Pulled Pork
Pulled pork’s roots lie in the American South’s barbecue belt – North Carolina, South Carolina, Tennessee, and Texas. It comes straight from Southern barbecue custom.
Pulled pork’s precise origin isnt clear but it connects to American barbecue’s history. Barbecue started with cooking styles from Native Americans, enslaved Africans, and European colonists. In Southern barbecue, pork’s always been popular since it’s cheap and easy to find in the South.
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Pulled Pork
Pulled pork is a really tasty and soft meal that's made by cooking pork shoulder or butt real slow with spices and seasonings. You let the pork cook for a long time until it gets super tender and just falls apart. Then you can shred up the pork into strands and pieces. It's awesome with barbecue sauce in a bun as a sandwich. Or you can put it in tacos and burritos too. It's like the ultimate comfort food thats great for having people over or just when you want something really satisfying and delicious.
Ingredients
- 4-5 lb Pounds pork shoulder or pork butt
- 2 tbsp Vegetable oil
- 1 Large Onion
- 4 Cloves Garlic
- 1 cup BBQ Sauce
- 2 tbsp Brown Sugar
- 2 tbsp Smoke Paprika
- 1 tsp cumin
- 2 tsp Chili Powder
- 2 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- First things first – get that pork ready to go. Trim off any big chunks of fat and cut it down to size if needed. After that, make yourself a spice mix in a little bowl. You'll want some smoked paprika, cumin, chili powder, oil salt and pepper. Mix it up real good and coat the pork with it. Let those flavors seep in for at least 30 mins if you can and even better is to stick it in the fridge overnight! When you're ready to cook, Preheat the oven to 320 degrees F (160 C). Now, if you want extra flavor, you can sear the pork in an oven-safe pot or skillet over medium-high heat first. This'll give it a nice brown crust on the outside. Totally optional though. Take the pork out and throw the chopped onions into the pan and place the pork on top of the onionsPut the pork in and pour in some chicken broth (or water if you don't have any broth). Let that baby roast in the oven for 3-4 hours, until a fork pulls it apart real easy. Check it periodically to make sure there's enough liquid. Add more if it's drying out.
- You want to make sure the meat cooks all the way through to a safe temperature and ends up nice and tender and tasty and here's the basics on calculating roasting time by weight: Step 1: Weigh the meat. Step 2: Look up about how many minutes per pound (or kg) you should roast that type of meat. Step 3: Multiply the weight by the time per pound to get the total roasting time. Let's say you're roasting a whole chicken thats 4 pounds. The recipes say roast chicken for around 20 minutes per pound at 350 degrees F. Step 1: The chicken is 4 lbsStep 2: Roast chicken is 20 minutes per lbStep 3: 4 lbs x 20 minutes per lb = 80 minutes totalSo you'd roast the 4 lb chicken at 350 for about 80 minutes, or 1 hour 20 minutes. But it's super important to use a meat thermometer and check that the chicken reaches the right internal temperature – 165F for poultry. The time is just a guide – the actual time might be different depending on your oven the meat's temperature when you start, and other things. Always check the internal temp with a thermometer to make sure your meat is cooked safely and deliciously. First things first, you gotta weigh the meat youre planning on roasting. Use a kitchen scale for this. For example, say you've got a 4 pound chicken. For a whole chicken, you'll wanna cook it for around 20 minutes per pound at 350°F and so the math here is:Total Cooking Time = Weight of Chicken (in pounds) x Cooking Time per Pound.Total Cooking Time = 4 pounds x 20 minutes/pound = 80 minutesGet it? The key things are weighing the meat, knowing the recommended cooking time per pound based on the type of meat and temp and multiplying to get the total time.
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