Pulled pork recipe

[Fishon6730]

I have a couple pork butts I'd like to smoke. Any good recipes out there?

 

[RoadRunner18]

That is what's great about this forum. I have learned a lot by bouncing ideas and sharing recipe's with others here!.

 

[Timmy]

That is what's great about this forum. I have learned a lot by bouncing ideas and sharing recipe's with others here!.

You should put that in the recipes section. This is a great idea not many ppl would figure to do!

Yes i have gotten alot of advice and instruction from here, its a great forum!

 

[RoadRunner18]

My "go to" marinades are apple juice/apple cider vinegar with my rub and added sugars and spices with pork; Minor's Au Jus Concentrate and Beef Broth with Beef. What is nice about it is that you can make up the concoction after the fact if you didn't capture the juices from the cook.

 

[Timmy]

My "go to" marinades are apple juice/apple cider vinegar with my rub and added sugars and spices with pork; Minor's Au Jus Concentrate and Beef Broth with Beef. What is nice about it is that you can make up the concoction after the fact if you didn't capture the juices from the cook.

This is also great to know!

 

[RoadRunner18]

And I will start posting some of my recipe's that have worked for me in the recipe section.

 

[TheGrumpyGriller]

Timmy, Good Question and we all have been there!

Remember that portion of the recipe where i say: "Pour pan broth liquid into a fat separator to separate the fat from the pork and marinade drippings. Use the strained liquid as a dipping sauce or pour it into the pan with the shredded pulled pork for added flavor and moisture."

When ready to serve, I would heat up the dipping sauce on the stove and pour it over the pulled pork to heat it up. If you keep your pork wrapped and place it in a cooler to stay warm its going to continue to cook slightly and you run the risk of it become mushy.

The only time I would place it in the refrigerator is if I have leftovers, and then enjoy it again the following day! With 5 Grand-Kids that doesn't happen that often

 

[TheGrumpyGriller]

Timmy, Good Question and we all have been there!

Remember that portion of the recipe where i say: "Pour pan broth liquid into a fat separator to separate the fat from the pork and marinade drippings. Use the strained liquid as a dipping sauce or pour it into the pan with the shredded pulled pork for added flavor and moisture."

When ready to serve, I would heat up the dipping sauce on the stove and pour it over the pulled pork to heat it up. If you keep your pork wrapped and place it in a cooler to stay warm its going to continue to cook slightly and you run the risk of it become mushy.

The only time I would place it in the refrigerator is if I have leftovers, and then enjoy it again the following day! With 5 Grand-Kids that doesn't happen that often

 

[TheGrumpyGriller]

Thanks everyone for the help...turned out quite tasty!!!

 

[RoadRunner18]

Outstanding Job, Grumpy Griller, now strain the fat out of all that succulent broth and it will enhance all that pork goodness!

 

[TheGrumpyGriller]

Outstanding Job, Grumpy Griller, now strain the fat out of all that succulent broth and it will enhance all that pork goodness!

Yep...already separated .

 

[ILikebeer]

PULLED PORK​

HARDWOOD: Cherry, Apple, or Lumber Jack Fruit Blend

COOK TIME: 10 Hours

EQUIPMENT:

* 2 - Large Aluminum Pans.
* Large Aluminum Foil.
* Injector
* Meat rack

INGREDIENTS:

* Bone-in Pork Butt
* Apple Juice
* Your favorite pork rub
* Butcher’s Pork Injection

PREPARATION:

1. Trimming the Pork Butt:
* Trim the cartilage and fat off the top and all sides.

2. Injection:
* Pour 2 cups of Apple Juice and ¼ Cup of Butcher Block Pork Injection into a bowl
* Add 2 tablespoons of your pork rub to the injection mix.
* Place Pork Butt on Meat Rack and place in Large aluminum pan.
* Inject Pork Butt with Injection Mix in 1- inch squares

3. Lightly coat the Pork Butt with yellow mustard. (optional)
* Generously Coat the Pork Butt with your favorite Pork Rub.
* Rub the pork rub into the meat on top, bottom and all sides.
* Refrigerate Overnight.


YOUR COOK:

1. Pre-Heat Cooker to 225 (Super Smoke).

2. Place Pork Butt directly on the grill (Fat Side Down).

3. Set meat probe for 160 degrees.

4. Spritz with Apple Juice, Cola, Dr Pepper, or Pineapple juice every hour.

5. When meat temps reach 160, remove Pork Butt from the grill.

6. Set Grill Temp for 250 degrees.

7. Place the Pork Butt in an aluminum pan. Pour in 2 cups of apple juice. Wrap pan tightly with aluminum foil and return to the grill.

8. Set meat probe to 205.

9. When Pork Butt reaches 205 degrees, remove from the grill and vent for 10 minutes.

10. Seal pan back up and let Pork Butt rest for 45 Minutes.

11. Pour pan broth liquid into a fat separator. Use as a dipping sauce or pour into pan with the pulled pork for added flavor and moisture.

12. Remove Bone and pull apart meat, removing the little clumps of fat, especially fat from the fat cap that has not rendered out.

13. After separating the fat from the pork, Drizzle the pan broth across the pulled pork

Can’t beat this method. Wonderful

 

[smokeOnwater]

how does one strain the fat out of the broth... keeping just the broth?

 

[RustyJake]

how does one strain the fat out of the broth... keeping just the broth?

There are fat separators available commercially, and some are fairly cheap. Definitely worth having if you make gravies or sauce from meat renderings
There are some other methods if you don't have one

Another Way to De-Fat Gravies and Sauces Without a Fat Separator

Here are several tricks you can use to de-fat gravies, sauces, and broths when you don't have a fat separator.

www.thespruceeats.com

 

[smokeOnwater]

Very cool, thanks, didn't know these contraptions existed. Buying one now from Amazon.

 

[primeone]

Very cool, thanks, didn't know these contraptions existed. Buying one now from Amazon.

Which one did you decide on? I need to get one.