The first time I tried pulled pork, I pulled it too soon as I hadn't allowed enough time.
The snow is finally leaving Passing Wind Estates here in the rockies so I decided it was time to try again.
I was able to get a 4 pound pork butt roast unfortunaly boned but it was on sale for less than the national debt. I slathered it with mustard (first time I am trying this for a rub).
I used my own rub that I use for grilling. I vary it a bit from time to time but this is the basic recipe:
Passing Wind Estate Rub
15 ml Kosher salt
15 ml Sugar
15 ml Brown sugar
5 ml Onion powder
15 ml Chili powder
1.25 ml Black pepper
65 ml Paprika
5 ml Garlic powder
I rubbed it on the roast yesterday at lunch and let it rest in the fridge.
My old guy plumbing woke me up at 3 am so I figured what the heck and through it in the Bradley at 230 F over hickory.
Shortly after I got up, it reached an internal temperature of 140 F and I pulled it and wrapped it foil and threw it into a 230 F oven.
Now I am waiting. I will take it to 208 F and then let it rest for 2 hours. I will add SoFlaQuer'd finishing sauce and cross my fingers! More pictures will be posted as I go.
The snow is finally leaving Passing Wind Estates here in the rockies so I decided it was time to try again.
I was able to get a 4 pound pork butt roast unfortunaly boned but it was on sale for less than the national debt. I slathered it with mustard (first time I am trying this for a rub).
I used my own rub that I use for grilling. I vary it a bit from time to time but this is the basic recipe:
Passing Wind Estate Rub
15 ml Kosher salt
15 ml Sugar
15 ml Brown sugar
5 ml Onion powder
15 ml Chili powder
1.25 ml Black pepper
65 ml Paprika
5 ml Garlic powder
I rubbed it on the roast yesterday at lunch and let it rest in the fridge.
My old guy plumbing woke me up at 3 am so I figured what the heck and through it in the Bradley at 230 F over hickory.
Shortly after I got up, it reached an internal temperature of 140 F and I pulled it and wrapped it foil and threw it into a 230 F oven.
Now I am waiting. I will take it to 208 F and then let it rest for 2 hours. I will add SoFlaQuer'd finishing sauce and cross my fingers! More pictures will be posted as I go.