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

post #1 of 19
Thread Starter 

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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post #2 of 19

Looks-Great.gif and you are correct cant get mushrooms any fresher then that. 

post #3 of 19
Thread Starter 

sprky - I love to saute the shrooms up with sesame oil, lots of garlic, and some tamari sauce, white wine & black pepper.. soooo good!

post #4 of 19

Looks great.... Nice jobicon14.gif

post #5 of 19

Please tell us about the shitake block - I am really interested in getting started with cultivation of mushrooms 

 

post #6 of 19

That looks great ...........I wish i could trade my fried rice for some of that pork

 

post #7 of 19

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

post #8 of 19
Quote:
Originally Posted by Scarbelly View Post

Please tell us about the shitake block - I am really interested in getting started with cultivation of mushrooms 

 



Yeah...MAGIC MUSHROOMS!...You old Stoner!...31.gif...JJ

 

post #9 of 19


jimmy stay out of those cow pastures!
 

Quote:
Originally Posted by Chef JimmyJ View Post



Yeah...MAGIC MUSHROOMS!...You old Stoner!...31.gif...JJ

 



 

post #10 of 19
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

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!!
 

 

post #11 of 19
Thread Starter 
Quote:
Originally Posted by Scarbelly View Post

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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post #12 of 19
Thread Starter 

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.

 

post #13 of 19

Everything looks great! The sammie looks delicious! Nice job!

post #14 of 19
Looks look from here icon14.gif
post #15 of 19

Looks good and thanks for the link for the shrooms!

post #16 of 19
Thread Starter 
Quote:
Originally Posted by SmokinHusker View Post

Looks good and thanks for the link for the shrooms!


No prob.  Let me know if anyone tries the plug spawn. I might try them this spring but it's pretty dry here so I don't know if they'll work.

 

post #17 of 19

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.  

post #18 of 19
Thread Starter 

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!

post #19 of 19
Thread Starter 

Check out the last batch! Tasty!

 

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