pulled pork

13 years ago

Why is there vinegar in pulled pork I made it once and didn't like the taste of vinegar in it.All the recipes i've checked have vinegar. Can I make it without ?

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Comments (17)

lindac
13 years ago
Traditional low country BBQ contains a healthy dose of vinegar....most people love it. If you don't, make a slow cooked smoked port shoulder without vinegar.
Linda C
dedtired
13 years ago
I hesitate to post this here, knowing what good cooks we have, but I made fantastic pulled pork in the slow cooker using root beer. (Oh shut up -- it was good).

I had a pork roast because it was on sale. Stuck it in the cooker, poured root beer over it and let it cook for maybe 7 hours on low. Drained it, pulled the meat off the bones and added BBQ sauce to taste. After the meat and sauce had sat awhile, it needed more sauce. I guess the meat soaked it up. It was great! Next time I might add onions.

I know there is vinegar in the bbq sauce, but I did not taste it at all.
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Well, here is what I am doing. I have it in the crockpot now. Everyone's recipes sound good, but I had all of these ingredients on hand. Didn't want to make the trip into town if I didn't have to. I made it simpler by coating the pork with the rub mixture, then placing in the crockpot and adding some of the basting sauce. I made the BBQ sauce, too, and will probably mix some of it with the pork before I freeze it. I'll let you know how it turns out. Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce Courtesy Emeril Lagasse 1 boneless pork butt, about 4 pounds 3 tablespoons dark brown sugar 2 tablespoons Essence 1 tablespoon salt 1 tablespoon ground cumin 1 tablespoon paprika 1 tablespoon freshly ground black pepper 1 tablespoon cayenne Wet Mop Basting Sauce, recipe follows Barbecue Sauce, recipe follows Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight. Preheat an oven or smoker to 225 degrees F. Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes. With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the Barbecue Sauce, to taste, and divide among the hamburger buns. Top with coleslaw. Serve with additional Barbecue Sauce on the side. Wet Mop Basting Sauce: 1 cup white vinegar 1 cup apple cider vinegar 1 tablespoon dark brown sugar 1 tablespoon red pepper flakes 1 tablespoon cracked black pepper 1 tablespoon salt The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight. Yield: 2 1/4 cups Barbecue Sauce: 1 cup apple cider vinegar 1 cup ketchup 3 tablespoons packed dark brown sugar 1 tablespoon yellow mustard 1 tablespoon molasses 1 teaspoon salt 1/2 teaspoon dried crushed red pepper In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste. Yield: about 2 cups Linda
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I made the following recipe from The Kitchn. It was the first time I ever made pulled pork, and it got raves from my guests, who made off with all the leftovers. How To Cook (and Shred) a Pork Shoulder Makes approximately 10 cups shredded pork What You Need Ingredients 4 to 6 pounds boneless pork shoulder or butt (or 5 to 7 pounds bone-in) 1/2 tablespoon salt 1/2 tablespoon pepper 1 to 3 tablespoons mixed spices or dry herbs (see Recipe Notes) 1 tablespoon vegetable or olive oil 1 yellow onion, sliced (optional) 1 medium carrot, roughly chopped (optional) 3 stalks celery, roughly chopped (optional) 4 cloves garlic, smashed (optional) 1 1/2 cups liquid — chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids 2 to 4 tablespoons liquid smoke (optional) 1/4 to 1/2 cup barbecue sauce (optional) Equipment Cutting board Chef's knife Measuring cups and spoons 5-quart or larger Dutch oven Large mixing bowl Dinner forks (optional) Instructions Heat the oven to 325°F: Heat the oven to 325°F. Place an oven rack in the lower-middle of the oven. Trim the pork: Trim off any large pieces of fat from the outside, but leave small pieces and the interior fat. If using boneless pork, cut the pork into several large fist-sized pieces. If using bone-in, leave the pork as is, on the bone. Season the pork: Sprinkle the pork with salt, pepper, and spices. Rub the seasoning into the pork with your fingers so the meat is evenly coated on all sides. Sear the pork (optional): If you have time, searing will deepen the final flavor of your pork and give it some textural contrast. Warm the oil in the Dutch oven over medium-high heat. Sear the pork on all sides, working in batches as necessary so as not to crowd the pan. For more detailed step-by-step instructions, see How To Sear Meat. Add the vegetables (if using): Onions, garlic, and other vegetables also deepen the final flavor of the pork, but are optional. If using, nestle them around the pork in the Dutch oven. Add the liquid: Pour the liquid and liquid smoke (if using) over the top of the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid. Bring to a simmer: Set the Dutch oven with the pork over medium-high heat and bring the liquid to a simmer. Cover and transfer to the oven: Once simmering, cover the Dutch oven and transfer the whole pot to the oven. Cook for 2 to 4 hours, until fork tender: Let the pork cook undisturbed for 2 hours, then begin checking it every half hour. Total cooking time will be 2 to 4 hours, depending on the amount of pork and whether it's bone-in (which takes longer to cook). The pork is done when it is fork-tender (when the meat can be easily pierced with a fork without resistance and easily falls apart with a little pressure). If you're cooking pork on the bone, the meat should be falling off the bone. If in doubt, cook the meat another half hour; it's almost impossible to overcook meat with this method. Transfer the pork to a large bowl: Lift the pieces of pork out of the liquid and transfer to a large mixing bowl. When cool enough to handle, use two forks or your fingers to shred the meat into pieces. Remove any large pieces of fat or bones. Strain the cooking liquid: Strain the cooking liquid into a measuring cup. The vegetables can be chopped and mixed in with the pork, if desired. Skim the fat off the top of the cooking liquid. Moisten the pork with cooking liquid or barbecue sauce (optional): For more moist and flavorful pulled pork, you can mix some of the cooking liquid back into the pork. Start with a little, mix, then add more until the pork is as wet or dry as you like. Alternatively, for barbecue pulled pork, you can mix in barbecue sauce. Here's the link: http://www.thekitchn.com/how-to-cook-and-shred-a-pork-shoulder-for-pulled-pork-79485 I didn't use liquid smoke.
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triciae
13 years ago
Pam, it's also good with Dr. Pepper. So good that you can purchase commercial Dr. Pepper BBQ Sauce but it's so easy to make there's no need/reason.

