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Finally, a good batch of pulled pork...

post #1 of 11
Thread Starter 

After a few tries, I finally got a great bit of pulled pork to come out for Super Bowl Sunday.. Take a look :grilling_smilie:.

 

As for method:

- Applied dry rub over a mustard slather for about three days.

- Smoked with apple and cherry wood at 220 for about 12 hours

- Developed two different vinegar based sauces for pulled pork sammich's, as a side. No sauce was mixed in the pork, obviously...

 

Let's just say, it came out [B]delicious[/B] :yahoo:

 

[URL=http://www.smokingmeatforums.com/image/id/275614/width/1000/height/800][IMG]http://www.smokingmeatforums.com/image/id/275614/width/1000/height/500[/IMG][/URL] [URL=http://www.smokingmeatforums.com/image/id/275615/width/1000/height/800][IMG]http://www.smokingmeatforums.com/image/id/275615/width/1000/height/500[/IMG][/URL]

post #2 of 11

WOW that PP looks great. Love the nice dark bark you got also bet that taste great.. Did you use a finishing sauce or dipping sauce ?

post #3 of 11

drool.gif Makes me ready for some PP. Thanks for sharing

post #4 of 11

congratulation_graphics_2.gif 

 Excellent job there my friend!

post #5 of 11

Looking good!

 

    Craig

post #6 of 11
Thread Starter 
Quote:
Originally Posted by tyotrain View Post

WOW that PP looks great. Love the nice dark bark you got also bet that taste great.. Did you use a finishing sauce or dipping sauce ?


I ended up making three sauces to put on sammichs at the request of the diner. One was a West Carolina vinegar sauce (cider vinegar, ketchup, red pepper flake, brown sugar), one was an East Carolina vinegar sauce (cider vinegar, white vinegar, cayenne, tabasco, brown sugar) and the last one was an Alabama White Sauce (mayo, white vinegar, horseradish, black pepper).

By far the West Carolina was the most popular and my favorite.
post #7 of 11
Thread Starter 
Here's a before and after.

With the rub, right before going into the smoker:
500


After coming out and resting for about 45 minutes.
500
post #8 of 11

Very nice, any chance sharing amounts for the ingredients for the sauces you used?

post #9 of 11
Thread Starter 
Quote:
Originally Posted by Coacher72 View Post

Very nice, any chance sharing amounts for the ingredients for the sauces you used?


I've posted the recipes for all three here:
http://www.smokingmeatforums.com/forum/thread/104039/pulled-pork-vinegar-sauces-three-varieties
post #10 of 11

Nicely done....congrats on some great looking PP....thanks for the sauce recipes

post #11 of 11

EXCELLENT!

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