Hey, everyone -
I tried a few new things today and wanted to share with the group. We had long-time college friends over for the last few days and wanted to share some good ol' Carolina Pulled Pork with them. For me, this was the first time I had prepared the butt this way so, again, I wanted to share with the group.
1.) I've never injected a butt before. It was a simple injection recipe (apple juice + apple cider vinegar + Worcestershire + salt + brown sugar + water) that I injected throughout the pork.
2.) I've never "brined" a butt before. I soaked the butt overnight in the same goodness I injected.
3.) I had the butt indirect @ 210 degrees over a drip-pan with some apple juice (as usual.) But, at 160 degrees, I wrapped the butt in foil and poured some of the juices from the drip pan into the foil (which I've never done before) and finished in the foil.
I pulled @ 203 degrees internal but was only able to let it sit for maybe 30-min (while the table was set and the rest of dinner was prep'd.)
4.) Lastly, I chopped instead of pulling - again, first time I've done that.
It was amazing (not a first!) but the taste was so different - in a great way. Incredibly juicy and incredibly flavorful! ...a very intense pork flavor!
Again, I'm sure not an original approach - but, for me it was the first time and I'll definitely do it this way again!