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Low and Slow Pulled Pork and a Wireless Thermometer Giveaway!

January 5, 2012 By Julie 78 Comments

I love pork.  Bacon, chops, tenderloin, sausage, you name it.  If it comes from a pig, chances are I’ll snatch it up and have my way with it.  We don’t eat a lot of bbq where I’m from in the upper midwest, but let me tell ya, move yourself down to Texas for six years and your entire perspective on slow cooked meat will change.  I guarantee it.  There is a whole world out there beyond the slow cooker pot roast my mom used to make us and I’ve got the bbq stained fingers to prove it.


Here in North Carolina, depending on where you’re standing, there’s a difference of opinion as to what true bbq is.  The folks on the western side of the state swear by a vinegar sauce where as the mountain folk and beyond prefer a tomato based addition.  Personally, I’ll take the tomato based version if given the choice but can muster up an appetite for whatever happens to be put in front of me.

This was my very first attempt at making pulled pork slow cooked in the oven and I can safely say that it was a flavor induced success.  I took my time and let the meat marinate for a full 12 hours before placing it in my oven for another 10 hours to slow cook.  If you have the patience to do the low and slow method, I guarantee pulled pork perfection.

Start out by putting together a simple yet flavorful wet rub.  Add a pile of colorful spices together in a bowl.

Mix in a little honey, oil, molasses and mustard to finish it off.

Next up, grab your thawed pork shoulder; mine was just under 7 pounds of goodness, and slice a few slits into the fatty side.  Scoop up your rub and work it into every crevice of the meat.  I like to imagine I’m giving Matt Damon a shoulder massage instead of an unlucky pig from the neighborhood farm.  I’ve been told that a happy cook produces better tasting food, so I go with it.

Slide your pig into a gallon sized zip lock bag (or two if it won’t fit) or drop it into a large baking dish and cover with plastic wrap.  Place in the fridge for about 12 hours.  For mine, I marinated it late afternoon on the day before I was planning to eat it and let it sit in the fridge overnight.

The next morning heat your oven to 250 degrees and deposit your shoulder inside to cook.  Baste every hour or so as the juices begin to emerge.  You want an internal temperature of about 190 degrees for the shoulder to be done.  To give you an idea, I started cooking my pork at 9am and it was finished by about 6pm.  This will vary slightly depending on the poundage of your pig.

And on a side note, my husband bought me one of these portable thermometers for Christmas this year and I’m in love.  You simply enter the gauge into the pork, set the temperature and then grab up your handy portable beeper and let ‘er go.  You can watch the temperature go up from anywhere in your house and an alarm will go off when it’s done.  It couldn’t be easier.

And…… check out the bark on that baby.  Who says you need to smoke meat to get the best results?

After pulling the cooked pork out of the oven, tent it with foil and let it rest for about 15 or so minutes.  Then proceed with the shredding.

Oh, and just a side note.  Do you see all those lovely juices in the pan above?  Put them in a covered jar and set them into the fridge to separate.  Reserve a tablespoon or so of the marinade you slathered on the pork.  The next day skim all that nasty fat off the top and heat up the remaining juice (I had about a cup’s worth) along with the marinade.  Pour it over the shredded pork to elevate the deliciousness one notch higher.

Now you’re free to eat at will.  Slather your favorite bbq sauce, be it vinegar or tomato.  Slide it into a taco with a little pineapple salsa and some coleslaw (tonight’s dinner), or eat it straight out of the pan (guilty as charged).

To help with your pork cooking endeavors, I’m excited to share the love and offer up a remote thermometer to one lucky reader compliments of Mommie Cooks.  I hope you’ll love it half as much as I do!

In order to put your name in the hat, simply leave a comment below.  You can also earn extra entries through:

  • Liking Mommie Cooks on Facebook
  • Following Mommie Cooks RSS Feed
  • Following Mommie Cooks on Twitter
  • Following Mommie Cooks on my new love, Pinterest
  • Tweeting out the contest to the masses

This contest will be open until Sunday January 15th and I will announce the winner sometime on the 16th.  Because this gift is coming straight from me, I’ve opened it up to my friends outside of the US as well.    Thanks so much for supporting Mommie Cooks and good luck!

Update:  The winner is #78 Christina Smith!

