First Pulled Pork w/Qview

[aussiepete]

So after seeing so many great pulled porks on here I decided it was time to give it a go.  I used a pork shoulder roast as my choice of cut, used jeffs' rub for the outside and injected it with apple juice.  I initially added some of jeffs' rub to the apple juice but it the liquid wouldn't pass through the injector needle, so had to go with straight apple juice.  I had no idea on how much liquid to inject per weight of meat so just went with gut instinct.  If there's anyone who can tell me how much liquid to use when injecting it would be much appreciated.

Rubbed, injected, and ready for the smoker

It took about 3 1/2 hours at 250 to get to 165IT, then into the oven at 250 until the IT reached 205.  I used hickory for most of my

smoke, but added some oak towards the end to see how the two flavours went together.  I also sprayed it every hour with more apple juice.  It took about 4 1/2 hours in total for the IT to reach 205. 

The finished product.  I also added SoFlaQuers finishing sauce and the juices that remained in the foil after it came out of the oven. I now know not to pull pork when you're hungry.....  I was eating it as fast as I was pulling it lol!

I'm very happy with the result, although I might stop the cooking process at 200 next time instead of 205 to see if there's much of a difference.  Thanks for reading!

cheers

Pete

 

[chef jimmyj]

Looks awesome!...JJ

 

[africanmeat]

looks great

 

[bama bbq]

Looks great Pete. 

Chris Lilly, the six-time world champion in pork shoulder (...and just down the street in Decatur AL) says, "Inject pork shoulder evenly with injection solution."  If you've ever seen Chris do this it is amazing - he is very fast and injects the HECK out it.  I think your gut feeling was well rewarded from the looks of it.  Though I do not know if he uses it all, this is Chris' recipe for a ~16 lb pork shoulder:

Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire

His recipe also says internal temp should be 195*.   ...but I think you have a great feel for what you're doing from the looks of it. 

 

[windshield king]

good looking pulled pork 

 

[johnnie walker]

Looks awesome, Pete! Pass me a plate.

 

[aussiepete]

Looks great Pete. 

Chris Lilly, the six-time world champion in pork shoulder (...and just down the street in Decatur AL) says, "Inject pork shoulder evenly with injection solution."  If you've ever seen Chris do this it is amazing - he is very fast and injects the HECK out it.  I think your gut feeling was well rewarded from the looks of it.  Though I do not know if he uses it all, this is Chris' recipe for a ~16 lb pork shoulder:

Pork injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire

His recipe also says internal temp should be 195*.   ...but I think you have a great feel for what you're doing from the looks of it. 

Can't say I've ever heard of this guy but you can't argue with a world champion!  Thanks for the info.

Pete

 

[big sexy]

Looks good to me.

 

[harleysmoker]

Nice job!

 

[realtorterry]

Looks awesome from here!

4 1/2 hours to finish PP WOW. How little was that thing?

 

[shoneyboy]

NICE !!!!

 

[aussiepete]

Looks awesome from here!

4 1/2 hours to finish PP WOW. How little was that thing?

It was about 5lb, so a littl'un!

 

[moikel]

Nice work Pete.Not done here in any place I have seen. Looks like you nailed it.

 

[sam3]

Great job Pete. Looks delish!

 

[diggingdogfarm]

Looks great!!!

 

[smokinhusker]

Looks good!

 

[roadkill cafe]

Looks great. Making my mouth water.

 

[jrod62]

The PP looks great !!!! :drool