The Pulled Pork Thread

[Coach McGuirk]

That looks great KC. especially for the time crunch. I have never had pork shoulder go my way when starting late.

[kccougar]

BTW, Spade L Pork rub and Cowtown rub are pretty much indistinguishable. Used one on each roast and I was hard-pressed to taste a difference.

[Coach McGuirk]

BTW, Spade L Pork rub and Cowtown rub are pretty much indistinguishable. Used one on each roast and I was hard-pressed to taste a difference.

The standard Cowtown? I agree. They look the same as well.

Have you tried the Squealing Hog cowtown rub? That stuff is money.

[Sizzle]

Where do you buy squealing hog? I usually do my own rubs, but interested in seeing what others bust out.

[FN Phat]

How did it turn out? Looking forward to seeing the final product.

I checked the temps as I pulled the butts at 10:45 am and all 4 was sitting at 160*. That is almost after 6 hours. That was the first time that I had ever FTC. The bark was soggier than I like but the guys all loved it. It was very moist with a very subtle smoke flavor throughout. I used a 50/50 blend of pecan and apple. Rubbed with a variation of El Duderino's Original All Purpose Rub. Started off with 2 large aluminum pans and ended with 1 small pan (I would estimate 3 lbs). It fed 55 people (approx. 60 sandwiches made with many people choosing to go sans bun) in total. Many compliments but I am not sure I can count that as an indication of the quality. All but 5 were hungry union carpenters and laborers that work for me! All I had was my crappy iPad camera available.

The bowl of El Duderino's Original All Purpose Rub:


Butts rubbed down with the above rub after being coated in yellow mustard


Leftovers. The smaller shreds were from the bottom of a pan that I added to another when I transfered the juices!

[CJF]

Looks very good. Well done. How did it taste?

[FN Phat]

Looks very good. Well done. How did it taste?

My last venture was better. I was able to mop throughout in the faux cambro stage. I like the bark to be firm and the tang of the mop. That being said, it was very good. Moist. Subtle smoke flavor. The next one I will inject so I can get more flavor throughout. I didn't want to inject in the event of leftovers. I am going to vacuum seal the pulled pork for beans and tacos and wanted a neutral flavor to work with.

[FN Phat]

I love leftovers at work!

[CJF]

[smokymountainrain]

[wuapinmon]

Notice how he has the slaw correctly placed on the sandwich? That gets the wuap seal of approval for Southern barbecue. And, now I'm hungry and in the pinche desert, hundreds of miles from anything worthy of being called bbq.

I know what I'm making the first day we get home. Pulled pork, cole slaw, Uncle Albert's Mustard Sauce, and some ice-cold Cherry Coke Zero.

[Donuthole]

Notice how he has the slaw correctly placed on the sandwich? That gets the wuap seal of approval for Southern barbecue. And, now I'm hungry and in the pinche desert, hundreds of miles from anything worthy of being called bbq.

If you're hungry, you should head on over to the Paúla's Cazuela and get yourself some authentic mez-can food. I recommend the taquitos.

[wuapinmon]

If you're hungry, you should head on over to the Paúla's Cazuela and get yourself some authentic mez-can food. I recommend the taquitos.

I don't mean this in a mean way, but I'd rather eat at my son's elementary school's cafeteria than Paúla's Cazuela, and not just because of unnecessary diacritics.

[Donuthole]

I don't mean this in a mean way, but I'd rather eat at my son's elementary school's cafeteria than Paúla's Cazuela, and not just because of unnecessary diacritics.

If you don't like Paúla's Cazuela, then you don't like authentic Mexican food. That's all fine and well, it's just a bit weird, considering your profession.

[YOhio]

If you don't like Paúla's Cazuela, then you don't like authentic Mexican food. That's all fine and well, it's just a bit weird, considering your profession.

I agree. Wuap is full of contradictions.