Pullled Pork?

Discussion in 'Pork' started by babyback, Aug 20, 2008.

  1. Ok, so far I have smoked a lot of things, but I have yet to do a pork shoulder, butt, etc. I have decided to take the plunge this coming weekend.

    What I am trying to figure out is how the pork is served, traditionally. Are sandwiches the most common way to serve pulled pork, or just eat the meat as is? Does anyone have any other preferences on how they eat their pulled pork?

    Also, bone in or boneless, picnic or butt? What exactly should I be looking for when I buy? What is an ideal size?

    Thanks.
     
  2. packplantpath

    packplantpath Smoking Fanatic

    Preferably a boston butt, though a picnic will work, it doesn't pull as well.

    Look up SoFlaQer's sauce, it's a sticky in the pork forum. Good stuff. Feel free to modify it to your whims, I did. Definitely bone in. Meat can be served either way, but it can be spread a little thinner on buns.

    If you smoked other things well, the butt will be easy, it is very forgiving to stupid mistakes, trust me, I've made them all

    Good luck, and can't wait for the qview.
     
  3. bbq addict

    bbq addict Smoke Blower

    Shoulders/butts are the most forgiving of bbq meats, you really can't go wrong! Just make sure yours isn't frozen in the middle like mine was last week... They're usually around 6-7lbs.

    Bone in for sure--gives more flavor.

    And as for serving...were you going to do a finishing sauce? I usually don't myself. If sandwiches, just find the cheapest buns you can. The bun is only there to hold the meat til it gets to your mouth! If you're going southern style, they serve it up with a vinegar based slaw on top of the meat in the sandwich. I hear that's good, never tried it myself.

    I'm sure it'll turn out great!
     
  4. flash

    flash Smoking Guru OTBS Member

    Sammies all the way with Dewey's Dirt Road Sauce. Of course if you need to watch your figure, skip the bread. [​IMG]
     
  5. You have a recipe for Dewey's Dirt Road Sauce? Sounds interesting.
     
  6. flash

    flash Smoking Guru OTBS Member

    2 lemons (zested, juiced, and cut into 1/8's)
    1 medium bell pepper, (diced in 1/2 inch chunks)
    ½ onion, coarsely chopped
    2 teaspoons Montreal Pork Rub (just my preference)
    6 oz butter
    12 oz. TEXAS PETE Honey Mustard Sauce
    32 oz of Sure Fine Original BBQ sauce(Substitute what's available if necessary)
    4 oz. White Cooking wine
    6 oz. Trappey's Bull hot sauce
    Cholula Hot Sauce to taste (Get this in the Mexican section of the grocery)
    3-4 oz. of Kentucky Straight Bourbon Whiskey (He likes Makers Mark) ( I like Old Wiser)
    Combine in boiler or pan and simmer for 1-2 hours (The longer the better and I put the pan on the smoker this weekend for added smoke flavor.)
    Strain and serve warm with Pork or chicken

    Harvest Time or Cattlemen’s is good BBQ sauce base to use


    You will get two totally different taste from this sauce if you serve it cold or warm. More vinegar flavor when it is warm. Very similar to Blue Front, a South Florida fav.
     
  7. Tasty! I may have to try that out this weekend. Thanks, Flash.
     
  8. flash

    flash Smoking Guru OTBS Member

    No problem, this is one of my main sauces. Mainly for pork or chicken. I like a variation of Jeffs for Chicken and Beef. Need to do up a mustard base sauce given to me by a friend and I think I am fully covered for sauces. [​IMG]
     
  9. buckeye024

    buckeye024 Smoke Blower

    Don't forget the vinegar based coleslaw! Put a small pile of it on top of the meat in the sandwich. Heavenly!
     
  10. So, I guess the consensus is sandwiches. No other traditions?
     
  11. richtee

    richtee Smoking Guru OTBS Member

    IMO, the only way to do a butt whole is pulled. Nachos are good things with pulled pork too BTW. If I wanna pick it up and eat it I'll do Countrys, which is in fact just a sliced butt.
     
  12. lcruzen

    lcruzen Master of the Pit OTBS Member

    When I do PP I serve it with the following on the side. Buns, dill pickle slices, sliced onion, finishing sauce, BBQ sauce, hot sauce, slaw. Folks can eat it how they want that way. However most seem to just put the meat on there plate and mow.
     
  13. dennisdocb

    dennisdocb Smoking Fanatic SMF Premier Member

    I usaully serve it as pulled the first time out and sammies from leftovers..if there is any, sometimes not.
     
  14. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    I usually buy a pack of sheet buns and steam em before serving the first round. Sauce and fixins on the side. When its time to eat any leftovers I came up with this idea......

    http://www.smokingmeatforums.com/for...ad.php?t=21605

    The kids loved it and there was almost a fight over these leftovers. ;)

    SG
     
  15. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    I prefer bone it butt. Pulled, served on big grilled (toasted) bun, topped with fried onions and peppers, with a squirt of horseradish sauce.
     

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