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Lazy Oven Pulled Pork
Let me start by saying that this is not a recipe. This is just me, expressing myself in a “look what I did”, kind of way. Food-wise.
It was raining. Well, raining isn’t exactly the right word. Let’s put it like this; I was just about to start building us an ark and assemble the animals when I noticed I still had 6 pounds of pork shoulder stuck in my freezer. It was the perfect time for it.
After making pulled pork on the BGE a few weeks ago and loving every single bite, I was eager to try a different method as well. The oven method. Wanted to see what the difference would be in flavor and texture. That, and face it, it’s a heck of a lot easier sticking it in a hot oven and forgetting all about it because you’ll know the temperature will remain constant. I’m lazy, I know. Not ashamed to admit it.
Surprise! I took a few shots along the way.
This was NOT what I meant when I said I wanted a pool by the house. Thanks a lot, Universe.
I rubbed the pork with a combination of BBBR and Jamaican Jerk seasoning. Very fragrant.
Quickly browned it. Could barely find a Dutch Oven big enough to fit this bad boy.
Removed it from the pan long enough to lightly sauté some coarsely chopped yellow and red onions and 2 grated garlic cloves.
Put the pork back in there and poured in some stock and seasoned it with a little extra black pepper and thyme.
Popped it in a 300F (150c) oven for 4 hours straight. Low and behold, after 4 hours it came out at the exact right temperature: 190F (87C).
I let the pork rest for a while. This was the cooking liquid with the onions floating around. I simply reduced it and put a few shakes of Sweet Baby Ray’s BBQ sauce in there. That was all.
I must confess that this was probably the softest, most succulent pulled pork you could ever have. It literally melted on your tongue.
Having said that, I did miss the slight smokiness from the wood chips and the bark—that crunchy exterior where a lot of the flavor is. But all in all, this is a sure way to feed your guests a great pulled pork sandwich in relatively little time!
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All I want is a spoon and that pot of cooking liquid. *drools*
@Karohemd:
Only now seeing I shot these photos at 3200 ISO. Never even noticed that. And still you want to eat the cooking liquid with a spoon :)
Yes, I did. The rain is crazy here. Big parts of the Netherlands are covered in water.
That’s the power of the D700. :D
Haha! I recently forgot to adjust my ISO as well . . . let’s just say that my results were quite bad, whereas yours are polished and beautiful, as usual.
We have a pool too, in fact we have 2, one in front and one in the back of our house. And we did not ask for it either (I live not far from you).
I like this recipe, which is no recipe, but I like it anyway :)
Did you finish your ark while the meat was cooking?
Ach voor de rooksmaak kan je altijd nog wat liquid smoke toevoegen ( vloeken in de kerk, maar toch), en misschien het vlees nog even grillen als het klaar is? Of kan dat niet? Als je wil heb ik ook nog een receppie voor in de slowcooker…( niet verder vertellen).
@ Dominique:
Nee, als er iets is wat is echt walgelijk vind, dan is het die liquid smoke. Twee keer geprobeerd en ging zowat over m’n nek ervan. Wil het niet eens in huis hebben :)
Wat voor slowcooker heb jij? Ik had er eentje (Kenwood, geloof ik) die ik na een half jaar eruit gemikt heb. Dat ding kookte alles kapot, zelfs op de warmhoud stand.
I’m afraid to tell you just how much Madame Janette I normally put in there :)
I’m afraid to tell you just how much Madame Janette I normally put in there :)
usually 3 of them :)
usually 3 of them :)
My guy likes hot food, and my son absolutely loves spicy food, though this is a little too spicy for him.
My guy likes hot food, and my son absolutely loves spicy food, though this is a little too spicy for him.
Je moet ook maar een drupje toevoegen, geen halve fles! Maar smaken verschillen, ik gooi het wel in mijn bbqsauce, 1 theelepel op 1 liter.
Ik heb een crockpot van Rival, ik vind hem wel “aardig” , maar wat je zegt, de laagste stand is toch hoger dan ik ook fijn vind. Dus toen dacht ik de oplossing te vinden in het kopen van een losse inductieplaat….Nee dus, daar schommelt de temp erg van, dus hij brengt op temp, en gaat dan weer laag, en dan weer omhoog. En het ergste is, na 3 uur slaat ie gewoon uit. Dus ook geen oplossing. Dus nu doe ik bij sommige dingen heel ouderwets, het kleinste pitje op fornuis, en 2 van die dikke sudderplaatjes ertussen. En dat gaat goed.
It’s dool here for the first time in eons. I’ll be popping one of these in the oven tomorrow. Now I have to go look at the chicken and leek recipe, cuz I might need that for Sunday!
No, dool isn’t a word. It is cool here.
I’ve got a version of this in the oven right NOW and it smells so good it should be illegal! I made my own dry rub, but followed the rest of your instruction to the letter. I can’t wait for dinner tonight! Thank you! :o)
Did You cover your roast while cooking?
The liquid would’ve been gone had I not!
If you don’t like liquid smoke, but you like the warmth and depth of the smoky flavour, you can try smoked paprika. Goes very well with pulled pork (and chicken!), but don’t add too much; it can be quite strong… The best ones I’ve found so far were all Spanish. Takes a bit of searching sometimes, but it’s totally worth it!