If I am wanting chopped pork, I rapidly chop back and forth across the pulled pork in two directions. Look for one with a thick blade that extends all the way through the handle full tang.
We go through hundreds of pork butts each day so speed is of the essence. One of our teammates makes a version of these. This one is a RO-man pork puller that we bought online. It works by pulling the bone out of each of 2 to 3 pork butts and putting them in a large stock pot. Then just insert the pork puller, add any additional seasoning, and whirl away. It breaks down the butts into pulled pork very quickly.
Want chopped pork instead? Just use it for another minute longer. We typically only use this for large scale service, like the Kentucky festival, Christmas parade, or charity events. Last Updated: October 29, 3 minutes read. Related Articles. Chopped Vs. Slow Cooker Pulled Pork Vs. Oven Pulled Pork — Which is Better? Pork Chop Vs. But how does that differ from chopped pork? Is one dish better than the other?
The difference between chopped pork and pulled pork is largely textural. Pulled pork is made from a large, fatty cut of meat, usually the Boston butt. By contrast, pork shoulder also called the picnic roast or picnic shoulder is the standard ingredient for chopped pork. Some chefs even substitute ham when making this dish.
The meat is typically boiled in seasoned water, then chopped into coarse pieces. You can use whatever seasonings you prefer when cooking off the pork shoulder. Salt, pepper, sugar, bay leaves, garlic powder, onion powder, and cayenne are traditional, but every chef is welcome to put their own spin on the dish.
To make a barbecue chopped pork sandwich, you would add diced peppers and onions to the chopped meat and saute them together until the veggies are softened.
Add barbecue sauce to the mixture, heat gently, and serve on toasted bulkie rolls. This is called indirect cooking. You will also want to align the lid so that the air vents are on the side of the meat to create a heat convection and to direct the smoke across the meat.
When loading my lump I use both hardwood chunks and hardwood chips. I prefer pecan or hickory chunks and place them evenly spaced about 6 inches from the middle of the fire ring on top of the lump. I then sprinkle applewood chips over the surface of the coals. This provides constant smoke as the coals burn from the middle outwardly.
I have never found an advantage to soaking the chips or chunks ahead. The coals typically burn from the center outwardly and by the time the fire reaches the majority of the chips, they have long dried out anyway. Starting a Big Green Egg for a low and slow cook is much different than offset smoker or metal grills.
The BGE is very well insulated and maintains heat and temperature very well where as a metal cooker loses heat and temperature very fast. If you start your BGE and the temp gets too high, it can be very difficult to get the temp back down and can waste a lot of time.
Tend to your fire during this phase. With metal cookers, you usually will get the fire hotter at first and place you meat on at a higher temperature, usually around degrees because you will lose a lot of heat when putting your meat on the cooker.
Place the meat on the BGE in the middle of the grid over the drip pan. On the BGE, I typically place the meat with the fat cap down, because the heat source is from the bottom. This protects the bottom of the roast from getting overdone. If you are using another type of smoker, place the meat where the smoke and air can flow evenly over the meat. Monitor the temp periodically over the next couple of hours to make sure that the temp is stable.
Mop the meat with the mopping sauce every 2 hours until you reach degrees. Click HERE for the recipe to the mopping sauce. Mopping the meat is optional, but I do believe that it adds and moisture and flavor to the meat.
That said, this will increase your cook time considerably. Also, smoking pork shoulder roasts are extremely forgiving and maintaining moisture in the meat is much easier than other meats like brisket. Butcher paper absorbs the fat and lets it drip through while protecting the meat and keeping in the moisture.
I usually mop the meat once more just before wrapping. Some folks prefer to wrap using aluminum foil and then add margarine, juice, brown sugar, etc. Though I have eaten some tasty meat cooked in that method, I prefer not to use that method, because I think foil creates a steaming effect that renders out too much of the flavorful pork fat. It is the fat that holds the flavor and I think the margarine is replacing the good pork flavor with the flavor of margarine and brown sugar.
When cooking meat and other meats, you may notice that the internal temperature of the meat will get to a certain temperature, around degrees, and then will stall, not increasing sometimes for hours.
0コメント