@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.
Topic: Chunk and braise pulled pork (Read 1306 times)
