Chunk and braise pulled pork

[Nate]

Haven't done chunk and braised pulled pork for maybe 3-4 years. Figured I'd 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.

[Schaefd2]

Wicked Delicious looking!!
If I won't 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]

That looks amazing

[1911Ron]

Yum!!

[WNC]

Looks great!


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[greenweb]

That looks really good!

[BrbdWyr]

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

[HoosierKettle]

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

Me too on both counts. That looks incredible!


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[Nate]

@BrbdWyr @HoosierKettle  it's been a long time since I've 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...I'm 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. It's worth a try. What's nice about this is that it's a timed cook, so you know when it will be done and ready to eat.

[BrbdWyr]

@Nate - step 5 - what temp is held thru the braise?

[Nate]

@BrbdWyr I bumped my temp up to 260*F only because I wanted to but didn't have to. I have a temp controller on my mini so it's a set it and forget it type of cook.

[BrbdWyr]

@Nate, Thanks! Definitely trying this method, and using your liquid recipe.

[bladz]

Very nice photos of your cook.  It looks amazing.

[WEBERNV]

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]

@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.