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Tasteless Pulled Pork

post #1 of 13
Thread Starter 

Hi everyone, I am new to ChefTalk and would love to learn more about Cooking!

 

Just the other day, I tried making pulled pork but was pretty disappointed with the result. I dry rubbed the pork butt and left it in the fridge overnight. However after I roasted it (covered in aluminium) in the oven, the pork butt turned out to be flavourful only on the outer layer. Is there any way that the flavour can penetrate further into the meat? Would love to know why the flavour did not penetrate further into the meat and what can be done to improve this. 

 

Cheers!

post #2 of 13

Injecting can help get seasoning deeper inside. Many kits out there but many swear by Fab P http://store.theingredientstore.com/fab-p.aspx but it has MSG. I find buying non injected pork(read the label, 10-15% added water is a bad sign) helps with flavor. Also after pulling mix some rub into the meat. Butter injection, make a tea from your rub and strain out the solids and inject it, inject beer or wine, all can add flavor.

post #3 of 13

It can also help to make some sort of vinegar/apple cider based bbq sauce that you use to baste the pork but also pour on top of the pork after you've pulled it. 

post #4 of 13
Thread Starter 
Quote:
Originally Posted by MaryB View Post
 

Injecting can help get seasoning deeper inside. Many kits out there but many swear by Fab P http://store.theingredientstore.com/fab-p.aspx but it has MSG. I find buying non injected pork(read the label, 10-15% added water is a bad sign) helps with flavor. Also after pulling mix some rub into the meat. Butter injection, make a tea from your rub and strain out the solids and inject it, inject beer or wine, all can add flavor.

 

Quote:
Originally Posted by French Fries View Post
 

It can also help to make some sort of vinegar/apple cider based bbq sauce that you use to baste the pork but also pour on top of the pork after you've pulled it.

 

 

Thats a great idea MaryB! I shall try injecting into the meat the next time. 

 

I will try that the next time as well, French Fries.

 

Thanks heaps for replying!! 

post #5 of 13
The outside is called the Bark, and you are right it is the best part!
post #6 of 13

How long did you cook it? Temp?

 

Next time leave in brine over night inside the fridge (12 hours is perfect) be sure it is completely covered in liquid. pat it dry, put the rub and leave it outside until it is quite no so cold.

 

A good brine with brown sugar, honey and/or molasses will do a lot towards making it tasty as all hell.

post #7 of 13

When I hear the words pulled pork, I think of slow smoked shoulder with a great outer bark, nice smoke ring and flavor that has penetrated all the way through. Roasting in the oven is not going to give you the same flavors as that same piece of meat that was smoked for 12 hrs will.

post #8 of 13

It needs a sauce.  After it is pulled it needs to get tossed in sauce!  Personally I like a north carolina style vinegar sauce, just google it.  Or you can try one of those vinegar/ketchup bbq sauces too.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 13

For oven pulled pork I would start with a 450f oven and let it brown then cover and turn it down to 250 and let it cook until it reaches 195 internal. To low of a temp can result in a dryer somewhat tasteless pork because the connective tissues and fat have not had a chance to break down and infuse the meat.

post #10 of 13

Mary is dead on with her suggestions although I have to admit I am not big on injecting for my pulled pork, but that is a personal preference.  I'd rather lightly sauce it after it is pulled to get some extra flavor.  For that I would suggest a North Carolina style sauce, like mentioned before.  Skip the thick, sweet bottled stuff at all costs.

post #11 of 13

I'll also echo Pete's comments on saucing. I make what I call pig sauce which is a 50/50 mix of water and vinegar, a couple tablespoons of my rib rub and a healthy squirt of American yellow mustard. Not fond of oversauced pulled pork.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #12 of 13

I never inject, I have access to old breed pork off the farm that is a lot tastier than the grocery store stuff. But it is an option for lower quality meat.  My pig sauce is 50/50 cider vinegar/ketchup that I add pepper flake too and simmer a couple minutes. Take it off the heat and finish with butter. Bit of salt sometimes depending on how the pork tastes

post #13 of 13

My pig sauce varies depending on my taste but usually 50/50 cider vinegar and apple juice (or mostly cider vinegar with a bit of brown sugar for balance) red pepper flakes, black pepper, maybe a  hint of ground cayenne, and sometimes, depending on my mood, a hefty squirt, or 2, of ketchup.  Sometimes I'll add a bit of my rub to it, and sometimes not.  And in the Fall, when my palate is heading that way I might add a small  bit of molasses (yes I know, not traditional but good nonetheless).

 

Of course, I have a lot of BBQ sauce recipes but those are saved for ribs, burgers, chicken, pork chops, etc.

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