Pulled Pork for 200

[mneeley490]

I've played with so many rubs I've forgotten a lot of them!

Some of the biggest flavor changes have been injecting Buffalo Sauce or Hot Sauce, but I've grown fond of just enhancing the flavor of the meat and not changing it.

Kosher Salt and Coarse Ground Black Pepper are my go to for a lot of things. With that being said, my Vampire Pork is out of this world to me, but most people are afraid of it! Haha.

Ironically, I'm currently working on a couple experiments this weekend to amp up the flavors.

I've done quite a few injections in a pork butt as well. Each is a little different, and usually has some rub mixed in.
Apple juice
Apple cider vinegar (or a mix of both)
Apple sauce (doesn't leak out)
Chicken broth
Grape jelly (liquified in microwave)
Tequila & margarita mix (really liked that one for tacos)

 

[jcam222]

I was thinking of using the beef broth, and I should get a fat separator I haven't seen pork broth on the shelf before.

I'd recommend chicken over beef for the pork. Minors sells a pork base but hard to find.

 

[crazymoon]

HLS, I would be looking for pork butt and not pork shoulder/picnic shoulder. Pork butt is higher on the shoulder will have back fat covering. Pork shoulder is more likely to have pig skin for a covering and is a lower cut on the shoulder.

 

[Brokenhandle]

Are you planning on wrapping the pork butts or not? If you do wrapping, do you have access to church ovens? Don't have to do 100 % in smoker if you're wrapping. Also, is it gonna be self serve or have someone making the sandwiches? Typically self serve will use more meat.

Ryan

 

[G8trwood]

Number of sides and appetizers will factor in on quantity. Lots of small kids or football team ;)

 

[JckDanls 07]

but i am sure they will all be ( the pork) temp games.. so 135-140 ish?

NOOOOO... For PP you will need to be around 200` +/- IT... And then that's just a reference point as to when to start probe testing for doneness... Meaning use a temp probe or a shish kabob skewrer to poke in the meat all over... You want the probe to sllde in and out llike peanut butter.. That's when they are done and ready for resting...

And here is another members finishing sauce that has also gotten rave reviews...

SoFlaQuer's Finishing Sauce (For Pulled Pork)

I copied this to a separate post due to the requests for it! -------------------------------------------------------------------------------- The Finishing Sauce I use is as follows: 1 Cup Cider Vinegar 2 Tablespoons Brown Sugar 1 Teaspoon Tony Chachere's Cajun Seasoning 1 Teaspoon Course...

www.smokingmeatforums.com

 

[Highline Smoking]

HLS, I would be looking for pork butt and not pork shoulder/picnic shoulder. Pork butt is higher on the shoulder will have back fat covering. Pork shoulder is more likely to have pig skin for a covering and is a lower cut on the shoulder.

Great Information ! Thanks

 

[Highline Smoking]

Are you planning on wrapping the pork butts or not? If you do wrapping, do you have access to church ovens? Don't have to do 100 % in smoker if you're wrapping. Also, is it gonna be self serve or have someone making the sandwiches? Typically self serve will use more meat.

Ryan

Haven't got that far on serving- I was just put in charge of the cooking.
I do plan on wrapping after the cook and put in foil pans in a cooler and after the render 2 hours? I was going to just pull into chunks and vacuum seal them and freeze em' Once thawed they will go in the roasting pans the ones with water in the bottom and put a tray on the top - it's like a steramer the once's you see at church dinners. I have 12 of them lined up

Wedding is on the 15th and I am going to start cooking the Friday the 7th

 

[Highline Smoking]

Number of sides and appetizers will factor in on quantity. Lots of small kids or football team ;)

The brides family is doing all the sides- we are just bringing the meat

 

[Highline Smoking]

NOOOOO... For PP you will need to be around 200` +/- IT... And then that's just a reference point as to when to start probe testing for doneness... Meaning use a temp probe or a shish kabob skewrer to poke in the meat all over... You want the probe to sllde in and out llike peanut butter.. That's when they are done and ready for resting...

Sorry I fat fingered the temps 185-195.

Yes just like my brisket I do probe tender but watch my IT's when its getting close to temp.
The Trager meater probs are not very accurate- I have had 3 of them and they are all over the place- My Traeger plug in probe is pretty spot on.

That finishing sauce you sent is the one I downloaded and printed off last week when I joined the group It sound pretty good and the wifey said it sounded a bit spicy ??

 

[Highline Smoking]

https://waltons.com/cold-phosphate-...CTgwNOldR6m_RD0wskWqLO-Ivp0Du4ZEAkqqgatY9cm2C


Not exactly sure how I stumbled across the idea but tried injecting apple juice and was totally hooked on it after that. Nowadays there's a bunch of premade injections with STPP in them. My "secret" is making the injection mild. You'd never know it's in there... I'd suggest using half the rate recommended.

Very solid plan.

OK I give STPP ? and I may try your apple juice trick On 1/3 of them if you let me know how much to inject and area's to inject.... I like the idea of mild because not everyone is the same with taste but mild always gets smiles. :)

 

[zwiller]

OK I give STPP ? and I may try your apple juice trick On 1/3 of them if you let me know how much to inject and area's to inject.... I like the idea of mild because not everyone is the same with taste but mild always gets smiles. :)

You cannot over inject. Max is about 10% and after that it just leaks back out. That's like 2C per butt. Fill it with needle off. Hit each side about every 2 inches and a few diagonals and around the bone then hold overnight. Use broadcast tip (holes all over) and wait a few seconds after you pump or it will squirt all over ya LOL. There's a few things I like about apple juice but the main thing is takes the "oink" out, the off smelling barnyard of it.