Independence Day Pulled Pork!

[Kona]

Threw on a 5lb Boston Butt and ended up with this I used the Salt Lick Barrel Aged sauce and was outstanding for pulled pork!

[N. Ontario Smoker]

Looks great. Everyone is knocking out great cooks this holiday weekend.

[Savannahsmoker]

That is a mighty fine looking pulled pork sandwich,

[Pappymn]

I love there original sauce on pork. Nice looking Sammie

[Kona]

this is only my second pulled pork on the PBC after owning it for 6 months. This one was far better than my first attempt. This one I injected on Saturday, dry brine on Sunday and this morning put the rub on and into the cooker two hours later. I wrapped this one in foil as well, the first one I did I didn't wrap. I far prefer the wrapping, the first one the bark was far too tough and the meat was on the dry side. I let this one rest in a cooler for two hours as well but I drained the juice out of the foil before I did that. I thinned out some of the bbq sauce into the juices, added rub to the mixture as well as red pepper flakes and poured that on the shredded meat.

[tomcrete1]

Very nice! Since that's only the second one on the PBC, you have it mastered!

[smokeasaurus]

That is a beaut of a sammie 

[grossie]

That looks delicious! Nice job.

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[HighOnSmoke]

Awesome looking sandwich!

[Kona]

well as I usually do, I brought in the leftovers and slowly heated them at my desk in my pressure cooker...the smell drifted through the building like the best air freshener you've ever smelled lol. I handed out about 20 sandwiches and people were blown away. I gave one to one of my coworkers and as I'm walking away from her office down the hall I hear "holy shit this is good" lol.

[muebe]

Purdy sandwich!

[TexasRob]

Looks great!  I wish I could find a bone in 5 lb shoulder.  It's just my better half and I and the smallest I can find is at least 8.5-9.0 lb.  I wish I could get a smaller one to speed up cook time. I did one over the weekend and not sure it was at the proper final temp, as the meat was still a bit tough to tear apart and a bit fatty.

Perhaps I can get a boneless at a smaller cut and give it another shot on the PBC.  Loving the way this machine cranks out ribs in like 2.5 hrs...so are my neighbors!
-Rob

[Kona]

Looks great!  I wish I could find a bone in 5 lb shoulder.  It's just my better half and I and the smallest I can find is at least 8.5-9.0 lb.  I wish I could get a smaller one to speed up cook time. I did one over the weekend and not sure it was at the proper final temp, as the meat was still a bit tough to tear apart and a bit fatty.

Perhaps I can get a boneless at a smaller cut and give it another shot on the PBC.  Loving the way this machine cranks out ribs in like 2.5 hrs...so are my neighbors!
-Rob

One thing I always do on my Boston Butt's is cut the fat cap off. You're eventually going to just remove all that un-rendered fat on the final pull anyway plus removing it gives you all that extra surface to apply rub to the actual meat which is more bark   From what I learned on amazing ribs, all that fat really doesn't penetrate the meat as it renders, the same with spraying meat during cooks. There's enough internal fat in pork butt's to keep it moist as it cooks

[TexasRob]

I did cut the fat cap and went fat cap down.  I should have used my Thermapen to test different areas of the shoulder, I relied just on my Maverick food probe (it was a brand new probe).  As mentioned it was a bit tough to pull apart, bone did not slide out easily as it should have if truly at the proper temp all throughout the meat.

It was a lesson learned for sure as this was my first pork shoulder on my PBC...and that is fine. I will take a look at the Wal Mart ones as other have suggested. I will crutch and use my Thermapen to test different areas after being foiled for a good time on the grate.  Great group here that we can discuss and get help from each other!  Loving the PBC and my neighbors are loving my ribs!

-Rob

[Deathbot3]

Wow! That's a gorgeous sandwich! I think pulled pork just moved up on my list of upcoming PBC cooks.