Pulled Pork failure

[Propwashed]

I have cooked a dozen Boston Buttes and never had a problem. This time I tried something new , I injected the butte because I saw Heath Riley inject one on you tube. Man what a mistake. It had great flavor and a bark on it. The trouble was I injected it like it was a Thanksgiving Turkey. The meat while pulling was like mush on the inside . The outer layers was a little better, it had a little texture. I'm not going to inject pork again I don't enjoy meat that tender. I didn't take a picture because it looked just like the thousand other Pork Butte pictures on this site.

 

[RayClem]

Remember that the texture of a pork butt is highly dependent upon the final temperature to which it is cooked as well as whether you wrapp the butt or not. I think you could probably inject the meat (perhaps a little less enthusiastically) to enhance the flavor, but then adjust the cooking parameters to it does not turn to mush.

 

[Propwashed]

Thanks for your reply. You did hit the nail on the head. The combination of injecting and wrapping combined did it. the temp i pulled it at was 203 F . I will do pork butt again but no more wrapping or injecting. I like the same texture as a well cooked beef shoulder clod .

 

[RayClem]

I like to purchase bone-in pork butts. When the bone will pull out cleanly, the texture is right.

There is nothing wrong with either injecting or with wrapping as long as you do not overdo it. Remember that once you get close to the boiling point of water, every degree is significant. You might need to pull it off before 203F.

 

[Slimpicker]

Next time just cook it regular, wrap for a couple hours in a cooler, and make a finishing sauce instead of injecting... the post-pulling added sauce is an awesome way to enjoy moist PP that sometimes doesn't even need a BBQ sauce

Just google it, there's hundreds out there. I don't do PP without it, and I never inject pork butt

I use this one when I'm lazy but it is an awesome product:

The FAILPROOF way is to just "add to taste"

 

[RayClem]

Folks in Eastern North Carolina, Eastern South Carolina, and Eastern Georgia tend to -prefer a thin vinegar based sauce on their pulled pork. In those areas, pig pickin' os common. Whole pigs will be placed in a BBQ pit and cooked for many hours. As the pig cooks a mop will be used to drizzle a vinegar based sauce over the pig to keep the meat from drying out. These sauces do not contain any ketchup, just vinegar brown sugar, and spices.

Braswell's Moppin Sauce is made in Statesboro, GA just an hour's drive west of Savannah where I once lived. It was easy finding these vinegar based sauces in grocery stores. Now that I live near Chicago, these sauces are not so popular and they are difficult to find. So I make my own. I do jnot cook whole pigs, but it works well on pork butt.

 

[Slimpicker]

Now that I live near Chicago, these sauces are not so popular and they are difficult to find.

Amazon, free delivery (but yes, I love my recipe too... more in control of the flavor that way.)

https://www.amazon.com/Braswells-Ole-Smokehouse-Moppin-Sauce/dp/B0792LFLX7?crid=3V6JC7W2K7KY1&dib=eyJ2IjoiMSJ9.GLTtc3UwgW3zIXn35gIJHNRXHHuVOm-T1xzFwyx58m6NhcBEpSqrx2ivXrOpqRtKIVovDn42IFHTpct75aDH5jCkth8psmYFa3qZzRXm4yaxWbTkQhO5zQVZqJ4g628VdV2HHKddAEZ0fmaz-IazpS-SNMVpkI5DgczCVeGNtC18rlHsyMxdjjBaxOF9PFCYa93YhmMyqn984dsbOKwYHnKRMC0gz49Hed4Z6ZP658XnPeYsZK2K0bCBCxU8jboQhel5k9fSFws9DHKoQnjpncE8-Lxu58z2mHMiR3UJiNs6pxe5Yi1dRUYT1C4I8LNqROxWBkxLBdzSbEVchrZwAoqw5LyRigRiATHWZwMpCnX5pOz6dH5r2pRHtfVswGShFrrIOJMwrojczJRWyy3ZRlnqvkmZ_SqdzZQ5UFCWh8QIUfynhs56vNl_l0-GAEGW.NJvBwhhucPJq2bc0cWotyJeTtqaSsCJOGKy6Rlk5TK8&dib_tag=se&keywords=braswell&qid=1739805228&sprefix=braswell+%2Caps%2C160&sr=8-44