Pork Butt - Pulled Pork Used 3 Ways

[Pyrotech]

One of my all time favorites to cook on the smoker is Pork Butt. It is something I cook probably at least one every month or so.

My preference is for a bone in

The butt gets patted dry before getting a dusting of rub,
(Disclosure.. that is actaully my brand...)

Different butt, but you can see how the rub starts pulling the moisture back out of the meat creating a nice even coating with the rub.

I let this sit on the counter covered while the smoker is prepped and the smoke starts getting that sweet thin Blue..

Then the Pork Butt, takes up the entire Mini-WSM..

After a few hours I check to see how the bark is developing take a few glamor shots while the lid is off

Getting closer...

It will rest in a pan long enough to where I can handle it.

Once it is pulled, I will add a good splash of Carolina style finishing sauce, made from 50:50 Apple juice and Apple cider vinegar with several good shakes of the rub added, , this is make up earlier in day, an something I also keep around for when reheating the pork later. When Reheating the pork I add a bit of the finishing sauce ( just enough to dampen the surface) to help keep it from drying out, if I am doing a lot at once I will use a crock pot on low. if just enough for a sandwich, set the microwave to about 20% power and heat it 30 seconds at a time until warmed through stirring each time to keep the meat moist in the juices and an sauce.

Of course the sandwich is something I eat several of with the pulled pork from each cook. Home made spicy mustard slaw on top, it creates a nice balance with the sweetness of the pork.

Since I always have a lot of leftovers, I try to come up with ideas for the leftovers and here are two of my most recent once

Pulled pork crostini topped with spicy mustard slaw, these would make a great appetizer for a party.

Pulled pork tacos, with a guacamole base , pulled pork, Cilantro, Pico 'de Gallo Creamy Jalapeno salsa and a bit of shredded Colby Jack cheese

I have also use pulled pork to make egg rolls, breakfast tacos, pulled pork hash, pulled pork nachos, among others. To me it is one of the most versatile meats to cook and one reason it sees a high rotation in my cooks

 

[jcam222]

Yes please to all three!! Beautiful work. Mustard slaw sounds tasty. I don't recall having slaw with mustard in the dressing.

 

[Pyrotech]

Yes please to all three!! Beautiful work. Mustard slaw sounds tasty. I don't recall having slaw with mustard in the dressing.

I use fresh made beer mustard that then gets mixed with the mayo and some vinegar, I have used red wine, apple cider, Black Cherry balsamic, or even the finishing sauce mentioned above depending on my mood and what's on hand. this is then added to the shredded coleslaw mix...

• 1 cup mayo
• 1 cup mustard ( Mix Mustard powder and beer until desired thickness)
• vinegar as needed to loosen the dressing

for a sandwich topping I like the sauce to be a bit runny so it will soak down through the meat pieces and coat everything

toss until all is coated well, add extra fresh cracked pepper and salt as desired.

This can have a bit of a kick, not hot like a pepper hot, more of a horseradish type heat, very nasally.

 

[JLinza]

Looks great

 

[912smoker]

Yes sir everything looks GREAT!
Now tell us more about your rub?

Keith

 

[BrianGSDTexoma]

Everything looks fantastic. You got some great photos.

 

[mneeley490]

Oh, man. I gotta stop looking at stuff like this before lunch.
Great looking dishes! I'm gonna steal that PP crostini one, for sure!

 

[Brokenhandle]

It all looks great to me!

Ryan

 

[thirdeye]

Thanks for the recipes . Kudos for using a tamale pot mini-WSM. I made two options for charcoal baskets in mine.

 

[kilo charlie]

Now that's the way it's done @Pyrotech ! Great job!

 

[Pyrotech]

Thanks for the recipes . Kudos for using a tamale pot mini-WSM. I made two options for charcoal baskets in mine.

The Mini-WSM is a great little smoker, and just the right size for most of the cooking I do these days, But I do want build an offset or a even a stumps clone For some bigger cooks.
I used my COS a ton when I had it, biggest problem was there was only two of us, eating the BBQ that came off it and there was a lot of wasted chamber space, or I end up cooking enough BBQ to feed a small army and left overs that last far beyond my desire to eat it. I was cooking like that every weekend, on top of it since it was content generation for the Facebook page as well as dinner.


Also Back then I had the best helper possible.

This is Mizi, she would spend hours just sitting there watching, If I checked on the meat she would put her paws on the little work table in the front and look in at the meat. Like she was the the one cooking. If I ask " Mitzi, wanna fire the pit up?" she would get all excited an run to back door and be right there by my side as I got the pit going. Not once would she try and take anything off the grill or pit, or off the counter for that matter.

 

[thirdeye]

The Mini-WSM is a great little smoker, and just the right size for most of the cooking I do these days,

I've done everything from butter & cheese, to bacon and shoulder hams, to barbecue and grilling. Don't they make a 14" "Bullet" WSM? (like I need another smoker)