Pulled Pork

Discussion in 'Pork' started by kaptn35, May 1, 2007.

  1. kaptn35

    kaptn35 Fire Starter

    uggg put on about 17 lbs of shoulder pork in my oven last night at 6:00pm....woke up at 5:30 shut the oven off. got up at 7:00 and pulled it out and it was still not falling apart. I put it back in the oven again and will cook it some more for about 4 hours and go home at lunchtime and see if it is pulling.

    Next time my daughter better choose something easier for her kids class birthday lunch!

    LOL
     
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    OVEN!!! DID U SAY OVEN???[​IMG] where on earth did u find a 17# shoulder at? u guys got some big pigs out there[​IMG]
     
  3. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Kaptn...you need to use a temperature probe ,in the meat (thickest part) do not take from heat source until internal temp is at least 200 wrap in foil ,then wrap with a towel and place in a cooler for 1 to 2 hours ....temp must be right or it will not pull ,hope this helps
     
  4. deejaydebi

    deejaydebi Smoking Guru

    DID YOU SAY 17 POUND SHOULDER?

    What is it elephant shoulder? Moose? I'm used to 8 pounders maybe 10 but 17? Holy Smokes! No wonder it took so long!
     
  5. oillogger

    oillogger Meat Mopper OTBS Member

  6. kaptn35

    kaptn35 Fire Starter

    sorry my bad. I meant 17 lbs of shoulder (must have been two wilburs!).
    but I had them in a pan so they barely fit......it took about an extra couple of hours of cooking. I pulled it just a little bit too soon.
    Normally I use my digital probe but when I went to bed I didn't want this thing buzzing off on me. I need to get a better digital temperature probe.
    Well after shredding this thing for over an hour....this made two crockpot full of shreaded pork. (Sure could have used that bear claw thing because my hands are sore from holding forks).

    Sure hope the kiddies appreciate! (probably not!)
     
  7. camocook

    camocook Meat Mopper

    Sounds like they were crowded in the pan. That will slow down cooking time. Be it in the smoker,oven, or frying pan.Cooking basics apply no matter what method we use.
     
  8. kaptn35

    kaptn35 Fire Starter

    well kiddies enjoyed it. 1/3 of the class went back for seconds! A couple of muslim kids couldn't eat it because of religious reasons.....they sure must miss out on a lot of good food!

    Now I have a batch left over for me!!!! Yum Yum!

    Wife even took the pulled pork and slapped some Mayo on a sandwich without the BBQ sauce. I better freeze some of this and save for a rainy day.
     
  9. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Just wondering why you cooked it in the oven instead of the GOSM?
     
  10. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    HAHAHA LMAO Cool Biker Hogs.. Don't worry Kaptn35 I just did a 81/2 lb shoulder and it took 14 hours. But you have to admit, it's worth the wait.
     
  11. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    I was wondering the same thing[​IMG] congrats on the good turnout and enjoy those leftovers[​IMG]
     
  12. packrat

    packrat Fire Starter

    So far I've only ever cooked pulled pork in the oven. Not having a smoker reduces you to try those kinds of things, you know. Mustard, rub, 225, and I haven't had a complaint yet. Now that I got my GOSM big block, I'm VERY anxious to throw some butts on there.
     

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