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Pulled pork from CSRs

post #1 of 8
Thread Starter 

So I decided to try and see if I could make pulled pork using contry style ribs since they are really just strips from the boston pork butt. 225-240 degrees for about 2.5-3 hours, foiled them for about 1 hour, then back to the grill for about 30mins-1 hour. If you ask me, certainly beat having to wait 10-14+ of smoking the boston pork butt lol. Here is the QView! Let me know what you all think.

 

 

 

 

 

 

 

post #2 of 8
Looks great!!! And more bark! I always cut butts into halves or thirds to speed it up and get more bark. Haven't tried it yet with these CSRs. Great idea!
post #3 of 8
Looks great! As long as your CSRs are from the shoulder they should cook just like a pork butt. I've seen around here some CSRs that were cut from the loin and those get dry if you overcook them. Nice job, that's some great looking pulled pork, and like worktogthr says-more bark! Nicely done, David.
post #4 of 8
Quote:
Originally Posted by Sota D View Post

Looks great! As long as your CSRs are from the shoulder they should cook just like a pork butt. I've seen around here some CSRs that were cut from the loin and those get dry if you overcook them. Nice job, that's some great looking pulled pork, and like worktogthr says-more bark! Nicely done, David.

I was at Costco this weekend and their CSRs came from the loin. I wish I could find some from the shoulder as that would be great when it is just the wife and I.

post #5 of 8
Quote:
Originally Posted by bmaddox View Post

I was at Costco this weekend and their CSRs came from the loin. I wish I could find some from the shoulder as that would be great when it is just the wife and I.
Since I've been smoking, about a year or so, I pay attention to meat cuts a lot more. I know I've bought CSRs from the shoulder, probably at publix because that's where we do most of our shopping. I haven't smoked them yet, we usually braise them in tomato sauce on the stove top-fall apart tender! I will be smoking them now tho, R23bbq made them look real tasty, didn't he?
post #6 of 8
Thread Starter 
Sota D, I did notice they were a little dry... Maybe they were from the loin. Some were actually moist (maybe I left more fat in them than the others??) anyways the juices that were left over I soaked the pulled pork in them and dayyyyummmn! They came out good.
post #7 of 8

R23, looks real tasty !

post #8 of 8

Nice Job R23 !!!:drool

 

Most of the CSRs around here are cut from the Loin too.

 

However I have seen "Pork Steaks" that are sliced from the Butt.  Those look tasty, but they charge more for them too, once they call them Steaks.

 

 

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