Pulled Pork Question

[Cogswel_Cogs]

Making it fr the first time.
Tasted and feeling going to be very happy with results.
My question is Its cooking in (Jack Dan Honey - Brown sugar and other stuff. )
When I am done do I break up the meat, Do I just mix it with the sauce in the bottom or do I save the sauce and use separately on top?

 

[Frozen Canuck]

I usually shred my meat with a couple of forks and stir it into the sauce. If you think your sauce is going to be too runny, I will sometimes put mine in a pot on the stove while I leave the chunk of meat to cool for a few minutes on a plate before I shred it. Gently boil the sauce to evaporate some of the moisture out of it, I aim for a slightly thinner BBQ sauce consistency, and then shred the meat into the sauce and give it a good stir. If you have extra bottled sauce of whatever you are using, you can add more to taste or put a dollop on top of the meat/sauce that you have on your buns. I hope this helps.

 

[ahutton]

We will mix a small amount of the cooking liquid in, but I prefer not to use it because lots of the fat that cooked down from the meat is in there and I don't like it like that.

I store mine dry and add sauce when I reheat with a little water or will just reheat with a little water depending on what we use it for. It's become a family favorite because it can go into so many things (mix with potatoes for hash, taco meat, sandwiches, protein for mac and cheese) and we can cook a bunch, break it into meals and freeze it and it can be a really fast dinner!

 

[Cogswel_Cogs]

Thanks will do.
I left the shin on and did not see to make sure skin was dry side up. Half it was half it wasn't. Is tat going to be problem. r just more difucult to keep skin out?

 

[Frozen Canuck]

Hmmmm...I have never cooked a piece of meat that had the skin on before. I have no idea what to tell you, but I am assuming the skin should just pull or be cut off before shredding the meat. You won't want it in your finished product, but I can't see that it would do much harm just in the roasting stage. I usually just use a tenderloin or something lean when I make mine. As ahutton mentioned, if there was a fair bit of fat on your piece that has melted into the liquid, you have the option of skimming some of it off, or even removing it after the meat cools in the fridge overnight. (It will rise to the top and harden.) That won't help you tonight at supper though. Just remember that fat equals flavour and all that. I'm sure it will be delicious either way!

 

[loves to dive]

If you are talking about the bark, we leave it on and just pull it with it there. We don't put the sauce on until we eat, if it's smoked properly you might not even need sauce. Honey makes two different types of sauce, a sort of ketchup based one and a hotter vinegar based one. If I'm just eating pulled pork, I don't use sauce or I'll put just a tad of the vinegar on it. If I'm making a sandwich I'll put the ketchup based sauce on it.

 

[rwdavis2]

Leave the sauce on the side. I usually like it without.

 

[Lanshark]

I usually put sauce on side. The main thing is to make sure you've cooked it long enough to pull apart easily.

 

[tasha99]

Sauce on the side (I like it plain. And the bark is my favorite part).

 

[Cogswel_Cogs]

Thanks all. Turned out well. Mixed in a little suase and have rest saved for side.

 

[Frozen Canuck]

Thanks all. Turned out well. Mixed in a little suase and have rest saved for side.

So glad to hear that it all worked out for you! With one trial under your belt, you will have a better idea of what you want to do for next time. It is just going to keep getting better and better!

 

[Cogswel_Cogs]

Forgot to mention I have been cleaning my poor Martha Stewart pot for two days now. Love that pot. In fact having used my dad's le creuset pot I can see absolutely no diference aside from about 200 dollars.
Anyway hoping I will have it clean by the next time I make it.

 

[Shanna-like-Banana]

next time try a Boston Butt and do it in the crockpot