Pulled Pork

[cybrslydr]

Made some pulled pork after my experimentation with shredded beef.

This time I followed a video from YouTube for making it in the oven. Put it on a rack at 275, covered in a new rub. After a couple hours, spritzed it with combo of apple juice and apple cider vinegar. Let it get to about 170 degrees, then wrapped it in foil with a bath of apple juice and bbq sauce. Pulled it out just below 200 degrees and shredded it.

Always surprised by how little the rubs seem to influence the flavor of the meat. After shredding, I separated the bath from the oil on the surface and put a little back into the shredded pork and a bit more of the rub sprinkled on.

All in all, not bad!

Pulled Pork

Explore this photo album by CybrSlydr on Flickr!

flickr.com

 

[schlotz]

You might want to try wet brining overnight. Here is a recipe I adapted from Alton Brown. The rub does a good job and the defatted juices added back after pulling really do the trick.

So you want to try smoking your first Pork Butt

There are many ways, and all of them can give great results. One of the reasons is that pork butts are very forgiving. Here is the recipe I usually pass on to those first starting with a smoker. The results are both predictable and repeatable. This recipe has never failed to delight who ever...

www.smokingmeatforums.com

 

[jcam222]

I am coming to the conclusion that rub on butts is overrated and low impact on end results. I've been mixing rub into pulled meat along with the liquid gold and it's fantastic.

 

[clifish]

Made some pulled pork after my experimentation with shredded beef.

This time I followed a video from YouTube for making it in the oven. Put it on a rack at 275, covered in a new rub. After a couple hours, spritzed it with combo of apple juice and apple cider vinegar. Let it get to about 170 degrees, then wrapped it in foil with a bath of apple juice and bbq sauce. Pulled it out just below 200 degrees and shredded it.

Always surprised by how little the rubs seem to influence the flavor of the meat. After shredding, I separated the bath from the oil on the surface and put a little back into the shredded pork and a bit more of the rub sprinkled on.

All in all, not bad!

Pulled Pork

Explore this photo album by CybrSlydr on Flickr!

flickr.com

Any way you can get your BBQ fix is good.

How have you been liking the job and WY? A lot different from OH I bet. Do you think you will stay or will other job opportunities take you elsewhere?

 

[cybrslydr]

Any way you can get your BBQ fix is good.

How have you been liking the job and WY? A lot different from OH I bet. Do you think you will stay or will other job opportunities take you elsewhere?

I really like Wyoming - very different than Ohio, but man I really like the space! No state income tax is really nice, too. :)

Actually, I just got a new tentative job offer - a remote position working for the Office of the Secretary for the DOI in their orphaned wells program. Way it reads to me is that part of some legislation set aside a lot of money to plug orphaned wells (wells that have operators that went bankrupt or no Registered Title Owner can be found). They'd put in for a grant request, get the money, and then I'd help them with technical aspects of the remediation, plugging, and reclamation to get the well sites back to a natural state.

It's a term position, so it's only guaranteed until 2030, but could be extended to 2034. It's a GS-11/12/13, non-supervisory. I'm currently a GS-9, so it's a promotion AND in 2 years I could be bringing in 6-figures! Fine with me being a term position, I think I'm the kind of person that in 4-5 years starts looking for something new to do anyway, so by that time, I'll hopefully be a GS-13 and can look for GS-14 positions - or lateral into another non-supervisory GS-13. :D

I'm frankly amazed they picked me, I didn't think I'd have a shot - I only saw the outreach on USAJobs the day before the post closed and submitted an application for S&Gs.. My start date is September 22nd, just waiting for the firm offer letter. No more 110+mi commute to Douglas, I might even get an office space in the Casper BLM office, 10 minute drive rather than an hour. lol

 

[cybrslydr]

I am coming to the conclusion that rub on butts is overrated and low impact on end results. I've been mixing rub into pulled meat along with the liquid gold and it's fantastic.

I'm thinking you're right, too. I put rub on the chuck roast I did for shredded beef and same thing - couldn't tell I had put anything on it!

 

[cybrslydr]

Here's the video I used for my pulled pork -