Saturday, June 1, 2013

Pulled Pork

Pulled Porky Goodness

There is nothing easier and more rewarding than a great pulled pork sandwich.  Add some slaw and some vinegar sauce to it and were in business.  If you are new to smoking and want to try something that won't break the bank and will please a crowd, this is the way to go. Pork Butts, which are actually part of the pig's shoulder, are very forgiving and hard to overcook.  They are tender and tasty which just so happen to be 2 of my favorite traits I look for in a pig. (Or PRE-BACON as I like to call them) 

INGREDIENTS:
  • Bone in Boston Pork Butt (Boneless will also work, but I prefer the bone in)
  • Mustard
  • A good Sweet Rub (RUB recipe below)
  • Apple Juice

RUB: Equal amounts of all spices

  • Kosher Salt
  • Granulated White Sugar
  • Dark Chili Powder
  • Montreal Steak Seasoning
  • Add some Cayenne or Chipotle for some heat.

DIRECTIONS:

Preheat your grill for indirect or your smoker for 250 degrees. Have some pecan or apple (or any fruit) wood ready to go once we reach the 250 mark.

I like to inject my pork butt with some apple juice/rub combo before I apply the rub.  This is not mandatory, but allows me to use may GIANT injector. It's just kinda fun. Use your toys!



Once the pork is injected, apply a layer of mustard to the entire butt.  This will help hold the rub, but will not effect the taste at all.  You will not taste the mustard once the butt is done.



Smack it, flip it, rub it down.


Apply the rub to the entire butt.


Once the smoker is ready, it's time to cook. The WSM is at 250 and starting to smoke.


I put on the butt and inserted my temp probe.  This will go until it hits 200 degrees internal.  At 250 degrees, we are looking at 1.5 hours per pound.  This will take about 12 -14 hours overall.  


Bauer decided he would take a nap while it cooked.


7 hours go by and we have this.


After about 7 hours, a nice bark has formed.  There is nothing better than a crusty bark. We all love the crunchy edges. :)


 After about 13 hours, we reached 200 degrees internally.  It was time to wrap in foil and let it rest. If you want to hold it for a few hours until guests arrive, just throw it in a cooler with towels. Wrap in a few layers of foil first and then into the cooler she goes.  Make a few layers of towels above and below the butt in the cooler. This will hold at a high temperature for about 4 hours.


Once everyone has arrives, it's time to pull. You can use a few large forks or meat rakes.  Either will work great.



I like to add some BBQ sauce or apple juice/apple cider vinegar combo because pulled pork will dry out fast.  I love to serve them on hawaiian sweet rolls. These rolls are perfect for pulled pork.



We were so hungry, we forgot to toast the rolls.  I love them toasted with some slaw, but we forgot the slaw as well.



I added some of a friends sauce. It's my personal favorite (besides my own). Check his site out at http://slowpokebbq.com/. This is some great sauce with sweet and spicy flavors. 



This is a fun and easy favorite. If you have some time, fire up the smoker and give it a shot.  It also freezes well and heats up well with some apple juice or bbq sauce in the crockpot.  Thanks for stopping by!

3 comments:

  1. This was so delicious, we just couldn't stop eating it. DH wants to know what would happen if he used pineapple juice instead of apple juice. I want to know where to find the Montreal Steak Seasoning. I don't think I've ever seen it out here. And mustard? What a brilliant idea! Your pulled pork rocks.

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  2. Thanks for the Ego Stroke. :) I have never used pineapple juice, but it should go well with the pork. It will be a little sweeter than the apple juice, but still great. Let me know how it turns out. The Montreal Steak seasoning can be found in most grocery stores, mixed in with the spices. You might also see Canadian Steak Seasoning. They are one in the same. Happy BBQ'ing!

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  3. Any idea on the amount (lbs) of meat needed per person? I am planning to try this for an upcoming party but am not sure how much meat to smoke. Thanks

    Oh yeah.....the Oinkins Kick A*%!!!!!!!!!!!

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