So....I needed to make sausage last weekend and had no pork butt to make it with. Tracy headed into town early Saturday morning with a planned stop at Costco. I asked her to pick up some pork butt so I could get the Italian sausage done that we were out of. She came home with a double pack weighing 16.4#. I only needed 10# for the sausage and made the mistake of asking her if she wanted me to smoke the remaining 6.4# for pulled pork. Being that PP is one of her absolute favorite BBQ items I make, I got "that look" once again reaffirming the fact that I'm an imbecile for even asking.
Here it is Saturday seasoned while the pork for the sausage is chilling in the freezer
Onto the Rec Tec fairly early Sunday morning. About an hour and a half in
About 4 hours in and looking real good
Made some fresh pico ala Joe ( xray ) This has become a staple around here!! We eat more pico than should be allowed by law
Getting dark and getting close to done. Blurry pic....sorry
All done
At this point I'm hungry so pulled enough for some tacos. The rest can wait....Look how juicy this is, OMG!!
Start building tacos. Simple and basic. Start with pork and queso fresco
Add pico, and I'm done. Ready to eat
Here is the rest of the pork shredded after I finished eating
Alrighty then....I'm really starting to love this Rec Tec. No doubt this was the most flavorful, moist, tender, and juicy pork I've ever cooked. The tacos were simple and basic but they didn't need anything else. Absolute perfection as they were. If you look at the pics of the pork you'll see an amazing smoke ring and the bark on this was simply off the charts!! To me, that crunchy bark is what makes pulled pork. The meat is good but the bark it what I'm all about. All the red you see mixed in is the smoke ring, and there's a lot of it!! This was dinner Sunday but Tracy thought we needed to do pulled pork Jala-Q sammies for dinner Monday. I may do another post with them but that remains to be seen. The sammies were excellent also so if anybody wants to see them, just say so and I'll either put them in this thread or do a separate post.
Got a bit in the freezer for a rainy day,
Robert
Here it is Saturday seasoned while the pork for the sausage is chilling in the freezer
Onto the Rec Tec fairly early Sunday morning. About an hour and a half in
About 4 hours in and looking real good
Made some fresh pico ala Joe ( xray ) This has become a staple around here!! We eat more pico than should be allowed by law
Getting dark and getting close to done. Blurry pic....sorry
All done
At this point I'm hungry so pulled enough for some tacos. The rest can wait....Look how juicy this is, OMG!!
Start building tacos. Simple and basic. Start with pork and queso fresco
Add pico, and I'm done. Ready to eat
Here is the rest of the pork shredded after I finished eating
Alrighty then....I'm really starting to love this Rec Tec. No doubt this was the most flavorful, moist, tender, and juicy pork I've ever cooked. The tacos were simple and basic but they didn't need anything else. Absolute perfection as they were. If you look at the pics of the pork you'll see an amazing smoke ring and the bark on this was simply off the charts!! To me, that crunchy bark is what makes pulled pork. The meat is good but the bark it what I'm all about. All the red you see mixed in is the smoke ring, and there's a lot of it!! This was dinner Sunday but Tracy thought we needed to do pulled pork Jala-Q sammies for dinner Monday. I may do another post with them but that remains to be seen. The sammies were excellent also so if anybody wants to see them, just say so and I'll either put them in this thread or do a separate post.
Got a bit in the freezer for a rainy day,
Robert