Jarid in Cedar
05-27-2013, 09:44 PM
Not that sickos! This thread will be dedicated to the art of pulled pork. I made my first attempt today.
Started with a 7# picnic shoulder. After patting dry, I applied a thin layer of mustard, then applied the rub ( Spade L pork chop and rib rub mixed with natural sugar). Then into the smoker at 0100.
http://img.tapatalk.com/d/13/05/28/ubu2e7yt.jpg
I then smoked at 225 until internal temp of 170. At that point, I put it in a roasting pan, and started mopping every 30 minutes until internal temp was 190.
Mop was:
1 cup rice vinegar
1 cup apple cider vinegar
1 cup apple juice
Paprika, natural sugar, and cayenne (all to taste), and the remainder of the rub.
http://img.tapatalk.com/d/13/05/28/8a9uzy3y.jpg
Once it was to temp, FTC for 2 hours, 30 minutes rest, before pulling.
Just prior to pulling
http://img.tapatalk.com/d/13/05/28/8u8a6eva.jpg
Just after
http://img.tapatalk.com/d/13/05/28/ju6a2utu.jpg
This was ridiculously good. I took the drippings in the roster, deglazed the pan with more apple cider vinegar, removed the fat with ice cubes, and used the mixture to make a homemade bbq sauce.
Post your variations, suggestions and and successes with the wonderful world of pork.
Started with a 7# picnic shoulder. After patting dry, I applied a thin layer of mustard, then applied the rub ( Spade L pork chop and rib rub mixed with natural sugar). Then into the smoker at 0100.
http://img.tapatalk.com/d/13/05/28/ubu2e7yt.jpg
I then smoked at 225 until internal temp of 170. At that point, I put it in a roasting pan, and started mopping every 30 minutes until internal temp was 190.
Mop was:
1 cup rice vinegar
1 cup apple cider vinegar
1 cup apple juice
Paprika, natural sugar, and cayenne (all to taste), and the remainder of the rub.
http://img.tapatalk.com/d/13/05/28/8a9uzy3y.jpg
Once it was to temp, FTC for 2 hours, 30 minutes rest, before pulling.
Just prior to pulling
http://img.tapatalk.com/d/13/05/28/8u8a6eva.jpg
Just after
http://img.tapatalk.com/d/13/05/28/ju6a2utu.jpg
This was ridiculously good. I took the drippings in the roster, deglazed the pan with more apple cider vinegar, removed the fat with ice cubes, and used the mixture to make a homemade bbq sauce.
Post your variations, suggestions and and successes with the wonderful world of pork.