Pulled Pork with Special Guest, Shitake Block - Q-View

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thoseguys26

Master of the Pit
Original poster
Jan 4, 2012
1,341
60
Aspen Valley
I just wanted to share a couple pics of a small shoulder I smoked up yesterday.  It was only 2.8 lbs and I thought it'd be a quick smoke job for some good eats. Well, It did taste great and the end result was as good as I hoped but the meat wasn't as easy to shred as it should have been. I cooked it at 275° until IT was 160°. The weird thing is this is the first time my MES probe & smoker temps were reading different then my maverick temp thermo. 

The outside temp was the coldest I've ever smoked in so maybe that had something to do with it.

It wasn't very shreddable and the fat didn't seem to render as much as it needed to so I popped it in the oven for 45 minutes and that helped quite a bit.

Next time I'll have to get a bone in butt and do some more research on here because everyone should be able to make a fantastic pulled pork!

Check out our shitake block! Can't get em any fresher than that!!

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Vacuum sealed it to expedite the flavor infusion. Put a paper towel at the opening so juice wouldn't get into my sealer.

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I love sauerkraut!! You can't see the sauce but there's Famous Dave's Devils Spit in there somewhere! I try to make my own sauce but I took the shortcut this time. I love spicy foods and Devils Spit is one of my favorite store bought sauces. 

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sprky - I love to saute the shrooms up with sesame oil, lots of garlic, and some tamari sauce, white wine & black pepper.. soooo good!
 
Please tell us about the shitake block - I am really interested in getting started with cultivation of mushrooms 
 
First off, 160*F even with carryover is no were near enough to pull the pork...That temp is just barely Well Done...You need to take it to at least 205*F with an hour or more rest...160-170*F is the temp at which many of us Foil the Butt and continue cooking to 205*F...

That Mushroom Block is Too Cool! Where did you get it?...JJ
 
Please tell us about the shitake block - I am really interested in getting started with cultivation of mushrooms 
Yeah...MAGIC MUSHROOMS!...You old Stoner!...
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...JJ
 
First off, 160*F even with carryover is no were near enough to pull the pork...That temp is just barely Well Done...You need to take it to at least 205*F with an hour or more rest...160-170*F is the temp at which many of us Foil the Butt and continue cooking to 205*F...

That Mushroom Block is Too Cool! Where did you get it?...JJ
I know that too! It was getting late and the girlfriend was ready to eat so I took it out and sorta cheated with just enough pork to make her a sandwich, then I put it back on the heat till 200° It was still great but I had to work a little bit to shred it.. I can't wait till next time!!
 
 
Please tell us about the shitake block - I am really interested in getting started with cultivation of mushrooms 


Hey guys, the shitake block was actually a Christmas gift I received this past Christmas and I felt like I was 6 yrs old receiving a G.I. Joe I was so excited!

Anyways, http://fungi.com , yup fungi.com is where you can get your very own shroom block. Depending on where you live I'd seriously check out the plug spawn.

I can't say much yet because this is my first one but you're supposed to get around 3 lbs of shitake's. We figured out a better system for the second cycle by putting a small bowl upside down below the fungi block. You have to spray it with natural spring water a few times a day. You'll read the rest in the manual.

I feel like I'm about to give fungi.com a bunch of orders! They are the best mushrooms I've ever had!

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OH, and that's NOT  a staged photo of some of my cookbooks.. My GF is trying to get me to clean up my collection, so the ones that don't fit in the cupboard are stacked next to the shroom apparently.  I might have to get a new GF after this .. since she's been good for 10 years I'll give it a second thought.
 
Thanks for the link - I just spent an hour over there looking around. A friend of mine and I are thinking of putting together a growing area here at the house to cultivate some of the more exotic ones to sell to restaurants.  
 
Great Idea! Let me know how it goes! Make sure to read about the growing temps required for each type. The shitake's are easy because the growing temp is like 50-80° but there are others that need colder temps and warmer temps so definitely read up!
 
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