I started with a pork loin a week ago and put it in a brine and took it out and rinsed it after 7 days
The previous evening I rubbed up a bone-in pork shoulder for the pulled pork and fired up the smoer the next morning.
I had cut the loin into three pieces so all four hunks of meat went on at 225 degrees.
I smoked it with Kiawe wood my buddy shipped over from Hawaii. I had never smoked with it before but I was very impressed with it.
The Canadian bacon was smoked to 160 degrees and removed to rest. The pulled pork (shoulder) was smoked to 160 and then double wrapped in foil and put back in the smoker.
Canadian bacon resting while the pulled pork continues to cook
I ran the Canadian bacon through the slicer
The pulled pork was cooked to 205 degrees in the foil
And then it just fell apart when I got near it with forks
I finished it in three batches: regular BBQ sauce; Carolina Kicker vinegar sauce; and, Carolina Gold. Served it on sourdough bread from the Seattle Sourdough Company.
Thanks for looking!
The previous evening I rubbed up a bone-in pork shoulder for the pulled pork and fired up the smoer the next morning.
I had cut the loin into three pieces so all four hunks of meat went on at 225 degrees.
I smoked it with Kiawe wood my buddy shipped over from Hawaii. I had never smoked with it before but I was very impressed with it.
The Canadian bacon was smoked to 160 degrees and removed to rest. The pulled pork (shoulder) was smoked to 160 and then double wrapped in foil and put back in the smoker.
Canadian bacon resting while the pulled pork continues to cook
I ran the Canadian bacon through the slicer
The pulled pork was cooked to 205 degrees in the foil
And then it just fell apart when I got near it with forks
I finished it in three batches: regular BBQ sauce; Carolina Kicker vinegar sauce; and, Carolina Gold. Served it on sourdough bread from the Seattle Sourdough Company.
Thanks for looking!
