Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

NOLA-style Pork Juice

Porco Rosso
Porco Rosso Posts: 84
edited November -0001 in EggHead Forum
As a first-time-poster/long-time-lurker, I should first thank everybody here - searching topics in this forum has given me many successful cooks since I bought my egg last year.

I'm about to try my first Boston Butt (a la Naked Whiz) and I'm wondering if anyone has found a way of rendering a natural pork au jus?

I love the "cochon de lait" style pulled pork po' boys they do in New Orleans. They're smokey and porky, but also taste like they've had some kind of pork juice poured all over them (the way roast beef po' boys in NOLA often get the 'gravy and debris' treatment.) At the restaurant Cochon the "Louisiana cochon with turnips, cabbage & cracklins" comes sitting in a small puddle of delicious pork au jus. It's heaven.

However I'm guessing that nothing is going to fall into my drip pan but pure fat. Anybody out there ever play around with pork au jus?
· Share on FacebookShare on Twitter

Comments

  • BENTE
    BENTE Posts: 8,337
    i went looking and this is all i found

    http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1733522

    sorry :(

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

    · Share on FacebookShare on Twitter
  • Fidel
    Fidel Posts: 10,172
    Here is an idea of how you can get some juice.

    When the butt comes off the egg, sit it on 2-3 layers of aluminum foil, ready to wrap it up.

    Make 3-4 deep slices across the grain on both sides of the butt, then wrap.

    Wait 30 minutes and you should have a good pool of juice. You will likely still need to separate this as it will be fatty, but you should get a good dose of juice too. Just be warned, this is liquid that the butts will not re-absorb during the rest period and your pork itself will be a little on the dry side.

    You can also used a drip pan that is raised off the indirect piece and then separate the juice from the fat, but I am with you in believing it will be mostly fats.

    A final option would be to actually cook your butt in an aluminum pan until there is sufficient juice in the pan, then remove the butt and cook to finish over a drip pan. Again, separating whatever liquids you get.
    · Share on FacebookShare on Twitter
  • Porco Rosso
    Porco Rosso Posts: 84
    Thanks guys. Two good options.

    On balance, I'd rather have juicy pulled pork than separate au jus sauce, so if I try it, it will probably be separately, in the kitchen, with some cheap pork chops or a cheap roast that I'll basically cook, juice like an orange and then offer to my neighbor for her dog.
    · Share on FacebookShare on Twitter

Categories