First Pulled-Pork -- Man, I'm hooked!

Discussion in 'Pork' started by misterchristopher, Jun 24, 2007.

  1. Happy Sunday, folks! I made my first attempt at pulled pork yesterday. I
    used a 7lb. sirloin roast and hickory-smoked it for about 8 hours. Man oh
    man! I think this is how I'm going to cook pork loin from now on. It was so
    tender and juicy and I ended up eating so much of it that I didn't have
    room in my stomach for the corn I made with it! [​IMG]
    I will say that I still need a bit of practice in actually "pulling" the pork.
    I really just mutilated it with a big knife. [​IMG]
    I have to say thanks to all of you who have provided information on this
    site. I've been doing a lot of reading on pork roasts here and my first
    whack at it was very successful thanks to some of the tips I read here.

    Well, enough talk. Enjoy the photos!
    Raw hunk of pork

    Rubbed with yellow mustard and Tony Chachere's Spices & Herbs seasoning . . .
    About half-way through . . .
    Almost done . . .
    And finally, the result. It took me a minute to get past the herd to take a picture of this, so about half of it is already missing! haha
    -Full size-
  2. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Great looking pork. I love pulled pork and also pulled beef. Congrats on a beautiful job.
  3. deejaydebi

    deejaydebi Smoking Guru

    Nice job Mr. C - looks like it was right between pulling and slicing, that probably why it looked like "a hack job." Amazing taste though huh?

    Sometimes I will cook pork to slicing temps knowing that after the first eat we can use it in so many ways - thick sliced for country fried pork steaks, cubed for stir fries, or shreded for pulled pork sammies. Very versitle meat!

  4. kueh

    kueh Meat Mopper

    An electric carving knife would make short work of any roast.

    ATK tests suggest the B&D model to be most ergonomic, though any model would be better than doing it manually.
  5. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    Looks good!!! What temp did you take it to?
  6. ma?tley ca 1/4 e

    ma?tley ca 1/4 e Meat Mopper OTBS Member

    I get those at Wal Mart alot. We call it the bag 'o pork. They work better for slicing than pullilng. That's probably why you had to hack it up. But they are really good. Next time try a pork shoulder or boston butt, take it up to 200*. You won't even have the half left to take pics of.
  7. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Looks great ,drool slurp wipe , thanks for the pics fix [​IMG]
  8. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    Looks pretty darn good to me....!!

    Good job on a great smoke!
  9. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    looks like we have another addict...welcome to the club
  10. cheech

    cheech Master of the Pit OTBS Member

    If you take the internal temp to at least 190 it will just fall apart on you. Also make sure to use a finishing sauce to take it to the next level
  11. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Close the lid on the smoker, and never look back at it. If not you'll end up like the rest of us, day dreaming about what can I smoke next. At work at home, in the car, laying in bed, thinking of nothing else but smoking.
    AAARRRRGGGGHHHHH I need a smonking fix!!!
  12. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    Very well done! Looks mighty tasty. I would also suggest trying a finishing sauce. It enhances an already delicious meal.
  13. smokincowboy

    smokincowboy Smoking Fanatic OTBS Member

    Why am I always hungry sure looks good
  14. deejaydebi

    deejaydebi Smoking Guru

    Jeffs got a finishing sauce somewhere but I couldn't get the search thing to work so I cut and pasted it for you. Great stuff you HAVE to use this on pulled pork! I often use lemon juice instead of vinegar just a fresher taste IMHO.

    JEFF’S FINISHING SAUCE (for Pulled Pork)

    The Finishing Sauce I use is as follows:

    1 Cup Cider Vinegar
    2 Tablespoons Brown Sugar
    1 Teaspoon Tony Chachere's Cajun Seasoning
    1 Teaspoon Course Black Pepper
    1 Teaspoon Red Pepper Flakes

    Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

    I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed together, put your finger over the top, and shake vigorously.

    Randomly squirt this over warm freshly pulled Pork, then kind of mix it up with gloved hands. This adds very little heat (despite the Red Pepper) and mellows out the stronger, gamier parts of the Shoulder. The Vinegar also helps break it down even more for some REAL juiicy pork.

    Personally, I eat it just like that, but your guests can add whatever "Q sauce they prefer once it's on their plates or bun!

    If you've never done Pulled Pork with a "Finishing Sauce" before, you're in for a real treat!!!! It's the secret ingredient that alot of Quer's don't know about, and part of the reason people at my 'Q Parties say "they've never had Pulled Pork that tasted this good, before!".

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