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Tender Pulled Pork
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Clay Q
Posts: 4,486
This was sooooo gooood I'll make this again soon. Last weekend I was hungry for more pulled pork after running out of AZRP's pulled pork. Yummmmy stuff by the way.
Anyhow, I thought of using tenderloin... running the risk that this might end up dry and not pullable but still worth the chance.... 'cause I LIKE tenderloin.
Here are some pic's. Next time around I'd like to have time and temp documentation to share.
Started by slicing into manageable chunks and seasoning with Shaking the Tree DP rub.
For flavor I seared the tenderloin in cast iron using some apple wood chips for smoke. Next time I'll sear direct as most people do not have a sear pan.
Next into a crock pot with 1 cup apple cider, 1/4 cup apple cider vinegar and 1/4 cup brown sugar. In the egg I installed an indirect setup with plate setter, some brick feet to rest the crock pot then placed the **** pot in. The egg cooled down easy with adjustment to the lower draft door and upper daisy wheel and I got it steady at 250 dome. Had to be around 4 to 5 hours, not sure, with lid on. (was not keeping track)
Worked like magic!..pulled so easy, super moist and tender and wonderful flavor, no grease fat or gristle. Dumped the liquid out into a pan for reduction as I pulled apart the rest of the tenderloin.
Used about two tablespoons milk with two teaspoons flour to help thicken the sauce and then reduced for about 10 minutes before adding back to the pulled pork. Adjusted seasoning with a little more Shaking the Tree and some salt. (I'll document amount next time around)
Results; Outstanding. Ready for samitches. Total time for this cook was about 6-7 hours? I will find out and report with my next Tender Pulled Pork adventure.
Anyhow, I thought of using tenderloin... running the risk that this might end up dry and not pullable but still worth the chance.... 'cause I LIKE tenderloin.
Here are some pic's. Next time around I'd like to have time and temp documentation to share.
Started by slicing into manageable chunks and seasoning with Shaking the Tree DP rub.
For flavor I seared the tenderloin in cast iron using some apple wood chips for smoke. Next time I'll sear direct as most people do not have a sear pan.
Next into a crock pot with 1 cup apple cider, 1/4 cup apple cider vinegar and 1/4 cup brown sugar. In the egg I installed an indirect setup with plate setter, some brick feet to rest the crock pot then placed the **** pot in. The egg cooled down easy with adjustment to the lower draft door and upper daisy wheel and I got it steady at 250 dome. Had to be around 4 to 5 hours, not sure, with lid on. (was not keeping track)
Worked like magic!..pulled so easy, super moist and tender and wonderful flavor, no grease fat or gristle. Dumped the liquid out into a pan for reduction as I pulled apart the rest of the tenderloin.
Used about two tablespoons milk with two teaspoons flour to help thicken the sauce and then reduced for about 10 minutes before adding back to the pulled pork. Adjusted seasoning with a little more Shaking the Tree and some salt. (I'll document amount next time around)
Results; Outstanding. Ready for samitches. Total time for this cook was about 6-7 hours? I will find out and report with my next Tender Pulled Pork adventure.
Comments
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Looks great! I like the idea of putting the pot in the egg.
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Looks GREAT, I've gotta try that.
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great idea, Clay, but one question...was the crockpot plugged in or not?
:laugh: Re-gasketing America one yard at a time. -
:laugh:
Bought it at the local Goodwill, just the pot without the heater, and it was something like 5 bucks. I believe the ceramic material is a type of porcelain and is very durable with a heavy glaze. And the best thing, it's green.
Would make a good BGE cookwear line.
Clay...always thinkin. -
hmmmm - fire ring on top of plate setter means the crock was therefore closer to the fire and then the fire ring served how?...to radiate heat uniformly against the walls of the crock pot? Clay, you are thinking too hard maybe it's time for a martoooney!Re-gasketing America one yard at a time.
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I have done the same type of cook using top or bottom round roast and after searing all over use a combination of wine and beef or chicken stock to get half way up the meat that is in the pot.This will make for a little different and yummy pulled meat for a steak sub sammich.Looks good and will give it a try.Braising meats can do wonders on the finished product.Finger liken and dripping good.
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Oh I slowed down on the drinkin, those days are over.
:ohmy:
No, the plate setter (modified) is sitting on the fire ring and above is a second fire ring (also modified) sitting on the lower.
Now that I got you really confused... the plate setter has it's legs cut off. :huh:
:laugh: -
I'm a convert to braizin meats and I hear ya. This stuff was like wow, I didn't know I could do this with tenderloin! And I'm lookin forward to the second attemept and documentation. "Finger lickin and drippin good".....I like it, I like it.
Thanks. -
I hope that I did not wake up the Colonel of KFC fame.But if you want to use it as some type of logo for your dishes be my guest.It should be free and clear of any usage.
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Eggscellent post, I'm out of my chuck pulled roast and have a package of tenderloins in the fridge, may just give this a go.
Thanks,
Bordello -
After that, Ron will never be the same.
Cheers from the pub,
Bordello -
sure they are in the refrig and not the dishwasher? BTW 3 glasses mean "you da man"! :evil:Re-gasketing America one yard at a time.
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He's the man but he can't remember...what a shame :laugh:
Steve
Caledon, ON
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Clay Q,
Old Bordello is not saying a word but damn you're making it tough.
Cheers,
Bordello -
Dang, maybe I should run home and check???
The real question is, where will they be in the morning? :silly:
Cheers,
Bordello -
If you have any questions about this give me a hollar, be glad to help if I can.
Easy cook, amazin results.
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