You can butterfly your butts. Get best of both worlds and faster cook time.
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I have to disagree about pulled pork being boring. Leftovers have so many fantastic uses. Heat some up for sandwiches for a very quick easy dinner. Some of my favorite uses are tacos, nachos, pizza, and fried rice. The possibilities are endless. I freeze one pound packages and try to always have some in the freezer.Comment
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Old Glory - I was afraid of that. You can try this one, but I'll be shutting down the account in a few months. I should have a replacement link then.
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I believe it was actually Meathead that posted this a loooong time ago but recently I've tried it with good success. When reheating pulled pork from the freezer just give it a little smoke. It is wonderful IMO.Comment
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rickgregory I'm no longer sure I agree with you right now.
(Seriously, that's up there on the list of pork butts I've cooked. Dang, that's good groceries.)Comment
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Pulled Pork boring!?!?
This aggression will not stand!
Pulled pork is the first thing I order when I get east of Texas.
​​​To each their own I guess.
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So ya think it’s boring do ya? Ya this is almost like an unmentionable in the Q world. I sorta, mostly agree. A big loooong cook fer (now I might really ruffle some feathers & that is not my intention) a sandwich? Yes, a sandwich. Now I know burgers are sorta sandwich’s & dogs n’ brats might fall in that category, but ya cook em in minutes not parts of a day. This is stuff I just happened to think of. I blame it all on rickgregory !
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Looks tasty. But remember, I didnt say it was bad. But that most of the meat is just roast pork. What makes pulled pork good is the bark.Originally posted by mnavarre View Post
Thought experiment: take a nicely smoked pork butt with your fave rub. Now... trim off all of the bark and set it aside. Just the outer 1/2 inch or so. Pull the rest of the meat. Put it on a bun... but without any sauce or other seasoning.
Excited about that?
PS: It's not that roast pork is bad... but that so high a proportion of the pork is just that. Without the bark, it's just, well, kind of boring.Last edited by rickgregory; July 11, 2020, 08:27 PM.Comment
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HouseHomey - perhaps im not being clear. Of course no one wold do what I suggest. That's not the point. It's that all of the interior meat is basically nothing more than slow roasted pork. It gets basically no flavor from the rub or the smoke. Hence it's (comparatively) boring *as BBQ* where the point, as I see it, is to have those flavors -
I see that middle ground though I’m not sure totally agree about taste.
I’ll buy it though for the point you are making. It’s a specific point "Comparatively" and I see it.
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rickgregory I understand the point that pulled pork is boring to you because without the bark or sauce the rest of the meat is nothing special. But, what other meat is not boring without spice and/or sauce? I get the point that there is a lot of meat that is plain without the bark or sauce. From posts it is boring to you and others in the pit, but not to everyone. Isn’t boring like taste in a movie or any other food, a matter of choice or opinion? More people might agree one way or another, but it still remains a personal preference.Comment
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What you're missing is that it's *comparatively* boring since so much of the meat isn't seasoned unless you mix it. Contrast that with ribs or brisket where there's much less 'unseasoned' meat.
Basically, it's about proportions. That's why I think some of the suggestions above about pork steaks, butterflying etc are interesting. Same cut, same technique, better proportions. -
"From posts it is boring to you and others in the pit, but not to everyone. Isn’t boring like taste in a movie or any other food, a matter of choice or opinion? More people might agree one way or another, but it still remains a personal preference."
Don't be that guy. OF COURSE it's a personal preference.
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I did my first half butt, about 3.5 lbs... The ratio of bark to meat was way better. Plus, it cooked much quicker.Comment
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