Pulled Pork Nachos and Sandwiches

[jond36]

I decided to make a hot and fast pork butt. It will still partially frozen where I probed and I needed it done for dinner.
-Placed in the smoker at 9:30am.
-I used four wood chunks: peach, apple, grape, and cherry. I cooked it most of the day at 295 to 305 box temp.
-Standard Rub: SPOG+Paprika and brown sugar. Quick and easy Tony Roma's sauce for tonight.
-Foiled at 165 degrees IT, and finished by cooking at 365-375 box temp. The foil helped the ease the bark crunch in my opinion because it was perfect when it was done.
-Pulled of the smoker at 203 degrees IT around 5:30 pm.
Wife decided to make nachos. I decided to make a sandwich. My only regret is not toasting the roll.
Enjoy!

 

[jond36]

I saved the drippings. I put the drippings in the fridge and skimmed the fat. I have the left over gelatin in now. Any tips on exactly how much is appropriate to add to a BBQ sauce or finishing sauce? Thanks

 

[ajbert]

I always put the dripping back into the meat. Always figured that is where it belongs. Keeps the meat from being dry after being frozen and then reheated.

Kudos on the nachos, love pulled pork on them!

 

[sandyut]

Nice butt! Samich and nachos looks great man! Good work all around

 

[yankee2bbq]

Looks good! Good job! LIKE!

 

[JLinza]

Looks good on my screen

 

[civilsmoker]

Very nice cook and love PP nachos and samich's!

 

[civilsmoker]

PS, congrats on the feature, it is warranted!

 

[Cattoon]

Congratulations on the feature, it looks delicious.

 

[Brokenhandle]

Great looking cook! I'd go for some of each!

Ryan

 

[Ishi]

Nice write up, pics, and details! Looks wonderful on my end and congrats on the carousel ride!

 

[indaswamp]

Beautiful! Great pics!!! Congrats on making the carousel!

 

[millerbuilds]

Great Job! I typically use an OXO Gravy Fat Separator and pour the juice back into to the shredded pork.

Nice work,

Jason

 

[Fat Old Guy]

And the wife wonders why I prefer chips for my pulled pork over rolls. It may not be nachos but I can eat more than her and not even realize it. I treat it as a dip in all actuality.

 

[DRKsmoking]

Looks and sounds great
Congrats on the carousal ride.

David

 

[jcam222]

Looks great! I add the drippings back to the meat as is. Amount wise I just go by what feels right.

 

[Astralogics]

Man, how did I almost miss this... Awesome job there, love me some pork nachos! I also add the drippings back to the meat, or I add 2-3 tablespoons or so to the finishing sauce.

 

[jond36]

Left overs. Stay tuned for a post in the pizza section.

...and of course some meatball and pesto pies to shake it up a bit.

I was experimenting with toppings above and under the cheese.

Thoughts?

 

[civilsmoker]

pulled pork pizza would be very good, very nice. I have done brisket mac and cheese pizza and a balsamic drizzle is the bomb!

 

[Cattoon]

Left overs. Stay tuned for a post in the pizza section.
View attachment 714272View attachment 714273
...and of course some meatball and pesto pies to shake it up a bit.
View attachment 714274View attachment 714275
I was experimenting with toppings above and under the cheese.

Thoughts?

I’m thinking I’d eat myself sick with that and I’m not generally a big pizza fan. That all looks wonderful.