Pulled Pork Dogs

[TRAPnHUNT]

As some of you know, I roasted up a hog this past weekend. I took some of the meat home with me and gonna cook up some hotdogs with the pulled pork.
How I'm gonna cook it is this way... I take some hotdogs and wrap them in some thick cut bacon and fry it up. Once thats cooked, I toss it in a bun, top that with some pulled pork & bbq sauce and then dress it up with a spoon full or two of coleslaw on top.
It may just give me a heart attack but these dogs sure are tasty this way!!!

[Nutso]

Holy Toledo......I think that should be your epitaph, "Pulled pork hot dogs...nuf said!" ;D

I know a few guys who would probably pay big bucks for one of those.

[Admin]

Ron, I think I could definitely eat some of those.

I spent the good part of the day building a double door system for a guy, got paid, then went and finished brush hogging the field. Finished the day with a few cold ones on the porch with the grill going. Not a bad Monday really.

[barkspud]

Those are sounding pretty good....i like to try one that way..

[TRAPnHUNT]

Its my version for the Carolina slawdog which most folks west of the Ohio Valley area know nothing about. Being from the north, I sometimes wonder how I ended up putting a southern Mississippi Vallley twist to it! ;D

[patricimo54]

I am thinking my cholesterol level went up by simply reading this thread Sounds like my kind of eats ;D

[paddyg441]

;D ;D

Hi "Ron" Like your Post, However I am puzzled, what in tarnations is puled pork, never heard of that term before

[TRAPnHUNT]

Jul 11, 2012 21:23:31 GMT -5 paddyg441 said:

;D ;D

Hi "Ron" Like your Post, However I am puzzled, what in tarnations is puled pork, never heard of that term before

There are two different ways that I make "Pulled Pork".
1) Roast a whole hog at low temps for 10 to 12 hours or until tender.
2) Cook a whole pork shoulder covered in an oven at 200 to 250 degrees fahrenheit forthe same amount of time.
After its cooked, you should be able to pull the meat apart with a fork without the use of a knife. Of course if you cook a whole hog, you better have a lot of people around to feed!

[paddyg441]

;D

Thanks "Ron", somehow I suspected that, but there again I was not sure, so when in doubt go to the expert.

I especially like your spit design, are those half moon restraints hinged or do they slide on and of a bar.

Have a Great Day my Friend. ;D

[TRAPnHUNT]

Jul 12, 2012 9:42:15 GMT -5 paddyg441 said:

;D

Thanks "Ron", somehow I suspected that, but there again I was not sure, so when in doubt go to the expert.

I especially like your spit design, are those half moon restraints hinged or do they slide on and of a bar.

Have a Great Day my Friend. ;D

Paddy,
The main rotisserie bar has 2 threaded "T" bars on it with 1 being at each end. The cage is a 2 piece made of re-bar. The cage slips over the "T" bars and then tightened down with nuts & washers. The cage keeps it tight to the rotisserie bar so it spins properly during the roasting process. As the hog cooks, you have to tighten the nuts down some more due to shrinkage of the beast. The chicken wire keeps anything that might fall off right there with the carcass during the process instead of falling into the bottom and causing flames.
When I start the charcoal, I dont put it directly under the hog. I line the coals along the sides length wise and I dont use a lot. Yes I do have to add fresh coals periodically throughout the process until I'm about 1 to 2 hours away from completion of roasting.
Once it's done cooking, I pull the hog off and let it rest for a given amount of time (depending upon the weight of the hog) so the juices are not all lost while pulling it apart.
I do not throw out the skin as most people find it very tasty. I also save the ears and jowls (cheeks) to eat as well.

When I cook the pork shoulders in the oven, I remove the skin and put the rub onto the meat, I place it in a deep pan, fill it about 1/4 way up with water & one can of Coke or 7Up. (Do not pour it over the rub!). I place it in the oven for 10 to 12 hours at 200 to 250 degrees.
Once it's done cooking, I dont let it rest and I do not drain out the juices. I pull it about right away and leave the meat in the pan with the juices in order to keep it moist.

Although I do make my own dry rub (mixture of sugars & spices), McCormicks makes a few good dry pork rubs.
www.mccormick.com/Products/GrillMates/Dry-Rubs/Grill-Mates-Pork-Rub.aspx
www.mccormick.com/Products/GrillMates/Dry-Rubs/Grill-Mates-Applewood-Rub.aspx

[ninedeer]

I could go for some of those I love pulled pork just cooked up some pork shoulder the other day BBQ sauce Hogie Buns YUMMY

[troutinturnie]

Mouth started watering just reading this!