So after turkey, chickens, fatties and a failed (at least in my opinion) first try at brisket, my sons were hounding me for pulled pork.
And then the call comes in.....
My son works at one of the local grocery stores in the meat department (which is VERY convenient as you might imagine) and says he has two pork butts that are marked by down $2.00 a piece. He had an 8 lb and a 11 lb. Not a huge savings, but a savings none the less.
I swing over, pick them up and start prepping them. They get trimmed, a good rub, wrapped and sit in fridge for 24 hours. Then hit the smoker the next morning. Had the smoke going until they hit 170 and then wrapped them until 200 and put them in the cooler wrapped in a towel.
And boy oh boy! Did they just turn out AMAZING! For me, it was hands down the best pulled pork I ever had. The smaller one stayed at the house for us to enjoy and the bigger piece came on a Jeep Off road camping trip this past weekend. I must have had 6 or more pounds of pork and the Jeep crew ate every bit it and wanted to know why I didn't make more....LOL
I paired it up with SoFlaQuer's Carolina Mustard Sauce and a vinegar/katsup based sauce. I also made up a batch of Dutch's Wicked Baked Beans.
All in all a great smoking session. Thanks to all of those who have taken the time to post their recipes and knowledge. It has helped tremendously to get some of the great results that I have had so far.
And now onto the show.......
Just unwrapped them and put little extra dry rub on them. This one is a store bought one that gives a little more heat and a little different flavor profile
Smaller one is wrapped and moving right along. Having my patience tested with bigger one as it stalls out...but just letting it do it's thing. And then the beans are in at this point also.
After resting in the cooler, that money shot moment when the bone just sliiiiiides right out. This of course made me VERY happy.
And of course the pick-a-part-fall-apart-tender-deliciousness.