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We Love Pulled Pork

post #1 of 16
Thread Starter 

Well, it decided to rain all day Sunday and the high was forecast at 6* (43*F), so with nothing else to do, I figured it was a perfect day for a relatively long smoke.  I had picked up a 5.5 pound butt at Costco and had it sitting the fridge (one of their preseasoned ones--seems like that's all they have these days).  

 

 

 

Pulled pork is one of Miss Linda and my favorites, so choosing the meat to smoke was pretty easy.  I've smoked one of these preseasoned butts before, and it was very good, but this time I decided to ramp it up a little bit. After scoring the fat cap, I added one tsp of my smoked Hungarian paprika to some of Teddy's Happy Hog Rub and sprinkled it liberally over the top of the butt.  

Some cracked sea salt and CBP and it was good to go.

 

 

 

 

With the MES preheated to 275* and a 50/50 mix of Hickory and Pecan smoking away in the AMNPS, everything went into the smoker at 12 noon--both probes of the Maverick happily pumping out their info.  I had decided to try this one at a higher temp, so I set the MES to cook at 260*

 

That was the last time my ET-733 worked right all day.  The meat probe functioned fine, but the probe monitoring the smoker temp just went nuts.  It was recording temp swings from 220* to 308* and showed the temp increasing rapidly when the MES wasn't even heating.  Gonna have to figure that one out.

 

At 4:30 the IT was 160* and the STALL began.  So I pulled it out of the smoker and took it inside and foiled it.

 

 

 

  

 

 

 

I had planned to add 1/2 cup of apple juice to the foiled meat, but it turned out there was no apple juice to be had.  There was, however, some other juice in the fridge.  A few days prior, I had juiced a whack of crab apples, filtered the juice, sweetened it and mixed it half and half with straight cranberry juice.  I figured, why not?  Since I didn't really want bright red PP, I put the juice in a dish, nuked it to steaming hot, and wrapped it up with the butt.  Then everything into a 250* oven.  

 

The IT finally hit 206* at 6:30, so the butt came out of the oven for a long rest.

 

At 10:00 Sunday night, I unwrapped the butt and got ready to make some PP.  I was VERY happy with the bark, and the meat was unbelievably juicy and tender.  

 

I'm afraid this will have to do for the plated shot--I'll just call it a bowled shot.  LOL.

 

 

 

 

 

 

There was a fair bit of fat on this butt, but I still ended up with about 4 pounds of pulled pork.  In about 1 hour, we'll be sitting down to eat out fill of PP.  We're sitting here drooling while supper is prepared.  Pulled pork is always better the next day--that's why I was in no rush to get started Sunday morning.

 

Thanks for looking

 

Gary

post #2 of 16
Thread Starter 

Well, we had pulled pork for supper Monday night.  It was fantastic.  Miss Linda said that with the added rub and the change in wood from straight hickory to the hickory/pecan mix, it was even better than the last one.  So I'll have to make those changes with the next one I do--and there WILL be a next one.

 

Gary

post #3 of 16

Looks Beautiful, Gary!!!Thumbs Up

 

Mighty Tasty!!:drool----------------:points:

 

I could eat a couple sammies of that right now!!thumb1.gif

 

 

Bear

post #4 of 16

Looks perfect.

 

:points:

post #5 of 16

Gary I am glad it is almost lunch time,seeing that made me hungry Thanks for sharing and how is that Smoked Paprika doing? Getting any better with age?

Richie

:points: 

post #6 of 16
We love PP too! Had a PP Sandwitches yesterday for lunch left from a smoke two weeks ago. I freeze in Sandwitches-size servings and have it for lunch at lest 3 times a week. When I get low, I cook another!

Yours definitely looks Sandwitches ready, and I hope you both enjoy it!
points.gif
post #7 of 16

Looks delicious Gary!  :drool  I have some vac-sealed pulled pork in the freezer...you've inspired me to pull some out for some sammies for dinner tonight!

 

Nicely done Brother!  

 

:points:

 

Red

post #8 of 16
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Looks Beautiful, Gary!!!Thumbs Up

 

Mighty Tasty!!:drool----------------:points:

 

I could eat a couple sammies of that right now!!thumb1.gif

 

 

Bear

Thanks John.  Yeah, I was forced to eat a couple last night.

 

Gary

post #9 of 16
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Looks perfect.

 

:points:

Thanks Adam

 

Like I said--we love it.

 

Gary

post #10 of 16
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Gary I am glad it is almost lunch time,seeing that made me hungry Thanks for sharing and how is that Smoked Paprika doing? Getting any better with age?

Richie

:points: 

Thanks Richie.  The paprika just keeps getting better.  I had more than would fit in the container for storage, so I put the left over in a ziplock sandwich bag.  Now the whole cupboard smells great.

 

Gary

post #11 of 16
Thread Starter 
Quote:
Originally Posted by FloridaSteve View Post

We love PP too! Had a PP Sandwitches yesterday for lunch left from a smoke two weeks ago. I freeze in Sandwitches-size servings and have it for lunch at lest 3 times a week. When I get low, I cook another!

Yours definitely looks Sandwitches ready, and I hope you both enjoy it!
points.gif

Thanks Steve.  When you warm up the PP, do you put it in boiling water?  If so, for how long?

 

Gary

post #12 of 16
Thread Starter 
Quote:
Originally Posted by SeenRed View Post
 

Looks delicious Gary!  :drool  I have some vac-sealed pulled pork in the freezer...you've inspired me to pull some out for some sammies for dinner tonight!

 

Nicely done Brother!  

 

:points:

 

Red

Thanks Red.  Like I just asked Steve, how long do you put the bagged PP in water to heat it up?

 

Gary

post #13 of 16
Tasty looking PP!
post #14 of 16
Gary, I normally microwave mine -- 35 seconds if it's thawed or 40 seconds, check and rotate (it's usually 90% thawed) then another 35 seconds. Each microwave will very, so start small and work your way up. This is for a vac u sealed bag with enough meat for one large sandwich.
post #15 of 16
Quote:
Originally Posted by GaryHibbert View Post
 

Thanks Red.  Like I just asked Steve, how long do you put the bagged PP in water to heat it up?

 

Gary

 

I don't really remember if I've ever timed it...I just check it every few minutes until I'm sure it's heated through.  I'd estimate 10-12 minutes in a rolling boil...

 

Red

post #16 of 16
Thread Starter 
Quote:
Originally Posted by b-one View Post

Tasty looking PP!

Thanks.  We really enjoyed it.

 

Gary

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