California Farm Pulled Pork for 2 to 50+ people

Name: How to cook California Farm Pulled Pork for 2 to 50+ people - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 50+ dinners plus 16 soupbowls
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Pulled Pork for 2 to 50+ people

Time to grill last years left over frozen pork before we butcher the new one. We butcher midwinter when it is cold in the barn and there are no flies, to hang the meat for aging, and then cut it in six and freeze it.

Ingredient

Food ration :

2 people, 50+ dinners plus 16 soupbowls

Cooking time :

24 hours

28 pounds

Front quarter of pig

2 cups

coarse Hawaian flaked seasalt

whole large bananas, 4 pounds, use peels and fruits

32 sprigs

fresh or dried lemon grass

Charcoal chimneys of mesquite charcoal

4 pieces

soaked oak fire wood

Cooking instructions

* Step 1

Wash and dry pork quarter. Rub meat evenly with hawaian flaked sea salt on all sides, skin has been trimmed off.

* Step 2

Start half a chimney full of mesquite charcoal in chimney with some dry leaves or hay, when hot and no longer smoking, pour hot coals on air entry side of grill, regulate air side and close lid on grill. When temperature is at 325F degrees, after about half an hour, add half a chimney of charcoal and a piece of soaked oak firewood on top of burning mesquite, lay pork, baconside down, ribs up, away from the fire. Cover with lemon grass sprigs and banana peels.

* Step 3

To imitate the special flavor of hawaiian “ Ti” leaves in pig roasts, we use banana peels and lemon grass. Cover each sprig of lemon grass with a banana peel, pattern the peels evenly over the meat, cover with aluminum foil. Weight aluminum foil down with the peeled banana fruits.

* Step 4

Add chimney of charcoal and a piece of soaked oak wood every six hours. Regulate grill airflow so smoke spreads evenly and temperature stays at or below 325F degrees. When meat has pulled back from hamhock and shoulder bones, pulled pork is ready. Remove aluminum foil, bananas and lemon grass, smoke fifteen more minutes to crisp the top crust. Peels and fruits go to the compost pile.

* Step 5

Flip, smoke another fifteen more minutes to crisp the bottom crust.

* Step 6

The bones weight about 3 pounds after grilling and carry the smoke flavors of the grill. After deboning the meat by pulling the bones with your fingers, put bones in large pot with 20 cups of water, celery, parsley, lovage, and fried onion and garlic. You can make 16+ cups of concentrated broth, by simmering overnight. Freeze the broth to make soup. Dispose of cooked bones in garden fermenter, or feed to dog, the bones are soft.

* Step 7

Mix 4 parts lean meat and one part fat meat in each half pound portion for best taste, 80%-20% mix. Makes 50+ dinners. Freezes well all year in quart freezer bags. Defrost frozen pulled pork in fridge or in cold water. Reheat on stove top with a few table spoons of water till meat reaches 145 degrees. Enjoy.