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Eastern North Carolina Pulled Pork

GRITS

By GRITS
in Southeast: Cooking & Baking

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DTBarton

DTBarton

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"I thought about brisket, but they're kind of expensive and I pretty much only get them for the holidays. I was hoping there might be a (kind of) inexpensive kosher cut similar to a butt that might work."

Beef ribs cook up very well using a low and slow type barbecue method and they can often be had cheaply.

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GRITS

GRITS

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okay - so I have officially tried it again. I cut most of the fat off and I soaked my pork butt in a brine of molasses. kosher salt and water for 6-8 hours. I patted it dry and put a pork rub spice mixture all over it.

And now it has been in the oven since 2pm (it is 5:10pm) now and the internal temperature is 160*.

I want to make sure it is at pullable stage at 190*, so when do I take it out of the oven? Oh yes, I put aluminum foil loosely over it when it got to 160*.

I hope someone reads this quickly, otherwise I am at the mercy of my ignorance!

I will tell you how it turns out!

(yes, I know I shouldnt be doing it in the oven).

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rooftop1000

rooftop1000

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If it has the bone in...its done when it can be wiggled free, otherwise 190 is the target temp

oven, crockpot, gas grill, weber kettle, offset smoker, I have done em all...they're all good. not all perfect but all good

tracey

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GRITS

GRITS

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Thanks!! It turned out GREAT~!!! I did not remove it from the oven until 190* internal temperature. The bone pulled right out and I am enjoying delicious barbecue! YUMMY!

If it has the bone in...its done when it can be wiggled free, otherwise  190 is the target temp

oven, crockpot, gas grill, weber kettle, offset smoker, I have done em all...they're all good. not all perfect but all good

tracey

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