Easter Pulled pork Q-View

Discussion in 'Pork' started by gethenet, Mar 23, 2008.

  1. sorry no pics of smoking...had a real hard time,just getting this thing done...doing it while fighting off 15 inches of snow!
     
  2. look good enough to eat good job what cut of meat did you use?
     
  3. desertlites

    desertlites Master of the Pit OTBS Member

    yumm, those colors look great-good job
     
  4. gramason

    gramason Smoking Fanatic OTBS Member

    Nice job, looks great.
     
  5. capt dan

    capt dan Master of the Pit OTBS Member

    Looks like a shoulder to me. Nice lookin pulled pork. Need more meat on that sammy though![​IMG]
     
  6. bkennedy

    bkennedy Fire Starter

    Well...I did the same thing today...I bought a double butt package..18 pounds @ $0.69/lb...and smoked them both till they reached 205...put in a ice chest for an hour...pulled it all..came out with 8.6 pounds of pulled pork! I vacuum packed three 2+ pound packages to freeze...We are eating the rest! I did not take any pictures..I did the last time! I also made and enjoyed the finishng sauce from Glued2IT on this forum..I added the apple juice as an option! I also injected the butts with apple juice and brown sugar...really could not tell it! Do you guys ever salt the pulled pork after you pull it? Or just add it to the sauce? Any way we had a good time today smoking and eating didn't we????
     
  7. bkennedy

    bkennedy Fire Starter

    Well...I did the same thing today...I bought a double butt package..18 pounds @ $0.69/lb...and smoked them both till they reached 205...put in a ice chest for an hour...pulled it all..came out with 8.6 pounds of pulled pork! I vacuume packed three 2+ pound packages to freeze...We are eating the rest! I did not take any pictures..I did the last time! I also made the finishng sauce from this forum..I added the apple juice as an option! I also injected the butts with apple juice and brown sugar...really could not tell it! Do you guys ever salt the pulled pork after you pull it? Or just add it to the sauce? Any way we had a good time today smoking and eating didn't we????
     
  8. capt dan

    capt dan Master of the Pit OTBS Member

    I use salt in my rubb and my injection. None after it is pulled. I do save my jiuces from the foil, and seperate the fat from them, and then add some back after the pull while the pork is still warm.
     
  9. Mighty fine looking PP...looks like homemade slaw too. Nice job!!![​IMG]
     
  10. It was mighty tasty...that was the wifes sandwich...mine would of had more pork...less slaw..[​IMG]

    As far as the cut...it was a Picnic shoulder I believe is what it said...Got it from Wally world...Tyson packaged it. After i got back..the wife decided to tell me about the new butcher that is right down the road from me...[​IMG]

    Will have to stop by this weekend, and see what goodies he has..probably going to do a Brisket this coming weekend. I did one several weeks ago..and sliced it..thinking of doing the Pulling method this time..any suggestions would be great.

    Hope everyone had a Happy Easter
     

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