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Pulled Pork Questions?

Franco
Franco Posts: 88
edited November -1 in EggHead Forum
Had the good fortune yesterday of stopping at a "Q" joint named Bob's. Their pulled pork sandwich that was made from a shoulder/butt was really good and moist. They wouldn't share much info with me except that they cook it in a vinegar sauce, then pull it, then place the pulled pork in a vinegar based aujus sauce. When they ready to serve it they strain it before hand.[p]Any thoughts on how their cooking this? Maybe they are slow cooking it in a pot with the vinegar sauce in it. Anyone ever tried something like that?[p]Thanks as always, Frank
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Comments

  • NCMike
    NCMike Posts: 28
    Franco, check the recipes section for Pork. Under "shoulders, butts" etc there is plenty of good info on pulled pork. Cheers.[p]Mike

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  • Unknown
    Unknown
    Franco,[p]I don't mean to sound immodest, but since I've been doing the Elder Ward Butts on the Egg, I can't believe how much better mine is than any restaurant. This weekend we were at my sister-in-laws house. They had some Que from Big Bob Gibson's. It was good, but much saltier and vinegary than mine. I realize that this is a commercial operation and they have to feed hundreds while I'm doing 2 or 3 Butts at once, but don't think for a second that the sauce they add is enhancing the Pulled Pork, it is only covering the lack of moisture and flavor it would have without it.
    Stick to the Egg, use Elder Ward's or JJ's rub, and smoke the Butt with Hickory!

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  • djm5x9
    djm5x9 Posts: 1,342
    Irish Smoker:[p]Periodically the question of home "Q" quality vs. commercial "Q" quality comes up. Thursday I was talking to a varied group of guys on a job-site about the bad "Q" restaurants on the north side of metro Atlanta. Our consensus was that there must be a hell of a lot of uninitiated "Q" eaters keeping them in business. Anyone in my house gets the hankering for ribs or "Q" we have two choices: Cook up some fresh or pull out some that has been FoodSaved and frozen.[p]Franco:[p]I think at Bob's they mopped the cooking meat with a vinegar based mopping. I have seen fresh pulled pork that was to be used in short order soaked in a thin vinegar "sauce" just prior to use in lost regions of northeast Georgia.
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