Pulled Pork

[fitzoo7]

Looking to enhance my pulled pork and get out of my normal routine.

What’s everyone think of this recipe?

What recipes or process is everyone else using?

FYI, I did have a chance to make this recipe, and it was excellent. No regrets, even the BBQ sauce you make it highly compliments the flavor.

https://recipekeeperonline.com/recipe/q4TK1eJgX0GpW2sLa6ZRBQ

[realdocBBQ]

Here is my process, which I have pretty well settled on after numerous years of experimentation.

If you have a bone-in pork butt, fillet it open to remove the bone. If boneless, this is already done for you. Cut your pork butt into fist-sized irregular chunks, usually about 6-8 in a regular full-size butt. Sprinkle lightly with MSG, then fairly heavily with salt, then coat liberally in rub. If your rub has salt in it (mine doesn't), then you can reduce how much salt you use, but I find a pork butt and eventual pulled pork needs a bit more salt than in most commercial rubs. But this is to taste, obviously.

Once cut into chunks, smoke using your preferred smoker - kettle, pellet, drum or offset stickburner, whatever. I like the offset for maximum bark and smoke flavor, but I have found ways to get excellent smoke and bark on essentially all of my cookers.

Smoke until you reach 'the stall' - usually for me with pieces this size, it is about 160-165. Continue smoking through the stall - which will be shorter than with a large single hunk, as these smaller pieces push through it quicker. Once I reach about 170 or so, I place all the pieces in a foil pan and cover it with aluminum foil. I do not really push the heat too much, as I don't want to boil these chunks in their own juices, but at 275ish, they will braise quite well. Another hour or hour and a half after the pan/wrap stage, they are usually in the 200+ range. I take them to 205-210, mostly. Instant-read thermometer like a Thermapen is a Godsend.

Pull from smoker, keep wrapped in pan, let sit on counter for 1-2 hours and slowly reduce in heat. About 145-160 range is when I will pull/shred.

Here is a pic of how they all look in the pan, has about 1/4" of liquid, which all gets mixed back in with the shredding.


This was 2 full butts, maybe 18 lbs before deboning. I also, after much experimentation with ACV, apple juice, orange juice and even straight butter, have settled on white grape juice. I add about 1/4 cup of white grape in with this amount, shred it all together, mix back in all the rendered fat, liquid and juice - the white grape adds just a hint of sweetness, without being cloying or overpowering.

Once all shredded, I keep mixing the juices and fat back in as a separate it into vac seal bags (as it all wants to settle out as it sits) and then seal it up in 1-1.5lb batches, which is perfect for The Wife and me to pull out and use for several meals over the course of a week.

This is my firmly settled method after over 12 years of experimentation, and it is night and day better than any pulled pork at the local BBQ places. Absolutely phenomenal - tons of bark, tons of rub, plenty of smoke and flavor, super juicy and luxurious mouth feel from keeping the rendered fat and juices with it, just the lightest hint of sweetness. No sauce needed - except I do use a Carolina gold-style sauce, along with pickles and sliced onion on pulled pork sammies. Any other dish, nothing else, really. Not as far as sauce goes, anyways.

[DuckinBBQ]

realdocBBQ How long, average, does it take you to do the two butts with this method? I have two more I am doing on Aug 22nd. Might give this a try.

[realdocBBQ]

DuckinBBQ - depends on your temps & humidity, etc. How closely you're watching and if you overshoot, etc. And of course, how much grate space you have to space 'em out. 2 butts cut up takes a pretty good amount of space. You can cut a but into 6 chunks, but they'll be bigger and take longer. Or cut it into 10 and they're smaller and go faster (but could dry out easier). Generally, 1, 2 or 4 butts these days, about 4-6 hours for me. All depends on grate spacing, flipping, etc, but it's way fast.

[DuckinBBQ]

realdocBBQ Thank you. As I get older, the more i dread starting cooks at midnight'ish.

[LA Pork Butt]

Do you want to work that hard to get out of your routine? LOL What’s wrong with your routine? Do you still enjoy it? If so, enjoy!

[fitzoo7]

lol, it is a lot of work, but I’m always on the search for the best techniques, recipes, etc…

I made some of the best ribs I’ve ever had the other day, using Italian dressing as the marinade. I never would have thought to use Italian dressing as a marinade.

If I don’t change it up, I get bored.

[davidleesmith]

realdocBBQ took the batch I made ( in a slow-cooker on warm) to a pot luck tonight with some slider rolls my wife baked and it vanished! People inhaled it. And the whole room smelled like smoky goodness!

[mrichie1229]

Good barbecue has a way of vanishing into thin air. It's better than a magic trick.

[TripleB]

When I want some smoked pork, but want something a bit different, I do Kalua Pork. This recipe is similar to the Hawaiian version that uses banana leaves to wrap the pork in.

The pork flavor is very clean and flavorful with a hint of smoke. Pile it on top of white rice and add chopped green onions, slaw, maybe a little mango/pineapple salsa with a splash of teriyaki sauce and oh my my. Like I said, when I want pulled pork, but a tad different, I go with this.

[fitzoo7]

Looks good, thank you for sharing.

[negolien]

great thread :<)

[Davek8282]

Here is a YouTube link to a Greek Style pulled pork. Just seasoned one up to cook tomorrow this will be the second time I have used this recipe. I find it to be a nice twist on the usual.

Smoked GREEK Style Pulled Pork Recipe! | Ash Kickin' BBQ

[fitzoo7]

Thanks for sharing, I love when the recipes are very different than what I’m used to.

[DuckinBBQ]

realdocBBQ Thank you for your write up on your method. For years have always done them whole. The two butts weighed in at 19.7lbs before bone removal. Cut each one into six chunks. Lit the LSG at 5:30am. Temperature during the cook was between 225-250. Meat went on at 6:30. Into the foil pan and covered at 168 degrees. Took the temp to 205 pulled and put in the faux cambro (preheated the cambro with two hot bricks wrapped in foil.) Rested for 1.5-2 hours. Here is where I kind of messed up. I Had white grape juice on hand from the brisket we did July 4th. I should have consulted your write up one more time. I actually added one cup, oops. It still turned out wonderful. The amount of smokiness was great. For now, this will be my go to method. It was a bit on the salty side. That was my own fault as I salted as I normally do. But also had a new rub I was trying PBC All Purpose Pit Rub. I think that may have been what took it over the top. Thank you again.

[realdocBBQ]

Yes, a bit over the top maybe. I have learned how much to salt and rub with this method now - and the liquid. Matter of fact, last couple batches I added no liquid, pulled into the pans around.... 170-175, some chunks maybe high 160s, some of the thinner/smaller around 180. And I end up with just the right amount of liquid, no need for any to be added.