Curious how to make award-winning barbecue? I turned to an expert.
Ernie Mellor is not only pitmaster and owner of Hog Wild Real Memphis Barbecue Catering Company, but he has competed in Memphis in May World Championship Barbecue Cooking Contest for 28 years and placed 2nd in shoulder three times.
So what is the best cut to cook at home? “In competition we cook the whole pork shoulder which is about 15 to 17 pounds. At home, I normally cook a Boston Butt, which is the inside half of that shoulder or the picnic end of the shoulder, which is the shank end.”
Ernie says the first step to home cooking a pork shoulder is to marinate it. He recommends marinating the pork for a minimum of 4 hours or up to overnight.
In addition to a good liquid marinade, Ernie says: “The real key to great pork shoulder is rubbing the butt down or the shoulder down with a really good, high quality dry rub and letting that rub sit on there as long as you can prior to putting it on the smoker.”
“The next step of cooking the shoulder is wood. You must burn wood.” Ernie prefers hickory but also recommends apple wood and pecan.
“Just remember that the raw meat takes the smoke so you want to put more smoke on the front in then on the back end.”
Also be sure to cook the pork to an internal temperature of about 180 degrees so that it will be easy to pull.
And Ernie’s finishing touch: “So when you pull your shoulder, you want to take a little bit of your dry rub and sprinkle it gently on that pulled meat, and toss that meat kinda like a salad. Those spices will get on that internal meat that didn’t really get that outside bark and explode and really give you full BBQ flavor all the way through.”
This is Jennifer Chandler with The Weekly Dish. Bon Appetit!
For more information about Hog Wild Catering, visit www.hogwildbbq.com.
For more information about Memphis in May World Championship Barbecue Cooking Contest, visit www.memphisinmay.org.
Hog Wild’s Memphis-Style Pulled Pork Barbecue
NOTE: This process will take between 16-18 hours for shoulders and 10-12 hours for Boston butts.
Take a 15-16 lb. pork shoulder or a 6-8 lb. Boston butt, inject your favorite marinade (Ernie uses Hog Wild Hog Wash marinade) and marinate 6 to 24 hours.
Rub the pork with a dry rub (Ernie uses Hog Wild Special Dry Rub) and let stand for at least an hour.
Place on the meat rack fat side down. Cook the indicated time. Baste occasionally (typically when adding fuel).
Depending on your cooker, you will need to add fire to the cooker about every 2 to 4 hours.
In about the 8th hour, carefully place the shoulder/butt in an aluminum foil pan. (Or wrap the foil up loosely around the sides of the meat, like a small pot.) Add about 2 inches of liquid (water, beer, marinade, or Hog Wild Hog Wash) to the pan.
Let the liquid out of the boat after 3 to 4 hours.
When the meat is done the meat on the shoulder is extremely tender. With a glove on, you stick your finger easily into the meat and the blade bone should slide right out of the meat. The internal temperature must reach 180º or higher and hold there for at least 2 hours. (If it is not there, you need to keep it on the cooker a little while longer.)
Once the meat is done, you will pull the meat. Pull the meat while it is still hot (at least 170º). With gloves, pull the meat apart into pieces roughly the size of your index finger. Be sure and cull out any remaining fat, cartilage, and gristle. Lightly sprinkle the dry rub on the pulled meat and toss it like a nice salad.
You are ready to roll!
NOTES:
TO SERVE: Do NOT smother this pulled meat with barbeque sauce. The meat should be so wonderful that it can stand-alone. Serve the sauce on the side or lightly drizzle it on the meat serving.
A real barbeque sandwich: pulled pork BBQ, a little sauce, and a heaping tablespoon or two of coleslaw on top, all on a warm hamburger bun!
REFRIGERATE &/OR FREEZE: Be sure to seal the BBQ tight with foil or put the BBQ in resalable plastic bags, removing as much air as possible.
REHEATING: Thaw if frozen. Break the meat up and place in a Pyrex type dish. Put 4 1/4-1/2 cups of water in the dish and cover tightly with aluminum foil. Place in the oven (or cooker) at 225º for 45 minutes to 1 hour. Stir with a fork once about half- way through. You’ll think this stuff just came out of the cooker.
Recipe reprinted with permission from Ernie Mellor.
