- Apr 29, 2009
- 134
- 147
Yes, another Pulled Pork thread! I copied Malcom Reed (How To BBQ Right), and got some ideas on doing a shoulder.
This was on the smoker for 9 hours with the beans directly under the meat. Then the shoulder was double wrapped in foil, with 12 ounces of Coca-Cola added in and put in the oven at 325 F for another 3 hours.
After the pork was removed from the oven and allowed to cool a bit, it was pulled / shredded. Then the juices that collected in the foil were added back in the meat to help with moisture and flavor.
The beans have pineapple and jalapeno peppers! Like a friend said, after trying these beans..."They are panty dropping good!"
It was a full day of smoking, and keeping an eye on the temps. The chamber varied from 225 to 275, with an average smoke temp of 250 F. Once or twice I had a thermal runaway, hitting 310 F briefly.
This was on the smoker for 9 hours with the beans directly under the meat. Then the shoulder was double wrapped in foil, with 12 ounces of Coca-Cola added in and put in the oven at 325 F for another 3 hours.
After the pork was removed from the oven and allowed to cool a bit, it was pulled / shredded. Then the juices that collected in the foil were added back in the meat to help with moisture and flavor.
The beans have pineapple and jalapeno peppers! Like a friend said, after trying these beans..."They are panty dropping good!"
It was a full day of smoking, and keeping an eye on the temps. The chamber varied from 225 to 275, with an average smoke temp of 250 F. Once or twice I had a thermal runaway, hitting 310 F briefly.
