Pulled Pork: Frequently Asked Questions

The pork is also dry rubbed the day before we smoke it. It is slow smoked for 9 hours then it spends an additional 4 hours in a "soft oven" before we hand pull it. It is served mixed with a light BBQ sauce.

Pulled pork is a pork shoulder roast that has been slow-cooked in the smoker for close to 12 hours. When it comes off the smoker, the meat is so tender it falls apart by itself. We "pull" it into small pieces, sauce it, and serve it hot on a plate or on a bun. We also serve "Whole Hog" pulled.

Pulled pork is slow-smoked pork shoulder. After it’s cooked, the meat is pulled by hand from the bone. It’s a leaner and spicier cut than pork ribs and makes an excellent sandwich.

Anne W., Los Angeles, CA Pulled pork refers to cooked pork shoulder, (usually barbecued) which has been "pulled" apart into small string-like pieces.. In the south, these delicious leftovers are eaten in a fabulous sandwich. Sometimes the pulled pork is reheated in a vinegar or barbecue sauce to flavor it further and it is then spooned between squishy white bread buns. ...

You can reheat the pulled pork in the oven or in the microwave. If you use your oven, empty the pulled pork into an oven safe container and cover it with aluminum foil. Heat the pulled pork for approximately 30 minutes at 250 degrees stirring it around a couple of times in that time frame. If you use your microwave, cover and heat it on the lowest setting until warm enough to eat – checking it every few minutes. We prefer using the oven method. Stir thoroughly before serving. ...

This is another topic for which we have separate pages. First of all, the seminal work on this topic was written by Elder Ward in the Big Green Egg Forum. Click here for Elder Ward's writeup. He includes instructions for building and maintaining the fire, preparing and cooking the meat, as well as recipes and tips for serving the meat. We also have a page about the topic from the perspective of a first time cook, recounting our very first overnight pulled pork cook. ...

True NC pulled pork is a pork shoulder smoked over hickory coals. You can use either the picnic half or the butt half as it is difficult to find whole shoulders. Each half will weigh about 7 to 8 pounds. Smoke gently (220-240F at meat-grill level) until the meat is very tender. This takes from 8 to 12 hours, keeping the meat at or above 160F. The meat should be ready to fall apart at an internal temperature of 185-190F. Pull or chop the meat, putting it into a container. ...

Answer We will do whatever we can to accommodate you. Combinations that use the same cooking source are obviously the most economical route.