I can't eat the heavy vinegar based pulled pork anymore - one of many foods I can no longer eat 'cause of the Sjogren's.

/tricia
mboston_gw
13 years ago
Dedtired - I just made that recipe a couple weeks ago! it was good.

Triciae - I have been having problems with dry mouth and dry eyes - have had a couple episodes of eye swelling - that lasts several days. Also have had sores in my mouth that the doctor says is Viral Stomatitis. I had the ENT run an RA blood panel because I thought I might have Sjogren's but it came back negative. I would be interested in having more info if you don't mind.
triciae
13 years ago
mboston,

Keep pushing your doctor if your health patterns match Sjogren's. I had many negative tests before getting a positive. I've been sick since I was a kid with many inaccurate diagnosis. Many doctors told me they suspected auto-immune problems but my blood work didn't confirm. About 3 years ago, I got positive markers for both lupus & Sjogren's.

I'm not going to hijack this thread any further but take a look at the Sjogren's Foundation website & please feel free to email me through GW if you'd like to ask questions/talk. I sure hope you don't have this stuff but if you do...it's better to know.

/tricia

Here is a link that might be useful: Sjogren's Foundation
dawnp
13 years ago
We have 2 feet of snow on the ground so I attempted pulled pork today.

I used the recipe in the link below. It was YUMMY, so easy, and did not require vinegar.

I did not have the liquid smoke so I just did without. I will definitely make this again!

