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Weight Loss Forum / Low Carb / March 2006Pulling pork
What is this pulling pork thing? I'm from the UK and to "pull your pork" is usually a non culinary activity over here. Well at least it is in my house! Martin > What is this pulling pork thing? > [quoted text clipped - 3 lines] > > Martin It is barbeque as done in the state of North Carolina :: What is this pulling pork thing? :: [quoted text clipped - 3 lines] :: :: Martin This is just BBQed pork that is pulled off the bone, as far as I know. We get it all the time here in SC. || What is this pulling pork thing? || [quoted text clipped - 3 lines] || || Martin Is pulling your pork and family activity? :-)  Signaturehttp://home.swbell.net/bjtexas/ss/ "And we think people who believe they can uncover the truth about anything by surfing the Web are deceiving themselves in a dangerous way." -- Paul Boutin Weblog > What is this pulling pork thing? > [quoted text clipped - 3 lines] > > Martin Martin, the cut of pork that is used for this barbecue is extremely fatty with the meat buried in smallish pieces in the fat. After it is smoked for several hours, the cut will be so soft and tender that a knife is not needed. Instead, the cook allows the pork to cool and then uses his/her fingers to pull the meat away from the fat (which is then discarded). If the cook did not do this, there would be so much greasy fat that it would be difficult and time consuming to eat a meal. Pulling the pork away from the fat is simply a stage in preparation of the meal. Meat that is not so fatty can be sliced with a knife, but you wouldn't want to try and slice this; for one thing, it would move away from the knife and tear and soon you'd be tearing your hair out. Pat in TX > > What is this pulling pork thing? BTW, once you've learned the method can can be done with beef, chicken, pretty much any type of meat. > Martin, the cut of pork that is used for this barbecue is extremely fatty > with the meat buried in smallish pieces in the fat. After it is smoked for [quoted text clipped - 7 lines] > one thing, it would move away from the knife and tear and soon you'd be > tearing your hair out. With a knife meat is often cut against the grain so the slices look speckled. Pulled meat is separated with the grain instead, so it has the strings visible. Usually there are big chunks that have been pulled with the grain to form lots of strings. Do that with any type of meat that can be cooked slowly to soften it. Since most cuts of pork get soft easily in cooking pork is the easiest. Beef tends to harden at well done so it takes low slow heat to move it past that point to soft again, think stew textured chunks pulled into strings. I've seen chicken done pulled but it seems like a lot of extra work to me. If you're going to do pulled pork, my favorite way is Eastern NC style. BBQ with a vinegar based sauce. The normal sauce has vinegar, sugar, red pepper, probably other stuff. I wonder how it comes out with no sugar as it seems to be better at places that use less sugar. Other regions of the US have other traditional styles of BBQ sauce and they are all good, but far too many are heavy on the sugar to be low carb. Doug, I finally experimented this week with a vinegar based sauce pursuant to your suggestions for pasilla and ancho peppers. I had gotten some powdered ancho and some whole dried Pasilla, New Mexican (aka Anaheim) and Morita peppers. Put some of each in the blender with some vinegar, then added some water and salt, cooked it just a bit. Poured it over some boneless country style ribs I had cooked in the at 350º for about an hour. It was quite good, not as hot as I would like it, will add some hotter peppers next time, but I didn't want to get it too hot the first time. Will definitely expand on this and try again. In news:1142371076.508595.230020@u72g2000cwu.googlegroups.com, Doug Freyburger <dfreybur@yahoo.com> stated | With a knife meat is often cut against the grain so the slices | look speckled. Pulled meat is separated with the grain instead, [quoted text clipped - 15 lines] | traditional styles of BBQ sauce and they are all good, but far | too many are heavy on the sugar to be low carb. > Doug, I finally experimented this week with a vinegar based sauce pursuant > to your suggestions for pasilla and ancho peppers. I had gotten some [quoted text clipped - 5 lines] > peppers next time, but I didn't want to get it too hot the first time. Will > definitely expand on this and try again. Excellent. While the sauce for Eastern NC style BBQ is almost clear, the sauce I've blended up a few times over the year is between red and black with enough mashed pepper mush to be between water and bottled BBQ sauce in consistancy. The nice thing about blending your own peppers (if your local stores stock them) is once you know the various types you can control the heat with your blending process. More Pascilla for milder, add a habenero for much hotter, many levels in between. So how long did you soak or marinate the ribs? I tend to do this on a weekend but still never seem to have over an hour for the pre-oven soak. I didn't marinate them at all, just spread them out on a big sheet pan and stuck them in the oven. In news:1142374475.337370.246370@e56g2000cwe.googlegroups.com, Doug Freyburger <dfreybur@yahoo.com> stated | Excellent. While the sauce for Eastern NC style BBQ is almost clear, | the sauce I've blended up a few times over the year is between red and [quoted text clipped - 9 lines] | on a weekend but still never seem to have over an hour for the | pre-oven soak. > > What is this pulling pork thing? > > [quoted text clipped - 6 lines] > Martin, the cut of pork that is used for this barbecue is extremely fatty > with the meat buried in smallish pieces in the fat. What cut of pork are you referring to? Most people, myself included, use Boston Butt pork roasts (AKA "pork butt") to make pulled pork. It is a fatty cut of meat, but I would hardly describe it as "smallish pieces of meat buried in fat"! It is actually a substantial piece of meat. > After it is smoked for several hours, the cut will be so soft and > tender that a knife is not needed. Instead, the cook allows the pork > to cool and then uses his/her fingers to pull the meat away from the > fat (which is then discarded). If a Boston butt is cooked properly, most of the fat renders out over the 8-12 hours of cooking, so there is hardly very much fat to bother with discarding. > If the cook did not do this, there would be so much greasy fat that > it would be difficult and time consuming to eat a meal. See above... > Pulling the pork away from the fat is simply a stage in preparation > of the meal. Meat that is not so fatty can be sliced with a knife, > but you wouldn't want to try and slice this; for one thing, it would > move away from the knife and tear and soon you'd be tearing your hair > out. Wrong. When it's hot, the meat is so tender that it tends to pull apart naturally, even with a sharp knife. It is possible, though, to cook it to a point just before being "pull-able", where it is still quite tender and easily sliced, too. I smoked a pork butt last month and put it in the freezer. Took it out this past weekend and thawed it. We slice it with no problem while it's cold and then heat it up the microwave. Of course, once it's heated, it's so tender you can cut it with a fork. :) SignatureStan Marks A waist is a terrible thing to mind. > > > What is this pulling pork thing? > > > Martin, the cut of pork that is used for this barbecue is extremely fatty > > with the meat buried in smallish pieces in the fat. > > What cut of pork are you referring to? When I lived in NC I saw some places that used a cut called "whole hog". I don't know if the feet had been removed along with the guts, but the ribcage, skull, and most of the skeleton was visible when I ate at the buffet at one place. So at least in theory I figure any cut could be used but the description sounds like any part of the hog other than the popular ones with the big muscles. > Most people, myself included, use > Boston Butt pork roasts (AKA "pork butt") to make pulled pork. It is a > fatty cut of meat, but I would hardly describe it as "smallish pieces of > meat buried in fat"! It is actually a substantial piece of meat. If I picture the piece correctly, there are a lot of small muscles running in various directions, but the whole thing is indeed muscle? A big piece of meat would yield longer threads. So to me it's how soft it's been cooked not if the fat has drained off or not. I usually do picnics because they go on sale for 0.99 per pound, and there is a sizeable fat layer under the skin that I discard, but it's not small chunks of meat in fat. |
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