Boneless pulled pork?

jetsknicks1

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• Jun 26, 2016

• #1

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:
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.

 

cliffcarter

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• Jun 26, 2016

• #2

The short answer is yes.

 

jetsknicks1

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• Jun 26, 2016

• #3

Lol, thanks Cliff. I let it sit in the Asian marinade over night and just put it on.

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bauchjw

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• Jun 26, 2016

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Wow, looks edible to me! Be sure to post a plate picture!

 

jetsknicks1

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Thanks bauch, we'll see, this is a first for me.

 

SmokinAl

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• Jun 26, 2016

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Sure looks good so far to me!

Al

 

jetsknicks1

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• Jun 26, 2016

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Thanks Al. Bout 1-1/2 hours in, IT's at 118, so far so good.

 

jetsknicks1

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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.

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jetsknicks1

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Done! Gotta say the Asian pulled pork came out great. Very tender with a lot of flavor, lots of compliments. Thanks for looking.

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bdskelly

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• Jun 26, 2016

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Very nice! Well done! B

 

bauchjw

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• Jun 26, 2016

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Points for an awesome job! I've never thought of doing an Asian flavor. You got me inspired! Looks perfect!

 

jetsknicks1

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• Jun 27, 2016

• #12

Thanks guys and thanks for the points. I highly suggest trying the Asian style. Thumbs Up

 

gregor

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• Jun 27, 2016

• #13

Can you share the recipe for the marinade?

 

jetsknicks1

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• Jun 27, 2016

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gregor said:

Can you share the recipe for the marinade?

Click to expand...

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!.

 

Last edited: Jun 27, 2016