Print

Low and Slow Pulled Pork

Yield: 1 6 Pd Pork, Shredded (Approximately 8-10 Cups)

Total Time: 24 hours

Ingredients:

1 6 to 8 Pound Pork Shoulder
1 Tbsp Chile Pepper
1 Tbsp Cumin
1 Tbsp Oregano
1 Tbsp Garlic Powder
1 tsp Celery Salt
1 tsp Coriander
1 tsp Onion Powder
1 tsp Salt
1/2 tsp Pepper
2 Tbsp Honey
1 Tbsp Spicy Brown Mustard
1 Tbsp Molasses
1 Tbsp Olive Oil

Directions:

Mix together all the dry and wet ingredients to form a marinade.

Score the fat side of the pig shoulder with a sharp knife and rub the marinade thoroughly covering the entire piece of meat. Reserve 1 tbsp of the marinade if desired for meat juice instruction below.

Place the meat into either a zip lock bag or into a baking dish covered with plastic wrap.

Set in the fridge for 12 hours or overnight.

Heat the oven to 250 degrees and let the shoulder slow cook until it reaches an internal temperature of 190 degrees. Baste hourly once juices start to emerge from the roast.

Once the pork is finished, pull it from the oven and tent it with aluminum foil for about 15 minutes to rest.

Shred the pork with a fork or your fingers.

Reserve the juices and place in a container in the fridge. Once the fat separates, skim it off and place the remaining juices into a small pan on medium heat. Add in the reserved marinade. Pour juice over shredded pork for added juiciness and flavor.

Remaining pork can be fridged or frozen in air tight containers for up to two months.

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Filed Under: Food, Main Course, Pork Tagged With: bbq, pork shoulder, pulled pork

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Comments

  1. Jessica Simandle says

    January 5, 2012 at 5:57 pm

    Thank you for the opportunity. You have a great food blog, which I find myself going to often. Keep up the good work. Thanks again!

    Reply
  2. Cairn S says

    January 5, 2012 at 6:36 pm

    Sounds yummy and a wireless thermometer sounds pretty good too!

    Reply
  3. Beth says

    January 5, 2012 at 7:31 pm

    This looks absolutely wonderful! (I can’t remember if I follow you on twitter, but I’m on my way to check!)

    Reply
  4. Alicia K says

    January 5, 2012 at 8:36 pm

    looks yummy!

    Reply
  5. Alicia K says

    January 5, 2012 at 8:36 pm

    i like you on facebook

    Reply
  6. Alicia K says

    January 5, 2012 at 8:37 pm

    i follow via RSS

    Reply
  7. Alicia K says

    January 5, 2012 at 8:37 pm

    i follow on twitter @pixystik4u

    Reply
  8. Alicia K says

    January 5, 2012 at 8:38 pm

    i follow n pinterest (aliciakeen)

    Reply
  9. Sarah L says

    January 5, 2012 at 8:52 pm

    This looks delicious! I’ve been planning to make pulled pork soon.

    Reply
  10. amy marantino says

    January 5, 2012 at 11:02 pm

    i follow via RSS

    Reply
  11. amy marantino says

    January 5, 2012 at 11:02 pm

    i look forward to trying this recipe

    Reply
  12. Andi T. says

    January 6, 2012 at 9:27 am

    This looks delicious! I’ll have to try it soon

    Reply
  13. Andi T. says

    January 6, 2012 at 9:28 am

    I like Mommie Cooks on Facebook (Andi Bauer Trautman)

    Reply
  14. Andi T. says

    January 6, 2012 at 9:28 am

    I follow your blog.

    Reply
  15. Andi T. says

    January 6, 2012 at 9:28 am

    I follow you on Pinterest (Andi Trautman)

    Reply
  16. Jenna says

    January 6, 2012 at 10:46 am

    Wow, the spice crust on the pork has my mouth watering! And haha about the shoulder massage. =) You made me giggle inside.

    Reply
  17. Jenna says

    January 6, 2012 at 10:47 am

    And of course, I like MC on FB. =)

    Reply
  18. mbmitchell says

    January 6, 2012 at 12:53 pm

    I follow (like) you on Facebook.

    Reply
  19. mbmitchell says

    January 6, 2012 at 12:54 pm

    Your pork sounds awesome!

