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Pulled Pork Qview

post #1 of 6
Thread Starter 
I was able to make my first two really good pulled pork shoulders thanks to everyone for the help over in this thread


along with reading up on older threads in this forum.

I couldn't decide whether to foil or not foil, so I did one shoulder each way. The foiled shoulder was awesome, but I preferred the unfoiled. I have decided a thick bark is a good thing.

ALso on the menu was my first batch of ABT's and Smoke Freak's beans, which I regrettably forgot to take a picture of due to a massive consumption of Crown Royal throughout the day.

Smoke Freak's bean recipe:


Rivets top notch finishing sauce was used as well. I couldn't find a link to that, but here it is for reference

3 Cups Apple Cider Vinegar
1 Bottle (12 oz) Killians Irish Red or Guiness Beer
1 TBSP Salt
2 TBSP Red Pepper Flakes
1 TSP Ground Black Pepper
1/4 Cup Dark Brown Sugar

Mix all sauce ingredients in saucepan, bring to boil. Reduce heat to simmer and simmer 30 minutes, uncovered.

Once pork is pulled and chopped, mix in large bowl with sauce. Serve on buns with coleslaw.

THanks again everyone.

Here are the pics.

Finished foiled shoulder

Finished unfoiled shoulder

ABT's-only about 1/3 of them made it out of the garage for pictures. They were shrimp/pork sausage

post #2 of 6
They look great, so do the ABTs...
post #3 of 6
Lifter, it is clearly apparent that you have mastered the Southern Pork Barbecue fundamentals whether you chose to utilize foil or not.

Big time congratulations to you for some "FHA-AAA-NE" lookin' bah-beh-cue and fatties too.... Wow! Too bad you didn't have more pics of them puppies!

Great job on the bbq and kudos for the time you spent asking and researching your food. That's the way its done and you are an example for those to follow.
post #4 of 6
Great job and now onward and upward! Carefull, you will find more friends than Carter has pills with that Q!
post #5 of 6
Excellent looking smoke. Thanks for the pics.
post #6 of 6
Congrats on a good smoke and some great Q.
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