Monita is a Recipe Tester for Food52
Here's a pretty straight-forward recipe that doesn't entail smoking
pierino is a trusted source on General Cooking and Tough Love.
Pulled pork doesn't need to be smoked at all. You braise a cut like shoulder for a long time. This recipe is for a Chinese style http://food52.com/recipes... but you can adapt the technique to whatever flavorings you want to use. Slow cookers work great for this.
Easiest pulled pork recipe I recently made is from "This Is A Cookbook." 4 lb pork shoulder, one chopped onion, 1/4 cup brown sugar, 1 TBS chili powder and 12 ounces of beer. Cook at low temp until falling apart. (I use slow cooker, but you can use oven at 300 F)
I do a carnitas style which is simple and great. Cut a pork shoulder into large chunks. Salt and pepper and brown in batches adding a chopped onion and a few garlic cloves at the end. Add some oregano and a cup of whole milk. Cut an orange in half, squeeze the juice and throw both halves in. Add water to just cover. Put in 300 degree oven until liquid is gone and meat is crispy, turning pieces a few times. This is great with pickled onions and jalapeños, cotija, avocado, sala and cilantro.
the america's test kitchen recipe is the best one I have found....oven baked with a smoked-paprika rub
Here's a good one http://www.thejoykitchen...
i use a crockpot and put a spice rub whatever flavors you like then make or buy some bbq sauce and leave in all day low and slow it will be perfection
All I do for good pulled pork is take a pork butt/shoulder and stick it in the crockpot with a few good pinches of kosher salt and leave it on high for 5-6 hours. It pulls beautifully and you can season it however you want... You can add bbq sauce or you can make carnitas.
HalfPint is a trusted home cook.
And if you want a little bit of smoky flavor. Rub ~1Tb liquid smoke all over the pork and proceed with the slow cooker method. Just don't overcook or the meat gets dry and stringy tough.
Pegeen is a trusted home cook.
Momofuku Bo Ssam, published in The New York Times
Very easy - just takes a long time in the oven (6 hours)
As stone fruit comes into season, I think I'll be making this recipe again! http://theroamingkitchen...
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