Ref; Cured Pulled Pork

[TomKnollRFV]

So I had a friend online bring this up to me actually. If pulled pork comes from pork butt, as does buckboard bacon, why can't you combine the two ideas for pulled bacon.

Has any one tried this? I was thinking of trying it now but I want to make sure it's not a complete waste of time, and would be safe to just rub a normal buckboard bacon cure amount on the outside of a pork butt and do the normal routine for 7 days and then cook it like a normal pulled pork butt.

I mean is pulled bacon possible or is this just a really bad idea to attempt?

 

[SmokinAl]

I do it all the time, but I use a wet brine & inject the butt with as much as I can get in it. Then into a bag with the remaining brine. It does 2 things. One you get a wonderful hammy flavor, & two, you get a nice red color to the PP.
Al

 

[chopsaw]

I do it too . Got the idea from a thread by Bear . Comes out great .

 

[TomKnollRFV]

Then I'll definitely give it a try!

 

[WillRunForQue]

Same here, Bear got me started on it. Good stuff!

I do it too . Got the idea from a thread by Bear . Comes out great .

 

[hb99]

Cured? What did it have? Swine Flu? LOL!

 

[TomKnollRFV]

Cured? What did it have? Swine Flu? LOL!

Har Har!! :P