Pulled Pork from Shanks

Grabbed a few shanks I intend to transform into pulled pork to be served in a couple days. I was pondering brining it, since it'll probably improve juiciness, but not sure since I've never brined for pulled pork. Should I equilibrium brine for a couple days?

And, about the cooking, since I can't do sous-vide, I was going for a 160C oven for 4-5h per KG of meat, plus a quick high temp finish for bark purposes. Probably wrapped and foil and with a water tray to promote humidity. Am I thinking right or you guys got better suggestions? Lemme know!

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tshewman

Brining-yes. If you can do pressure cook, 15psi 2 hours bone on. Oven method 135C for 4-5 hours (in pork stock or similar and aromatics etc) covered. Either way, let the meat completely cool (minimum one hr) before taking out and pulling. If you are pulling the pork, where are you putting the bark.....??

You might consider deep frying a few strands and mixing with non-fried. FWIW

Afonso_Tito_de_Morais_164825

No pressure cooker unfortunately.. I'll go with 135C oven for 5 as you suggested. I like the bark to get some extra spice into the whole thing to serve. Love getting little smokey bits of melded glaze & rub. Btw, I usually wait like 15min before pulling! How does letting it rest differ? Similar to steak, juices drain out?

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Let it rest like Todd says...it will pull the juices back in making for a great pull. know other sites say pull while hot but you will lose something . Deep frying some is great Play with the ratio, jut pan searing portion work grape

oh screw it I'm halting another bottle o red...wil edit tomorrow

tshewman

Yes similar to steak. The challenge to bark is the pulling. Keeping themwhole would make it easier (otherwise -adding bark to pulled strands). Strain and reduce the stock that results from the cook and add spices (e.g. your favorite chilli powder). To make things easier wrap the aromatic and shanks separately in muslin so you're not having to pick through bits of aromatics, Food for thought