All the women decided it would be pulled pork for Mom's day. Since we know better than to not at least try and please the women around here that's what we had.
I picked up two fresh whole shoulders (skin on) Fri. afternoon. I got them from a butcher I hadn't used before and was very pleased. The one on the left is 17 lbs. and the right is an 18 lb'er.
First pic, on the grates at 3:30 am:
Here they are just before the second flip at about the halfway mark (5 ½ hrs.):
And 7 1/2 hours:
This is as close as I got to a finish pic. The wheels kind of fell off as far as pics go after this. I had alot going on and the guests showed up shortly after. In this pic the one on the left is done and I removed and wrapped in HD foil to hold for closer to dinner time.
I then dropped the remaining shoulder down to the bottom grate and added 8 slabs of babybacks which I never got a finish pic off. They were pretty, trust me.
I sauced 6 of the 8 slabs with a Blues Hog and apple juice mixture with a pat of butter added. I also made a double batch of the Wicked beans which I had to fire up the GOSM for due to space issues.
All agreed this was the best pulled pork so far. I don't know if it was the cut or the different style of cooking. Maybe I just got lucky or maybe the butt and picnic combined is the ultimate in pulled pork. I had used the Picnic half before and really wasn't crazy about it. It wasn't bad, I just prefered the butt. This was of course finished with SoFlaQuer's finishing sauce.
First pic, on the grates at 3:30 am:
Here they are just before the second flip at about the halfway mark (5 ½ hrs.):
And 7 1/2 hours:
This is as close as I got to a finish pic. The wheels kind of fell off as far as pics go after this. I had alot going on and the guests showed up shortly after. In this pic the one on the left is done and I removed and wrapped in HD foil to hold for closer to dinner time.
I then dropped the remaining shoulder down to the bottom grate and added 8 slabs of babybacks which I never got a finish pic off. They were pretty, trust me.
I sauced 6 of the 8 slabs with a Blues Hog and apple juice mixture with a pat of butter added. I also made a double batch of the Wicked beans which I had to fire up the GOSM for due to space issues.
All agreed this was the best pulled pork so far. I don't know if it was the cut or the different style of cooking. Maybe I just got lucky or maybe the butt and picnic combined is the ultimate in pulled pork. I had used the Picnic half before and really wasn't crazy about it. It wasn't bad, I just prefered the butt. This was of course finished with SoFlaQuer's finishing sauce.
