I use Cabellas pulled pork rub (really a marinade in the fridge over night) and a half gallon of apple juice and then cook it in a Lodge Dutch oven. Using charcoal. About five or six hours at 350. When it falls apart, it’s done. Never had any complaints. Eod1sg Ret
For first timers, pls pay attention, this guy knows his stuff. Seen this video before and it's worked for me. I use a pellet grill, Pit Boss, (don't judge me!) and start it at midnight. I sleep on the futon out back to keep an eye on it. For you newbies, one of the instant read thermometers and one of the remote wireless thermometers are must-haves. Again, his techniques are good and for pulled pork and ribs, you will be impressed with yourself.
Use yellow mustard as a binder, rub with Killer Hogs pork rub liberally, smoke till 165F internal, wrap it in foil, continue cooking till 195F internal temp, Wrap the whole mess up in a beach towel, place in a cooler with foil still wrapped, no ice in the cooler, for 3 hrs. Shred and cry. Yes, using a pellet smoker. Pellets are a blend of oak, pecan & cherry. Better than anything I have found commercially in OK, KC, etc...
you dont need rubs or vinegar or brine or anything.
you do need a smoker however.set to 225 degrees.add 1/2 cup of applewood or hickory chips. 1-6 or ok shoulders, fat/skin side up. close the door and dont open it for 8 hours.
shred and dress with whatever vinegar sauce you like. perfection.
I run mine at 225 until 165 internal (6-8hrs) then low in a crockpot overnight. Transfer everything to a large low sided pan and shred. Juices and all in the pan, 'toss' it and eat. What you don't need for the immediate future, use large mouth mason jars, a vacuum sealer attachment, and toss it in the corner of your freezer. Pulled pork omelets, pulled pork bean soup, Wilbur's Nachos (the pig in Charlotte's Web)....pulled pork and cheddar/jalapenos/olives/scallions/sour cream/salsa on pork rinds, you'll find a use for it.
Using a gas smoker w/apple chips (sorry not sorry my ass isn't staying up all night to tend coals). Using a remote duel thermometer (smoker and meat temps) - alarms at 163 wrap w foil, into the oven until 203. Then rest for 2 hours.
I also keep a pan of beer in the smoker between heat & meat to catch drippings. I don't baste but I do brine overnight in MOJO, then dry rub & start cooking at 225. Now we wait. :)
For pulled pork I have found the pork butt to have too much fat which makes the lean meat greasy when you pull it. I prefer a fresh ham.
ReplyDeleteIn other words tell me youre not from the south without telling me youre not from the south.
DeleteRooster
I ain't sayin' a word.
DeleteI ain't never met a pig I didn't like.
DeleteA good pulled pork should be fatty tasting at all. The fat is rendered out. That's the point.
DeleteI use Cabellas pulled pork rub (really a marinade in the fridge over night) and a half gallon of apple juice and then cook it in a Lodge Dutch oven. Using charcoal. About five or six hours at 350. When it falls apart, it’s done. Never had any complaints. Eod1sg Ret
ReplyDeleteFor first timers, pls pay attention, this guy knows his stuff. Seen this video before and it's worked for me. I use a pellet grill, Pit Boss, (don't judge me!) and start it at midnight. I sleep on the futon out back to keep an eye on it. For you newbies, one of the instant read thermometers and one of the remote wireless thermometers are must-haves. Again, his techniques are good and for pulled pork and ribs, you will be impressed with yourself.
ReplyDeleteVery Similar to how I some a pork butt. Low and Slow. (Welcome Back Ken - Miss you on FB).
ReplyDeleteUse yellow mustard as a binder, rub with Killer Hogs pork rub liberally, smoke till 165F internal, wrap it in foil, continue cooking till 195F internal temp, Wrap the whole mess up in a beach towel, place in a cooler with foil still wrapped, no ice in the cooler, for 3 hrs. Shred and cry. Yes, using a pellet smoker. Pellets are a blend of oak, pecan & cherry. Better than anything I have found commercially in OK, KC, etc...
ReplyDeleteI like pork butts and I cannot lie......
ReplyDeleteSorry, I'll go back to my corner now.
LOL! When I saw the title for this , I immediately thought you would be showing these good ole boys.
ReplyDeleteI get most of my ideas from them
https://youtu.be/z211ShxlFpo
you dont need rubs or vinegar or brine or anything.
ReplyDeleteyou do need a smoker however.set to 225 degrees.add 1/2 cup of applewood or hickory chips. 1-6 or ok shoulders, fat/skin side up. close the door and dont open it for 8 hours.
shred and dress with whatever vinegar sauce you like.
perfection.
Amen!
DeleteI run mine at 225 until 165 internal (6-8hrs) then low in a crockpot overnight. Transfer everything to a large low sided pan and shred. Juices and all in the pan, 'toss' it and eat. What you don't need for the immediate future, use large mouth mason jars, a vacuum sealer attachment, and toss it in the corner of your freezer. Pulled pork omelets, pulled pork bean soup, Wilbur's Nachos (the pig in Charlotte's Web)....pulled pork and cheddar/jalapenos/olives/scallions/sour cream/salsa on pork rinds, you'll find a use for it.
ReplyDeleteI want that smoker. Damn nice set up he has there.
ReplyDeleteI guess I'll ask an ignorant question, since he didn't explain it: Why the apply cider vinegar spray??
ReplyDelete8-10 hours for me on my Smokey Mountain Cooker. Rubs change all of the time looking for the best. Bring it to just over 200° and rest it for a hour.
ReplyDeleteOffset smokers don't do shit.
Using a gas smoker w/apple chips (sorry not sorry my ass isn't staying up all night to tend coals). Using a remote duel thermometer (smoker and meat temps) - alarms at 163 wrap w foil, into the oven until 203. Then rest for 2 hours.
ReplyDeleteI also keep a pan of beer in the smoker between heat & meat to catch drippings. I don't baste but I do brine overnight in MOJO, then dry rub & start cooking at 225. Now we wait. :)
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