A Day Late

[Bigtank]

Yesterday I made pulled pork, I've almost given up on pulled pork. The last couple of times I've tried it have been disappointing. I had a ½ butt (about 4.5 lbs.) in the freezer from a hog we butchered so I started with a clean slate.

Seasoned it up and and let it sweat.

on to RT1250 at 250F

t
After about 3 hours it was looking good, I spritzed with ACV and apple juice mixed.

Placed in a foil pan with a little butter and brown sugar added a little more apple sauce and water. Sealed it up and let run until IT 204F

Ready to pull, I poured the juice into a fat separator before pulling.

Pulled and I added a little finishing dust and juices from the fat separator.

Plated with coleslaw, pickled onions, with cantaloupe, and summer squash casserole. By far the best pulled pork I've ever made.

 

[912smoker]

Sure looks good and I use the pan method. Saves all of the liquid gold to add back in and no cleanup!
Glad you liked your results.

Keith

 

[SmokinEdge]

Looks great and that pan method cuts time and helps make tender delicious meat. Do what works.

 

[BrianGSDTexoma]

Nice! Great looking plate.

 

[Timber II]

Well done!

 

[normanaj]

Looks awesome!

 

[gmc2003]

Boy I have to agree that does look good. I'm a panhandler also.

Point for sure
Chris

 

[GatorAGR]

Do you cook in the pan for the entire cook? I've had trouble keeping drippings from evaporating. I'd like to save them and add them back after pulling like you did.

 

[Winterrider]

Nice redemption. . . plate looks awesome !

 

[fxsales1959]

Yesterday I made pulled pork, I've almost given up on pulled pork. The last couple of times I've tried it have been disappointing. I had a ½ butt (about 4.5 lbs.) in the freezer from a hog we butchered so I started with a clean slate.
View attachment 701943
Seasoned it up and and let it sweat.
View attachment 701944
on to RT1250 at 250F
View attachment 701945t
After about 3 hours it was looking good, I spritzed with ACV and apple juice mixed.
View attachment 701946
Placed in a foil pan with a little butter and brown sugar added a little more apple sauce and water. Sealed it up and let run until IT 204F
View attachment 701947
Ready to pull, I poured the juice into a fat separator before pulling.
View attachment 701948
Pulled and I added a little finishing dust and juices from the fat separator.
View attachment 701949
Plated with coleslaw, pickled onions, with cantaloupe, and summer squash casserole. By far the best pulled pork I've ever made.

good job. will remember pan method if any future butts make it beyond the sausage grinder

 

[gmc2003]

Do you cook in the pan for the entire cook? I've had trouble keeping drippings from evaporating. I'd like to save them and add them back after pulling like you did.

Just add some liquid to the pan to keep the drippings from evaporating. Water, broths, soda anything will work. You'll want enough to cover the bottom of the pan, but not to much to dilute the drippings.

Chris

 

[BosqueSmoke]

Looks great! I’ve tried wrapping in foil, butcher paper, and even no wrap, but the pan works best for me.

 

[mr_whipple]

Wow that looks tasty!

 

[jcam222]

Nailed it. Liquid gold is the secret to excellent pp in my opinion

 

[Bigtank]

Do you cook in the pan for the entire cook? I've had trouble keeping drippings from evaporating. I'd like to save them and add them back after pulling like you did.

No, I cook it on the rack to 160 to 165F then put it in the pan with a little more rub, brown sugar, and butter. I add a little apple juice and water ¼ cup, of each to the pan. Cover it tightly with foil and cook until probe tender (about 205 IT)

 

[Bigtank]

Thanks all for the nice comments.
Eric