Pulled Pork: Smoked and Braised to Perfection

Originally published on: 5/5/2006 6:29:45 AM

As I sit here this morning, all I can smell is the pulled pork for tonight's poker game. Last night after work, I picked up 2 large pieces of Boston butt cuts of pork shoulder, slathered on the spice rub and put them into the new electric smoker. They spent about 4 hours in the smoker before it was time for bed. In order to keep the possibility of food-borne illness to a minimum, I moved the meat to a large crock pot set to low.

It spent the last 8 hours in there and is pretty much at the point of falling apart. I'll refrigerate it before I leave and pull it apart tonight before reheating it again. If the smell is any indication, it's going to make some fantastic sandwiches. The smoky, spicy scent is amazing.

I love making this stuff. It isn't microwave cooking, but it isn't difficult either. It's cooking that requires planning, but not labor. Other than rubbing the spices on, adding woodchips to the fire, and moving it to the slow cooker, it's pretty much been on its own since it started.

Comments

J Wynia
commented on 5/5/2006 I should mention that moving it from crock pot to refrigerator should (and did) come via a stay in an ice-packed cooler to drop the temp.

Basically, when food's between 40°F and 130° F or so, it's in a danger zone where bacteria have a heydey. So, transitions between those temps should be relatively quick.

George
commented on 8/4/2007 With my digital electric smoker is able to maintain a temp of 225 F for a long period of time. So time for bed just means that the temperature in the smoked will be maintained until I get up the next morning and I don't have to transfer to a crock pot. Am I right to give it about 1-1/2 hours per pound of pork shoulder and just leave it smoke all night? I would appreciate your response. Thank You