/posts helped smooth things out.
I was hesitant to post the "freshman" question, but figured that others may have tried it & would have some feedback, good, bad, or indifferent. I wasn't wrong there. Many informative posts as I had hoped for.
The good news is I found a nice shoulder roast in another freezer. Plenty of time to thaw & dry brine. "Dilemma averted" ha! -
RENTALMAN Thanks for understanding. Again, sorry for my post appearing a tad “snarky”. I like to joke around a bit, but I certainly didn’t intend to offend or reflect negatively on this board. Communication is 90% non-verbal; unfortunately on message boards such as this, that precious 90% is missing and misunderstandings can sometimes happen. This board is a great place, with wonderful people, and is a fantastic resource, as you’ve seen. Hope all went well with your weekend cook, and welcome!
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I did a pulled ham once. Cooked it just like a butt. Pulled ok but was definitely drier than a butt. Also seemed like the rub was more prevalent and closer to being too salty. Bottom line: I deleted the recipe.Comment
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Thank you all for responding! Shoulder roasts it is for this weekend & I'll try something different with the fresh ham later.
Any suggestions for the ham? It isn't cured.Comment
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Others might have a more informed opinion (California guy here...our knowledge is somewhat niched)...but I see opportunities for a breakfast hash or ham steak/sandwich? Maybe take a shot at doing it up like a fried bologna. Meathead has a cool recipe for a Grand Marnier (sp?) ham steak...might be able to use something like that for a glaze for the whole thing...
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Does your family know what pulled pork is? Sorry, if posted above. If they do, then do a Butt or serve Ham. If not, fake it baby. It will come out great. Smoke it, chop it and add a bit of sauce...They'll never know the difference.
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