Pulled Bacon?

[chuMP]

Anybody ever cure a pork shoulder like you would for buckboard bacon, then rub it and smoke it like you would for pulled pork? Would this even work? Pulled buckboard bacon? I'd think it may not be easy to pull apart even after it hits 195 degrees. If anyone has attempted it I'd like to hear about it.

 

[IamMadMan]

I've cured Pork Butts using the same brine I use for ham (similar to what I use for a bacon brine, with additional spices), rubbed with a sweet rub, and cooked as normal. The result was great.

Pulled ham sandwiches with a slice of sharp cheddar on an onion kaiser roll. mustard or apricot ham glaze is an optional side condiment. Always a hit with our gatherings, but I only do this about 4 times a year, including my superbowl party.

I would imagine that unless you fry your pulled buckboard bacon it will taste more like ham than bacon. But I have never tried it with an actual bacon cure.

 

[scaramoche]

We have a local one man single unit bbq....er...smoke....um hack joint here that does that. Similar to what you and madman are referring to. He calls it pulled ham sandwich. Popular menu item. more so then his pulled pork. Not bashing the idea, mind you. It's Just his idea of pulled pork is something out of a steam table pan with tap water to keep it moist. His cured, smoked, and pulled ham sandwich is surprisingly good. Go with it you can't possibly do near half as bad as he does.

He does great for here which is a bbq bbq black hole. He's brick and mortar. Which I'm far from being.

 

[chuMP]

Thanks y'all. Interesting to hear that it comes out more like ham than bacon. I think I may cut the sugar in both the cure and the rub to see if I can get a real bacon type flavor. I think the lower level of fat in the shoulder may just prevent that flavor. I've had a hard time getting that in buckboard bacon anyways.