In the oven at 300, I let it go for at least 3 1/2 hour. Meat smoking pork pulling chicken jerking buttrubbing BBQ pit master shirt In the slow cooker, I put it on overnight or all day f I am at work. I use a dry rub. If I am going to use a barbecue sauce eventually , I include brown sugar in the mix. My standard dry rub includes brown sugar, slat pepper, cumin, paprika.. You rub it on the meat before you put it in the pan. There is no need to wait or let it marinate: the low heat and long time perform the same function. Once the meat is cooked , there will be liquid in the bottom of the pan. Remove it. You can use it to moisten the meat after it has been pulled apart. I add BBQ sauce after pulling. The meat juices would make it too soupy for my taste if I left the broth in.
Pulled pork depends on getting a cut of meat Meat smoking pork pulling chicken jerking buttrubbing BBQ pit master shirt which has streaks of fat running through it. In the US we would call it a pork butt (which is actually a from the shoulder). I have used random things found in the back of my freezer to augment it, so this part has flexibility. The nature of the dish is that it makes used of inexpensive cuts of meat. The technique is very simple. Put the meat in a covered container , set the heat source (Oven or slow cooker) at a relatively low temperature (275-300F)and cook for several hours. No ( or very very little) additional liquid is added during most of the cooking process. The heat melts the fat out of teh meat. The meat releases water and that is sufficient to keep things moist. Some people may add a little bit of liquid at teh start to prevent scorching. Some people use a sliced onion as a base on which to place teh meat in teh pan which has the same effect The meat is done when you can easily separate the fibers using 2 forks to pull it apart, ergo “pulled pork”.