or Connect
New Posts  All Forums:Forum Nav:

Fianally Done

post #1 of 16
Thread Starter 
Well it's 12:45 and I can say I did my first Pull Pork. It took 16 hours from start to finish. It hit 205* and I wrapped it in tin foil for 45 mins. Now I know what ya'll meant by "it'll just fall right off the bone" It took a while to shread it all up. Tasted it mmmmmmmm good. Added the finishing sauce
WOW!!!! what a difference that makes. If you ever wondered if you should add finishing sauce DO IT. I'm really tierd now but first thing in the morning I'll mix up some of Tulsa Jeff's GGSA BBQ sauce. Now I have to figure out what to try next. HHHMMMMMm
post #2 of 16
Good Show S4L!

Finishing sauce does make the difference. I does take a bit of time to pull it apart and scrape the extra fat off but it's worth it!
post #3 of 16
Good job Michael. It so nice when your plan comes together.
post #4 of 16
Thread Starter 
OOPPPSSS What would happen if a person was new at pulling pork and didn't know about scrapeing off the extra fat. I really didn't see a lot of fat. Maybe a little under the bark, but when I (and I just had to to it) tasted it, it tasted really good. Not a slimy fat taste. I just want to make sure I'm doing this smoke the right way. And so far ya'll have help me out a lot. Before I joined this forum I smoke some ribs, my brother said they were great, but I knew they didn't tatse the same as when I lived in TX. But after reading through the older threads I realize how many mistakes I made. Next time watch out!!!
post #5 of 16
No worries mike, i did a 8# shoulder that had great fat marbeling, cooked almost 13 hrs, when i pulled it, the fat had pretty much melted away (thats the idea) if u find some pieces, just pull em out as you eatPDT_Armataz_01_34.gif
post #6 of 16
I think there is no problem eating pork fat (except for your waist line and cholesterol(sp?)) As Emeril Lagasse would say,"Pork Fat Rules!"
As far as pulling the pork,if you get a pair of "Bear Paws",they work great and fast!
Keep on smokin'!

post #7 of 16
Thread Starter 
Bear Paws are on their way. I LOVE E-BAY. I did it with two table forks last nig ht. Now I see why every one likes Bear Paws. Every time the forks got glooged up I pulled off the pork and ate it. MMMMmm I wonder if I can slow down my mail man LOL. Mine cooked fo over 14 hours (9:00am-11:00pm) Maybe thats what happened to the fat, it just melted away. The pork is really juicey, but the finishing sauce really pushed it over the edge. I'm going to serve it with Jeffs GGSA BBQ sauce.
post #8 of 16
You can also try it chopped next time, lots easier than pulled. Take big chunks and your best knife and chop into small bits, that's the Carolina method, and a nice vinegar finish sauce. Eat on burger buns with cole slaw on top.
post #9 of 16
Thread Starter 
That sounds really tastey, I'll do it that way next time. And I think I saw a recipe for some cole slaw here also. Next week end I start a lot earlier.
post #10 of 16
Mike -

It won't hurt unless your as anal as I am about eatting fat! It just gags me! Most people don't even notice the tiny bits of fat and I'll choke on it. You did a great job! PDT_Armataz_01_29.gif
post #11 of 16
Well Debi, you wouldn't make very good Iowegian, that's for sure.icon_wink.gif I don't mind pork fat in the right place. Never in my pulled pork! I don't like the texture of fat with the texture of the pulled pork.
post #12 of 16
East North Carolina bbq sauce for pork (chopped). This is good as it gets.

  • 1 cup white vinegar
  • 1 cup cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon cayenne pepper or red pepper flakes
  • 1 tablespoon hot pepper sauce (e.g. Tabascoâ„¢), or to taste (skip if you don't like it hot)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  1. Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.
post #13 of 16
Thread Starter 
Would it hurt it if I heated it to mix the sugar better and to blend the other seasons a little better
post #14 of 16
I don't mind it like on a ham when it's all hard and crispy just not slimy and icky! I even soft freeze my chicken thighs cut a slice in and take that hunk out by the bone - ewwwwwww!

Guess Me and Chris aren't the only one fussy about soft fat.

Mike -

Set it in the microwave for 30 seconds or so and stir it up it'll dissolve better!
post #15 of 16
if you heat it, you won't have to make it ahead of time and let it sit 2 days. Go for it, you'll love it.
post #16 of 16
Good to thear your smoke went well. Remember what they say: "fat is flavor". I usually pick out the big pieces of fat from my pulled pork, but leave the small bits. For some reason, I think it keeps it moist when reheating. Gotta try that finishing sauce, sounds really good.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork