Express Pulled Pork - Updated

bitslammer

Inspired by Clay Q's pulled pork tenderloin I decided to pick these up when I saw them on sale at the grocery this AM.

Hit them with mustard and rub and injected them with apple juice/Dijon mixture.

I plan on doing something along the 3-1-1 method. They're on smoking now. Going raised indirect. After they hit 140*F or 2 hours (whichever is first) I'm going to braise them in a beer/apple juice/apple cider mix. When they hit 180*F I'll pull them out and drop them down for a quick grill to get some more taste.

I like this idea for the quick & easy cook plus a bit leaner dish. Wish me luck.



Dusted and slathered and ready to go.

Bonehead

Looks good :woohoo:
Can't wait to see the finished product

reelgem

Good luck! I'm looking forward to seeing the outcome. I really like your idea.

schley

Yeah, we do something like that on a friends boat when we don't have all day. Little different flavor but very good.

We tend to cook at little higher temp to get a good bark them foil with apple juice.

After a few cold pops, it taste's great!!

Good luck.

bitslammer

OK so here's the finish.

Here they are at about 160*F. Decided to take that tp 160 before the braise.


Pulled at 190*F. Since they were not nearlly as big as a butt and had no bone I wanted to make sure they got to 190*F to make them pull more easily. There were not at all dry and were oozing juice the minute I grabbed them with the tongs.


After the pull. They were very tender and pulled well. Unlike a butt they didn't have as much connective tissue and didn't allow pulling long "strings" of meat. As expected a slightly different texture to work with.



Finally after a little home made tangy BBQ sauce.As you can see there was plenty of pink from the smoke and even some nice bark.


And the taste? Fantastic! I'll be doing this again! It's just too nice to be able to do pulled pork in under 6 hours. I also love the texture with this and the lack of grease.