I did it! Thanks everybody for your input! I ended up cutting the skin off the picnic roast (it was hairy in some spots đŹ) and making cracklins on the side. I used a ton of smoked paprika in the rub to impart some of the flavor from that, and cooked it (8.5lbs) uncovered at 250 for 5 hrs and then covered at 275 for the remaining 2 hrs. I cooked the cracklins for 1hr at 275 and then 15 minutes more as I preheated the oven to 400 for my cornbread. I rested the pork in the Dutch oven for 45 minutes and shredded it with my hands because I didnât have any big forks. It was super tender and juicy, and with a bit of bbq sauce (brown sugar and tomato based), it tasted almost like the real deal. Thanks again for your help! I now have six pounds of pork in the freezer to last me a few months!
by Used_Environment_644
16 Comments
Nothing wrong with a little stovbecue
Improvise
Adapt
Overcome
Nice job
Nice job!
Whenever Iâm feeling waaaay extra lazy but I want pulled pork, I toss a pork butt on the grill on medium heat with wood chips to sear/impart a little bit of smoke flavor (around 30 mins), then I throw it in a Dutch oven on the stove with a little bit of braising liquid and it braises for about two hours. You only get a little bit of smoke flavor from the fast sear, but itâs a fantastic end product. Not BBQ, for sure, but still damn delicious. You look like youâre on your way to making some good lunches with that.
who wants to tell him?
Looks great! đ
Braised meats are great. Don’t use metal in ceramic lined pots though
Check out liquid smoke next time. Just a few drops will give you a Smokey flavor.
When I was in college though, our fraternity had a 500 gallon offset smoking briskets for tailgate.
Another easy one i used to do in college was pork tenderloin in crockpot. Put soda, beer, or broth, and bbq seasoning in it. Let it cook. Shred and sauce. Not the same as pit smoked bbq, but simple, easy and i didnt mind leaving crockpot cooking while i wasnt home.
Not really
This isn’t barbecue
No need to say âCollege kidâ if theyâre cooking in an actual kitchen.
So this is about to be a deeply unpopular suggestion⊠but I prefer pulled pork out of the pressure cooker. Iâll hack it up into baseball sized chunks, season liberally, sear in a pan, then into the instant pot. In your case just into the Dutch oven with stock and let er rip. Donât worry about making it âright,â make it how it tastes good. This method lets you play around with seasonings more. I like a southwestern version with cumin.
Good job. Laughed at six pounds of pork lasting a few months.
You cooked meat, it looks like it’s good. It’s not barbecue.
Cornbread is Jiffy or nah?