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Pulled Pork: Meat Preparation
Types of Pork Cuts
Pulled Pork: Smokers
Cooking Pork Butt
Pulled Pork: Cross Contamination
Pulled Pork: Temperature
Pulled Pork: Convection Cooking
Pulling Pork
Shredding Pork
Pulled Pork Sandwich: Saucing the Pork
Keeping Pulled Pork Leftovers
Pulled Pork Dinner
Reheating Pulled Pork
Pulled Pork Food Safety Tips
Pulled Pork Sandwich Recipe
Summary: Pulled pork requires convection cooking for 24 hours after the initial smoking. Use convection cooking for pulled pork with tips from a restaurant owner in this free video on pork recipes.
Tony Jorgenson has been the owner of the two Utah locations of Rib City Grill for almost two years.read more
"OK, we take out our pork butt out of the smoker. Again it was there to 180 degrees for twelve hours, of eight to twelve hours . Now we're going to do part two. In order to that we are going to get foil and we are going to wrap it port butt individually. So today we only have one. Big piece of foil for your port butt. Lets rap it. What this does is it keeps all the juices in so it's going to cook in its own juices for another 24 hours. So we have a confection oven here AT Rib City so what were going to do is a time our oven, its a 200 degrees. We're just going to put it in on high and then we actually let it cook overnight."
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