Here is a link that might be useful: Pulled Pork - Crock Pot
stir_fryi SE Mich
13 years ago
I use this recipe -- it makes a traditional BBQ sauce. I also use leaner pork roast and it turns out great.

http://www.recipesecrets.com/recipeDisplayMRS.aspx?RecipeID=8570&Version=1

It does have 1/4 C apple cider vinegar but that is what makes the BBQ sauce its tangy.
annie1992
13 years ago
Pam, I like the pulled pork with Root Beer too instead of the vinegar based ones. Sweet rather than sour, I guess. I use this recipe in the crockpot, and it's another one from Midwest Living. I don't use the root beer extract and I use Sharon/Chase's chile sauce that I canned, it's yummy and I need to make more of that too.

Pulled Pork with Root Beer Sauce:

1 2-1/2- to 3- pound boneless pork sirloin roast
1/2 tsp. salt
1/2 tsp. ground black pepper
1 Tbsp. vegetable oil
2 medium onions, cut into thin wedges
1 cup root beer
2 Tbsp. minced garlic
3 cups root beer (two 12-ounce cans or bottles)
1 cup bottled chili sauce
1/4 tsp. root beer concentrate (optional)
6 to 8 dashes hot pepper sauce (optional)
8 to 10 hamburger buns or Kaiser rolls, split (and toasted, if you like)
Lettuce leaves (optional)
Tomato slices (optional)

1. Trim fat from meat. If necessary, cut roast to fit into crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown roast on all sides in hot oil. Drain. Transfer meat to a 3-1/2-, 4-, or 5-quart slow cooker. Add onions, the 1 cup root beer, and garlic. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

2. Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and bottled chili sauce. Bring to boiling; reduce heat.

3. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if you like.

4. Transfer roast to a cutting board or serving platter. With a slotted spoon, remove onions from juices and place on serving platter. Discard juices. Using two forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if you like. Add meat and onions; spoon on sauce. Makes 8 to 10 sandwiches.

Make-Ahead Tip: Transfer pork mixture to covered container and chill up to 24 hours. Or transfer to 1-, 2-, or 4-serving freezer containers; seal, label, and freeze up to 1 month. Thaw overnight before serving. To reheat, transfer to saucepan; cover and heat over medium-low heat until heated through, stirring occasionally. If necessary, add 2 to 4 tablespoons water to keep mixture from sticking.

Annie
cynic
13 years ago
Heavy vinegar is pretty traditional in what's accurately or even inaccurately termed "barbeque" or the other names, aka "BBQ". To braise something, like ribs or pork, any liquid works. Most any liquid anyway. I like to use beer, sometimes a soft drink, whether root beer, Dr. Pepper, Sprite/7Up, grape, orange, broth, water, vinegar, wine, other alcohol, lemon/lime/orange juice or whatever. The sugar in it shouldn't be a surprise since many add sugar to their BBQ. I like a smoky flavor with a bit of a kick, just not overpowering. I don't like things too sweet, especially meats and vegetables.

You can also put in a splash of vinegar (or beer or wine or whatever) without drenching it so it becomes overpowering.

Experiment with it and find the taste you like best.
punamytsike
13 years ago
any TT methods of making pulled pork without slow cooker?
annie1992
13 years ago
punamytsike, you can make it in a dutch oven or my favorite way, in the smoker. Just smoke it, low and slow, and it'll fall apart. Pork butt, which really isn't butt, it's shoulder, makes some awesome smoked pulled pork.

Annie
punamytsike
13 years ago
Thanks Annie. Once the beast, our smoker/BBQ, is up and running again, this will be on my list to try. I hope that will really work and I will have a delicious way to make pork here :)
lindac
13 years ago
You can also make it in any covered roaster...I have an old blue roaster that has cooked well more than a few pork shoulders.
Just pop it in, add some onion and something acid to break down the tough meat...if you don't like the vinegar you can use some lemon slices...a bit of juice of some sort...beer, fruit juice...cover and cook on low heat until falling apart.
Linda c
lyndaluu2
13 years ago
This is the recipe I use all the time.
I like that it has lime juice in it instead of vinegar.

