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First Pulled Pork

post #1 of 14
Thread Starter 

Finally tried my first pork shoulder yesterday and it turned out great.  I had trouble keeping the grill temp down - too much charcoal I think.  Meat steadily rose over the first six hours, then I finally got the grill temp to drop, but too low.  Meat stalled for quite some time but I cranked the heat back up and finally removed the shoulder at 197 deg.  Wrapped in foil and let it rest for about 45 minutes and it pulled like a dream.  Carolina style sauce, cole slaw and cornbread (and cold berr, of course!).

 

I WILL be doing more!

 

Mike

 

 

 

 

 

 

post #2 of 14

Wow! Awesome pics and delicious looking grub. What rub did you use?

post #3 of 14
Thread Starter 

Thanks.  I used this recipe from food.com for both rub and sauce:    http://www.foodnetwork.com/recipes/food-network-kitchens/north-carolina-style-bbq-pulled-pork-sandwiches-recipe2.html

 

Next time I will try a sauce recipe without ketchup. 

post #4 of 14
Quote:
Originally Posted by lucky2163 View Post
 

Thanks.  I used this recipe from food.com for both rub and sauce:    http://www.foodnetwork.com/recipes/food-network-kitchens/north-carolina-style-bbq-pulled-pork-sandwiches-recipe2.html

 

Next time I will try a sauce recipe without ketchup. 

That looked fantastic.     I did my first Butts this weekend and they were great too.    My pics look nearly identical to yours so no sense posting.    Heh.   :icon_biggrin:

post #5 of 14

Hey Lucky

 

Nice!!

 

Gary:Looks-Great: 

post #6 of 14
Quote:
Originally Posted by Cael View Post
 

That looked fantastic.     I did my first Butts this weekend and they were great too.    My pics look nearly identical to yours so no sense posting.    Heh.   :icon_biggrin:

Hey Cael

 

Of course you need to post (with qview)--that's how we survive between smokes.  LOL

 

Gary

post #7 of 14

Mike that looks great,I did one on Monday also,I should have posted the plated shot.

Richie

post #8 of 14
Quote:
Originally Posted by GaryHibbert View Post
 

Hey Cael

 

Of course you need to post (with qview)--that's how we survive between smokes.  LOL

 

Gary

Heh.    Well, if I must.  ;)

 

It was my first long smoke.     A 6.5 lb and a 9.7 lb.     Mustard base and a rub from a specialty store I like to support.    

 

Started popped them both in at 5 PM on Friday night.   Apple and hickory for 6 hours.   Struggled with temp due to so much cold meat, but averaged out about 225.

 

 

Checked them at 11:00 pm (time for bed).    Put the probes in, and little guy was 160, big guy 153.     Safe now, so turned it down to 200 (Maverick temp.   MES said 230)   so that I could get some shut eye.   Bark was much nicer on the upper one, but I needed the pan to catch the juices, and my smoker is too small for any other arrangement.

 

 

Little Butt hit 205 degrees at about 09:00 the next morning (16 hours). I upped the temp back up to (Maverick) 235 at 07:30 now that I could watch it.  Pulled it, quadruple wrapped in foil (hate leaks) and put in a cooler to wait for his big brother.)    Big guy came off at 2:00 PM (21 hours), and joined the other guy in the cooler.

 

 

Let them rest another hour and then pulled in my new giant bowl from Costco.   Bones came out clean, a little tug on the big guy, but still clean.     Meat was so moist and tender, but a little plain for me.   So I used a version of Jeff's finishing sauce (modified for ingredients on hand) and sprinkled generously with the Rub.   Then it  was perfect.     Smoke amount was just right too.

 

 

Sorry, no plate view.   I would have had to start slapping hands as people grabbed it up and wolfed it down.   :yahoo:

post #9 of 14
Thread Starter 
Looks delicious, Cael!
grilling_smilie.gifgrilling_smilie.gif
post #10 of 14
Did u keep all the juice? If you put it in a bowl, put in fridge, then peel off the fat that rises, what's left underneath is pure gold...mix it back into the meat, oh man...never better....
post #11 of 14
Thread Starter 
I'll have to try that next time!
post #12 of 14
It's worth the effort 100 times over. So delicious!
post #13 of 14

Very nice Q View!

post #14 of 14
Looks really good. Lots of bark and good color. Keep up the good smoking, Joe.
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