South Hollow Cooking

Recipes from South Hollow Road

Pulled Pork (summer 08 project) May 19, 2008

Filed under: BBQ Recipes,Main Courses,Pork — chefstress @ 8:41 pm

This summer’s project for Chef Stress is pulled pork.

My cut of meat, a boneless shoulder, arrived via Fed Ex on Thursday night.

The first step was to make the rub

Completely cover all surface area of the meat with your spice rub.

The wrap tightly in plastic wrap and refrigerate over night.

You’re gonna need about 2 hours per pound to cook this pig, so wake up EARLY… Start a chimney full of charcoal (this is was in the rain at 3PM, the rain wasn’t a problem, but starting a 7 pound shoulder at 3PM certainly was.) Remove your meat fromm the refrigerator, unwrap and allow to come to room temperature, about an hour usually. The temperature in the cooking chamber can be reduced significantly by a large cut of meat fresh out of the fridge.

Once the coals are all burning hot in the chimney, bank them against one wall of the kettle/grill.

Put the brisket on a sheet of alum. foil fat side up, on the cool side of the grill, with a flap of foil folding over the meat, to act as a shield. This is also when I added some applewood. It was about 3:40 pm.

The initial temperature inside the grill was 400 degrees, much higher than the 200 to 250 degrees most recipes call for. I was worried. It was also almost 4 o’clock, so I had no idea what time we were going to eat, but by then I was planning for about 6 hours cooking, so I figured that we’d eat at 10 pm.

The internal temperature I was shooting for was 180. By 9 PM I’d hit 160, unfortunately by 10 PM it was still 160. At that point I removed the shoulder from the grill, wrapped it in alum. foil and put it in a pre-heated 350 oven. By 11 or so, the internal temp had reached 180, finally. I immediately began to pull the shoulder, without waiting for the desired 1 hour resting time. First I tore it into big chunks.

Then tore those down into smaller bits.

As it cooled I was able to get it shredded, and then tossed it with a vinegar based BBQ sauce.

Here’s what it looked on the plate with Emily’s homemade coleslaw,

homemade pickles, a toasted bun and a glass of Mother’s Milk.

Dinner was at midnight. Everyone was happy, but it was late. Given such a late starting time, in the future I would cut the meat in half. Obviously starting much earlier will be my goal next time. I’m planning on making pulled pork two more times in June, so I’ll have more news soon.

Chef Stress

 

Pernil December 27, 2007

Filed under: Main Courses,Pork,xmas — southhollow @ 2:37 pm

This is a pork shoulder roast that we buy marinated from an incredible market called Los Paisanos (162 Smith Street, Brooklyn NY 11201 -718.855.2641). Margie told us how to find the place, and the distinguishing characteristic she told us to look for was a window full of marinating Pernils, which sounded hard to believe, but it was true! (we will update with photos). After we bought it, we called back the next day to get cooking instructions, they are as follows:
  • 1″ water in roasting pan
  • put Pernil in skin up
  • set oven to 375 degrees
  • cook 3.5-4 hr, baste every 30 minutes