Blasphemy Pulled Pork

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Great post mgaretz . Boneless rib meat makes great sandwiches, etc, etc.

[tbob4]

That's good info. I have only seen the shoulder cut here but will double check if not at Costco. Thanks!

[tbob4]

Nice trick. I have never tried it. I have used the big old buffalo chopper for bulk. It will turn pork into tuna if you let it take three rotations. Your method looks really good and could handle bulk without risk of losing a finger or losing good consistency.

[Dewesq55]

Huskee mgaretz - Dough hook works best, but, in a pinch, paddle attachment works, also

[Dewesq55]

mgaretz - You can easily do an entire butt at once. Just break it into a couple of large chance and go to town. I would stay on a lie speed and gradually increase it. Tajes about 30-60 seconds to pull a butt.

[Huskee]

Dewesq55 It very well could be you who taught me, I don't know so let's say it was you! mgaretz I wouldn't load it up, I'd try one or two chunks and go from there. Shreds will fly, it can get messy if there's too much.

[tbob4]

I like to go to the Dutch oven with these about six hours in. I always put onions, peppers and garlic in the bottom of the oven. I add a bit of oil I’ve oil if I use no other sauce. Otherwise, I make a Mexican green or red sauce. About 1-2 hours later (depending on whether you wants chunks or shredded) you are golden.

[mgaretz]

Why have I missed the dough hook trick? Going to have to try that. Can you load up the bowl or do you have to do smaller batches?

[mgaretz]

These are from Costco and I do the same thing for my take on carnitas. In fact, this package was 6 pieces. 1 was used as an experiment to get a faster cook and it didn't work. 3 were used to make this batch and the other two were cubed and frozen for later use in carnitas or char siu.

[tbob4]

I often buy the Costco shoulder strips and they are great cooked this way. I really like the fact you can get a lot of flavor and bark. When I am cooking pork for Mexican dishes this is the way I go. As always, your advice is spot on.

[Mark V]

I thought this was going to be about pork shoulder cut in half to get more bark, not much different though really. Country ribs are always good.

[Dewesq55]

Huskee - I've been touting the dough hook for pulling for a couple of years now. Did you learn that from me? Or elsewhere?

[Dewesq55]

They look pretty good, but I can get a butt cut in half to cook in about 9 hours with wrapping. Extra surface are for bark (8 sides rather than 4) and less chance of drying out. So I'm not sure it's that much of an improvement, at least for me.

[Troutman]

Not sure this is exactly original. It’s nothing but pork steaks pulled after cooking, been doing this in Texas forever. I do agree the results are really good.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/porknography-ribs

[Huskee]

I had actually picked up some thick country rib strips at the store yesterday, this is show I like to do them. On sale they were like $1.37 or 1.67/lb. The stand mixer's dough hook works wonders at shredding, takes only seconds.