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Author Topic: Chunk and braise pulled pork  (Read 533 times)

Nate

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  • Posts: 980
Chunk and braise pulled pork
« on: November 04, 2018, 04:16:01 PM »
Havenít done chunk and braised pulled pork for maybe 3-4 years. Figured Iíd do it today. Braise liquid was  rye bourbon, apple cider vinegar and maple syrup. Made some bread too. Put bbq sauce on half the sandwich.



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« Last Edit: November 04, 2018, 04:29:57 PM by Nate »

Schaefd2

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Re: Chunk and braise pulled pork
« Reply #1 on: November 04, 2018, 04:35:09 PM »
Wicked Delicious looking!!
If I wonít be drinking my whiskey, I better be making this dish!

You must have some killer recipes if you can go 3-4 years without making this!!


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JEBIV

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Re: Chunk and braise pulled pork
« Reply #2 on: November 05, 2018, 07:59:01 AM »
That looks amazing
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1911Ron

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Re: Chunk and braise pulled pork
« Reply #3 on: November 05, 2018, 11:06:48 AM »
Yum!!
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WNC

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Re: Chunk and braise pulled pork
« Reply #4 on: November 05, 2018, 01:51:29 PM »
Looks great!


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greenweb

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Re: Chunk and braise pulled pork
« Reply #5 on: November 05, 2018, 03:14:58 PM »
That looks really good!
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BrbdWyr

  • Smokey Joe
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Re: Chunk and braise pulled pork
« Reply #6 on: November 07, 2018, 09:55:34 AM »
Since I'm kinda dumb, can you elaborate on the process?

HoosierKettle

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Re: Chunk and braise pulled pork
« Reply #7 on: November 07, 2018, 11:38:14 AM »

Since I'm kinda dumb, can you elaborate on the process?

Me too on both counts. That looks incredible!


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Nate

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Re: Chunk and braise pulled pork
« Reply #8 on: November 07, 2018, 04:53:17 PM »
@BrbdWyr @HoosierKettle  itís been a long time since Iíve done pulled pork this way that I had to look at what I posted here in 2014. With that said, this is a timed cook and not by meat temperature. Total cook time is 8 hours...3hrs smoke and 5 hours braise.

Steps:
1) cut up into fist size chunks. Just for reference, what I cooked here was a 4.5lb pork shoulder cut up into 4 pieces

2) season meat chunks and smoke. I seasoned these with sea salt and coarse black pepper and smoked with alder at 250*F for 3 hours

3) make up a braise liquid...Iím gonna say this is your choise as to what you want to use and the flavor you want out of the pullled pork

4) put pork chunks in an aluminum disposable pan, pour the braise liquid mixture in and cover.

5) put it back on the grill and take it off in 5 hours

6) take the pork chunks out of the liquid and pull it apart

One thing I did differently than I did after the 5hr braise was put the chunks back on the grill for 15-20 min just to tighten things up a bit. Otherwise, your done in 8hrs.

Hope this helps. It turns out very good, in my opinion. Itís worth a try. Whatís nice about this is that itís a timed cook, so you know when it will be done and ready to eat.

BrbdWyr

  • Smokey Joe
  • Posts: 37
Re: Chunk and braise pulled pork
« Reply #9 on: November 07, 2018, 05:15:23 PM »
@Nate - step 5 - what temp is held thru the braise?


Nate

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  • Posts: 980
Re: Chunk and braise pulled pork
« Reply #10 on: November 07, 2018, 05:23:08 PM »
@BrbdWyr I bumped my temp up to 260*F only because I wanted to but didnít have to. I have a temp controller on my mini so itís a set it and forget it type of cook.

BrbdWyr

  • Smokey Joe
  • Posts: 37
Re: Chunk and braise pulled pork
« Reply #11 on: November 07, 2018, 05:24:59 PM »
@Nate, Thanks! Definitely trying this method, and using your liquid recipe.

bladz

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Re: Chunk and braise pulled pork
« Reply #12 on: November 07, 2018, 05:59:36 PM »
Very nice photos of your cook.  It looks amazing.

WEBERNV

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  • Posts: 186
Re: Chunk and braise pulled pork
« Reply #13 on: November 09, 2018, 06:30:03 PM »
Bread looks good too. Thats  my latest obsession. I'm trying to make my perfect loaf so I bake every weekend. Everything looks great!

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Nate

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  • Posts: 980
Re: Chunk and braise pulled pork
« Reply #14 on: November 10, 2018, 05:46:40 AM »
@WEBERNV Thanks. I have an 8 month old mother starter I made up for pizza dough for our weekly family pizza night. Now I want to start making bread using the starter as well. Just got a 60lb bag of KASL (King Arthur Sir Lancelot flour) high gluten flour for pizza and bread. Love homemade bread.