    Reply
  20. Robin Moss says

    January 6, 2012 at 1:01 pm

    I like mommie cooks on Facebook

    Reply
  21. Robin Moss says

    January 6, 2012 at 1:02 pm

    This looks great and I can not wait to try it.

    Reply
  22. Pat R says

    January 6, 2012 at 1:36 pm

    I LOVE pulled pork and this looks fabulous!

    Reply
  23. Pat R says

    January 6, 2012 at 1:38 pm

    I already like you on FB

    Reply
  24. Pat R says

    January 6, 2012 at 1:39 pm

    I follow you on FB and on email.

    Reply
  25. Marcia says

    January 6, 2012 at 2:00 pm

    I have a pork shoulder in the freezer, now I know what I’m going to do with it. This looks amazing!

    Reply
  26. Cindy B. says

    January 6, 2012 at 2:13 pm

    This will surely make cooking meats worry-free!

    Reply
  27. Cindy B. says

    January 6, 2012 at 2:17 pm

    I like Mommie Cooks on Facebook

    Reply
  28. Cindy B. says

    January 6, 2012 at 2:17 pm

    I follow Mommie Cooks RSS Feed

    Reply
  29. Cindy B. says

    January 6, 2012 at 2:18 pm

    I follow Mommie Cooks on Twitter

    Reply
  30. Cindy B. says

    January 6, 2012 at 2:19 pm

    I follow Mommie Cooks on Pinterest

    Reply
  31. Cindy B. says

    January 6, 2012 at 2:19 pm

    I tweeted.

    Reply
  32. Sarah J says

    January 6, 2012 at 4:25 pm

    Would love to win this!

    Reply
  33. Sarah J says

    January 6, 2012 at 4:26 pm

    Following on twitter!

    Reply
  34. Sarah J says

    January 6, 2012 at 4:26 pm

    Like you on facebook!

    Reply
  35. Sarah J says

    January 6, 2012 at 4:27 pm

    Follow on RSS feed!

    Reply
  36. Sarah J says

    January 6, 2012 at 4:27 pm

    And I’m following you on twitter!

    Reply
  37. Sarah J says

    January 6, 2012 at 4:28 pm

    oops the last one was supposed to say Pinterest :-/

    Reply
  38. Linda Rogers says

    January 6, 2012 at 10:40 pm

    I like you on Facebook

    Reply
  39. Linda Rogers says

    January 6, 2012 at 10:41 pm

    I receive you emails.

    Reply
  40. Linda Rogers says

    January 6, 2012 at 10:41 pm

    I follow you on Pinterest

    Reply
  41. Jennifer says

    January 6, 2012 at 10:47 pm

    Can’t wait to try this recipe! It sounds great!

    Reply
  42. Mary Beth Elderton says

    January 7, 2012 at 12:05 am

    This sounds wonderful! As a matter of coincidence, I have a lovely pork roast to slow cook tomorrow.

    Reply
  43. Mary Beth Elderton says

    January 7, 2012 at 12:05 am

    I joined you on FB

    Reply
  44. The Southern Fried Bride says

    January 7, 2012 at 12:24 am

    Great giveaway!

    Reply
  45. The Southern Fried Bride says

    January 7, 2012 at 12:25 am

    I like your page on Facebook under this name

    Reply
  46. mary jane s. says

    January 7, 2012 at 1:04 am

    Love your blog, it is interesting, would love to win the thermometor ..could use it to make sure the food is the correct temp. so we could eat it safely..Meats especially, don’t want to overcook the meat so it would be tasteless at the cost of meat these days, we don’t eat pork so that would not be a problem, but could use it successfully for everything else too..Happy New Year in 2012….sincerely mary jane s. from momanddad00@clear.net

    Reply
  47. Rita says

    January 7, 2012 at 5:21 am

    What an interesting; your photos look so good; I can almost taste the goodness.I am saving this one. Like you on Facebook.
    Rita

    Reply
  48. grace says

    January 7, 2012 at 6:32 pm

    oooooh, how i love pulled pork. it’s in the running for what i’d pick as my last meal. 🙂

    Reply
  49. Stefani says

    January 7, 2012 at 8:31 pm

    I’ve been needing a meat thermometer–and a wireless one sounds even better!

