I finally got around to making some Pp with using the popular methods here of foiling at 165°F, taking it to an I.T. of 205°F and then wrapping it in my own personal bath towel (yes I smell like smoked pork everyday) and storing it in a cooler until din din time.
I was surprised to learn that you do lose about 50% in weight from start to finish. I started with a 10 1/2 lb roast and ended up with 5.1lbs of meat.
Pecan dust was used for the smoke. MES 40 temp was 225-240°F the entire time.
I used a spinoff of SoFlaQuer's finishing sauce for the first time and I was impressed. The vinegar really cuts the gamey, fatty pork taste out - basically it allows you to eat more without the flavor getting old!
Came out perfect. The best Pp I've made to date. My boiled Pp for carnitas is still #1 but they are really two different animals..
The hardest part of pulled pork is to come up with different ways to eat the leftovers.
If you haven't tried it yet, get smoking because it's a very easy process and takes very little effort and it'll be better then anything you've had from a restaurant.
Enjoy!
165°F and time to foil
Done. This is 4 hrs later after being wrapped in a towel and placed in a cooler. It was still too hot to pull by hand.
There was still unrendered fat that I just left out of the final pile of pulled pork.
Pan juices about to be placed in fridge to defat.
PP Nachos today!
Thy perfect bite
You know me.. bonus teaser Q-view below :)
I was surprised to learn that you do lose about 50% in weight from start to finish. I started with a 10 1/2 lb roast and ended up with 5.1lbs of meat.
Pecan dust was used for the smoke. MES 40 temp was 225-240°F the entire time.
I used a spinoff of SoFlaQuer's finishing sauce for the first time and I was impressed. The vinegar really cuts the gamey, fatty pork taste out - basically it allows you to eat more without the flavor getting old!
Came out perfect. The best Pp I've made to date. My boiled Pp for carnitas is still #1 but they are really two different animals..
The hardest part of pulled pork is to come up with different ways to eat the leftovers.
If you haven't tried it yet, get smoking because it's a very easy process and takes very little effort and it'll be better then anything you've had from a restaurant.
Enjoy!
165°F and time to foil
Done. This is 4 hrs later after being wrapped in a towel and placed in a cooler. It was still too hot to pull by hand.
There was still unrendered fat that I just left out of the final pile of pulled pork.
Pan juices about to be placed in fridge to defat.
PP Nachos today!
Thy perfect bite
You know me.. bonus teaser Q-view below :)
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