Dave's Photo & Travelblogue

Photo shoots. World travel advice. Tips on Munich & environs.

Pulled Pork BBQ Recipe

Picture this: three people at your door Sunday morning in their pajamas, asking “is your living room on fire?”

That’s what happened when I made pulled pork BBQ on my balcony. Too many wood chips in the smoker bowl, and the smoke was ferocious for about an hour. Luckily it slowed, and I was able to finish the smoke without any further complaints.

The first thing in making BBQ is to find the right cut of meat – ideally a Boston Butt with enough fat to keep the meat moist during cooking. Boston Butt in German: I bought Halssteak (though Nackensteak should also do), a 2.5kg hunk of meat. Here it is after brining and a nice rub (details later),

Brined and seasoned Boston Butt (Halssteak / Nackensteak)

Next throw that baby on the smoker for about 6-12 hours (depending on the size of the meat). Target smoker temp is anywhere from 100C-110C / 210F-230F. Of course the hotter you cook the shorter the cooking time will be (thank you, physics).

Boston Butt on the Terracotta Smoker

My 2.5kg / 5.5 lb chunk took 9 1/2 hours to cook, but was only up to 80C / 175F inside. Better would have been 85C / between 180 and 190F. I turned it once, about 2/3 of the way through that time.

Almost-done Boston Butt

After the internal temp is to your target, pull it off! If it’s too low, it will be difficult to pull. Let it rest for about an hour so you don’t burn yourself during the pulling. Here’s the fully roasted meat:

The final BBQ product: Boston Butt

To pull pork, get two forks and just go at it, tearing off shreds and hunks. I left aside lots of fat bits and some super-hard outer portions that didn’t look very edible. If you have dogs, they will be going crazy right about now. Here’s the interior of the Boston Butt:

Pulling the pork BBQ

It took about 30-40 minutes to pull the whole thing, and my arms were definitely worked over. Probably I could have let the internal temp go a bit higher, to make pulling easier. And I guess I lack a bit of technique too. But the final product looks (and tastes) great:

Beautiful pulled pork

For the final step I slapped  my pork on a bun and doused it with some Hot Texas BBQ sauce from a high-rated recipe on a website (details below). MMM-MMMMHHH!

Pulled pork BBQ sandwich with Texas Style hot BBQ sauce

Definitely every bit as good as restaurant BBQ at big smokehouses in the States. And I’ve never seen BBQ anywhere in Germany before, so it’s a first for me to have a real pulled pork sandwich over here. Delicious!

Dave’s Top 10 Pulled Pork BBQ Tips (no, I’m not Famous Dave…)

1) Watch Alton Brown’s pulled pork bbq episode on YouTube.
2) Print out Alton’s recipe here with details on the brine and the rub.
3) Find a nice Texas Hot BBQ recipe like this one from Epicurious
4) Choose some nice chunks or chips of wood like apple, hickory, olive, etc. Some have a stronger flavor than others, you can read all about wood here.
5) If you are a hot-food wimp, skip the cayenne (and maybe even the chipotle). On the other hand, if (like me) you love the heat, add something more… I went with half a smoked habanero to bring the sauce up to my level.
6) Smoke your pork as described above, low n’ slow. Smoker target temp is 100C-110C / 210F-230F.
7) I’d recommend a meat internal temp of around 85C / between 180 and 190F. Too low and you will have trouble pulling it.
8\) Pull your pork – it’s easier if you have a few people to help.
9) Slap the pulled pork on a toasted bun, don’t be shy.
10) Douse with BBQ sauce to taste and enjoy!

Posted 8 years, 8 months ago at 7:04 pm.

1 comment

Chevre Walnut Egg Star

It’s no secret I love to cook.  But most of my dishes aren’t really designed with gourmet plating in mind; they just taste good.  Here’s one personal creation that’s a bit different… the Chevre Walnut Egg Star (copyright 2007 by David Douglas… hehe).  I justify adding it here because I have some nice photos and it’s a really visual food.

Five-sided Chevre Walnut Egg Star

Recipe Ingredients per Egg Star:

  • 5-6 quartered pieces of untoasted white bread, in triangle shape
  • 1 large egg
  • 1-2 Tbsp brown sugar (real American dark brown sugar, not the medium “raw sugar” used for Caipis)
  • 2-4 Tbsp sliced or crumbled Chevre or other goat’s milk cheese
  • 1 small handful roughly crumbled walnuts
  • Butter for the pan
  • Maple syrup to add later

Egg Star toast quarters

Recipe Directions:

  • Have all the ingredients ready to add in before starting, because it goes very fast once the toast is in the pan.  If you leave it too long, something will almost certainly burn (toast, cheese, or brown sugar).
  • Melt some butter in a frying pan on medium heat.
  • Add the triangles, flipping them over immediately so both sides have some butter.
  • Cook the triangles for a minute or two until one side is a bit toasted.  Then flip them over and create a star shape as seen in the picture above. You can use 5 or 6 toast quarters depending on the size of your pan and your appetite.
  • As soon as the triangles are flipped, crack the egg into the middle of the star so that it fills the open space between the toast pieces.
  • Quickly add the crumbled Chevre, walnuts, and brown sugar (I recommend in that order).  Try not to get too much sugar on the pan itself, or it will quickly caramelize.
  • Cover the pan with a lid so the heat cooks the egg from the top (you can’t flip this baby).  This also melts the cheese.
  • Check every minute or so until the egg is done to your likeness (quite runny, in my case).  Turn the heat down if you plan to cook it longer, to avoid burning the bottom of the toast.
  • Serve with maple syrup for those who want a bit more sugar (me!).  Gimme some sugar, baby.  Enjoy!

Here’s what it looks like in the pan:

Six-sided Chevre Walnut Egg Star

And on the plate!  Goes well with a side salad of strawberries and physalis…

Plated Chevre Walnut Egg Star

If you do try out this recipe, I’d love to hear how you (and/or your kids) like the Egg Star!  And remember, you saw it here first.  Hope you enjoy it!

Posted 11 years, 3 months ago at 1:00 pm.


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