I was able to make my first two really good pulled pork shoulders thanks to everyone for the help over in this thread
http://www.smokingmeatforums.com/for...ad.php?t=80528
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:
http://www.smokingmeatforums.com/for...ad.php?t=68865
Rivets top notch finishing sauce was used as well. I couldn't find a link to that, but here it is for reference
RIVET'S FINISHING SAUCE
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
http://www.smokingmeatforums.com/for...ad.php?t=80528
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:
http://www.smokingmeatforums.com/for...ad.php?t=68865
Rivets top notch finishing sauce was used as well. I couldn't find a link to that, but here it is for reference
RIVET'S FINISHING SAUCE
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
