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Pulled Pork from a Stovetop Smoker

July 9, 2013

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A few years ago I bought a Camerons Stove Top Smoker on Amazon. It’s a great little gadget that stores easily & only costs about $40. That said, and despite what they claim, it doesn’t actually replace a real outdoor smoker.

BUT as part of a multi-step cooking process, it definitely adds real dimension & genuine smokey goodness.

Before you make this recipe, accept the fact that there’s simply no way to make pulled pork quickly. But it’s largely unattended time, so you can go about most of your day with just a few reminders from your smartphone.

Also, every step is very easy & the recipe makes a giant batch that freezes well.

Oh, and the result is really, really tasty.

You’ll Need:

6 lb Pork Butt
1 cup favorite BBQ Rub (I used Memphis style)
1 cup ginger ale, plus another 1/2 cup
1/2 cup favorite BBQ Sauce (I used Hoboken Eddy’s) plus additional for serving

Large Bowl
Stove Top Smoker
6 Tbs Wood Chips (I used equal parts Oak & Hickory)
Aluminum Foil
Roasting Pan

Steps:

1. Pour the rub over the pork butt and slather it well, covering the meat completely.

2. Put it in a bowl, covered, and refrigerate over night.

3. The next morning, prepare the smoker by placing the wood chips in the proper compartment and bringing the smoker up to temperature over medium heat on the stove.

4. Put the meat on the rack above the drip pan, and cover tightly with foil.

5. Drop the heat to low, and smoke the meat for 90 minutes.

6. When the smoking time is nearly up, preheat the oven to 275.

7. Place the smoked meat in a roasting pan and pour 1 cup ginger ale around it.

8. Cover tightly with aluminum foil and cook at 275 for 2 1/2 to 3 hours. The bone should be visible, retracted from the meat, and the meat should pull away easily with a fork.

9. Combine the remaining 1/2 cup ginger ale with 1/2 cup BBQ sauce. Pour half this mixture over the meat.

10. Raise the temperature to 350 and if you have a convection fan, turn it on. Then continue cooking uncovered for 15 minutes.

11. At the end of the 15 minutes, if a lot of juices have accumulated in the bottom of the pan, pour most of them off.

12. Then pour the remaining BBQ sauce & ginger ale mixture over the meat, raise the temperature to 425 and continue cooking for another 15 minutes.

It should look like this when fully cooked.

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13. After all the cook time is completed, let the meat rest for 30 minutes, then carefully pull the meat apart with your hands and a fork.

Pulled, its more than enough to serve a hungry crowd.

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It’s fantastic tossed with a little BBQ sauce, topped with coleslaw, and served on a toasted roll — and don’t forget some good pickles on the side!

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From → Food & Cooking, Pork

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