Cajun Apple Butter Pulled Pork

[GaryHibbert]

That's a mouthwatering butt!!! Gonna make some fantastic PP.
Thanks for posting the injection recipe--I'm definitely going to be trying that!!
POINT
GARY

 

[chilerelleno]

GaryHibbert
if ya like those pics, check out the pulling video.

Tender Pulled Pork

 

[chilerelleno]

Pork Belly Before Air Drying

Pork Belly After Air Drying

 

[SmokinAl]

Fantastic looking PP!
Can't wait to see the belly!
Al

 

[chilerelleno]

Thanks Al,
the PB is in the smoker.
It went into the smoker with Cherry at 275°.
I've it on a rack steaming over apple juice.
Here in a few it'll go into a 475° oven to transform the skin into cracklins.

 

[WaterRat]

Looks great Chile! The video really showed how tender it was. Yumm. :)

 

[chilerelleno]

Looks great Chile! The video really showed how tender it was. Yumm. :)

Thank you WR, I hope my PB comes out as nice.
My batting average on successfully getting good cracklin skin is maybe 60:40, so wish me luck.

 

[WaterRat]

Well, good luck! Never tried that myself. Last time I had cracklins was at Cochon in New Orleans - they have a ball of pulled pork that they briefly deep fry and top with cracklins - freaking amazing. Off to the Pub for an afternoon of FB, not sure who I'm going to watch, my Vikes played (and lost) Thursday :(

 

[chilerelleno]

Damn, I feel like I've been flailing around lately.
And today I screwed up what was turning into top notch cracklins, a minute of distracted attention and I burnt them.
:eek: Arrrrgh! :mad:

But what the hell, let us walk through the rest of the cook anyways.

You've seen the dried skin.
The underside of the PB was rubbed with my pork rub and allowed to sit overnight.

Out of the smoker after two hours at 275°

And into a 475° oven until the skin puffs into delicious cracklins.
And it was in the final couple minutes of that process that I got distracted and burnt the top of them.

So I tried to save them by scraping the layer of char off and trimming the sides and was somewhat rewarded with fully fair to middlin cracklin pork belly.

They're actually pretty good, I ate about a quarter of them

 

[chilerelleno]

Hey, I feel like I pulled a fast one. :cool:
The family didn't see the burnt PB cracklin and at lunch they all liked it.
Everyone loved the contrast of the tender meat/fat and crunchy cracklin.

 

[gmc2003]

Damn it man, and here I thought you were actually human. That looks wonderful. Nice Job and even nicer save.

Point(s) for sure.
Chris

 

[chilerelleno]

Damn it man, and here I thought you were actually human. That looks wonderful. Nice Job and even nicer save.

Point(s) for sure.
Chris

Appreciate it Chris,
I was initially so frustrated I almost trashed it.

 

[Charcoal Chump]

Looks good, that injection sounds wonderful.

 

[motocrash]

It's obvious to me that this is an off brand of pork that you normally don't buy.I can tell this 2 ways:
1. It would be blatant if it were your normal Chia brand,no green stuff grew!
2. The belly gave you problems that you wonderfully solved.

Great cook as usual brother! I'd eat!:D

 

[jaxgatorz]

I would go face first into that pan of pulled pork !!! Absolutely beautiful..

 

[GaryHibbert]

Great video of pulling. That's what staying with the meat until its done (no matter how long it takes) gives you in return. Staying with it rewarded big time.
Gary

 

[chilerelleno]

Looks good, that injection sounds wonderful.

Thanks Chump, the injection was good.

 

[chilerelleno]

It's obvious to me that this is an off brand of pork that you normally don't buy.I can tell this 2 ways:
1. It would be blatant if it were your normal Chia brand,no green stuff grew!
2. The belly gave you problems that you wonderfully solved.

Great cook as usual brother! I'd eat!:D

Appreciate it MC.
A little spritz of Roundup keeps the green stuff from sprouting up.

 

[chilerelleno]

I would go face first into that pan of pulled pork !!! Absolutely beautiful..

Thanks Mike, appreciate the compliment/like.

 

[KrisUpInSmoke]

It's beautiful!

Guess this means you have something else planned for the October Throwdown with Apples...;)