Sunday Pulled Pork Samich w/Slaw!

[civilsmoker]

Boy that looks terrific Courtney. I haven't smoked/cooked anything outside for about six months. That PP is making me remedy that.
Point for sure
Chris

Thanks Chris! It had been a while since we have done one and after we are like why...... need to do them more often!

 

[millerbuilds]

So Mrs C and the boy were craving some pulled pork samiches.....So picked up a BB for the task at hand....I followed my go to simplified approach....

Pulled Pork Tacos - Simplified and Reliable Dinner Timing

I have been craving some pulled pork tacos for a little while now so I thought the weekend would be perfect so we could eat them for the week. As I prepared this smoke, I thought I would document it so I could share with others a reliable and consistent way to do pulled pork and be able to plan...

www.smokingmeatforums.com

I was in a hurry so didn't score the top or use mustard as we were out.....I think I commandeered the yellow for the shop and knives so need to restock... Here it is on the RT at the GT 265.
View attachment 732843
Added a pan for the finishing sauce and a probe to monitor the progress....
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Progress shot about 4 or so hours in...man its looking good!
View attachment 732845
Since I was using the RFX, here is a view of the INT, you can see the slow down or stall at the 150 degrees, its cool to see in charted vs just talked about..... I ran this one a bit over 6 hours for bark....
View attachment 732846
The bark and it ready to boat....
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In the boat and covered till pull temp time....
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I pulled this one a bit earlier because Mrs likes some more texture....Love the chart, ie the quick climb after covering and then the hold.......I did rush the hold but I had hungry eyes staring me down.....
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Pulled from holding and ready to pull......Man oh man, tasty!
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All pulled, salted and finish sauce prepped. As I mentioned I left larger pieces for a more firm texture, this also helps with reheats on the next day or if frozen.....
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Bingo, a toasted brioche bun, a slice of white American, pork, a bit of kinders gold, some carmalized red onions and some bread and butter pickles.....Side of fresh cut slaw by Mrs. C.....
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Just a nice Sunday cook and a rewarding reminder of why we BBQ/Smoke meat....It fills the "stomach"!....Also simple is relaxing, relaxing is smooth, and smooth is TASTY!!!

Great looking Sammy! Nice work

- Jason

 

[civilsmoker]

Great looking Sammy! Nice work

- Jason

Thanks Jason, much appreciated!

 

[912smoker]

Making me crave a PP sammy this morning. Everything looks great Courtney!!

Keith

 

[civilsmoker]

Making me crave a PP sammy this morning. Everything looks great Courtney!!

Keith

Thanks Keith and I could use another one!

 

[MJB05615]

Looks Great as always! The leftovers look even better. Nice work, I'm still using your Cole Slaw recipe from a few years ago, best I've had. Since I'm the only Slaw eater here at Home, I make just enough for a few meals.

 

[civilsmoker]

Looks Great as always! The leftovers look even better. Nice work, I'm still using your Cole Slaw recipe from a few years ago, best I've had. Since I'm the only Slaw eater here at Home, I make just enough for a few meals.

Much appreciated Mike! This time Mrs. C use a fresh cabbage head and mandoline it fresh vs the package (the package we had was a bad date, but had a full head from St P day)....Man that was so much better, all the pieces were uniform thickness! It has spoiled me for saw now....LOL

 

[civilsmoker]

Looks Great as always! The leftovers look even better. Nice work, I'm still using your Cole Slaw recipe from a few years ago, best I've had. Since I'm the only Slaw eater here at Home, I make just enough for a few meals.

Mrs. C has two recipes that she makes up.... I believe this is the one you referenced...

Its a simple Slaw (5 min):​

1C Mayo​

1/4C apple cider vinegar​

1tbs dijon or other spicy mustard​

2 tsp celery salt​

Then sugar, salt, & pepper to taste.​

This is about enough for a 1/2 head of cabbage....​

​

The other thing I do is NOT mix it all up with the cabbage, I only mix what I want for dinner about 30 min prior, then save the dressing and cabbage separately for the next meal. This way it stays crispy and fresh.​

​

From this post:

Introducing the Smoked Pork Wellington!!!

