pork loin blade roast

Ok. Since they are for separate days, smoke the Blade roast and the Butt as we discussed but put them in together. When the Blade is done pull it out, give it a rest 15-20 minutes and slice it. Let the Butt go until your desired IT and when it cools enough to handle, Pull it, pack in Ziptop Bags and refer it until Sunday. Reheat with your choice of Finishing Sauce or Apple Juice, using enough to moisten the meat but it is not swimming, 1-2 Cups should get the job done. I reheat in a Crock Pot, High until it just comes to a simmer then hold on Warm or in a covered Pan in the Oven at 325°F until the meat is 165°+. Here are my Finishing Sauces...JJ

Foiling Juice / Sweet Pulled Pork Finishing Sauce

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

Optional:

2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more of a KC Style Glaze.

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

For a Sweet Finishing Sauce for Pulled Pork:  Make a Double batch, Butter optional.

Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.

I was AMAZED...No additional sauce needed. ENJOY...JJ

Tangy Pulled Pork Finishing Sauce

This is more of an Eastern North Carolina style Finishing Sauce...

2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Red Pepper Flake. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. This is a thin sauce, bring just to a simmer and remove from heat. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...Makes about 2 Cups.

For a Lexington Style Dip  add, 1/2C Ketchup and 1-3tsp Red Pepper Flakes...JJ

Awesome Reed, glad it's all coming together for ya ! But there's one more thing.....:th_What_NO_QVIEW: LOL, toss up a couple pics when ya get a chance ! :beercheer:

Reed29 said:

20140823_085046.jpg

• reed29
• Aug 23, 2014

Click to expand...

Lookin good Reed, y'all are gonna have some good eatin there !

Just had to give ya a bad time on the Q view.....LOL. :biggrin: I know bout the early smokes !

Hey Reed, one down.... One to go ! :beercheer:

The roast was 5 Lb so although 4 hours is a little quick, is common and normal. It could have easily gone an hour over. Looks great!...JJ

Nice. Keep up the good work, and as you do remember . . .