The Pulled Pork Thread

[FMCoug]

What shld I expect to pay for quality pork shoulder?

My local highend grocery butcher just charged me $6.99 per lb - feeling like I got pork raped.

Without vaseline.

I think the ones at Costco ar $1.79 / lb. And that's boneless.

[oxcoug]

Without vaseline.

I think the ones at Costco ar $1.79 / lb. And that's boneless.

Hell. Yeah, Costco was my second less convenient option.

[San Juan Sun]

Pork tacos were unreal. The homemade corn tortillas, pulled pork, and CJF garnish were awesome. I would have posted pictures, but I have had no desire to be on CUF since I blacked out Saturday night.

[Joe Public]

Pork tacos were unreal. The homemade corn tortillas, pulled pork, and CJF garnish were awesome. I would have posted pictures, but I have had no desire to be on CUF since I blacked out Saturday night.

I have not heard of this before; what am I missing?

[San Juan Sun]

I have not heard of this before; what am I missing?

A few pages back, CJF posted a picture of his pork tacos. I asked him what he garnished with: chopped onion/cilantro/lime juice. It was tasty. I also topped with cabbage and ranchito sauce (California Pizza Kitchen recipe).

[Joe Public]

A few pages back, CJF posted a picture of his pork tacos. I asked him what he garnished with: chopped onion/cilantro/lime juice. It was tasty. I also topped with cabbage and ranchito sauce (California Pizza Kitchen recipe).

Found it; thanks. I'll have to try it the next time we smoke some pork.

[CJF]

Found it; thanks. I'll have to try it the next time we smoke some pork.

You can certainly add to it. I usually put a dash of cumin, garlic, and lately have been adding a finely diced jalapeño and/or serrano pepper to the mix. Awesome on brisket enchiladas also.

[Hot Lunch]

I have been reading this thread over and over again this week for tips. Going to smoke a pork butt this Sunday. I think I am going to go with Byron's Butt Rub and use the injection/mop that CJF posted at the start of this thread. In the words of Bart Scott, "Can't Wait".

Thanks for all the tips and advice throughout these thread. The details of how to do all of this is a huge help.

I love this smoker. Hands down the best cooking investment I have made.

[TripletDaddy]

I've never tried injection. I wonder if it is worth it. Seems like the pork is ab-fab without it. Mop is great but "mop" with a spray bottle, not a brush. If you brush, you often mess up the bark a little in the process.

Also, if you smoke two costco butts, be prepared for a load of food.

[Hot Lunch]

I've never tried injection. I wonder if it is worth it. Seems like the pork is ab-fab without it. Mop is great but "mop" with a spray bottle, not a brush. If you brush, you often mess up the bark a little in the process.

Also, if you smoke two costco butts, be prepared for a load of food.

Thanks for this note. I don't want to mess up the bark. That is my favorite part of the meat. I will probably only smoke one butt and freeze the other for a later date. Two butts would be way too much food for even left overs.

[FN Phat]

Thanks for this note. I don't want to mess up the bark. That is my favorite part of the meat. I will probably only smoke one butt and freeze the other for a later date. Two butts would be way too much food for even left overs.

I would suggest smoking both and then freezing the pulled meat. No reason to burn twice the pellets for the same amount of meat. Also, you can drop in the individually vacuum-sealed bags in hot water and be done in no time flat.

[Joe Public]

I would suggest smoking both and then freezing the pulled meat. No reason to burn twice the pellets for the same amount of meat. Also, you can drop in the individually vacuum-sealed bags in hot water and be done in no time flat.

Amen.

[wuapinmon]

So, tomorrow, for Brazentina Night at Coker College, I'm cooking a full Argentina Parrillada with 7 whole packer briskets, 2 boston butts, 100 chicken legs, about 20 lbs of Thad Weinberg's fresh pork sausage links, a pork loin, 2 USDA Choice beef tenderloins, 2 USDA Choice boneless ribeyes, 1 lamb leg, and three crockpots full of Brazilian feijoada. The only thing I couldn't get was a goat and I couldn't find blood sausage.

I'm also turning 2 cases of parsley into chimichurri tonight. Busy, busy, busy, but tons of fun.

[CJF]

Thanks for this note. I don't want to mess up the bark. That is my favorite part of the meat. I will probably only smoke one butt and freeze the other for a later date. Two butts would be way too much food for even left overs.

I've never experienced any problems with bark because of mopping. You don't start mopping until you're at about 165 degrees. By that point your bark is set. Just use one of those silicone bushes and dab it on the meat. Your bark will only improve.

[CJF]

Sounds awesome, wuap. How are you cooking all of this and where? Take some pictures.