Just a "Little" pulled pork

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fwismoker

Master of the Pit
Original poster
Dec 31, 2012
4,279
1,033
North East Indiana
I do mean a little because this is only a 4 lb blade roast before any fat was removed, the only bone was like a little fingernail worth so at least there's no bone waste. It's pretty much just a floppy piece of shoulder but there's 15 tines going through it so it's not falling. I'm cooking for about 2 hours direct then I'll slide a water pan underneath to catch some drippings and put some onions and maybe celery in so that will all mix with the pull. I know it's odd mixing some veggies in with the pull but I just want something a little different.

The pics were only at the 1 hour mark but the pig honey was flowing and basting...it's looking pretty good. I wanted to get some pics before it gets dark because when it does the camera shots don't look as good. I'll try to get some more before nightfall.






Here's a little GIF of it early on.

http://i1226.photobucket.com/albums/ee407/Amerivet/007/Octoforks cooks/1477426028067_zps8shp09uo.gif
 
Ok this was only a 4 hour cook!   Really flavorful and moist pulled pork and really good smoke ring.  I'm sure glad I catch the drippings...this went 2 hours direct over the split fire, then 2 hours indirect with the water pan.













 
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Keith that looks great I see the high temps lately,are making meals faster and they still look tasty. Points

Richie
 
Looks great Keith! What you need to do though is come up with a system that makes the meat shred itself as it spins!
Thanks Case!   I think that's called "Al Pastor"  haha
 
That's some good looking PP!

Nice job!

Al
Thanks Al!  Good pork sammies and tacos for me this week! lol
 
Keith that looks great I see the high temps lately,are making meals faster and they still look tasty. Points

Richie
Thanks Richie, and actually it wasn't cooked very hot, It had to average well under 300*.    Because the cut wasn't too thick and rotisserie this way allows very even heat it was able to cook much quicker.   I wasn't expecting to be temping over 200* @ 4 hours though! lol
 
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