Bored with my pulled pork

[lowcountrygamecock]

So I like the bark and like the texture of my pulled pork but I'm bored with it.  Anybody have any recipes for injections or finishing sauces that don't have vinegar in them?  I'm looking for something to mix it up a little and my wife despises vinegar so that's out.  We always top with sweet baby rays which is great but I'm looking for something different that I can use and stay away from the bbq sauce.

 

[phatbac]

1. inject with enchilada sauce and smoke then use in your favorite tex/mex dish such as tacos burritos or ench

2. pull your pork and stuff some abt's with it

3. take half your pulled pork and give to a friend/neighbor/family member/ church member

4. make some dough for buns or rolls or even croissant rolls from a tube and roll up with PP in it and bake dip in SBR or your favorite homemade sauce.

Happy Smoking,

phatbac (Aaron)

 

[jimmyinsd]

I have bought Peach Nectar and injected them with that,  I dont remember anymore how much flavor it adds,  but people love it so I keep doing it.  My rubs are kinda inconsistent so I cant say its the rub,  but peach nectar is my injection.  I have thought about adding some jalapeno extract or hot sauce in with the nectar but havent tried it as of yet.

 

[jennsf]

Not sure how "different" you want to get.  For a change of pace, I sometimes make an Asian pulled pork. The easy way is to inject with a mixture of apple juice and Teriyaki sauce. For the fancy version, butterfly the pork butt, smear it all over with a paste (shallots, garlic, fresh red chilies, lime juice, ground black pepper, salt, tumeric powder, coconut cream, brown sugar), then truss it and smoke with apple or other fruit wood.

Pull and serve on thin rice noodles with stir fried vegetables and popular sauces like Yakitori. It's also good in pulled pork sliders with an Asian coleslaw. Here's a pic of the "fancy" version I cooked a while back on my WSM.

Asian pulled porkplated1.jpg

• jennsf
• May 16, 2017

 

[tallbm]

 
Not sure how "different" you want to get.  For a change of pace, I sometimes make an Asian pulled pork. The easy way is to inject with a mixture of apple juice and Teriyaki sauce. For the fancy version, butterfly the pork butt, smear it all over with a paste (shallots, garlic, fresh red chilies, lime juice, ground black pepper, salt, tumeric powder, coconut cream, brown sugar), then truss it and smoke with apple or other fruit wood.

Pull and serve on thin rice noodles with stir fried vegetables and popular sauces like Yakitori. It's also good in pulled pork sliders with an Asian coleslaw. Here's a pic of the "fancy" version I cooked a while back on my WSM.

Asian pulled porkplated1.jpg

• jennsf
• May 16, 2017

Wow great ideas!  I honestly have never been much of a fan of pulled pork because 99% of the time it is plain and usually bland when I have eaten it.  One time in South Carolina I had awesome pulled pork but I tried at 5 different places and 4 of them were the same situation of nothing special.

One of my smoking goals is to learn how to make an amazing pulled pork but I have yet to move to big cuts of meat.  Still trying to iron out a few smoker issues and I have sausage on the list ahead of the big cuts :)

 

[lowcountrygamecock]

I like the Asian twist. May have to try that one. Also like the peach nectar idea. The wife doesn't like anything spicy and no vinegar so it limits my options.

 

[3montes]

Slawsa was made to go on top of a pp sammich. Really adds another dimension. Only thing is it can be a little over powering over the pork so I don't pile too much on. I'm careful about using too much stuff on any of my meats. I don't want the meat to become nothing more than just a vehicle for all the injections and sauces. I need to taste the meat when I eat it. Pulled pork can have a pretty neutral flavor. I add a little more rub to it after it's pulled which adds a bit more flavor.

 

[chef jimmyj]

Here are a couple recipes that are right up your Wife's alley...JJ


Foiling Juice / Sweet Pulled Pork Finishing Sauce

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours
1/2 Stick Butter
1/2C Cane Syrup... Dark Corn Syrup...or Honey
1/4C Apple Cider...or Juice
1T Molasses

Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

Simmer until a syrupy consistency.
Allow to cool for 5 minutes, pour over foiled Ribs and
run your 2 hour phase of 3-2-1. For the last phase return
the ribs to the smoker BUT reserve any Juice remaining
in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, skip the Butter.

If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.
Cover the pan with foil and continue to heat to 205*F for pulling.
At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.
Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.
If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.
When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

I was AMAZED...No additional sauce needed. ENJOY...JJ

This Chinese Char Siu recipe can be injected in a butt then marinate in a zip bag. You can also marinate Ribs or Chops with this...

Char Siu... Chinese Roast Pork

1/2C Soy Sauce , low sodium(Kikkoman Green cap)
1/2C Brown Sugar
1/2C Shaoxing Wine* or Mirin
1/2C Hoisin sauce, Koon Chun* is best.
1/8tsp 5 Spice Powder or more to taste
1T Grated fresh Ginger
1tsp Minced fresh Garlic
1tsp Sesame Oil
1T Red Food Coloring (optional)

Makes about 2 Cups, enough for 8Lbs of either Pork Butt and Loin or 2 full racks of Ribs.

Items with an " * " are available at a Chinese Market. The rest and an el cheapo Hoisin is available at your local Mega Mart.

Marinate the pork for at least 24 Hours and 48 is better. Make sure to turn the meat in the marinade frequently to get the best result..
The Chinese Roast Hot and Fast...350*F for 3 inch thick slices or Pork Butt. Approximately 2 Hours or to 160*F and rest and 140*F for Loin (Too lean to go higher)
For Low and Slow...Smoke at 225*F to 250*F to an internal temp of 150*F for Butt to be Sliced, and 130*F for Loin. Then finish, both types of pork, the last 10*F on a hot Grill then rest.
In American Chinese Restaurants this is made in gas ovens but in China they cook over WOOD so mild smoke would be authentic here.
You can BOIL the Marinade with the De-Fatted meat dripping for a great sauce, thicken with a little cornstarch and water.
This recipe is great on RIBS Too!

 

[stickyfingers]

 
So I like the bark and like the texture of my pulled pork but I'm bored with it.  Anybody have any recipes for injections or finishing sauces that don't have vinegar in them?  I'm looking for something to mix it up a little and my wife despises vinegar so that's out.  We always top with sweet baby rays which is great but I'm looking for something different that I can use and stay away from the bbq sauce.

Hmmm....wife that doesn't like spicy....or vinegar....and likes Sweet Baby Rays....Billy is that you? hahaha~