No, the pig wasn't a hybrid, the method was.
My wife came home from the grocery store this morning with a boneless Boston Butt - about 4.75#. She said she told the girls we'd have pulled pork tonight and they could bring a friend. I tried to explain the concept of low & slow, but her suggestion was to "throw it in the crock pot." I decided to try something different, I remembered seeing something on another forum about hot and fast pulled pork. It's really sort of a cross between low & slow and hot and fast. Goes something like this:
Apply rub to the but - I used Fine Swine and Bovine (FS&B.)
Fire up the smoker to 225* (mine is electric.)
Add some wood chips - I used apple
Put the butt in in the smoker and keep the smoke going for about 3 hours.
When I pulled the butt it was about 140*
I put it on a rack in a roasting pan, added a couple cups of apple juice and some more FS&B
Cover with aluminum foil and crimp the edges tightly
Put in an oven pre-heated to 350*
Start checking at about 2 hours - there was still some resistance to the probe - temp was about 185
Tried again in 30 minutes - closer
At 3 hours the probe went in so smoothly - temp right around 203*
Let it rest for about 30 minutes
It pulled so easily it was unbelievable - no bear claws - one fork...
Flavor was excellent, very tender. Not as much bark as I'd like, might be because I kept eating it while pulling....
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Thanks for looking.
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