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Serving pulled pork
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Rubmyrock
Posts: 266
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?
Comments
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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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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 wantKeepin' It Weird in The ATX FBTX
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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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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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Thanks!
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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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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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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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