From Pork Flank Roast to Pulled Pork
When I got my pig butchered, for some unknown reason, I ended up with 1 flank roast. I had no idea what to do with it, so I decided to treat it like a butt and pull it.
After thawing out the meat, I gave it a real healthy coating of my pork rub, and left it on the counter while I preheated the MES and got a 60/40 mix of pecan/orange pellets ready to go.
With the PID set at 240 and holding steady, and the AMNPS filled with 2 rows of nicely smoking pellets, I was ready to go. The AMNPS went into the mailbox and the flank roast into the MES.
I decided not to wrap when the meat hit the stall—just leave it alone to slowly hit temp. That took 7 ¾ hours with full smoke.
At 205* IT, I probe tested. The probe slid in easily everywhere, so I shut everything down and brought the meat inside. It literally fell apart when I transfered it to the cutting board. Just look at how juicy that meat is!!
After letting the meat rest for an hour, I turned it into pulled pork. I always pull by hand with a fork, so I can remove ALL the fat before serving. Surprisingly, almost all of the fat had rendered down, so there was very little to get rid of. The meat was tender and very juicy.
Dinner that night was pulled pork with JJ’s Tangy Pulled Pork Finishing Sauce, Jasmin Rice, frozen corn, and lots of homemade bread. Fantastic!!
I do think I’ll be going back to wrapping at the stall in the future. Although the bark looked great and was delicious, a lot of it was extremely hard. My old hound, Roxy, got all of that and loved it.
All in all, that flank roast made really good pulled pork, and I'll be doing this again.
Thanks for looking.
Gary
