noskos
Knows what a fatty is.
At the Dutch BBQ Forum we had a virtual pulled pork event, 8 of us all made pulled pork yesterday in our own backyards. Set up a chatroom so we could keep in touch and help the people that had never made pulled pork before.
I started with a pork neck, pork butts are hard to come by in this neck of the woods. This is the part where the chops start is is readily available from every butcher. Most of the time it comes boneless.
I used the Southern Succor Rub on it from Smoke & Spice.
Smoked it with hickory until it hit 190F after little over 13 hours. After that it was time for Keri's Hog Apple Beans and MOINK Balls. Everything made from scratch, no Bush's Beans here and no pre-made Italian meatballs here either :wink:
Served on white buns with coleslaw and Carolina Mustard Sauce (yes again home made :-D)
I started with a pork neck, pork butts are hard to come by in this neck of the woods. This is the part where the chops start is is readily available from every butcher. Most of the time it comes boneless.
I used the Southern Succor Rub on it from Smoke & Spice.
Smoked it with hickory until it hit 190F after little over 13 hours. After that it was time for Keri's Hog Apple Beans and MOINK Balls. Everything made from scratch, no Bush's Beans here and no pre-made Italian meatballs here either :wink:
Served on white buns with coleslaw and Carolina Mustard Sauce (yes again home made :-D)
