Pulled Pork +Leftovers +Extras

Discussion in 'Pork' started by fire it up, May 28, 2009.

  1. fire it up

    fire it up Smoking Guru OTBS Member

    Alrighty, so the other night I bought me a butt, slathered her with some mustard and coated with some seasonings.
    Basically your usual, some brown sugar, garlic, Hungarian paprika, salt, pepper, onion powder.

    Threw on the smoker over hickory at 225-250 for a looooong time, sprayed with apple juice every 45 minutes after the first hour.

    Stalled at 140 and after 3 hours I just wrapped in foil, spritzed with more juice and into the oven.

    Found out later a big reason it stalled is because I let my water pan run out of water and it was basically deflecting heat from the fire box.

    Brought up to 205, wrapped in a towel and into the cooler, and finally sleep for a few hours.

    When I woke up I had to run out for a few hours, butt sat in the cooler for 6 hours and this is where she was at when I got ready to pull...

    Still way above the danger zone.
    Ready to pull.

    Added a bit of finishing sauce, didn't write the recipe down, a dash of bottled BBQ, a sprinkle of the rub and some store bought coleslaw.
    Would have made my own coleslaw but I forgot so I had to do what I had to do.

    -Now the leftovers-
    Boiled a few potatoes for 15 minutes, peeled and chopped and set aside.
    Sauteed some diced onions till translucent, added some minced garlic and pulled pork. Mixed all together with some more of the pp rub.

    Formed into patties and fried in some olive oil and butter

    Potatoes were a bit hard so the patties had trouble forming so next time I will cook them at least 5 mintues longer.

    Served pulled pork hash topped with a fried egg and some swirled rye toast.

    -Sandwiches with new (to me) sauces-

    So with all this leftover pulled pork I decided to try a few new sauces I had never done before and see how they work.

    First sauce was a ketchup based sauce
    3/4C apple cider vinegar
    1/4C ketchup
    1/4C water
    1T brown sugar
    1t kosher salt
    1/4t crushed red pepper
    Mix all and simmer 20-30 minutes

    Second was a mustard based

    1/2C regular mustard
    1/4C balsamic vinegar
    3T brown sugar
    1T butter
    1/2T worcestershire
    1/2T lemon juice
    1/2t cayenne pepper
    mix all and simmer 15-20 minutes

    I have to say thatthe ketchup one was ok but needs a bit of work, the mustard based sauce was really good.
    I thought it would be average at the best but I was really surprised at the flavors.

    Thanks for looking
    Happy smokes.
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Great looking, Thanks for the Qview. And the patties were good as well.
  3. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    lookin' really good, fiu!
  4. blacklab

    blacklab Master of the Pit SMF Premier Member

    Very nice pics and description.
  5. bbrock

    bbrock Meat Mopper

    Very nice. It looks like the long hrs paid off. Thanks for the pics.
  6. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Great post Fire....real good looking grub!
    Nice job...[​IMG]
  7. porked

    porked Smoking Fanatic

    Pulled pork hash, great idea! On my list to do now, thanks Fire it Up![​IMG]
  8. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    That all looks good. The patties are great idea!

    Thanks for sharing, Fire It Up!

  9. Big thumbs up!

    I am now thinking about doing some for dinner!
  10. the dude abides

    the dude abides Master of the Pit OTBS Member

    Great job on this one man! The pork looks awesome and the idea with the patties looks killer.

    Points to you my friend.
  11. big game cook

    big game cook Smoking Fanatic

    very nice. good pics. doing some pork this weekend myself. got several picknics for $.69lb krogers. hope to have results as good as this.
  12. smokingscooby

    smokingscooby Smoking Fanatic

    Great looking dinner + leftovers, gonna have to try the patties.
    What did you do with the other hunks of meat?
  13. fire it up

    fire it up Smoking Guru OTBS Member

    The other meats were an eye of round roast that I still need to post and the other was just a slab of boneless ribs my brother-in-law wanted me to smoke for him.

    Thanks for the compliments all, the pp hash turned out really nice. The crunch of the outside with the soft tenderness of the pork inside was a really nice pair.

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