Pork Shoulder for the Outback Bowl...

Florida Grillin Girl

I borrowed Hungryman's DIGI Q II, and put on 22 lbs. of pork shoulder on the large late yesterday afternoon.

Here is the before and after.






Thanks Hungryman...Those will be some lucky tailgaters.

Faith
Tampa, FL

Big'un

Those look great! Great Job! I see some good pork sammy's ahead!

Clay Q

Nice work, looks great!
This is just me... I see some good juices in the pan and I can't help but think that skimming the fat off after refrigeration and puttin a cup or two of the juice back into the pulled pork will up the flavors big time.

Florida Grillin Girl

Clay Q,

Actually I had so much liquid in the pan that I had to remove some of it before I could take the pan off of the egg!
I did what you said though, skimmed the fat in a gravy skimmer and poured the leftover liquid over the pulled pork.

Got enought here for an army. I am about halfway done pulling it.



Faith
Tampa, FL

GriffinGaDawg

What is the status for marketing some of that Q sauce I keep hearing so much about?

Clay Q

Wow, your pulled pork looks fantastic. You gotta post here more often....... :woohoo:

Yeap, those meat juices hold a lot of flavors besides keeping the meat moist. I do the same with my pulled beef recipe, returning a cup or so back of the beef juices and adding sauce before going back in the egg for a second smoking.
Your pulled pork is super, it will be a hit at the Outback Bowl! :cheer:

Iowa State Egger

Faith -

That looks awesome. Hopefully you are cheering for the Gamecocks?!?!?

Florida Grillin Girl

Hi Dave,

I'm not really a football fan - I know the Hawkeyes are playing in the Outback Bowl, but don't know who the other team is!!!

Hey, I'm just a cook here, and am making this for a bunch of Hawkeyes. If I go to the game, it will be to watch the marching bands - my favorite!!!

FlaPoolman

Heres the link

http://www.carnivorebbq.com/

Iowa State Egger

You shouldn't waste such good food on Hawkeye Fans!!!! Just kidding, I am sure they are good people.

Florida Grillin Girl

The finished pulled pork.....



Faith
Tampa, FL

reelgem

Wow! That looks great! We've done pork shoulders but never in an AF pan. I like that idea because of being able to get the juices. Is that the main reason you do it that way? What temp did u cook at and what temp did u pull at? I assume indirect.

Florida Grillin Girl

Reelgem,
I have had my large Egg for 12 years and they didn't even have platesetters or any other accessories for it back then. I have always done my pork in an aluminum pan, set on a foil covered baking sheet. Cooked it at 210 degrees for 13 1/2 hours. I pulled it a little early because I am not used to the Digi Q and was afraid I was running out of lump (I wasn't). By the time I brought it inside the meat was 195 degrees. It literally fell apart when I removed it from the pan. Skimmed the fat from the juice and poured it over the pulled pork.

The next step is a thin North Carolina vinegar/ketchup based sauce from Martha Stewart to be poured over before serving.