4 ms·
The recipe I followed (AmazingRibs' Perfect Pulled Pork [0]) mentions a "fast method" that involves smoking for 2 hours with lots of smoke, and finishing in the
by dceddia 8y ago
The recipe I followed (AmazingRibs' Perfect Pulled Pork [0]) mentions a "fast method" that involves smoking for 2 hours with lots of smoke, and finishing in the oven. I wonder if smoker + pressure cooker would be even faster and still get the benefits of the smokiness. I guess it still wouldn't have the bark but it sounds like an experiment I'll need to try.
0: https://amazingribs.com/tested-recipes/pork-chops-pulled-pork-ham-and-more-pork-recipes/perfect-pulled-pork-recipe https://amazingribs.com/tested-recipes/pork-chops-pulled-por...
- fhood 8y agoLiquid smoke is critical here.
- gcheong 8y agoCool project! I've done the "low and slow" part using sous-vide then a chill bath and a quick smoke on the grill for bark. Same time-frame (probably even longer) but just a bit more convenient with the precision temperature of the sous-vide. https://www.seriouseats.com/2016/07/food-lab-complete-guide-smoky-sous-vide-pork-shoulder.html https://www.seriouseats.com/2016/07/food-lab-complete-guide-...
- dpeck 8y agofast method works fine, have done it myself on occasions when my fire went out on an overnight smoke. At 4 am its easier just to toss it into oven to finish vs getting another fire going.