The Pulled Pork Thread

[wuapinmon]

wuap - Looks great. Have you dropped some weight?

Un poquitico. I've mostly been focusing on eating healthier (except today) and portion control, rather than any kind of regimented diet. I've been on a diet my whole life. They don't work for me.

[Pelado]

Un poquitico. I've mostly been focusing on eating healthier (except today) and portion control, rather than any kind of regimented diet. I've been on a diet my whole life. They don't work for me.

Keep it up.

[Jeff Lebowski]

wuap - Looks great. Have you dropped some weight?

As for my first pork smoke, I made some mistakes but everyone still liked it. Everyone went back for seconds, most went back for thirds.

I used some of the leftovers in a batch of chili that I made for the EQ dinner/competition. The chili won first place on the strength of the pulled pork (and that it wasn't overly sweet or spicy like most of the other entrants).

Way to go, Pelado. Pulled pork is awesome.

A couple more tips: When you pull it, try to leave it in chunks rather than shred it. Shredded pork tends to dry out and oxidize faster. I also reserve some of the juice from the pan and pour it over the pulled pork before serving. As the meat cools it reabsorbs juice. In the big cook I did last week, I poured 3 full cups of juice in each pan and every bit was soaked up by the time the meat was gone. Probably could have used 4 cups. That is 3.5 butts per pan, so 1 C per butt is a good rule of thumb.

[wuapinmon]

Way to go, Pelado. Pulled pork is awesome.

A couple more tips: When you pull it, try to leave it in chunks rather than shred it. Shredded pork tends to dry out and oxidize faster. I also reserve some of the juice from the pan and pour it over the pulled pork before serving. As the meat cools it reabsorbs juice. In the big cook I did last week, I poured 3 full cups of juice in each pan and every bit was soaked up by the time the meat was gone. Probably could have used 4 cups. That is 3.5 butts per pan, so 1 C per butt is a good rule of thumb.

How do you avoid over-salting the meat? My drippings are usually really really salt from the concentration of the rub.

[Jeff Lebowski]

How do you avoid over-salting the meat? My drippings are usually really really salt from the concentration of the rub.

Either a different kind of rub or less rub, I suppose. In fact, I add a little extra rub to the chunks and toss them after pulling. I learned that from somebody on BBQ Pitmasters. Distributes the flavor more evenly.

[Pelado]

Way to go, Pelado. Pulled pork is awesome.

A couple more tips: When you pull it, try to leave it in chunks rather than shred it. Shredded pork tends to dry out and oxidize faster. I also reserve some of the juice from the pan and pour it over the pulled pork before serving. As the meat cools it reabsorbs juice. In the big cook I did last week, I poured 3 full cups of juice in each pan and every bit was soaked up by the time the meat was gone. Probably could have used 4 cups. That is 3.5 butts per pan, so 1 C per butt is a good rule of thumb.

Yeah, I was trying to go more for chunks instead of shreds, but I was having some issues with execution with the new bear claws. Couldn't seem to get that happy medium between shreds and huge chunks.

[falafel]

I'll be most of this food tastes great, but I'll be honest - none of the pictures look at all appetizing. Take wuap's photo, for example. Looks like ABC pork.

[old_gregg]

I'll be most of this food tastes great, but I'll be honest - none of the pictures look at all appetizing. Take wuap's photo, for example. Looks like ABC pork.

his kebabs look good

[Jeff Lebowski]

Yeah, I was trying to go more for chunks instead of shreds, but I was having some issues with execution with the new bear claws. Couldn't seem to get that happy medium between shreds and huge chunks.

Well, there's your problem. Throw those bear claws away. I use a pair of tongs and a big chopping knife and a cutting board. You could maybe use your bear claws to lift a roast in and out of something, but I wouldn't even use them for that because that will poke holes in your meat allowing the juices to drain.

[Pelado]

Well, there's your problem. Throw those bear claws away. I use a pair of tongs and a big chopping knife and a cutting board. You could maybe use your bear claws to lift a roast in and out of something, but I wouldn't even use them for that because that will poke holes in your meat allowing the juices to drain.

So their only use is in assisting me as I pretend to be Wolverine?

[Jeff Lebowski]

So their only use is in assisting me as I pretend to be Wolverine?

Yes! But you should keep them for Halloween.

[wuapinmon]

I'll be most of this food tastes great, but I'll be honest - none of the pictures look at all appetizing. Take wuap's photo, for example. Looks like ABC pork.

Yeah, it wasn't smoked, only roasted, so no pretty ring. But, flavor-wise, I come correct.

[Pelado]

Smoked pulled pork, take 2:







The local Oakridge supplier was out of Secret Weapon, so I'm trying out Dominator Sweet Rib Rub on one and Competition Beef and Pork Rub on the other.

Put them on the Traeger at 11 pm. Plan to foil in the early morning. Plan to eat around game time.

[Pelado]

Just foiled at 5:30. They're sitting at 165.

[Joe Public]

Atta boy.