cook meat to a specific internal temperature (with all meats) instead of for time. hopefully I'm answering the question you're asking.Īdjustments. Not to say that I don't like a saucy pork, but I think it should enhance the flavour of the meat, not mask it. which is why people use so much sauce in their pulled pork. so, at that point, the proteins can coagulate too much, and reject the gelatin, and become tough, and also dry tasting.
when the collagen breaks down (finishes breaking down at about 180), the proteins in the pork are at a sensitive point in the cooking process because there's nothing left to cushion the blow of the hot heat. kind of hard to explain that one, but a properly cooked shoulder should be tender, and moist, because the cooking process breaks down the collagen into gelatin, which happens at low temperatures over a long period of time. nothing is worse than undercooked meat.ģ) the protein strands of shoulder are tense, and stringy. If it smells cooked, I double check the temperature, to make sure it's ready, and then remove it from the heat. When the meat gets to around 200 (that's where I like it, but some people like it a little more, or less, depending on what you prefer), you take it away from the heat and let it sit for a half hour, or so, to get its act together. Ideally, you want to get a meat thermometer. In that time your pork will come out as tender, moist, and flavorful as any you've experienced.Įdit: added some formatting for readability. Technically you're good to go, but this is where you'll want to drain it, pull it, add your sauce, and stick it back in the slow cooker for another 4-6 hours. Cover, and let cook over night on LOW for 12 hours.īy now you'll see that the meat pulls apart almost effortlessly. Place your pork fatty side up on the bed of onions, layer with remaining onions, sprinkle with dry rub and add a bit of moisture with a bit of additional ginger beer/ale. Add your ginger beer/ale, smoke, and sprinkle a bit of your dry rub seasoning of choice. Slice both onions and layer the bottom of the slow cooker with one of the onions. let's face it, slow cooking imparts no smoke).ġ Cup Ginger Beer or Ginger Ale (save a little extra too)ĭry rub mix (currently I use Bad Byron's Butt Rub). Also worth trying with Jamaican Jerk, comes out incredibly well).ġ Tea Spoon Liquid Smoke (if you don't plan on using a smokey style sauce. I now get requests around super bowl time for this one:Ģ Large White or Yellow Onions (larger the better)ġ Bottle your favorite bbq sauce (Personally, I prefer a Carolina gold style with this, but if I gotta go with a sweet tomato-y one, Jack Daniel's No.7 is my choice of the moment.
It's super simple, super cheap, and you're welcome to use any sauce you want. I've been making this one for several years. See our Food Safety Tips for advice concerning frozen poultry, when food is safe to eat, and much more. This isn't the place for your SEO needsĬreamy Tortellini Soup with Chicken & Spinach Crude or hateful comments may result in a ban If you do not include the recipe your picture will be removed until the recipe is provided When you post a pic of the meal, please include the recipe. Moderators may remove posts/comments at their discretion This subreddit is for "Crock-Pot®"-type recipes only.
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