Ladies and Gentlemen, I have officially hit my stride with pulled pork! Its finally exactly where I want it to be! And I owe it all to a foil pan! May not be the norm or conventional but FU CKrying out loud... It was AMAZING!
I got a case of some amazing pork butts straight off the farm for a job last month (as usual, which is pretty easy to do out here) and I held back the 2 prettiest ones...
forgive me but it was worth it! Anyways, I digress... I seasoned it with my own pork rub (Hog Dirt) after injecting it with a simple blend of apple juice, cider vinegar, sugar, salt and a bit more of the rub. and let it sit in the fridge overnight.
I put it on a fairly hot smoke (300-350) for about an hour then into a DRY pan fat side up until the fat started rendering out filling the pan. I then flipped it fat side down to work on the bark, sprinkled a little more rub on it and basted with the renderings... I cannot BEGIN to describe the flavor throughout the meat... SO good! You guys need to give the pan a go even if it's just for once! This is my staple method from now on! that butt sitting in the seasoned pork fat bubbling away...
Well here's how it went:
Started off by skinning the butt and deboning the spine (for my assistant, She always wants it grilled up
Injected and rubbed that butt down, and into the fridge it went:
Threw it on this morning with a blend of guava and lychee wood for smoke.
Browned it for a bit then placed it in a half pan:
Back to the butt:
Flipped it, sprinkled it and basted it:
and it's ready to come off
Poured off the fat and mixed in some of the renderings:
The rest of the renderings went into a mix with some SBR's, cider vinegar and some scotch bonnet pepper:
And the perfect simple sammy!
Couldn't have asked for better pulled pork! Give the pan a go!
It surprised the HELL outta me!!!
Well, thanks for looking guys