Tennissee Pulled Pork
I came across your website while looking for the secret to Tennessee pulled pork. I had trouble locating exactly what I'm looking for. . .can you help?
I live near Chicago, but my relatives come from Tennessee. Each time I've visited my relatives, one thing I remember vividly is how unbelievably good, tender, and distinct the pulled pork is in Tennessee.
Throughout Tennessee, the pulled pork is pretty consistent in taste and texture, but outside of Tennessee, I've never been able to find its equal. Nothing up here in Chicagoland, or Illinois for that matter, comes close.
Can you direct me to a recipe that would enable me to make Tennessee pulled pork? I'd be most grateful for any assistance you could provide.
Thank you for considering this!
I'm turning up dead ends too when it comes to searching out Tennessee Pulled Pork. One thing I read said, "Don't ask for recipes. You won't get them!" That's not encouraging, but I still would ask. Next time you're in Tennessee, ask for a recipe, peruse local gift shops for area recipe books. Sometimes you'll get lucky and find classic recipes in the fundraiser cookbooks sold by church or school groups. Meanwhile, I've posted some pulled-pork recipes below . . . not from Tennessee, but close neighbors.
Desi @ DVO
P.S. Your email address reminds me of C.S. Lewis and Narnia! Kudos if you're a fan!
Southern Pulled Pork
This recipe starts out on the stove, and ends up in the slow cooker! Add your favorite BBQ sauce and eat plain or on a bun! Great for parties.
1 tablespoon butter
2 pounds boneless pork roast
1 tablespoon Cajun seasoning
1 medium onion, chopped
4 cloves garlic, crushed
4 cups water
1 tablespoon liquid smoke flavoring
1 Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
2 Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
3 Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.
Alabama Pulled Pig
Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings.
Makes 16 servings.
3 cups apple cider vinegar
1/4 cup salt
1/4 cup brown sugar
4 tablespoons ground black pepper
2 tablespoons cayenne pepper
1/4 pound butter
1 quart water
5 pounds Boston butt roast
1 In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. Bring to a rolling boil over medium-high heat. Mix in the water, and return to boil. Sauce the pork before smoking, and then every hour or so while it cooks.
2 Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10. The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate.
3 After the meat has smoked for 6 to 10 hours, use aluminum foil to wrap the meat. Fold the edges of two sheets together to form a watertight seal. Place the meat in the center and bring the edges up to the top, cupping the meat. Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast.
4 Place the meat package back on the smoker, or in a 350 degree oven (175 degrees C). If it is on the smoker, increase the heat. Cook the package until the meat pulls easily from the bone. This can be checked easily by pushing on the top of the foil package with an oven-mitted hand to test for softness. It will take up to 2 hours.
5 Once the meat is done, remove it from the smoker or oven and let it cool. Pull the pork from the bone and discard the fat and gristle. Pull the meat apart in large chunks about 1 inch wide by 4 inches long.
6 Place the meat chunks in a pan and pour about one cup of sauce for every 4 pounds of meat, or to taste. Heat until simmering. Serve immediately or let marinate for several days. The meat can also be pulled into smaller pieces using 2 forks, this is locally known as 'shredded pork'.
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