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Serving pulled pork

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Rubmyrock
Rubmyrock Posts: 266
edited July 2012 in EggHead Forum
Stupid question but how do you guys serve pulled pork. A couple weeks ago I served the entire butt. I've heard some pull it apart separating the fat nd others chop up the entire thing on a butchers block without removing fat. Additionally, I leave sauce in a bottle for folks to add their own. How about you guys?
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  • Duganboy
    Duganboy Posts: 1,118
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    Most pull it apart when it has cooled slightly.  Pick through it and throw out the fatty lumps.  I put a liitle of my rub in the pulled pork and spray it with a little apple juice.  I also use a vinegar based sauce that I squirt on the pork while pulling it.

    Like you, I serve the sauce on the side. Serve the PP on a cheap white bun.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    I pull it all (don't remove the fat) and sprinkle a little vinegar finishing sauce over it then let people serve themselves. Sauce is on the table for people to use if they want


    Keepin' It Weird in The ATX FBTX
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  • Tjcoley
    Tjcoley Posts: 3,551
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    I pull it, mix with a half gallon of Kraft BBQ sauce and stick it in a crock pot - just kidding.  Pull, removing the big pieces of fat, which usually are very few, with sauce on the side.  I prefer without sauce.  I just spent 20 hours to get the flavor into it, why mask it with sauce.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
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    98 people out of 100 are going to cook until an internal temp of 195 or so, pull it all, and serve it.  After I shred it all, I like to either add some rub mixed in or a little sauce mixed in, but really it stands up well on it's own.
    Packerland, Wisconsin

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  • Rubmyrock
    Rubmyrock Posts: 266
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    Thanks!
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  • probe1957
    probe1957 Posts: 222
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    I remove the fat cap.  Pull the rest with a couple of forks.  Throw out any disgusting looking pieces of fat.  Put it all in a cake pan and pour my vinegar based finishing sauce over it.  Serve right out of the cake pan.  I have absolutely nothing in common with class.
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  • MDHog
    MDHog Posts: 43
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    Best results for me is to add a modest amount of vinegar based sauce and some rub after it's pulled. Extra sauce on the table for those that want that. 

    If there are a lot of kids at the party then I often will pull some with no sauce which seems more popular with the kiddos.



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  • ncbbq
    ncbbq Posts: 257
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    I pull it, removing any blobs of fat that I find in it. I make sure to cut up the bark into small pieces (just to avoid huge chunks). As I am pulling it I put it in a crock pot set on warm or low. When I am done I pour in about 16 oz of George's sauce per 5 lbs uncooked butt. George's is a vinegary NC style sauce available in many NC grocery stores (since I know from last week that you are in NC). I like this because it is a little less vinegary than the standard NC style sauce. My wife and her family are from up north and don't like the vinegary as much as I do (NC native here more vinegar the better, lol). So it is sort of a compromise. If you and your guests like the full NC vinegar sauce, mix up a batch of that instead. There are plenty of recipes on the web. I like to serve it with Martin's Potato dinner rolls because they are smaller than the standard hamburger rolls. So it is basically like BBQ sliders. I also like to get the wife to make some slaw also to put on the sandwiches. That's how I like to do it. Haven't had a complaint from my guests yet.
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