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DerHusker
09-03-2015, 09:40 AM
I was tasked with providing the Pulled Pork for a Pot Luck get together we were going to. Last Saturday I took a pork butt out of the freezer and put it in the fridge to thaw. Tuesday evening I pulled it out of the fridge and it was still almost completely frozen. Crud! I break out a large stock pot and let it sit in some water for around 4 hours and that did the trick. Got out my rub.
https://farm1.staticflickr.com/719/21087067276_8ab3912a06_z.jpg (https://flic.kr/p/y8oJrs)
Took the pork butt out and cut off most if the fat cap and poured a little molasses on.
https://farm1.staticflickr.com/721/20926467649_d7c204a3fc_z.jpg (https://flic.kr/p/xTcBLn)
Rubbed that all over
https://farm6.staticflickr.com/5797/20926463609_466e237694_z.jpg (https://flic.kr/p/xTcAyH)
and applied the rubbed. I wrapped this up in plastic wrap and then let it rest in the fridge overnight.
https://farm6.staticflickr.com/5681/21113251095_60981b95ee_z.jpg (https://flic.kr/p/yaGVYB)
I got up at 6:00 and had the butt on the grill by 6:30 with some peach wood chunks.
https://farm6.staticflickr.com/5658/21103152132_34ee7d7143_z.jpg (https://flic.kr/p/y9PaUy)

https://farm6.staticflickr.com/5820/20492166923_a8629fc78c_z.jpg (https://flic.kr/p/xdPHhP)
After it reached an I.T. of 202 it probed like butter and I placed it into a chafing pan.
https://farm1.staticflickr.com/779/21113232535_c695d5d3ce_z.jpg (https://flic.kr/p/yaGQsB)
I then covered it with foil and placed it in a good cooler and cover with a few towels to let it rest. After approximately 4 hours we needed to go so I pulled the bone out. It was still almost too hot to touch but I pulled a few pieces off to get a pic of the results.
https://farm1.staticflickr.com/706/20926421419_2ab01efa86_z.jpg (https://flic.kr/p/xTco2i)
It was a hit! :biggrin1:

Diesel Dave
09-03-2015, 09:43 AM
That looks real good

Do you find the molasses adds any flavor?

DerHusker
09-03-2015, 09:47 AM
Not really. It does make the rub stick like crazy and provides some good bark.

Diesel Dave
09-03-2015, 09:48 AM
Wasn't thinking it would, thanks

Jeff H
09-03-2015, 10:07 AM
Wasn't thinking it would, thanks


Looks like it serves the same role as the mustard that I use on my pork to get the rub to stick.

smoke ninja
09-03-2015, 10:47 AM
Ive done the molasses a few times. I d say it helps with a nice bark.

medeloach
09-03-2015, 11:13 AM
I'm gonna try molasses this weekend instead of mustard. Thanks for the tip!

landarc
09-03-2015, 11:46 AM
nice butt work

thickstrings
09-03-2015, 12:25 PM
I brine overnight in water, salt, molasses and white sugar then I use Hoisen sauce before the rub...

DerHusker
09-03-2015, 02:38 PM
Looks like it serves the same role as the mustard that I use on my pork to get the rub to stick.
Yes it does but it stickier then mustard so I believe you get better bark. JMHO

DerHusker
09-03-2015, 02:38 PM
Ive done the molasses a few times. I d say it helps with a nice bark.
Exactly. Thanks

DerHusker
09-03-2015, 02:39 PM
I'm gonna try molasses this weekend instead of mustard. Thanks for the tip!
Thanks and you're welcome.

DerHusker
09-03-2015, 02:40 PM
nice butt work
Thanks Bob. (I think :laugh:)

DerHusker
09-03-2015, 02:41 PM
I brine overnight in water, salt, molasses and white sugar then I use Hoisen sauce before the rub...
Now that sounds like a great idea. Thanks

Al Czervik
09-03-2015, 05:53 PM
https://farm1.staticflickr.com/706/20926421419_2ab01efa86_z.jpg

Needless to say the potluck was named in your honor DH... :mrgreen:

cheez59
09-03-2015, 07:07 PM
Wonderful looking bark there. I reckon I need to try that molasses thing.

bbqhungry
09-03-2015, 07:19 PM
That looks great! I'm going to try it. I recently tried horseradish mustard on my pork shoulder. Somebody else uses it for their brisket, which I tried it on. But it was pretty good for the pork butt too.

Smoke on Badger Mountain
09-03-2015, 08:19 PM
Looks good

BigBobBQ
09-04-2015, 01:06 AM
looks like a nice pork butt from here.