    Reply
  50. Stefani says

    January 7, 2012 at 8:32 pm

    I like you on facebook!

    Reply
  51. Stefani says

    January 7, 2012 at 8:32 pm

    I subscribe to your rss feed!

    Reply
  52. Stefani says

    January 7, 2012 at 8:32 pm

    I’m following you on twitter!

    Reply
  53. Stefani says

    January 7, 2012 at 8:33 pm

    I’m following you on PInterest!

    Reply
  54. Stefani says

    January 7, 2012 at 8:34 pm

    Tweeted! https://twitter.com/#!/kaori_ikeda01/status/155824511999148032

    Reply
  55. Katrina Blanton says

    January 8, 2012 at 12:00 am

    I have been looking for a pulled pork recipe for several years and this was ABSOTOOTENLOOTLY THE BEST! THANK YOU SO MUCH DOLL. My family ate leftovers for days and wanted another right away! I changed it up a bit by cooking it in a Turkey size cooking bag and there was no need for basting I also marinated in the bag, less of a mess. I am so happy to have found you!!! Cooking is all about the love. Kat

    • Julie replied: — January 8th, 2012 @ 8:40 am

      A turkey bag is a brilliant idea! So very glad you enjoyed it!

    Reply
  56. Suzanne H says

    January 8, 2012 at 12:44 pm

    This recipe looks delicious. Thanks for the giveaway!

    Reply
  57. Suzanne H says

    January 8, 2012 at 12:45 pm

    I like you on FB – Suzanne Hill.

    Reply
  58. Suzanne H says

    January 8, 2012 at 12:45 pm

    I subscribe to your RSS feed.

    Reply
  59. Suzanne H says

    January 8, 2012 at 12:46 pm

    I’m following you on Twitter – DucktorWho82

    Reply
  60. Suzanne H says

    January 8, 2012 at 12:46 pm

    I’m following you on Pinterest.

    Reply
  61. Suzanne H says

    January 8, 2012 at 12:46 pm

    I tweeted: https://twitter.com/#!/DucktorWho82/status/156068857516265472

    Reply
  62. rebecca says

    January 8, 2012 at 9:56 pm

    looks so good always wanted to learn it will bookmark for sure

    yummy

    Reply
  63. Katie says

    January 9, 2012 at 11:03 am

    I like you on FB.

    Reply
  64. Katie says

    January 9, 2012 at 11:04 am

    I subscribe to RSS feed.

    Reply
  65. Katie says

    January 9, 2012 at 11:07 am

    I follow you on Twitter.

    Reply
  66. Kelli says

    January 9, 2012 at 4:34 pm

    LOVE pulled pork!

    Reply
  67. Juliana says

    January 9, 2012 at 4:53 pm

    Wow, your pulled pork looks fantastic…look at the color of this piece of meat!
    Hope you have a wonderful week ahead Julie 🙂

    Reply
  68. Sharon says

    January 9, 2012 at 8:41 pm

    It’s in the vault! Wow – this looks fantastic!

    Thank you for the recipe and the chance at that verycool thermometer. 🙂

    Reply
  69. Sharon says

    January 9, 2012 at 8:44 pm

    I am one of your facebook followers (Rust Hawk).

    Reply
  70. Sharon says

    January 9, 2012 at 8:44 pm

    I am subscribed to your RSS feed.

    Reply
  71. Sharon says

    January 9, 2012 at 8:44 pm

    I am one of your twitter followers @rusthawk.

    Reply
  72. Sharon says

    January 9, 2012 at 8:45 pm

    I tweeted https://twitter.com/#!/rusthawk/status/156552125634191360

    Reply
  73. Kelly D says

    January 10, 2012 at 7:00 pm

    the pork looks awesome!!!

    Reply
  74. Christina Smith says

    January 13, 2012 at 7:32 am

    I’d love a chance at the thermometer! I’m really getting into cooking meats and would love to try some new things.

    Reply
  75. Christina Smith says

    January 13, 2012 at 7:33 am

    I now like you on Facebook as well n_n/

    Reply
  76. Christina Smith says

    January 13, 2012 at 7:34 am

    I’m following you on Pinterest now too :3

    Reply
  77. Christina Smith says

    January 13, 2012 at 7:35 am

    And last one I’m following you on Twitter my name is @Rvaya there.

    Reply

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