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rockinshelby
04-15-2013, 12:10 PM
Saturday before Easter I had a bunch of people for a potluck dinner. I did pulled pork. I got a couple of nice big butts at Costco.

Injected the night before with a Chris Lilly style injection.

http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05548_zps61ccbdaf.jpg (http://s1322.photobucket.com/user/jeff_woods2/media/DSC05548_zps61ccbdaf.jpg.html)

In the morning, while the drum was warming up, I rubbed them down with Money, Jallelujah Bacon, some Happy Endings and brown sugar. (Just like the video, BP).

http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05549_zps7066ee36.jpg (http://s1322.photobucket.com/user/jeff_woods2/media/DSC05549_zps7066ee36.jpg.html)

http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05550_zps1d974d3c.jpg (http://s1322.photobucket.com/user/jeff_woods2/media/DSC05550_zps1d974d3c.jpg.html)

http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05554_zps2a549bb5.jpg (http://s1322.photobucket.com/user/jeff_woods2/media/DSC05554_zps2a549bb5.jpg.html)

Put them in at 240 deg on the dial, trying for around 275 in the middle. From here I just kept following the BP video. Pulled and foiled with apple juice after 3 hours.

http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05555_zpse5e01a6b.jpg (http://s1322.photobucket.com/user/jeff_woods2/media/DSC05555_zpse5e01a6b.jpg.html)

I don't think I quite made it to 203 deg before pulling it and FTC-ing it but it was close.

http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05558_zps0fa0b813.jpg (http://s1322.photobucket.com/user/jeff_woods2/media/DSC05558_zps0fa0b813.jpg.html)

http://i1322.photobucket.com/albums/u561/jeff_woods2/DSC05559_zps51ccb7ab.jpg (http://s1322.photobucket.com/user/jeff_woods2/media/DSC05559_zps51ccb7ab.jpg.html)

They pulled easily, tasted great, super moist. Served traditional style, in buns with slaw and sauce. I stole the sauce recipe from Slap Yo Daddy. Excellent...

I will definitely do this again. If you haven't done pulled pork before, watch Big Poppa's video. Thanks BP.

Cheers, Jeff.

Big Poppa
04-15-2013, 08:29 PM
thanks looks fabulous!

KristenBPS
04-18-2013, 03:59 PM
Excellent!

sheepdad
04-20-2013, 08:00 PM
Looks great from here. Bet it tasted even better. :thumbup:

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scooter
04-22-2013, 07:45 PM
Nice! Looks awesome and I bet your guests have never had genuine BBQ like that before!

Big Poppa
04-23-2013, 04:58 AM
temp is second to feel to determine when its done with a probe it should slide isn with no resistance...looks like you nailed it!

Nafle
04-23-2013, 07:07 AM
Excellent :) looks like a awesome meal :) (Y)

Nafle
04-23-2013, 07:11 AM
how long did the meat stay on the drum? And at what core temp did you wrap it?

rockinshelby
04-23-2013, 08:37 AM
Total cook time was about 7 1/2 or 8 hours. Plus about 1 hour to rest. I did not record the internal temp when I foiled it. I did it at the 3 hour mark. If I had to guess it was probably around 145-150 degrees. It was really good! I'm getting hungry just thinking about it.

Nafle
04-23-2013, 10:11 AM
Tnx I never tried this way before, looks nice :)


www.naflebbq.blogspot.no

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cowgirl
04-29-2013, 05:49 AM
Great looking pork!!

BabelBBQ
07-01-2013, 05:26 PM
After pulling at the three hour mark, you foiled it. At that point did you put in in a towel/cooler and let it go for about 4 hours or did you put the foiled pork back on the drum? With the one hour resting being in a towel and cooler?

BabelBBQ
07-01-2013, 05:40 PM
I read in another post, that you foil/towel/cooler at 195. That seems to make more sense to me, but this will be my first attempt, so I could very easily be wrong.

rockinshelby
07-02-2013, 01:41 PM
Smoked for 3 hours to internal temp of 145 or 150. Foiled and cooked for another 4 1/2 or 5 hours then FTC for about an hour. Internal temp was about 198 degrees when I pulled it to FTC. Do yourself a favour and watch Big Poppa's pulled pork video. I just basically followed his instruction.

BabelBBQ
07-02-2013, 02:56 PM
Smoked for 3 hours to internal temp of 145 or 150. Foiled and cooked for another 4 1/2 or 5 hours then FTC for about an hour. Internal temp was about 198 degrees when I pulled it to FTC. Do yourself a favour and watch Big Poppa's pulled pork video. I just basically followed his instruction.


Informative video. Thanks.

BabelBBQ
07-03-2013, 05:19 AM
Does anyone have a slaw recipe that with no mayo they like? There are a few foods that gross me out a bit, one of them is mayo.

I'd like to serve the P.P. with slaw but want a no mayo recipe. Any suggestions?