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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-08-2011, 12:25 PM | #1 |
Full Fledged Farker
Join Date: 06-22-09
Location: O'Fallon, MO
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Apple Cider Pulled Pork
I'm excited to share this recipe with you all, it's definitely my best pulled pork to date. I am now a big believer in injecting meats.
It's copy and pasted from my blog. Thank you BBQ Gods! This was my best BBQ pulled pork yet…it was moist, tender and melted in my mouth. I finally made pulled pork I’m proud of and it was a result of one thing I added to my recipe…the injection. I’ve tried the mustard slather and I’ve tried the mopping, but the pork shoulder was still dry on the inside. There was no change in my pork with or without mustard. In addition, mopping the meat eliminated a perfectly good bark, it turns out mushy instead. I no longer do either of those things…it is a waste of time. My new approach is to inject flavor directly into the meat and let it marinate for a day or two. Is my butt too big? Essentially, I took the same approach I did with the Smoke Cuban Pork. I start with a traditional flavor pairing for pork…apples. Actually, I’m using apple cider which is bountiful towards the end of summer and into the fall. To compliment not only the flavors, but the season too, I added a pumpkin spiced rub: 1 tbsp Pumpkin pie spice 1 tbsp Brown sugar 1 tbsp Granulated garlic 1 tsp Paprika Black and white pepper The Injection
Instructions
The Rub Use any kind of rub you want, I recommend a sugar based rub so it caramelizes on the meat and the surface will get a deep dark mahogany bark. I opted for:
Instructions
Apple cider injected shoulder on the left. I pulled the butt right at 197 degrees, a total cook time of 11 hours. I only peaked at it once and that was to pull the Cuban pork. This bad boy was done, I loosened the bone up and it came right out! The meat was still hot, but I couldn’t wait any longer so I put the smoked pork in a 2 gallon zip lock back….just like did with the Cuban pork and smashed the heck out of it with my heavy cast iron skillet until succulent shreds of pork are achieved. I was 2 for 2 on pork butts, this was just as tender, moist and delicious as the Cuban pork. Even after eating a legendary Cuban pork sandwich, I snacked on the pulled pork until I hit the food wall. I wouldn’t change anything about this recipe, I just hope I can repeat the results…one of the toughest skills to achieve in BBQ is consistency.
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[FONT=Century Gothic][SIZE=3][COLOR=black]Arthur Aguirre [/COLOR][/SIZE][/FONT][URL="http://majorleaguegrilling.com/"]Major League Grilling.com[/URL] [URL="http://www.facebook.com/pages/Major-League-Grilling/103389943087862"]MLG Facebook Page[/URL] 22.5" Weber Smoky Mountain Smoker 22.5" Weber OTG Weber Spirit E-310 Brinkman offset smoker Brinkman ECB smoker (modified) UDS (under construction) |
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Thanks from: ---> |
09-08-2011, 01:36 PM | #2 |
is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
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man that stuff looks good! i like the spiced cider and pumpkin pie spice ideas. you can have pumpkin ale, why not pumkin pork! i also will try the smashing method, if only to release anxiety! hopefully there will be someone around if things get ugly!
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Phil Better Days Barbeque Backwoods Party 3 WSMs 22" Weber Kettle Smokey Joe |
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09-08-2011, 02:12 PM | #3 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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Did you just leave the fat in it and what about the fat cap?
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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09-08-2011, 02:37 PM | #4 |
Full Fledged Farker
Join Date: 06-22-09
Location: O'Fallon, MO
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I would totally try a pumpkin beer injection! Go for it!
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[FONT=Century Gothic][SIZE=3][COLOR=black]Arthur Aguirre [/COLOR][/SIZE][/FONT][URL="http://majorleaguegrilling.com/"]Major League Grilling.com[/URL] [URL="http://www.facebook.com/pages/Major-League-Grilling/103389943087862"]MLG Facebook Page[/URL] 22.5" Weber Smoky Mountain Smoker 22.5" Weber OTG Weber Spirit E-310 Brinkman offset smoker Brinkman ECB smoker (modified) UDS (under construction) |
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09-08-2011, 02:41 PM | #5 |
Full Fledged Farker
Join Date: 06-22-09
Location: O'Fallon, MO
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I got these pork butts from Costco...they had no fat cap. I left the fat on the pork, I didn't trim it at all. The fat rendered down to almost none. I got lucky I guess.
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[FONT=Century Gothic][SIZE=3][COLOR=black]Arthur Aguirre [/COLOR][/SIZE][/FONT][URL="http://majorleaguegrilling.com/"]Major League Grilling.com[/URL] [URL="http://www.facebook.com/pages/Major-League-Grilling/103389943087862"]MLG Facebook Page[/URL] 22.5" Weber Smoky Mountain Smoker 22.5" Weber OTG Weber Spirit E-310 Brinkman offset smoker Brinkman ECB smoker (modified) UDS (under construction) |
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09-08-2011, 02:43 PM | #6 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Never seen that pan smashing thing - very interesting!
It all looks fantastic - glad it worked well for you. Thanks for posting!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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09-08-2011, 02:45 PM | #7 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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You got bone in butts from Costco? I haven't gotten butts from there in a while 'cause they were boneless, but looks like a second look might be in order,
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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09-08-2011, 03:00 PM | #8 | |
Full Fledged Farker
Join Date: 06-22-09
Location: O'Fallon, MO
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Quote:
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[FONT=Century Gothic][SIZE=3][COLOR=black]Arthur Aguirre [/COLOR][/SIZE][/FONT][URL="http://majorleaguegrilling.com/"]Major League Grilling.com[/URL] [URL="http://www.facebook.com/pages/Major-League-Grilling/103389943087862"]MLG Facebook Page[/URL] 22.5" Weber Smoky Mountain Smoker 22.5" Weber OTG Weber Spirit E-310 Brinkman offset smoker Brinkman ECB smoker (modified) UDS (under construction) |
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09-08-2011, 04:36 PM | #11 |
Full Fledged Farker
Join Date: 05-08-09
Location: St. Louis
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The pumpkin pie spice was mine and it came specifically from the pumpkin ales I love so much. First time I did it was on those apple pumpkin ribs. Now it's my go to rub that I keep a big container on hand all the time...
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Thanks from:---> |
09-09-2011, 08:51 AM | #15 |
is One Chatty Farker
Join Date: 04-26-10
Location: Memphis, TN
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Wow, we gotta try that injection/marinade next time, that meat looks soooo moist. And the pan smashing thing was pretty cool!
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[FONT=Comic Sans MS][SIZE=3][COLOR=red]Michele [FONT=Arial]>^..^<[/FONT][/COLOR][/SIZE][/FONT] [FONT=Comic Sans MS]22" OTS "Dirty Girl"[/FONT] [FONT=Comic Sans MS]Weber Performer/Cajun Bandit "Cajun Queen"[/FONT] [FONT=Comic Sans MS][FONT=Comic Sans MS]GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73[/FONT][/FONT] [B][FONT=Comic Sans MS][COLOR=navy]Avatar by NorthwestBBQ[/COLOR][/FONT][/B] |
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