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Pulled Pork.....sorta

post #1 of 4
Thread Starter 

It seems that I never get a chance to take a lot of pictures once I get past a certain point in my cook. 

And on this cook, I only got two good pictures, but since I never share here, and I made a few pulled pork related items, I figured I'd share them,  Hope that's ok with everyone.

Pork Turned out good, I wasn't completely happy as I pulled it at somewhere between 185-190 due to it taking longer than normal.  I usually set aside a lot of time but got a late start the night before. 

Ready for the smoker, Each one is between 10-11 pounds, I made a paste out of olive oil and my rub and then they sit overnight usually. 

Just after 5am, checking them for the first time.

And that's where it ends.  I got caught up decorating and prepping all the other foods I had going and completely forgot get any shots. 




I always plan extra so I can freeze some for using in recipes later on.  This time I had even more than expected soooo...

Chopped Pork, Slaw, BBQ, Fresh Horseraddish

Couple of Detroit Style Pies.  One on the right my Pulled Pork Pizza.   My White Sauce, Onions, Fresh Tomatoes, Pork, BBQ Sauce, Cheddar and Mozz

Hope you guys like.


post #2 of 4

ATS, looks like some great eats !

post #3 of 4

Look good!


Mmmmm....pulled pork pizza...I gotta try that. Care to share you white sauce recipe?

post #4 of 4
Thread Starter 


One Stick Of Unsalted Butter
2 Large Shallots
6-8 cloves of Garlic (This depends on taste but it really gets diluted so put more than you think you'll want)
2 Cups of Heavy Cream

1 1/2 Tablespoon of Flour
Salt and Pepper

1/2 Teaspoon Fresh Thyme

Heat a Pan to medium heat
Mince garlic and shallots
Then add to pan and cook till soft
Add Flour and stir then let cook for 3-4 minutes

Now add your cream, whisking constantly until it thickens up.  Should only take a few minutes. 

I like put mine in the fridge overnight but you can put it on as soon as it cools down. 

Don't be afraid to put all the garlic and Shallots in there.  It is intimidating to someone who doesn't like garlic or onions, but its the perfect amount for the sauce.  Neither flavor overpowers it.  I have had people make it at home and call me because it doesn't taste right and then tell me they left out half the garlic because it was way to much or only used one shallot because they don't like the taste (even though they love my pizzas)

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