1st Pulled Pork

Good Eats

Ok... Ok... with all this talk on the forum the last few weeks about pulled pork I have finally decided to do my own this weekend. I think I have read every post and every link to every recepie but I still have a few questions...[p]1. My pork has one of those little pop-up thingies to tell you when it's done... Get rid of this?[p]2. Netting around pork... Get rid of this?[p]3. Cook temps., I have seen everything from 210-300... what is the best " Average " everyone has found.[p]4. Pulling the pork... should I wrap in foil for a couple of hours and let the pork rest then pull it or just pull when it comes off the egg?[p]5. Rubs... I plan on using some Dizzy Pig... any reccommendations on which one to use and should I throw in some dry mustard as well?[p]6. 5.5 lb. Pork shoulder... I am figuring about 11 hours... sound right?[p]Thanks

Bobby-Q

Good Eats,
Sounds like you have an interesting shoulder there. I've never seen one with a pop up timer. I'm guessing it has been boned since it is netted. Just leave the pop up timer alone, no need to pull it out or watch it for doneness.[p]Mustard is good as a base and Dizzy Dust is great as a rub.[p]The time sounds about right, but be prepared for it to be done early or later, it's just the nature of the beast.[p]You should be ok with about 230° to 250° as a dome temperature.[p]Pull the meat off at an internal temp of 200° and just let it cool enough to pull it. Most folks use the cooler trick as a means to extend the time it stays at pullable temp, but if the timing is not an issue, just pull it as soon as you can handle the heat.[p]Have fun and enjoy the food.

HolySmokes

Good Eats,[p]jeez, ok.. I'll take a what at it.[p]1. dump the popup thermometer
2. dump the net
3. for your first lo'n'slow 225-235. (ymmv)
4. take it off at 195-200 and pull it when you're
ready to eat. if you're gonna wait, wrap and hold.
otherwise... do it.
5. "plan on using dizzy pig" any other questions????
6. plan on putting a thermometer in the meat and cooking
it until the internal temp is 195-200 degrees.[p]7. You've got it... just do it!!!!!!!!!!!!!!!!![p]enjoy,
HS

HolySmokes

Bobby-Q,
geez. that was gooood!
right on, bro
hs

thirdeye

<p />Good Eats,[p]Sounds like you have a plan. Just took these off 1 hour ago. 14 hour cook at 245°. Got Sauce?[p]

jake42

thirdeye,
Wow, that looks great.
I have been trying to figure out how to post multiple pictures in one post. Any advice?

fishlessman

jake42,
if you use photobucket copy the lin where it says TAG and paste it in the comment section. paste another picture where it says tag right under the last one in the comment section and you should have 2 pictures

thirdeye

fishlessman,.......just to add, if you paste the "url" line from a picture into the Optional Image URL space, you will get the little camera icon next to your subject. In the post above, both the "url" (from one picture) and the "tag" (from the second) were used.

Mike in MN

HolySmokes,[p]All the advice from everyone pretty much covers everything, but, I think I would leave the net. It will probably fall all apart without it. I have had pork roasts come like this, and they have been deboned, and the netting is holding everything together. You could retie the roast with butcher's twine, but it's not necessary.[p]
Now, if you pull the netting, and you feel like stuffing it with something, that's another story. But, for pulled pork, I wouldn't add anything but regular old yellow mustard (not the dry mustard) and a rub. Maybe mop it towards the end.[p]Pay attention to the egg temp, and everything will be fine.[p]Good luck![p]Mike in MN