Well after using southern recipes such as Georgia and Alabama, the sweet with heat recipes, I wanted to try Texas style where it's minimum spices and all about the meat flavor profile. However, after a month of Texas style, I might just hybrid the two.... Here is how the pulled pork went...
Just rubbed her down with salt, pepper, paprika, and tiny bit of onion & garlic powder. On the grill at 300 degrees until she reaches 165.
Here she is at 165, and I am about to wrap in foil.
Wrapped her in some foil with about a 3/4 cup of apple juice and a tiny bit of rub. Will keep her wrapped until she reaches 205.
Here is the butt before pulling...I think that is the money muscle on bottom, not too sure about my butcher cuts.. I had taken off the fat cap as you can see.
Here we go, the pork is pulled and I poured some of the juices back in to it. E
Everyone loved it! With some homemade pickled slaw and buns, can't get any better.
Just rubbed her down with salt, pepper, paprika, and tiny bit of onion & garlic powder. On the grill at 300 degrees until she reaches 165.
Here she is at 165, and I am about to wrap in foil.
Wrapped her in some foil with about a 3/4 cup of apple juice and a tiny bit of rub. Will keep her wrapped until she reaches 205.
Here is the butt before pulling...I think that is the money muscle on bottom, not too sure about my butcher cuts.. I had taken off the fat cap as you can see.
Here we go, the pork is pulled and I poured some of the juices back in to it. EEveryone loved it! With some homemade pickled slaw and buns, can't get any better.
