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The cook that keeps on giving

Did two @7 lb pork butts Saturday night. Rubbed, wrapped and put in the refrigerator on Saturday morning. Played a round of golf with my wife on Saturday afternoon then, put them on around midnight, indirect, dome temp around 270-280. Took both off around 1pm on Sunday at an IT of around 195. FTC until ready to pull at 5:30... IT of butts was still around 160. Served with some Carolina-style BBQ sauce, cole slaw, beans and a mango salsa.

One of the great thing about pulled pork is all the things that you can do with the leftovers. I've got some in my lunch today and plan to use some to make tamales tonight (which I will freeze for later consumption). There will most likely be pulled pork pizza on the menu one night later this week. The rest in packed away and in the freezer.
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Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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Aurora, Ontario, Canada

Comments

  • MickeyMickey Posts: 17,425
    You are so right on the gift that keeps on giving.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • SmokeyPittSmokeyPitt Posts: 8,584
    I love some leftover pork.  I made a dutch oven full of Brunswick stew a few weeks ago and froze portions.  I just finished the last of it on Friday. 

    Last night we did a really easy but great meal.  Basically a BBQ patty melt.  Pork, sauteed onions, and cheese (I used Havarti) griddled on buttered sourdough. It really hit the spot. 

    I have one more big portion of pork that I am gonna take over to my bro-in-law who's wife just had twins.  It should make for a nice easy meal for them.



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • calikingcaliking Posts: 8,156
    Pulled pork leftovers are the best. Its like duct tape - you can put it on anything.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Fred19FlintstoneFred19Flintstone Posts: 6,517
    edited June 2013
    Great cook John! I love mango salsa too. We love having pulled pork in anything. Especially in the freezer! Pulled pork duct tape. Now we're getting somewhere!

    ........................................................................................

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • Little StevenLittle Steven Posts: 27,973
    Oh I thought you were talking about the Jerk Chicken and rice and peas I made the other day with the scotch bonnets. Different kind of giving :((

    Steve 

    Caledon, ON

     

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    @Little_Steven... we chop up a scotch bonnet and add it to the salsa. Used two one time (with 3 mangoes) but found that that was a little too much!
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • We did tacos with leftover brisket and pork last night. Delicious!

    [Northern] Virginia is for [meat] lovers.
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    @SaturdayFatterday... tacos sound good. I was thinking about trying some pulled pork fajitas.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • yzziyzzi Posts: 1,793
    edited June 2013
    I had a party this weekend and I ended up cooking 6 7-8 pound butts. Only went through 2 butts at the party :-D And I'm eating some right now for lunch.
    Dunedin, FL
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