Cooking & Baking

Old Crank

(6,083 posts) Sun Aug 3, 2025, 03:00 PM Aug 3

Oven pulled pork

I used to have a couple of smokers so pulled pork was easy to make.
No provisions now where I live.
Today I took a pork shoulder out and tried this technique.
It was two parts so I had some pastor cooking paste and coated the center of the pork. They I covered the outside with my normal BBQ rub. I lined a baking dish with foil and put the roast in. Then covered up the roast.
Into the over at 250-260. After about 4 hours a thermometer gave me a reading of 190 internal.
Done. Roast was pull apart done. I took the liquid in the foil, defatted it, and thickened it some in a pot and added it to the shredded port.
Now I have to find some good smoke flavouring.

4 replies

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Oven pulled pork (Original Post) Old Crank Aug 3 OP

I have used smoked salt Bristlecone Aug 3 #1

What is pastor cooking paste? A substitute? northoftheborder Aug 3 #2

Pastor paste Old Crank Aug 4 #3

That's how we make pulled pork Retrograde Aug 6 #4

Bristlecone

(10,849 posts)

1. I have used smoked salt

Reply to Old Crank (Original post)

Sun Aug 3, 2025, 05:04 PM

Aug 3

And that can give a subtle smoke flavor. Also smoked chipotle spice works well.
I prefer that to liquid smoke / if I’m not using my smoker.

northoftheborder

(7,631 posts)

2. What is pastor cooking paste? A substitute?

Reply to Old Crank (Original post)

Sun Aug 3, 2025, 05:35 PM

Aug 3

Thanks for recipe.

Old Crank

(6,083 posts)

3. Pastor paste

Reply to northoftheborder (Reply #2)

Mon Aug 4, 2025, 02:15 AM

Aug 4

This is a Mexican seasoning for Al Pastor. Pineapple, tomator, chilies mixed together.
Thanks to the internet I can get some of this in Munich.
The brand I have is Lol Tun. There are probably others available in the US. Buy before the tariffs kick in.
If you have a local taqueria they might have suggestions on brands or where to get recipes for the mix.
Al Pastor tacos and burritos are great.

Retrograde

(11,253 posts)

4. That's how we make pulled pork

Reply to Old Crank (Original post)

Wed Aug 6, 2025, 09:50 PM

Aug 6

more or less. We do a dry spice rub and cook at low temp until it’s done, then pull the meat off the bone and freeze most of it in small batches.

Be careful with liquid smoke - it’s easy to overdo. I sometimes use a few drops to make kalua pork, which is the Hawaiian version of pulled pork

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