BBQ Ham - Better Than Pulled Pork
I use the cheapest ham I can find. A lot of the salt will cook out. A new twist on pulled pork.
I use the cheapest ham I can find. A lot of the salt will cook out. A new twist on pulled pork.
- Carbohydrate 3.88908750972657 g
- Cholesterol 0 mg
- Fat 0.1655775 g
- Fiber 0.28215000629425 g
- Protein 0.0534750000118992 g
- Saturated Fat 0.0448635 g
- Serving Size 1 1 Serving (4g)
- Sodium 2.97075000277647 mg
- Sugar 3.60693750343232 g
- Trans Fat 0.05010225 g
- Calories 16 calories
Step-by-step
- Put the ham in a pot and cover with Dr. Pepper (if it doesn't cover add water to cover).
- Add the rest of spices in with out the BBQ sauce.
- Bake in oven for 6-8 hr. at 275 covered or in a crock pot on high for the first hr and low the rest of the time.
- Remove ham and discard liquid and refrigerate.
- Remove and discard the fat and bone.
- Slice the meat in 1/2-1 inch pieces and add some BBQ with the same amount of water (it will depend on how sloppy you like your bbq (I like Bull's Eye and Sweet Baby Ray's the best)) to a pan.
- Take a potato masher and break up bigger chunks.
- Reheat in 275 oven covered or in a crock pot on high for a few hrs.
- Taste after the first hr. and see if it needs more BBQ sauce or sweetness.
- If there is a grease slick on the top (some times there is) take a paper towel and put it on the grease and it will be absorbed, toss or if it pools you can spoon it out and discard..
- Spoon into buns or rolls.
Regular soda contains enough sugar and acidity to break down tough muscle fibers during a long braise, functioning much like a traditional fruit- or vinegar-based marinade without requiring extra preparation steps.
- Choose a bone-in ham rather than a boneless cut because the bone contributes gelatin to the braising liquid, which thickens the sauce and adds body as the meat simmers for six to eight hours at 275 degrees Fahrenheit.
- Chilling the cooked ham before shredding solidifies the remaining surface fat, allowing it to be easily scraped away with a spoon or absorbed with a paper towel so the finished dish does not taste greasy.
- Evaluate doneness by testing whether the meat yields completely to pressure and falls apart effortlessly under a potato masher, which indicates the collagen has fully converted into gelatin.
- Dilute commercial barbecue sauce with an equal volume of water before adding it back to the sliced meat, preventing the thick sugars from burning during the final reheating phase.
Letting the shredded ham rest overnight in the refrigerator allows the flavors to concentrate before the second heating cycle. Reheat the mixture slowly covered at 275 degrees until it reaches an even internal warmth.
