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Bourbon pulled pork in a dutch oven.

post #1 of 11
Thread Starter 
Hey guys. This has been bugging me all night. My goal: a buffalo trace (bourbon) bbq pulled pork chili.

I dont have a grill so Im going to throw my dutch oven in my oven. Im not 100% sure how to do this. I got some liquid smoke just incase.

Sorry in advance for all the questions. Still kind of new to slow cooking

Im just struggling with how to cook it. Do I put a dry rub? Bbq sauce? Both? Do I just mix the liquid smoke into whatever im cooking?

Since I want to cook with bourbon so I cook the meat in the alcohol? Or do it after ith the bbq sauce?

I would appreciate any help

Thanks guys



Update: Thanks for the help Im set. Just going to cook how I know. It should turn out fine.
Edited by taku - 1/9/16 at 11:44pm
post #2 of 11

Since your goal is chili I'll suggest you cut the pork into chunks and sear in lard, bacon fat, rendered salt pork or some such. Add the sauce and the bourbon, then low and slow in the oven. I would pass on the liquid smoke, but that's a matter of personal taste.

 

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 #3 of 11
Thread Starter 
Dew things: ive done it before as with a rub and slow cooked and it turned out perfect.

Ive never used liquid smoke but it was about $2 so I got it anyways.

The main thing im not sure of is adding the alcohol my friend said that you dont want too much liquid because it wont give a good crust. So im not sure when or how to add the alcohol.

Thanks again
post #4 of 11

My question is why would you want to make chili out of bbq pork?  Make one or the other. Like MJB suggested, chunk it, sear it and make chili out of it or roast whole with your rub. Save the bourbon for the sauce and add at the end.

post #5 of 11

I'm confused, are you wanting to do BBQ Pulled Pork, or Chili, or BBQ Pulled Pork Chili?  If you are doing chili, personally I would not use BBQ sauce.  I do like to use bourbon in my chili (and in my BBQ), but I will usually burn off a lot of the alcohol before adding it to the rest of the stuff.

 

 

If you want a good chili recipe with bourbon check out the article, with recipe that I recently posted here, at Chef Talk.

 

 Bourbon Barrel Chili  

post #6 of 11
Thread Starter 
Oh damn that looks good! the ingredients and picture look solid! also a very humbling story. I do not think of myself as a chef. I work in a small local restaurant but just doing some prep work (cutting onions or whatever). I just cook for myself to have fun at this point.

Ill put my experience of cooking to give you perspective: I am a college student messing around haha.

I love stews. that's what I tend to make. usually fill a big 8 qt pot to last me a week or two.

with that said: yes I want to slow cook some pork shoulder for 12 hours then stick it in a chili. I know it might be against everything known to cooking but I wanna enjoy.

so going back to my question. should I keep the meat relatively dry and add a sauce once its cooked? or add a wet rub while cooking?

thanks again guys!
post #7 of 11
If I understand your goals, it seems best for you to dry rub the pork (shoulder or butt) and slow roast it. Then pull the meat. You can sauce that for pulled park or throw it into your chile... Or throw it in spaghetti sauce and serve with rigatoni.
post #8 of 11

I agree with Brian.  I would make the pulled pork and keep it relatively plain and simple.  Then you can use it in chili or in BBQ or, as you seem to want, a fusion of the 2.  Keep the dry rub savory, without any sugar.  That will give you more versatility.  Add only about 1/2 inch of water to your slow cooker along with some diced onion and cook it until it pulls easily.  Once pulled you can do with it what you want.

 

Wait, and add your bourbon to your liquid ingredients, after first burning off some of the alcohol.

 

As for liquid smoke; I have a bottle at home that I use sometimes.  I'd be careful using it especially if you are also using BBQ sauce it often already includes smoke flavor.  Again, add it to your liquid ingredients, not to your pork.

post #9 of 11

If you want to use liquid smoke take the pork and rub it down with liquid smoke then cover with with Hawaiian salt. Dbl wrap in foil bake at 350 for about 5 hrs. This would be called Kalua pig in Hawaii....Make your chili and when everything is done chop up some of the pork and toss it in the chili, let it simmer for another 1/2 hr. Then get some Hawaiian rolls and make some Kalua pig sliders and a cup of chili.......


Edited by ChefBillyB - 1/10/16 at 9:21am
post #10 of 11

First the BBQ debate, BBQ is low and slow in a pit or smoker.  You can make Pulled Pork in your oven.  I would dry rub the pork with S&P, and chili spices, let it set in the refrigerator overnight.  Then set on a rack in a roasting pan and roast at 275 to 300 until it reaches 190 internal temp.  Make sure it dose not dry out.  Let it cool until it can be handled and shred it using two forks.  This can also be done in a slow cooker.  After the pork is pulled add wet ingredients.  Liquid smoke is a useful flavoring.  I prefer to drink the bourbon.  Good suggestions here. .    

post #11 of 11

I would think Liquid Smoke would completely overwhelm whatever deliciousness the Buffalo Trace lends. It''s a nice bourbon. I wouldn't waste it so.

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