TANGY PULL PORK SANDWICHES
8 TO 10 SERVINGS
1 LARGE VIDALLA ONION SLICED
3 LBS. PORK BUTT RINSED AND PATTED DRY
1 CUP BBQ SAUCE (I US KC MASTERPIECE)
SALT AND PEPPER TO TASTE
1/3 CUP YELLOW MUSTARD
3 TBSP TOMATO PASTE
1 CUP CHICKEN BROTH
1 LIME JUICED
KAISER ROLLS
PLACE SLICED ONIONS IN BOTTOM OF CROCK POT.
PLACE SALT AND PEPPERED PORK BUTT ON TOP, FAT SIDE DOWN.
IN MEDIUM BOWL STIR TOGETHER BBQ SAUCE, MUSTARD, TOMATO PASTE, CHICKEN BROTH AND LIME JUICE.
POUR OVER THE MEAT. COVER AND COOK ON LOW FOR 6 TO 8 HOURS. CHECK AFTER 6 IF IT PULLS APART IT'S DONE.
REMOVE PORK FROM CROCK POT AND LET REST FOR 10 MINS. PULL APART WITH TWO FORKS.
ADD THE ONIONS FROM THE CROCK POT AND ABOUT 1/2 CUP LIQUID AND MORE BBQ SAUCE TO MOISTEN TO THE DESIRED WETNESS.
PLACE ON BUNS AND ADD COLD SLAW ON TOP.
THIS IS SANDRA LEE'S RECIPE FORM FOOD NETWORK

Linda
sheilajoyce_gw
13 years ago
I put a pork shoulder or arm in the crock pot with an envelope of Lipton's onion soup and water to cover for several hours. I shred the meat when it is very tender, and then pour a little of the cooking liquid over the meat on the serving platter and a little of our favorite bottled BBQ sauce and serve it with dinner rolls for mini sandwiches.
junelynn
13 years ago
I'm in NC, pulled pork "country". The BBQ sauce in the Carolina's runs two ways, EASTERN (Lexington) STYLE and WESTERN (Piedmont) STYLE. You can google it if you want to know the differences. I think one withholds the ketchup, I'm not sure, nor do I really care. It's all good!

I cook my pork on my gas grill with Hickory wood (soaked in water first) on indirect heat until it's tender and falls apart. I do put aluminum foil on it, then later as it gets a crust and juices, I remove it. I use a rub that I got from America's Test Kitchen TV that works well and gives it a nice crust.
2 tbsp. paprika
2 tbsp. ground black pepper
2 tbsp. brown sugar
1 tbsp. salt
Mix and rub all over meat.

The following is supposedly an AUTHENTIC Lexington (NC, not KY) style Barbecue sauce. All I know is that it's good on pork.

1/4 tsp. black pepper
1/4 tsp. crushed red pepper
1/8 tsp. ground red pepper
2 tsp. salt
2 Tbs. sugar
6 oz. distilled vinegar
6 oz. tomato ketchup
12 oz. water
Mix all ingredients. Bring to a boil and let cool. Sauce is ready to serve. Keep refrigerated.

This keeps for a long time if you don't use it all. I don't add any sauce until I eat the pork. Just depends on your preference.

This was disgusting to me when I first moved here. My palate wasn't used to it. It was totally unfamiliar to me. I was used to the heavy tomatoed, sugary sauce. Now, it's my preference for pulled pork. Shoot, I had never heard of pulled pork before I moved here (1980).

An interesting side note. This is a classic meal that many families get on Christmas Eve. The well known BBQ restuarants are mobbed with take out orders all day. I never knew that until my boyfriend and I just happened to go to eat BBQ on Xmas Eve Day and were they ever busy with their orders. The restuarants do dab the sauce on their meat after it's chopped, but I always buy an extra bottle to have on hand, or keep what I made handy, as I usually want a little more.

June Lynn
Bumblebeez SC Zone 7
13 years ago
June, I like that you used the word chopped, as I prefer the pork chopped rather than stringy (pulled).
There really is no comparison between true, long smoked pork and crock pot pork. The later is fine but not the real thing in texture or flavor.

pulled pork

Comments (17)

lindac

dedtired

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