Simple Hot and Fast Pulled Pork

[Oldyote]

Last week I posted a question about simple rubs for pork shoulder. I've been using the Chris Lilly recipe and over time I've burned out on it. Recently we had some pulled pork from a local restaurant that had me thinking that maybe I was overthinking the whole spice thing.

I also wanted to try the hot and fast method.

For simple I went with salt and pepper. Yup that is it.



I loaded up the egg with Cowboy and some hickory and set the egg at 325. I let the egg burn for about an hour before putting in the shoulder. I had beautiful blue smoke and found it much easier to obtain that smoke with the higher temp.

Here it is after 3 hours.



At around 3 hours 15 minutes it hit 160 (I had bumped the temp to 340 at about the two hour mark) At 160 I pulled out the foil. Two hours later it was at 203.


Comments on keeping it simple. It was really good. It had a nice bark and good smoke. I could have used more hickory and next time I will because I know I can get really nice blue smoke at that temp. The family all really liked it and since it was simply spiced it could be used for just about anything once dressed up a bit. This is my go to rub for awhile.

Comments on the hot and fast method. I am a believer. I could not tell the difference and in fact feel like I had a better product. It pulled great but also had a nice chew to it. My last few low and slow shoulders felt mushy to me and I hate that. For what it is worth I doubt that I will ever to back to 225 for shoulders. This was much easier in terms of temperature control, smoke control and planning.

The end. :clap:

 

[Blownmope]

I hot and fast at 275 to 285 about 7 hrs start to finish, I hate mushy pork too.

 

[blazinfire]

The biggest tip I have on pork butts, is once it hits 160-170 throw it in a pan and cover in foil. Makes it so much easier to deal with than just wrapping in foil IMO. unless your pressed for space. I just pull and mix the pulled pork in the same pan with the juices and all.

But if you are freezing it, I would recommend letting the fat solidify and scrap it out of the juices before freezing.

Looks fantastic btw. I have two pork butts on right now, specifically for stocking up in the freezer of cooked foods.

 

[Bigr314]

Welcome to the other side. (Hot and fast). Looks like a great cook.

 

[creekwalker]

The biggest tip I have on pork butts, is once it hits 160-170 throw it in a pan and cover in foil. Makes it so much easier to deal with than just wrapping in foil IMO. unless your pressed for space. I just pull and mix the pulled pork in the same pan with the juices and all.

But if you are freezing it, I would recommend letting the fat solidify and scrap it out of the juices before freezing.

Looks fantastic btw. I have two pork butts on right now, specifically for stocking up in the freezer of cooked foods.

Would you recommend leaving pulled pork that you know you will be freezing unsauced? I have a problem with mushiness, even though I cook hot and fast, and wonder if the vinegar sauce is breaking down the leftover pork too much.

 

[BillN]

Your butt looks beautiful. I too like a fast cook, I do not wrap but put a pan under my butt to catch the juice at about 2 hours in (hmmm that does not sound appetizing) when done the butt(s) go into the pan with drippings to pull. Always tender always most always delicious, and easy.

 

[BillN]

Would you recommend leaving pulled pork that you know you will be freezing unsauced? I have a problem with mushiness, even though I cook hot and fast, and wonder if the vinegar sauce is breaking down the leftover pork too much.

I don't sauce my pulled pork, I usually freeze in 16 to 24 oz containers, when defrosted it still maintains a very nice texture. If I want beans on the smoker and did not plan in advance I will open a couple of cans of Bush's Grilling Beans w/Bourbon throw in a pan put 16 oz of frozen pork on top after several hours they are ready to go... Easy as that.