Pulled Pork–Southern Style
by: mimi
I’ve been messing with BBQ pork this summer. Hooked up with a good old South Carolina man who gave me a few tips.
Select a big fresh pork shoulder—the bigger the better. And the kind with the hide still on it is really the best. Wrap it tight in heavy foil, place in a baking pan and bake it in 250 degree oven for about 6 hours.
The smell will begin driving you wild a little before it’s done.
Take it out of the oven, unwrap and cool slightly. Pull the pork while it is still warm. Discard fat. Chop or shred meat to desired size. Add a sweet BBQ sauce and simmer. A brand I found to be an excellent choice is “Sweet Baby Rays”. You may also leave the meat plain and serve the BBQ sauce on the side.
If you want to be really “southern”, serve the meat on a bun and top it with cole slaw. Add a side of baked beans and you’ll be in hog heaven. M-m-m good!
5 Responses to “Pulled Pork–Southern Style”
Leave a Reply
You must be logged in to post a comment.
August 12th, 2005 at 8:54 am
One of the beautiful things of Southern Pulled Pork…is that you don’t have to get rid of the fat….you can hide it in with all of the loose meat…color it all up with the BBQ sauce….and no one can see it…you only taste it….and that is the point.
August 13th, 2005 at 6:25 am
You’re right John about being able to cover up the fat and have all the taste! I’ve lived in the world of “guilt if you like” fat WAY too long however.
You could never get rid of all of it anyway—there will always be plenty enough for that good taste.
What’s your favorite “sweet” BBQ sauce? Sweet Baby Ray’s is about the best I’ve found—any others you know of?
By the way, this guy made a proposal (in jest I’m sure) to open a little place in Boulder if I would come and work it with him!
August 18th, 2005 at 6:31 pm
Joe’s Granny would say to put as much McCormick’s Italian Seasoning on it as you think you can stand before wrapping it in the foil. I’m a salt only girl myself, but Granny’s is quite tasty. Joe would make me put some acid in the foil (wine or vinegar or cider or whatever). That works to break up the tough parts. Sounds yummy to me.
August 20th, 2005 at 3:10 pm
Hey Mary, try putting the meat in Jeannie’s recipe at this link: http://www.friedenfarm.com/cookbook/sandwiches/beef_bbq.htm
August 23rd, 2005 at 5:14 pm
I went to the link, the page came up, but I wasn’t able to edit. What am I missing????
Mary