/ck/ - Food & Cooking

>Slow_Cookers_……..jpg

I dunno, OP, certainly not in a crockpot though.

The best way is to roast a whole pig (guts removed, duh), probably in some sort of smoker with a rotating spit.

Maybe 4 parts oak, 3 parts apple, 1 part hickory. Or whatever. Apple should go in early, hickory about 2/3rds of the way through.

entire pig under the ground, slowroasted for 3 days

>>8312

>>8314

>>8316

>in an oven

And lets assume I have a pork shoulder

>>8317

Sorry, I assumed when you asked for the best way, you wanted the best way.

You might be able to do it in a Weber grill that was big enough (premium, hinged grate is important to keep stoking the fire), or a big green egg.

Or, you could dig a hole in the ground and build a slow fire there.

Not sure how you're going to get the smoke in a typical oven.

So, if you wanted inferior, you could put it in an oven at 300f or so for 8 to 12 hours, until the probe reads a high enough temperature. Half that time for a 5-7 lb half shoulder.

I might be tempted to do it in Alton Brown's flower pot technique. Garlic, onion, salt, pepper the outside, obviously.

And seriously… fire and smoke, not an indoor oven. So easy to do it best way.

>>8318

nobody is arguing that smoking a whole pig is inferior, but it's not always practical.

>>8317

>>8311

soak wood chips and get rid of the excess water, throw 'em in between two tin pie lids with holes poked in the top, stick it in the bottom rack of your oven until it starts to smoke. then place the pork above it. Obv not super slow roasted whole hog, but it's a worthwhile compromise.

Roasted. Low and slow. Covered. Dry rub. Sauce at the end if you want it.

If you have access to equipment other than an oven, ignore this post and smoke it.

>>8325

>equipment other than an oven

Let's be clear here - we're talking about a shovel and a pile of dirt… and you can give almost all of the dirt when you're done.

Heck, you can even borrow a shovel. It doesn't need to be your own shovel! Many people with piles of dirt have shovels.

>shoulder

im going to start removing the skin and rubbing the meat/fat layer underneath because the skin always comes out tough as nails

>specifically in an oven (learn to read you s, maybe he doesnt have a backyard or $500+ for a fucking BGE)

-roasting tray uncovered for about half the expected time or until the bark is looking too dry, then double wrap in foil. try a roasting bag to salvage more juice

-soak in wet brine for a day in fridge

-pull with a few squirts of seasoned apple cider vinegar (cayenne powder, cajun, paprika, pepper, whatever you like)

-bbq sauce on the side (apple cider vinegar, ketchup, mustard, liquid smoke, spices/seasoning, onion, garlic, chili, whatever you like)

>my preference

charcoal smoked. yellow mustard and dry rub. only need to keep up smoke for the first couple hours then wrap and use thermometer to reach appropriate temp

with a whole hog in the ground, do you pick all the meat out and leave the skin after its done? wouldnt the skin be some awful combination of tough, chewy, and dirt?

never tried smoking in an oven, sounds interesting

How do folks usually eat pulled pork anyway?

I've made it few times and it's so damn oishii desu~ as fuck but i'm at loss how/with what i'd eat it.

I get pork shoulder, trim off most of the fat till there's about an 1/8th of an inch left. Some people leave it all on insisting it'll cook off, but not all of it.

I then rinse it, pat it dry, and crust the sides with salt, pepper, and spices.

Put it in a roaster set to 270 F, pour half to a whole bottle of liquid smoke over the meat, and let it cook for at least 10 hours (I go for 24 hours). When it's done it will have a very nice dark "bark"on the outside, and should just fall of the bone barely touching it.

I put it in the fridge till its cool enough to handle and pick out some of the fattier bits and shred the meat up by hand, nice and stringy.

I'm a fan of this bbq from Kansas City called Gate's, good stuff.

pulled pork tagine in the oven is also viable. it comes out really moist but theres no bark. most of the stock/sauce remains and mixes with the meat juice.

really, as long as its low and slow youre going to end up with pulled pork no matter how you do it.

>>8358

OPs pic. slaw in the bun with the meat has good contrast of crunchy and soft or wrap in tortilla with burrito filling.

>>8445

>whole bottle of liquid smoke

holy fuck, does it give a really strong flavour or does most of it cook out?

>>8311

>Braised in some kind of liquid

in a pressure cooker at high pressure for 35 minutes per Kilo

>>8358

Pulled pork is usually made into a sandwich with either a soft roll or soft white bread.

You could do other things with it, but that's pretty traditional.

You can get all fancy and eat it with hash browns and eggs, if you want.

>>8311

I tried this one and it was really good. Worth getting the liquid smoke

>>11945

>BBQ ramen

>BBQ nachos

>BBQ Dumplings

Listen to this guy, he knows what he's talking about. Either way, you can't go wrong with a BBQ sandwich or just as a main course by itself with some BBQ baked beans and some sort of grain.

I'm a poorfag so I put pork butt in a slow cooker I found for free with a dry rub then pull it when it's done. I don't have much time to cook these days so sometimes I don't even bother removing the fat.

>>12781

Depends on the cut, "obviously".

Entirely different fat characteristic in veal vs pork, and the meat is much more tender… so plan on far shorter cooking times.

I would look at around 16 minutes under a broiler (on a roasting pan, without a dutch oven), rather than 12 hours in a low oven.

>>12781

Veal is a very, very low-fat meat, and thus dries quickly. It's even recommended that you utilize lard whenever cooking veal to add moisturizing fat to your cook.

Smoked Veal is only good for Jerky.