Reinventing the "Pulled Pork" wheel for the umteenth time.

Discussion in 'Pork' started by kielbasa kid, Aug 14, 2011.

  1. kielbasa kid

    kielbasa kid Smoke Blower

    Rome wasn't built in a day and either was anyone's favourite process for smoking anything/something.  Everyone of us, can still learn from the next guy or gal. This site has at one time or another, reinforced, corrected and/or added to what I thought was my ultimate. Do we ever reach the "ultimate" or are we still messing with the penultimate?  I would like to believe the latter because when we quit experimenting, we become ossified, mummified and generally uninteresting.

    With that in folks have been a great help in keeping me flexible and alive. So far (I say, "so far") this is my best.

    I created a duel this week between a butt and a picnic. The picnic won.

    MARINADE: Surface applied and injected, then zip locked bagged and refrigerated 24 hours.

    4 c. apple juice

    1 & 1/2 c. cider vinegar

    1 bottle Goya Ginger Beer

    2 tbs kosher salt

    2 tsp garlic powder

    Rinsed in cold water and dried.

    RUB: Apply vegetable oil, then the rub and after 30 min. (to allow the oil to break down spices) slathered with yellow mustard.

    2  tbs kosher salt

    1/2 c. dark brown sugar

    2 tsp onion powder

    1 tbs cinnamon

    1 tsp celery seed

    1 1/2 tsp chili powder

    2 tsp pimenton

    1 tsp cayenne

    3 tbs chopped garlic from a jar.

    Foil wrap and refrigerate 24 hours.

    SMOKE: "Sacred Blue Smoke"!!  Using mixed apple-cherry wood at 225 degrees with left over marinade in evaporator pan.

    Every 3 hours I added wood, evaporator marinade and basted with the dripping. This was done 3 times.

    I began with a netted 6 lb boneless picnic and after 13 hours, pulled 5 lbs of pork with my fingers as I didn't need rakes.

    The netting was soaked with a warmed half bottle of Goya Ginger Beer, to extract the goodness from the crust (I never write bark, gonna, wanna, y'all, sammy or yummy)[​IMG]. To that, was added 3 tbs of rub, disolved in a 1/4 c. of vegetable oil for a finish.

    I have, what I believe to be educated reasons for doing what was done. Most if not all, came from here. 

    Please critique!



    I'm pleased.

    Rich a.k.a. KK
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Look real good from Here, Rich!!!

    Nice PPPP !!!! (Pretty Pile of Pulled Pork)

  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks perfect to me Rich!

    Great job!
  4. africanmeat

    africanmeat Master of the Pit OTBS Member

    Ya it looks great well done
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I will have to try the Oil soaked rub...Lots of tasty Fat soluble flavors in spices. Pretty brilliant idea soaking the net, up until now I just tossed them! Nice looking Pile o' Pig...JJ
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Thats a big ole pile of pork. [​IMG]
  7. venture

    venture Smoking Guru OTBS Member

    Looks great!

    And I agree, it is about the journey, not about the destination.

    Good luck and good smoking.
  8. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Nice I love Pull Pork!!! Yours looks perfect
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like it was a great success. I too will try the oil
  10. kielbasa kid

    kielbasa kid Smoke Blower

    Ooopsie!  I had a mouth full of pulled pork and greasy fingers while typing the "FINISHING SAUCE RECIPE".  Jimmy...Yes, I soak the net in a warmed half bottle of Goya Ginger Beer but forgot to write that the remaining half bottle is added in the end.

    n.b. When I used to knock-down a few brews in my healthier days, before my stroke Rx began to run my life 9 years ago, I would mix half Ginger Beer and half Ale to make "SHANDY GAFF".

    Am I correct Africanmeat?

    It just dawned upon me!  I'm going to make and try it with an O'Doul's Dark brew tonight. I can't have alcohol. Pulled Pork on a large soft onion roll with coleslaw on the side and a shandy-gaff. Jeeze! If only for that, I'm glad the stroke didn't kill me.[​IMG]    
  11. sqwib

    sqwib Smoking Guru OTBS Member

    Looking Good

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