· The first step when making smoked pulled pork barbecue is deciding which cut of pork you want to use. Unlike brisket, pulled pork can be made from any fatty pork roast or from a whole hog, but the best cut for pulled pork is the shoulder. High in fat and connective tissue, the shoulder is the most flavorful part of the hog.
Preheat the oven to 325 degrees. Remove the pork loin from the refrigerator, uncover and roast for about two-and-a-half hours, or until a meat thermometer placed in the middle of the roast registers 170 degrees. Remove the roast from the oven and let stand for 20 minutes. Then chop the meat coarsely and mix with any remaining sauce.
Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F …
· Korean Barbecue Sauce. In a saucepan over medium heat add sesame oil, onions, garlic and ginger. Allow the aromatics to saute for 1-2 minutes. Add the remainder of the ingredients, stirring well. Bring sauce to a light boil for 2-3 minutes then reduce heat to low. Allow the sauce to simmer for 20-30 minutes.
· Pour the milk into a small bowl and warm it to approximately 100 to 110°F (38°C), about 30 seconds in the microwave. The milk should be warm, just a bit above body temperature. Add the yeast and a pinch of the sugar to the warm milk. Let the yeast activate for 5 to 10 minutes, until the mixture is bubbling and frothy.
· Chinese barbecued pork wrapped in puff pastry, these char siu soh are easy to make, simple to eat and are fantastic in packed lunches or as an afternoon snack.
· Learn how to make authentic char siu bao (Chinese steamed BBQ pork buns) just like a dim sum restaurant. The buns have very soft, fine, and fluffy bread with a juicy tender pork filling. My recipe includes detailed step-by-step photos and a video to help you achieve the best result in your own kitchen.
Pork cracklings make an excellent addition to salads, in place of bacon bits or croutons. They can also be tucked into omelets, added to biscuit dough, or used to season gravies and sauces. The Bottom Line. Whether you purchase your pork trimmings at the butcher shop or create your own, you’re bound to appreciate having this ingredient on hand.