At least that is the name I am going to give this creation. Not a lot of prep pics in this post as I had a lot of things going on.
First up was 3 pork butts that i hit with my sweet heat keto rub and let sit overnight. Into my 270 Smoker they went in the AM. I run at about 275F using B&B Texas Oak lump and some cherry wood. The two bigger ones were stubborn so after I pulled the smaller one I cruised on up to 315 or so to finish. All were wrapped at the 165F mark. Finish temp on all around 203F. The small one got a couple hour long cooler ride and the bigger ones about a half hour. It was getting late and I wanted to pull them. Here are a few pics finished and pulled.
This is some VERY juicy pulled prior to any of the liquid gold going back in. I run a big pan pull of Minors pork broth under the butts. First time I had seen the pork version. Usually I use the chicken. The liquid gold from this cook is really good. This pic is prior to my mixing it in the next morning. All in all the next morning I had enough to fill an 18 qt. roasting pan.
While it was smoking I made up some of
chef jimmyj
Carolina pork finishing sauce. I split it and left half plain and added some ketchup to the other for his Lexington dipping sauce. I decided to try using the plain to do a vinegar slaw to serve on the pork. Shredded some cabbage , poblano pepper and red bell pepper and refrigerated overnight. The rest went into a squirt bottle for dressing the pork. I did sub Brown sugar swerve in and used about twice what the recipe called for, likely just takes more of the sugar sub and / or I like it a little sweeter maybe.
I also made up some of my Keto jalapeno cheddar biscuits as my plan started to take place in my head. I made these a lot bigger and thinner as I decided to use them for a stack type presentation. I made sure to get them nice and crispy on the bottom so they wouldnt get soggy. Recipe for them is in this thread if interested https://www.smokingmeatforums.com/threads/texas-style-beef-chili-and-biscuits.295206/#post-2055719
Here are a couple pics of the finished stack. Covered the biscuit with pork, drizzled a little of the finishing sauce on, topped with some slaw . Added a little sauce around the biscuit after just messing a bit with the presentation.
For context the biscuit covers the majority of the width of a full dinner plate
Well that's it. Passed a few containers of pork around to friends and family and had this for supper with my wife. She I believe prefers hers a bit more plain than this but I loved it. Will do it again I am sure. Thanks for looking!!
First up was 3 pork butts that i hit with my sweet heat keto rub and let sit overnight. Into my 270 Smoker they went in the AM. I run at about 275F using B&B Texas Oak lump and some cherry wood. The two bigger ones were stubborn so after I pulled the smaller one I cruised on up to 315 or so to finish. All were wrapped at the 165F mark. Finish temp on all around 203F. The small one got a couple hour long cooler ride and the bigger ones about a half hour. It was getting late and I wanted to pull them. Here are a few pics finished and pulled.
This is some VERY juicy pulled prior to any of the liquid gold going back in. I run a big pan pull of Minors pork broth under the butts. First time I had seen the pork version. Usually I use the chicken. The liquid gold from this cook is really good. This pic is prior to my mixing it in the next morning. All in all the next morning I had enough to fill an 18 qt. roasting pan.
While it was smoking I made up some of
chef jimmyj
Carolina pork finishing sauce. I split it and left half plain and added some ketchup to the other for his Lexington dipping sauce. I decided to try using the plain to do a vinegar slaw to serve on the pork. Shredded some cabbage , poblano pepper and red bell pepper and refrigerated overnight. The rest went into a squirt bottle for dressing the pork. I did sub Brown sugar swerve in and used about twice what the recipe called for, likely just takes more of the sugar sub and / or I like it a little sweeter maybe. I also made up some of my Keto jalapeno cheddar biscuits as my plan started to take place in my head. I made these a lot bigger and thinner as I decided to use them for a stack type presentation. I made sure to get them nice and crispy on the bottom so they wouldnt get soggy. Recipe for them is in this thread if interested https://www.smokingmeatforums.com/threads/texas-style-beef-chili-and-biscuits.295206/#post-2055719
Here are a couple pics of the finished stack. Covered the biscuit with pork, drizzled a little of the finishing sauce on, topped with some slaw . Added a little sauce around the biscuit after just messing a bit with the presentation.
For context the biscuit covers the majority of the width of a full dinner plate
Well that's it. Passed a few containers of pork around to friends and family and had this for supper with my wife. She I believe prefers hers a bit more plain than this but I loved it. Will do it again I am sure. Thanks for looking!!
