I woke up at 5:00 AM Saturday so I figured I might as well go get something to put on the pellet grill. I had some stuff to do around the house since it was supposed to be the last nice day for the next week or so. I decided pulled pork was the ticket - a set and forget kinda cook for the day.
I grabbed a couple of pork butts at the store and went home and rubbed them down. I was not sure how they would be since I did not have them to rub and wrap overnight the night before. It did not seem to make a huge difference. I rubbed one with a basic pork rub and the other with the Huckleberry rub I had gotten from the custome spice shop in Spokane WA.
Onto the smoker at 170 degrees for two hours then bumped to 225 for the next 7 hours. I was hoping to not foil them and run them through the stall but when 4:00 PM rolled around I was getting hungry so I broke down and foiled them and bumped the smoker to 325. When the IT hit 205 I probed them for tenderness and they were ready to come off. Total cook time was 11 hours and an hour of rest before pulling them.
I whipped up a batch of my favorite North Carolina Vinegar sauce and tried something new. I substituted a Sriracha Chili Garlic paste for the 2 Tbsp of hot sauce the recipe called for - OUTSTANDING!!!!
A little cabbage bathed in the vinegar sauce and a hogie roll and we were in business. Leftovers for lunch this week.
This is the Chili Garlic paste I used. If you have not tried it and are a fan of Sriracha I highly recommend it.
On the smoker
After the 1 hour rest (It's just as easy to do two as it is to do one
)
The tray of pulled pork - lots for leftovers and some to vacuum for the freezer
Sammie Time
