Pulled pork from CSRs

Discussion in 'Pork' started by r23bbq, Apr 27, 2015.

  1. r23bbq

    r23bbq Newbie

    So I decided to try and see if I could make pulled pork using contry style ribs since they are really just strips from the boston pork butt. 225-240 degrees for about 2.5-3 hours, foiled them for about 1 hour, then back to the grill for about 30mins-1 hour. If you ask me, certainly beat having to wait 10-14+ of smoking the boston pork butt lol. Here is the QView! Let me know what you all think.

  2. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Looks great!!! And more bark! I always cut butts into halves or thirds to speed it up and get more bark. Haven't tried it yet with these CSRs. Great idea!
  3. sota d

    sota d Smoking Fanatic

    Looks great! As long as your CSRs are from the shoulder they should cook just like a pork butt. I've seen around here some CSRs that were cut from the loin and those get dry if you overcook them. Nice job, that's some great looking pulled pork, and like worktogthr says-more bark! Nicely done, David.
  4. bmaddox

    bmaddox Master of the Pit

    I was at Costco this weekend and their CSRs came from the loin. I wish I could find some from the shoulder as that would be great when it is just the wife and I.
  5. sota d

    sota d Smoking Fanatic

    Since I've been smoking, about a year or so, I pay attention to meat cuts a lot more. I know I've bought CSRs from the shoulder, probably at publix because that's where we do most of our shopping. I haven't smoked them yet, we usually braise them in tomato sauce on the stove top-fall apart tender! I will be smoking them now tho, R23bbq made them look real tasty, didn't he?
  6. r23bbq

    r23bbq Newbie

    Sota D, I did notice they were a little dry... Maybe they were from the loin. Some were actually moist (maybe I left more fat in them than the others??) anyways the juices that were left over I soaked the pulled pork in them and dayyyyummmn! They came out good.
  7. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    R23, looks real tasty !
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job R23 !!![​IMG]

    Most of the CSRs around here are cut from the Loin too.

    However I have seen "Pork Steaks" that are sliced from the Butt.  Those look tasty, but they charge more for them too, once they call them Steaks.


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