Author Topic: Pulled Pork (Read 6756 times)

billythekidrock · « **on:** January 18, 2010, 04:14:06 PM »

So I have decided to try my hand at pulled pork. (yeah, yeah, insert YAR joke here) It was a last minute decision and I also decided to try doing two, one in the oven and one in the smoker.

Hoping for a shorter cook time on one, I cut it in half and placed it in a Pyrex dish. I injected this one with a Garlic & Butter marinade that I bought at a sporting goods store. The recipe I used was found on the web and it consisted of 1/3 cup Worcestershire, ¾ cup brown sugar and ½ cup apple juice. It is in the oven at 225 degrees.

It was done in 4 hours. This turned out great. It was nice and juicy with a sweet flavor. Had this on rolls last night and tonight for dinner.

The second was injected with a mixture made up of ¾ cup apple juice, ½ cup water, ½ cup sugar, ¼ cup salt, 2 Tbs Worcestershire. The rub included ¼ cup brown sugar, ½ cup sugar, ½ cup Paprika, 1/3 cup Garlic salt, 1/3 cup salt, 1 tsp black pepper, 1 tsp Oregano, 1 tsp Cumin. This one is in the smoker with a mix of Alder and Hickory chips.

This one finished at around 7 hours. It was juicy as well and actually “pulled” better then the other one, but it was a bit too “Paprika-ish” for me.

tomy salami · « **Reply #1 on:** January 18, 2010, 04:24:13 PM »

.............next up, "Chipped Beef".

Deep Forks · « **Reply #2 on:** January 18, 2010, 04:27:06 PM »

BTKR what kind of roast is that, I know it's (pork) yar yar, but sure is a good lookin piece of meat and your pics made me hungry

DF

billythekidrock · « **Reply #3 on:** January 18, 2010, 04:29:09 PM »

Quote from: Deep Forks on January 18, 2010, 04:27:06 PM

BTKR what kind of roast is that, I know it's (pork) yar yar, but sure is a good lookin piece of meat and your pics made me hungry DF

Pork butt, shoulder, Boston..all the same cut.

jaredpost · « **Reply #4 on:** January 18, 2010, 04:35:42 PM »

What kind of temperatures did you use? When I'm smokin butts it takes about 14 hours to get the meat to 190*.

billythekidrock · « **Reply #5 on:** January 18, 2010, 04:38:13 PM »

I set the oven at 225 and the smoker fluctuated between 200 and 240.

carpsniperg2 · « **Reply #6 on:** January 18, 2010, 04:51:16 PM »

lookin good

ribka · « **Reply #7 on:** January 18, 2010, 04:56:54 PM »

That looks good. Know hat i am doing next weekend.
Did you cover with foil when cooking in the oven?

billythekidrock · « **Reply #8 on:** January 18, 2010, 06:37:58 PM »

Quote from: ribka on January 18, 2010, 04:56:54 PM

That looks good. Know hat i am doing next weekend.
Did you cover with foil when cooking in the oven?

Yes

robb92 · « **Reply #9 on:** January 19, 2010, 09:03:33 AM »

Looks good! I am doing a pork butt this weekend in the smoker, did a brisket last weekend and we made pulled brisket sandwhiches with some Caroline BBQ sauce and coleslaw on them.

TEX-X · « **Reply #10 on:** January 19, 2010, 09:30:51 AM »

BTKR did you spritz your pork in every hour or so? I usually spritz with a 3 part apple juice to one part olive oil.... adds a tad bit of moisture to it and give's it a good flavor... i'll also smoke mine for a few hours.... then i'll wrap it in tin foil with a splash of apple juice in it to finish it off.... I also recommend smoking a pork loin marinaded in a lemon pepper...it's very good

actionshooter · « **Reply #11 on:** January 19, 2010, 09:35:22 AM »

Looks good billy, my wife did a brisket that way this weekend.

rainshadow1 · « **Reply #12 on:** January 19, 2010, 09:43:59 AM »

The smoker piece sure LOOKS alot better. They both sound great to me! Did you watch that BBQ cookoff on the Food Network this weekend or something?!?!

billythekidrock · « **Reply #13 on:** January 19, 2010, 05:13:44 PM »

Nope, no spritzing on this one and no, I did not watch a cooking show.

Dogtuk's buckboard bacon thread got me searching the web and I got hungry. LOL

rasbo · « **Reply #14 on:** January 20, 2010, 01:34:03 AM »

looks good willie,I love to make pulled pork,

whitey · « **Reply #15 on:** January 26, 2010, 07:03:28 AM »

Looks good.I love pulled pork.Did a couple for the Guys at work.

The "Arsenal"

TEX-X · « **Reply #16 on:** January 26, 2010, 09:50:51 AM »

drumb barrels are cheap and *censored*.... that pit in the back is awesome.... did you build it?

Skyvalhunter · « **Reply #17 on:** January 26, 2010, 10:07:43 AM »

Damn Derek are you trying to make us hungry?

whitey · « **Reply #18 on:** January 26, 2010, 10:53:27 AM »

TEX-X
The UDS smokers (Ugly Drum Smokers are great.You wont find a better smoker for under a $500. They rock.I just built it a few weeks ago.Now I get up at 03:00 built the fire toss on the meat and ago hunting for 8-9 hours with no worries.
The Big one is a custom built pit.I hade it made in Ga. and shipped up..Its a Lang 84 super delux long neck.

Its all wood fired so lots of baby sitting going on with that one.Refuel about every 35-40 minutes..It Loves cord wood.Apple,Maple,alder,Oak any of the hard woods

SkyVal
You know how Us skinny dudes are!We are always thinking about food..

Briskets,Chicken,ribs,butts..I kill a bunch of farm animals.
To Bad I cant even get kill anything wild!
Well every now and again I get a chance to weed out a dumb 1

Skyvalhunter · « **Reply #19 on:** January 26, 2010, 11:01:32 AM »

I have heard you put together quite a feast. Of coarse I have seen you out there in the wee hours of the morning getting the smoker going too!! I would have to look at the pictures during lunch!!

whitey · « **Reply #20 on:** January 26, 2010, 11:47:18 AM »

Thanks and its good to hear peoples thoughts on what We are serving off.We eat alot of Q and We feel We do a better than average job.
Yes in deed a person wont leave the Diner hungry.
I do start cooking in the Wee hours.Sometimes I cook for 22-24 hours straight threw and serve it off.By then Im ready for some shut eye.
Stop in the next time you see me out there I always have snacks for the company.

Or better yet stop in and have some lunch.
See You around.

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Author Topic: Pulled Pork (Read 6756 times)

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