Ok this post will have lots of pictures but I wanted to share this creation. I’ve never seen this rendition of a Wellington! This is what I call the deluxe pulled pork Sami! AKA the Smoked Pork Wellington! The creation started yesterday with the smoking of a pork butt. It was fat trimmed, 45...

www.smokingmeatforums.com

Mrs. C also uses this one at times....

From this post:

Classic Pulled Pork Samich!!!!

Started off the weekend by smoking up 2 - pork butts for the coming week.... Costco special 2 pack boneless... Seasoned them up with some yellow mustard and a new home made rub I’ve been working on....will have to dig out my notes in the next day or so.... On the RT 1250 @ 260 (my new fav...

www.smokingmeatforums.com

Both are really good in my book!

 

[MJB05615]

Much appreciated Mike! This time Mrs. C use a fresh cabbage head and mandoline it fresh vs the package (the package we had was a bad date, but had a full head from St P day)....Man that was so much better, all the pieces were uniform thickness! It has spoiled me for saw now....LOL

That's the recipe. It's very easy, and I like it a lot. I use the bagged, and I can tell the Fresh has to be much better. I have a mandolin, going to try the Fresh next time. Growing up, my Dad made homemade. He used his meat slicer to cut the heads very fast.

 

[MJB05615]

Mrs. C has two recipes that she makes up.... I believe this is the one you referenced...

Its a simple Slaw (5 min):​

1C Mayo​

1/4C apple cider vinegar​

1tbs dijon or other spicy mustard​

2 tsp celery salt​

Then sugar, salt, & pepper to taste.​

This is about enough for a 1/2 head of cabbage....​

​

The other thing I do is NOT mix it all up with the cabbage, I only mix what I want for dinner about 30 min prior, then save the dressing and cabbage separately for the next meal. This way it stays crispy and fresh.​

​

From this post:

Introducing the Smoked Pork Wellington!!!

Ok this post will have lots of pictures but I wanted to share this creation. I’ve never seen this rendition of a Wellington! This is what I call the deluxe pulled pork Sami! AKA the Smoked Pork Wellington! The creation started yesterday with the smoking of a pork butt. It was fat trimmed, 45...

www.smokingmeatforums.com

Mrs. C also uses this one at times....
View attachment 733138
From this post:

Classic Pulled Pork Samich!!!!

Started off the weekend by smoking up 2 - pork butts for the coming week.... Costco special 2 pack boneless... Seasoned them up with some yellow mustard and a new home made rub I’ve been working on....will have to dig out my notes in the next day or so.... On the RT 1250 @ 260 (my new fav...

www.smokingmeatforums.com

Both are really good in my book!

Wow, that looks even better. Going to try this one as well. Thanks Civil, and Mrs. C

 

[civilsmoker]

That's the recipe. It's very easy, and I like it a lot. I use the bagged, and I can tell the Fresh has to be much better. I have a mandolin, going to try the Fresh next time. Growing up, my Dad made homemade. He used his meat slicer to cut the heads very fast.

FYI, we used the meat slicer to cut lettuce for burgers at one of the steak restaurants I cooked at many moons ago! Much bigger than a mandolin so made quick work!

 

[MJB05615]

FYI, we used the meat slicer to cut lettuce for burgers at one of the steak restaurants I cooked at many moons ago! Much bigger than a mandolin so made quick work!

Sounds like the right plan. I just have to get permission to use the slicer from the "home" office, lol. She hates cleaning it after usage. Doesn't bother me, since I don't have to clean it, lol.

 

[civilsmoker]

Sounds like the right plan. I just have to get permission to use the slicer from the "home" office, lol. She hates cleaning it after usage. Doesn't bother me, since I don't have to clean it, lol.

we always drew straws on who "had" to clean the slicer for the day.....It had to be done many times in a night....... I take our little home on into the sink and spray it off and say if the electronics fry well then it was a consumable one....LOL