In the Pulled Pork Doldrums...

[Duanessmokedmeats]

As long as I can smoke something I am happy...

[Steve R.]

It's an easy crowd-pleaser that doesn't require me to actively do much of anything, especially when I prep and freeze butts ahead of time. The thought of pulled pork doesn't excite me, but I do enjoy eating it when I have some available.

[Murdy]

I love it, but we only do 2-3 a year, plenty of leftovers for 2 people.

[Starsky]

I understand what you're saying. I try different rubs or sauces, but my audience isn't as adventurous as me, so I usually go back to the classics. It's an inexpensive way to feed 20 people

[hoovarmin]

I have a renewed interest in them simply because they make a ton of sense from and economic perspective at a time when groceries have become ridiculously more expensive.

[jfmorris]

Yes. For feeding a family economically they are about the best deal out there. And last week my local Kroger had them BOGO. Their marked prices are a bit higher than Sam's Club, but the BOGO half price sale put the butts down around $1.25 a pound. If I didn't already have 3 left from the last sale, I would have gone to grab a few for the freezer.

I've just got to get off my high horse and get motivated to experiment with butts.

[hoovarmin]

jfmorris you aren't on the high horse, lol, I am right there with you with the pulled pork doldrums. How about if you tried some conchinita pibil with some nice corn tortillas and pickled red onions in lime juice?

[DaveD]

I'm still too new at all this to have gotten bored with anything Pulled pork is a freezer staple for us too, ditto for the poor man's carne adovada enchiladas I make with it. My lovely bride has decreed that there is always to be a supply of both on hand, and I'm happy to comply

[jfmorris]

So you make pork enchiladas and freeze them? Hmmm. I could go for some of those. Tell me more!

[DaveD]

jfmorris Jim, indeed, I'll make a pan of flat enchis, we'll have a serving on the day and I'll portion them up for vac sealing (after a night in the fridge to make it easier to section them up). Then we have instant enchi meals, I just put the bag in the sous vide at 180/82 right out of the freezer for a couple of hours, perfect every time. So much better than microwaving!

[DaveD]

jfmorris My most recent pan of these enchis from the Show thread: https://pitmaster.amazingribs.com/fo...38#post1594238

Also a big fan of pulled pork nachos: https://pitmaster.amazingribs.com/fo...58#post1539158

[barelfly]

Like others have mentioned, pork butts become the separate and freeze item that then turns into some yummy goodness. If I don’t freeze after smoking, then yes, after a few days I’m not as excited for pork butt, but freezing and then turning into some type of New Mexican dish….who’s kidding…into a taco is usually how I go. But like DaveD mentions, carne adovada, enchiladas, stuff like that are great! And I think that is where MeatChurch’s Holy Voodoo rub is great because of the flavor profile it presents.

And Monday I saw I have PB in the freezer that I just may smoke here soon. This thread has prompted me to do that, maybe even this weekend!

[barelfly]

jfmorris - it’s not spicy, so she should be good. I know everyone can have varying levels of spice, so try it first, but I don’t think it’s spicy. I just think it’s a great all around rub and is my go to for chicken and pork. Even beef depending on how I’m serving.

[realdocBBQ]

I agree - I did some Voodoo ribs and didn't find them at all spicy. Not at all.

[jfmorris]

Ok thanks barelfly and realdocBBQ - I'll pick up some Voodoo. I had been staying away from it as I just thought it was spicy, and Yvonne was struggling with anything spicy due to chemo.

[WayneT]

I don’t do that many pork butts either, maybe two a year, but I’m onto something with my ‘faux whole hog wannabe’ cooks where I smoke some butt, shoulder, belly, ribs and tenderloin to simulate it. I also crisp up the shoulder skin, chop it into little pieces and add it to the entire mixture of meats. It’s the closest I’ve ever come to duplicating the eastern NC BBQ flavor.

[JCBBQ]

If I’m honest I get bored of all “bbq” cooks. If I’m not trying something new periodically I lose interest. There’s sooo many great things to cook and combine - fusion is what makes me happy. Yesterday for lunch I made an Argentinian/Korean deal. Lettuce cups w a thin slice of flap meat, purple rice and Chimichurri sauce. 5 min meal, used some leftovers and delicious. Obviously it doesn’t need to be anything spectacular but new stuff for me is satisfying. Maybe challenge yourself to find something you’ve never cooked before using pork butt. See if that gets you inspired again. Good luck!

[jfmorris]

I think you may be describing where I am too. Long low and slow smokes may be what I am bored with. What I have cooked this year has been on the grill or flat top. Faster paced cooks.

I've got some ideas from this thread on where I may go with my pulled pork though.

[JCBBQ]

For example this might be enjoyable:

https://www.recipetineats.com/momofuku-bossam-korean-slow-cooked-pork/

[jfmorris]

That looks good! I've done the Steven Raichlen Korean pulled pork recipe before, this one looks a little different.

[Grillin Dad]

I love pulled pork. To me, it's the quasiessential bbq food. It's a cheap meat that generally gets overlooked by most people. Then, when you make 'real' pulled pork, it blows them away. I made smoked pulled pork for our party last July 4th. Everybody was expecting the standard crock-pot variety, and absolutely loved the real thing. To me, that's everything bbq should be. Taking a cheap, tough, undervalued piece of meat and turning it into something far better than it has any right being. And the fact they I can do it on my humble Weber kettle, just makes it that much better.

[realdocBBQ]

This is a very good point - I have had incredible reactions to my pulled pork, though I have trouble understanding why. Well, I should say, until the few times I've tried the pulled pork from the local BBQ place that seems to do most of the catering in this area - then I wonder WHY they do? Maybe I should look into taking away some of their business? lololol

[Alan Brice]

I am the complete opposite of most here. I have only done a handful at best of PB. I started w/briskie cause that was my crave.
I have a couple PB in the deep freeze only because I was afraid the meat market was going out of sight. I will most prob do a St. Louie cut, again because price would not let me pass. I have always prefered babyBacks. I am a simple guy. Open to suggs.

[Sweaty Paul]

I tend to agree with jfmorris about a desire to cook pork butts. Anymore I only cook them for a couple of parties that I host for the nurses in the OR and my office staff. I've done enough of them I have a good system and their outcome is never really in question. Additionally, since there are only two of his home now with Offspring in the great wide world.

That being said hoovarmin brings up a great point about the economics of cooking them. I will likely have to become more deliberate in meal planning to take advantage of the cost benefit.