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Boneless pulled pork?

post #1 of 14
Thread Starter 
Morning all. My wife picked up a small pork butt and I decided to try an Asian pulled pork. I mixed what I think will be a nice paste, grabbed the pork out of the fridge and realized it's a boneless butt, tied with some string icon_eek.gif
My question is, will this thing still pull? I'm still gonna toss it on the smoker, was just wondering if anyone had experience with this sort of thing? Thanks.
post #2 of 14

The short answer is yes.

post #3 of 14
Thread Starter 
Lol, thanks Cliff. I let it sit in the Asian marinade over night and just put it on.

post #4 of 14
Wow, looks edible to me! Be sure to post a plate picture!
post #5 of 14
Thread Starter 
Thanks bauch, we'll see, this is a first for me.
post #6 of 14

Sure looks good so far to me!

 

Al

post #7 of 14
Thread Starter 
Thanks Al. Bout 1-1/2 hours in, IT's at 118, so far so good.
post #8 of 14
Thread Starter 
Pulled at 165 IT, heading into the oven at 270 with some of the drippings, probably going to use the rest as a finishing sauce. Hoping it'll be done in about 3 hours.
post #9 of 14
Thread Starter 
Done! Gotta say the Asian pulled pork came out great. Very tender with a lot of flavor, lots of compliments. Thanks for looking.




post #10 of 14

Very nice! Well done! B

post #11 of 14
Points for an awesome job! I've never thought of doing an Asian flavor. You got me inspired! Looks perfect!
post #12 of 14
Thread Starter 
Thanks guys and thanks for the points. I highly suggest trying the Asian style. icon14.gif
post #13 of 14
Can you share the recipe for the marinade?
post #14 of 14
Thread Starter 
Quote:
Originally Posted by gregor View Post

Can you share the recipe for the marinade?
My pleasure. I had a small 2-1/2 lb butt.

2 tbl. Onion powder
1 tbl. Garlic powder
1 tbl. Minced garlic
2 tbl. Fresh minced ginger
2 tsp. Mustard powder
2 tsp. Cayanne powder
5 tbl. Brown sugar
8 tbl. Soy sauce

You can change this up a bit depending on taste and how thick you want it, some folks prefer a paste but I like to make mine a little thinner. I mixed it well and put it in a big ziplock with the pork over night. I put the marinade plus a can of root beer in the drip pan under the pork. When I pulled it off, I put it on the stove on low and added beef stock to cut some of the sweetness, it made a nice finishing sauce.

Thanks for asking and enjoy!.
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