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Pulled

I love it cooked in the oven this way !

Spicy Dr. Pepper Pulled Pork

2 whole Large Sweet Onions
1 whole Pork Shoulder (Butt) about 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
2 cans (7 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper (I used 20 ounces from a large bottle)
1/2 tsp. Cumin
2 Tablespoons Brown Sugar

Preheat your oven to 325 degrees.

Peel the onions and cut them into wedges. Place them in the bottom of a large Dutch oven, sprinkle cumin across the top of the onion wedges.

Salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the cans of chipotle peppers over the pork (including the sauce.) Now pour in both cans of Dr. Pepper. Add brown sugar, stir in. (After 4 hours of cooking I tasted the sauce for the balance of heat against sweet, which led to me using an extra tablespoon of brown sugar).


Put the lid tightly on pot, then place pot in the oven. Cook for at least six hours, turn the roast two or three times during the cooking time. After 6 hours check the meat, it should be falling apart (use two forks to test.) If it's not, return to the oven for another hour.

Take the meat out of the pot and place on a cutting board. Use two forks to shred meat, pick out any large pieces of fat and discard. Strain as much of the fat off the top of the cooking liquid as you can and discard. Return the shredded meat to the cooking liquid, and keep warm until ready to serve (I placed it in the oven, covered at 200 degrees).

Prefer Pulled, can eat chopped just fine.

I just want it to be good and smoked not like all of the baked pork we now have in Middle Tennessee.

Both are ok, but not my favorite. (Wifey asks for pulled pork about evey other month or so.).

My personal preference is pork ribs! Aka pigsicles.

Pigsickles !!! LOL!!

Warm weather is here so a rack of spares once a week at the minimum is mandatory for me.I used to be a closet rib junkie but know I'm out 'n' proud.

Pass the BBQ sauce, please.

Just put a brisket flat in the smoker tho'. So much meat.So little time,...........

pulled

"Carolina" covers a lot of territory...and several different kinds of sauce.



I think that line between vinegar/tomato in NC is actually a bit further east than what shows on that map.


Mike

People who would chop it are the same people who would chop cabbage (probably in a damned food processor) for cole slaw instead of slice it (while steaming russets in aluminum foil and claiming them to be baked). They should be boiled in their own sauce with a sprig of holly through their heart.

Pulled, from a butt, smoked until there's a good bark on it. Maybe a turkey below to baste in the drippings. A little sauce of vinegar & pepper on the bun and served with slaw. I've also made tomato sauces with apple juice, or plums and other sweet stuff but I use those more often on ribs.

Of course I've never turned down chopped and I really like brisket and will eat a bunch of Texas bbq whilst at a meeting in Austin in July.

Lexington BBQ is 'vinegar/spiced' and would fall right along that boundary. I grew up on eastern style as my mother is from far southeastern Virginia. Vinegar spiced and chopped with a couple of shots of Tabasco was the only way I knew for many years.

What if someone puts beans in the sauce?

I only eat the money meat off the butts anymore...the rest goes into beans at some point...a vinegar/tangy sauce.…yum!

Ain't that the truth. I did 8 butts for a graduation last week and the guy told me to keep one for myself. I cut the money muscle off at 175* and threw the rest in with their pork. I've got so much frozen "bean meat" that I could make my whole neighborhood beans for a strong couple months and not run out! I won't be hungry for pulled pork again until about December.

Mike

I am not that picky. You cook it, I'll eat it.

Liar, liar pants on fire.

Pulled for sure...

I have to agree with LouisB earlier and say I don't care as long as its smoky. Can't say how often I've had guys I work with bring supposed BBQ into work and while often fairly good and tender, I'm sorry to say many times it lacks sorely in smoke flavor. That is NEVER the case when I smoke meat.

Add for sauce, I'll try any of it but tend to like the Texas and Kansas City styles or even none at all.

I prefer pulled pork but please be sure to do a thorough job, don't like pulled with big chunks in it. Chopped is OK but is kind of like sloppy joe rather than pork barbeque.

just put a boston butt in the slow cooker this morning.

coated with durkee's chicken and rib rub then added 1 cup of apple cider vinegar ,1 cup of brown sugar and one cup of ketchup. i'll let it go til 4pm today then pull.